Ingredients
Equipment
Method
- Heat outdoor grill to medium-high heat.
- In a large mixing bowl, gently combine ground turkey, 2 tablespoons of the teriyaki sauce and 2 tablespoons of reserved pineapple juice.
- Divide the mixture into 4 parts and form patties slightly larger than hamburger bun.
- Season burgers with salt and pepper.
- Oil grill. Place burgers, pineapple and onion rings onto the grill.
- Cook pineapple and onion for 3 minutes on each side for grill marks.
- Cook turkey burgers for 5-7 minutes on each side, until golden brown and internal temperature reaches 165°F.
- Place burger, pineapple and onion on toasted bun with lettuce.
- Drizzle with leftover teriyaki sauce, top with the bun and serve warm.
Nutrition
Notes
- Mix gently or lose the texture — Ground turkey tightens up fast when overworked. Combine the teriyaki, pineapple juice, and turkey until just incorporated. Pockets of uneven mixing are fine. Dense, compressed patties are not.
- Press a thumb indent before grilling — Push a shallow dimple into the center of each raw patty. Turkey puffs up as it cooks. The indent evens out the swell so you get a flat burger instead of a dome that slides toppings off.
- Form the patties wider than the bun — Shape them about 10–15% wider than your buns raw. They shrink on the grill. Get the size right before cooking and they'll land right after.
- Grill the pineapple without extra oil — The natural sugars in canned pineapple caramelize better on a bare, hot grate. Let them sit undisturbed for three full minutes before flipping for clean grill marks and char.
- Pull at exactly 165°F — Turkey has no margin. Under 165°F is unsafe; over is sawdust. Use a meat thermometer inserted into the thickest part of the patty. Every grill runs differently — don't trust a timer alone.
- Toast the buns on the grill — Cut side down on the grate for 60–90 seconds while the burgers rest. The char holds up against the teriyaki and pineapple juice without going soggy.
- Pair these with something that can stand up to the teriyaki glaze. Thin, crispy fries work — the salt and crunch cut through the sweetness. Grilled corn with lime and chili also fits naturally; you're already running the grill.
- For toppings beyond the standard build, a thin slice of Swiss or provolone melted onto the patty in the last minute of cooking adds richness without overwhelming the pineapple. Avocado slices cool things down. A small bowl of sriracha mayo on the side lets people adjust the heat level on their own.
- Keep the stack clean: butter lettuce, caramelized pineapple ring, grilled onion, teriyaki drizzle. The pineapple and onion are already doing a lot. Resist the urge to pile on.
- Cooked patties hold well. Let them cool completely, then seal in an airtight container and refrigerate for up to 3 days. Reheat in a 350°F oven for 8–10 minutes rather than the microwave — you keep more of the sear and lose less moisture.
- Raw patties can be made ahead. Form them, layer between sheets of parchment, and freeze in a sealed bag for up to 2 months. Thaw in the refrigerator overnight before grilling. Don't thaw at room temperature and go straight to heat.
- Grilled pineapple and onion store separately. They'll keep in the refrigerator for 2 days and reheat quickly in a hot dry skillet.