Southwestern Grilled Turkey Burgers with Pineapple Pico de Gallo
Courtesy of National Turkey Federation 4 Servings • 15 Min. Prep Time • 7 Min. Cook Time • 30 Min. Chill Time| Ingredients |
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| 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 |
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| 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 |
Directions:
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.
Wine Pairings:
White Table Wine, Blush / Rosé, Chardonnay