My mouth was watering as soon as I saw this recipe and I knew I had to make it as soon as possible, and I wasn’t wrong as it tasted absolutely delectable.

My turkey burgers were a little difficult to keep whole when turning over but I believe this was down to my error as I misread the recipe and started off using just 2lbs of turkey mince.  I quickly adjusted the liquid ingredients but feel I still had a bit too much liquid in my mix which caused the burgers to crumble slightly.   Never-the-less, they tasted awesome and the mix of flavours with the grilled pineapple and mango salsa was one which I will soon be repeating.

My pineapple was huge so a couple of slices gave plenty of juice for the recipe, ample slices for the burgers and enough left over to trial some pineapple chutney (recipe to follow at a later date).

INGREDIENTS:

1/3 cup pineapple juice
2 ½ tablespoons coconut aminos
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon ginger, grated
1 teaspoon sesame seeds
1 teaspoon salt
¼ teaspoon red pepper flakes
3lbs minced turkey (dark meat)
1 pineapple

SALSA:
1 mango, peeled and diced
½ cup baby tomatoes
2 tablespoons basil, chopped
2 tablespoons pineapple juice
1 teaspoon ginger, grated
1 garlic clove
¼ teaspoon sea salt

METHOD:

Mix together the pineapple juice, coconut aminos, sesame oil, garlic, ginger, sesame seeds, salt and red pepper flakes. Add the minced turkey and knead well together with your hands making sure everything is fully combined. Cover and refrigerate for 30 minutes.

Delicious Mango Salsa

Combine all of the salsa ingredients in a food processor and pulse until roughly chopped. Refrigerate to let the flavours meld.

Peel, core and slice the pineapple into rounds or sections.

Preheat a grill to medium heat. Form patties with your hands from the marinated turkey meat. Place on baking sheet and grill them for 4 – 5 minutes on each side, making sure they are cooked thoroughly (internal temperature of 180°F).

Remove patties and tent loosely with foil while you grill the pineapple on both sides for at least 1 minute or until starting to brown.

Serve the burgers over lettuce topped with a pineapple slice and some mango salsa.

Hawaiian Turkey Burgers with Mango Salsa

My 2lbs of turkey mince yielded 10 good sized burgers, some of which have been frozen for another day, although we managed to eat all of the salsa as it was so yummy.

Recipe adapted from Danielle Walker’s Against All Grain.

NB: All the photographs used in this blog have been taken by me, and are of food I have prepared myself.