Teriyaki Turkey Burger

How to Make Teriyaki Turkey Burger

1. 1

   Step 1: Make the teriyaki glaze

   Combine the soy sauce, brown sugar, minced garlic, grated ginger and sesame oil in a small saucepan. Bring to a simmer over medium heat and cook 5–7 minutes, stirring, until the mixture thickens slightly; remove from heat and let cool. Reserve about half the glaze for basting and finishing and set the rest aside to use a small amount for seasoning the patties.

   For this step

   • 1/3 cupLow-sodium soy sauce
   • 2 tbspBrown sugar (packed)
   • 2 clovesGarlic, minced
   • 1 tspFresh ginger, grated
   • 1 tspSesame oil
   
2. 2

   Step 2: Mix and shape turkey patties

   In a bowl, gently combine the ground turkey, egg, half the sliced green onions and 1 tablespoon of the cooled teriyaki glaze; season lightly with salt and pepper if desired. Form the mixture into four even patties about 3/4-inch thick, then refrigerate 10 minutes to help them hold shape.

   For this step

   • 1 lbGround turkey (93% lean)
   • 1 eachLarge egg
   • 3 stalksGreen onions, thinly sliced
   
3. 3

   Step 3: Grill burgers and char the pineapple

   Heat the grill to medium-high and oil the grates. Grill the turkey patties 4–5 minutes per side until an instant-read thermometer registers 165°F (74°C), brushing with reserved teriyaki glaze during the last 1–2 minutes on each side; at the same time, grill pineapple slices 1–2 minutes per side until they develop deep char marks.

   For this step

   • 4 slicesFresh pineapple slices
   
4. 4

   Step 4: Toast buns and rest the patties

   Place buns cut-side down on the grill for 30–60 seconds until lightly toasted. Transfer patties to a plate and let rest 3–4 minutes so juices redistribute while you finish the buns.

   For this step

   • 4 eachBurger buns
   
5. 5

   Step 5: Assemble and serve

   Spread a little of the remaining glaze (or mayo if you prefer) on the buns, top each bottom bun with a turkey patty and a charred pineapple slice, then sprinkle with the remaining green onions. Drizzle extra glaze over the pineapple if you like, cap with the top bun and serve immediately.
   

1. Combine the soy sauce, brown sugar, minced garlic, grated ginger and sesame oil in a small saucepan. Bring to a simmer over medium heat and cook 5–7 minutes, stirring, until the mixture thickens slightly; remove from heat and let cool. Reserve about half the glaze for basting and finishing and set the rest aside to use a small amount for seasoning the patties.
2. In a bowl, gently combine the ground turkey, egg, half the sliced green onions and 1 tablespoon of the cooled teriyaki glaze; season lightly with salt and pepper if desired. Form the mixture into four even patties about 3/4-inch thick, then refrigerate 10 minutes to help them hold shape.
3. Heat the grill to medium-high and oil the grates. Grill the turkey patties 4–5 minutes per side until an instant-read thermometer registers 165°F (74°C), brushing with reserved teriyaki glaze during the last 1–2 minutes on each side; at the same time, grill pineapple slices 1–2 minutes per side until they develop deep char marks.
4. Place buns cut-side down on the grill for 30–60 seconds until lightly toasted. Transfer patties to a plate and let rest 3–4 minutes so juices redistribute while you finish the buns.
5. Spread a little of the remaining glaze (or mayo if you prefer) on the buns, top each bottom bun with a turkey patty and a charred pineapple slice, then sprinkle with the remaining green onions. Drizzle extra glaze over the pineapple if you like, cap with the top bun and serve immediately.