Southwestern Grilled Turkey Burgers
with Pineapple Pico de Gallo
Recipe kindly provided by Richard Arakelian, National Executive Chef for the Corporate Services Division of Sodexho Corporate Services.
Recipe Ingredients:
Pineapple Pico de Gallo:
1/3 cup chopped plum tomatoes
1 tablespoon chopped green bell peppers
1 tablespoon minced sweet onion
2 tablespoons fresh pineapple, peeled, cored and diced
1/2 teaspoon minced fresh jalapeño, seeds removed
1/4 teaspoon minced fresh garlic
2 teaspoons fresh cilantro, chopped
Dash each salt and freshly ground pepper
2 teaspoons freshly squeezed lime juice
1/4 teaspoon olive oil
Turkey Burgers:
2 teaspoons chili powder
2 teaspoons ground cumin
4 (4-ounce) turkey burgers
4 each whole grain roll, split
4 large green leaf lettuce leaves, washed, dried and chilled
Cooking Directions:
- For Pineapple Pico de Gallo: Combine all ingredients. Cover and chill for at least 1/2 hour.
- For Turkey Burgers: Combine chili powder and cumin.
- Place frozen turkey burgers on preheated 350°F (175°C) grill. Season with 1/2 teaspoon chili/cumin mixture. When "puddles of juice" form on the surface (about 3 minutes), turn burgers. Sprinkle surface with another 1/2 teaspoon chili/cumin mixture.
- To Grill: Grill for 3 to 5 more minutes on second side or until the internal temperature reaches 165°F (73.8°C). Turn burgers one more time to sear surface.
- To Broil: Broil frozen turkey burgers in a preheated broiler, 4-inches from the heat source, for 4 to 6 minutes per side or until the internal temperature reaches 165°F (73.8°C).
- To Assemble: 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.
Makes 4 servings.
Recipe and photograph courtesy of National Turkey Federation.