Southwestern Grilled Turkey Burgers with Pineapple Pico de Gallo
Courtesy of National Turkey Federation
Servings: 4
Prep Time: 15 Min.
Cook Time: 7 Min.
Chill Time: 30 Min.
Prep Time: 15 Min.
Cook Time: 7 Min.
Chill Time: 30 Min.
What you need:
Pineapple Pico de Gallo:
* 1/3 c. chopped plum tomatoes
* 1 Tbsp. chopped green bell peppers
* 1 Tbsp. minced sweet onion
* 2 Tbsp. fresh pineapple, peeled, cored and diced
* 1/2 tsp. minced fresh jalapeno, seeds removed
* 1/4 tsp. minced fresh garlic
* 2 tsp. fresh cilantro, chopped
* dash each salt and freshly ground pepper
* 2 tsp. freshly squeezed lime juice
* 1/4 tsp. olive oil
Turkey Burger:
* 2 tsp. chili powder
* 2 tsp. ground cumin
* 4 (4 oz.) turkey burgers
* 4 each whole grain roll, split
* 4 large green leaf lettuce leaves, washed, dried and chilled
* 1/3 c. chopped plum tomatoes
* 1 Tbsp. chopped green bell peppers
* 1 Tbsp. minced sweet onion
* 2 Tbsp. fresh pineapple, peeled, cored and diced
* 1/2 tsp. minced fresh jalapeno, seeds removed
* 1/4 tsp. minced fresh garlic
* 2 tsp. fresh cilantro, chopped
* dash each salt and freshly ground pepper
* 2 tsp. freshly squeezed lime juice
* 1/4 tsp. olive oil
Turkey Burger:
* 2 tsp. chili powder
* 2 tsp. ground cumin
* 4 (4 oz.) turkey burgers
* 4 each whole grain roll, split
* 4 large green leaf lettuce leaves, washed, dried and chilled
What to do:
1. For Pineapple Pico de Gallo: Combine all ingredients. Cover and chill for at least 1/2 hr.
2. For turkey burgers: Combine chili powder and cumin.
3. Place frozen turkey burgers on preheated 350° F grill. Season with 1/2 tsp. chili/cumin mixture. When "puddles of juice" form on the surface (about 3 min.), turn burgers. Sprinkle surface with another 1/2 tsp. chili/cumin mixture.
4. Grill for 3 to 5 more min. on second side or until the internal temperature reaches 165°F.
5. Turn burgers one more time to sear surface.
6. OR broil frozen turkey burgers in a preheated broiler, 4 in. from the heat source, for 4 to 6 min. per side or until the internal temperature reaches 165° F.
7. On base of roll, layer 1 lettuce leaf, cooked turkey burger and top with Pineapple Pico de Gallo. Place top of roll on sandwich and serve.
Recipe kindly provided by: National Executive Chef for the Corporate Services Division, Richard Arakelian, from Sodexho Corporate Services.
2. For turkey burgers: Combine chili powder and cumin.
3. Place frozen turkey burgers on preheated 350° F grill. Season with 1/2 tsp. chili/cumin mixture. When "puddles of juice" form on the surface (about 3 min.), turn burgers. Sprinkle surface with another 1/2 tsp. chili/cumin mixture.
4. Grill for 3 to 5 more min. on second side or until the internal temperature reaches 165°F.
5. Turn burgers one more time to sear surface.
6. OR broil frozen turkey burgers in a preheated broiler, 4 in. from the heat source, for 4 to 6 min. per side or until the internal temperature reaches 165° F.
7. On base of roll, layer 1 lettuce leaf, cooked turkey burger and top with Pineapple Pico de Gallo. Place top of roll on sandwich and serve.
Recipe kindly provided by: National Executive Chef for the Corporate Services Division, Richard Arakelian, from Sodexho Corporate Services.
Wine pairings:
White Table Wine, Blush / Rosé, Chardonnay