Hawaiian Turkey Burgers

Ground turkey on its own just isn’t as flavorful as ground beef. Plumped up with flavorful ingredients like red peppers, mustard, and mango chutney, it becomes a grill-worthy burger.

1 pound ground turkey (7% fat)

1/4 cup panko bread crumbs

1/4 cup finely diced red bell peppers

1/4 cup thinly sliced scallions (about 2 scallions)

2 tablespoons Dijon mustard

2 tablespoons Major Grey’s mango chutney

Kosher salt and freshly ground black pepper

Vegetable oil, for the grates

4 slices fresh pineapple

2 tablespoons canola oil

4 hamburger buns, split in half

1/2 cup teriyaki sauce

In a large mixing bowl combine the ground turkey, bread crumbs, red bell peppers, scallions, Dijon mustard, and chutney. Season with the salt and pepper to taste. Gently stir to combine. Divide the mixture into 4 equal portions. Being careful not to overwork or compact the meat too much, pat each portion into a 3/4-inch-thick patty.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Place the burgers on the grill. Close the lid and cook, turning once, until cooked through and no longer pink in the middle, 6 to 8 minutes per side. Lightly brush the pineapple slices with the canola oil and grill until golden brown on both sides, 2 to 3 minutes per side. About 1 minute before the burgers are done, place the buns, cut-side down, on the grill and cook until lightly toasted.

To serve, place each burger on the bottom half of the bun and garnish with the teryaki sauce and a slice of pineapple. Top each burger with a bun top. Serve immediately.

Serves 4.

Cooking Tip: Since turkey is so lean, be sure to use ground turkey that is at least 7 percent fat. Using anything leaner will result in dry burgers.

Do-Ahead: Burgers can be formed, tightly wrapped, and refrigerated for up to 24 hours in advance.