| 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 jalapeno, 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 |
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- Combine all ingredients. Cover and chill for at least 1/2 hour.
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| 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 |
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- Combine chili powder and cumin.
- Place frozen turkey burgers on preheated 350 degree F 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.
- Grill for 3 to 5 more minutes on second side or until the internal temperature reaches 165 degrees F.
- Turn burgers one more time to sear surface.
- OR 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 degrees F.
- 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.
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