Overall it was good, I don't know that I would fix it again. The sauce was really over whelming and I couldn't really taste the burger underneath. I didn't think I put that much on to begin with, but maybe even less will work better. I used ground chicken (that's what was on sale) and the burger tasted really good with a little of the sauce and some onions in there. The cooking time was off and I had to finish them in the oven.
Hawaiian Turkey Burgers With Pineapple-Papaya Sauce
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Amount per serving
- Calories: 429
- Fat: 11g
- Saturated fat: 3g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 1g
- Protein: 27g
- Carbohydrate: 59g
- Fiber: 5g
- Cholesterol: 65mg
- Iron: 4mg
- Sodium: 593mg
- Calcium: 82mg
- Pineapple-Papaya Sauce
- 1/4 cup chopped fresh pineapple
- 3 tablespoons fresh papaya, finely diced
- 2/3 cup barbecue sauce
- 1 tablespoon low-sodium soy sauce
- Hawaiian Turkey Burgers
- 1 pound ground turkey breast
- 3 tablespoons unseasoned breadcrumbs
- 2 tablespoons finely chopped onion
- 1/4 teaspoon cayenne pepper
- 1 tablespoon brown sugar
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 thin slices fresh pineapple (optional)
- 4 whole-grain hamburger rolls, toasted
- 4 lettuce leaves
- 4 tomato slices
- 4 thinly sliced red onion (optional)
- 1. For sauce, combine all ingredients in saucepan. Cook, stirring over moderate heat until sauce boils; simmer 10 minutes.
- 2. Preheat grill.
- 3. For burgers, mix ground turkey, breadcrumbs, onion, cayenne, sugar, and 1/3 cup sauce in a bowl until just combined. Form into 4 (1-inch) patties.
- 4. Brush burgers with oil; season with salt and pepper. Grill over medium heat, turning once, about 6 minutes per side. Baste with sauce, and grill 2 minutes more; transfer to plate. If desired, grill pineapple slices 2 minutes per side; transfer to plate.
- 5. Place burgers on rolls, and spoon on remaining Pineapple-Papaya Sauce. Top with pineapple slice (if desired), lettuce, tomato, and onion slices (if desired).
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