Servings: 
4
Ethnicity: 
Southwestern
Occasion: 
Halloween
Superbowl
Tailgate
Preparation Method: 
Broil
Grill
Product Type: 
Turkey Burger

Nutrition Facts

Southwestern Grilled Turkey Burgers with 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
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
Pineapple Pico de Gallo

Combine all ingredients. Cover and chill for at least 1/2 hour.

Turkey Burgers

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.

National Executive Chef for the Corporate Services Division Richard Arakelian