PREP TIME: 15-20 min COOK TIME: 12 min READY IN: 32 min
Prepare charcoal grill and preheat to 165 degrees F.
In a large mixing bowl, combine ground turkey, bread crumbs, green onion, red bell peppers, ginger root, 1/4 cup reserved pineapple juice and salt; mix gently but thoroughly.
Form the meat mixture into six to eight 1/2-inch thick patties.
Grill patties over medium coals 10-12 minutes or until meat is no longer pink and internal temperature is 165 degrees F. Using a heat proof barbeque turner, turn burgers over once durring cooking. Baste the burgers with teriyaki sauce using a basting brush during the last 2 minutes of grilling.
Grill pineapple slices 5 minutes, basting with teriyaki sauce. Serve burgers on grilled buns, if desired; top with pineapple slices.
VARIATIONS: I use red bell peppers in place of green because they are a bit sweeter, Italian bread crumbs vs regular for added spice and Honey Teriyaki Marinade vs. regular because it''s thicker.
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|Serving Size: 1 Serving (231g)|
|Recipe Makes: 6|
|Calories from Fat: 36 (13%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 49.1mg||15 %|
|Sodium 2098.6mg||72 %|
|Potassium 487.5mg||13 %|
|Total Carbohydrate 36.1g||11 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 33.9g|
|Protein 23.8g||34 %|
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Calories per serving: 280
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