Curry Turkey Burgers with Grilled Pineapple
Curry Turkey Burgers with Grilled Pineapple are so juicy and deeply flavorful. The patties and dill yogurt sauce can be made up to 1 day before serving. The flavors complement each other perfectly.
For the Curry Turkey Burgers
- 1½ lbs ground turkey 93% lean
- ¼ cup scallions finely chopped, about 3 scallions
- 1 tbsp ginger fresh, minced
- ¼ cup honey
- 1 tbsp Jamaican curry powder Or regular curry powder
- ¼ tsp cinnamon ground
- 1 tsp Kosher salt
- ½ tsp black pepper
- 2 tbsp soy sauce optional
- 2 tbsp Worcestershire sauce optional
For the Dill Yogurt Sauce
- ½ cup Greek yogurt plain, preferably whole milk
- 1 tbsp dill fresh, chopped
- 1 tbsp lemon juice fresh
- 1 clove garlic pressed, or minced
- ¼ tsp Kosher salt
- 1 pinch black pepper
For the Serving Burgers
- 1 pineapple fresh - cut into slices, or canned - drained
- 4 brioche buns
- 2 tbsp unsalted butter optional
- green leaf lettuce cut into bite-sized pieces
Prep the Burgers
In a large glass bowl, mix together the turkey, scallions, ginger, honey, curry powder, cinnamon, salt, and pepper. Mix until just combined and ingredients are evenly distributed.
Form into 4 patties. Cover and place in the fridge while you make the dill yogurt sauce, or, let them stay in the fridge for 2 to 12 hours.
Before grilling, add the soy and Worcestershire sauces together in a small bowl. Set aside.
Put Together the Dill Yogurt Sauce
Grilling And Serving
Heat your gas or charcoal grill to medium-high heat.
If desired, butter the buns, and bring them out to the grill.
Spray the grate of the grill with cooking spray. Place the turkey patties on the grill over direct heat. Brush the soy/Worcestershire mixture over the tops of the patties. Cook for 7 minutes and then use a spatula to carefully flip them. Brush again with the soy/Worcestershire mixture.
After flipping the burgers, place the pineapple slices on the grill over direct heat. Carefully flip the pineapple sliced after about 3½ minutes. After a total of 7 to 8 minutes, or until the burgers are cooked through (160 to 165°F), remove them from the grill along with the pineapple slices.
Place the buns, cut-side down, on the grill. Keep an eye on them, brioche buns don't take long to get browned and toasty. Usually only a couple of minutes at the most.
Build the burgers by smearing a tablespoon of the dill yogurt onto the toasted bottom bun. Add a piece of the green leaf lettuce, and then the burger, and then a grilled pineapple slice on top. Add the top bun and serve at once.
Ground chicken is an excellent substitute for ground turkey.
Both the patties and yogurt sauce are best when allow to sit covered in the fridge for several hours, or overnight.
You can cook the patties in a skillet over medium-high heat for about 6 to 8 minutes per side. Use an instant-read thermometer to ensure the internal temperature reaches 160 to 165°F.
Canned pineapple slices that have been drained can be used in place of fresh pineapple. They will be much softer, so handle them with care, especially on the grill.
Leftover grilled turkey burgers will keep in an air-tight container in the fridge for up to 4 days. The prepared turkey meat can be frozen for up to 2 months.
Calories: 612kcal | Carbohydrates: 90g | Protein: 55g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 253mg | Sodium: 1798mg | Potassium: 920mg | Fiber: 4g | Sugar: 42g | Vitamin A: 1148IU | Vitamin C: 112mg | Calcium: 133mg | Iron: 4mg