My buddy ‘Pat in the Hat’ inspired this recipe. It’s a low FODMAP version of what he suggest it’s totally awesome and makes turkey burgers exciting for me to eat.
Pat in the Hat Thai Turkey Burgers with Roasted Pineapple
Want a healthy turkey burger alternative that's all thriller and no filler. This is one of those recipes you surprise your friends with and they talk about it for weeks. I use frozen burger technique here, you can skip that if you don't have time but I think it makes the burgers juicier. Please do yourself a favour and eat the pineapple in the burger. It provide a lot of flavour and juice!
Servings: 4 people
Calories: 281kcal
Ingredients
Burger
- 2 lb ground turkey
- 1/4 cup cilantro recipe call for one large handful so play around with how much cilantro you like. I love it so I'd put more in that less
- 1 tbsp onion infused oil
- 1 tbsp garlic infused oil
- ½ cup gluten free panko crumbs you can substitute any gluten free bread crumbs, I prefer panko.
- 1 tsp Diced Fresh Ginger or substitute dried ginger if you don't have fresh
- 2 tbsp Paprika This could be replaced with Sriracha if you are good with it, but it's delicious without it.
- 1 whole lime zest zest the skin of one lime.
- ⅛ whole lime juice cut your lime into wedges, and use the juice from 1/8 of the lime. NOT MORE than ⅛th it will dry out the meat.
Optional
- 1 tsp red pepper flakes Depends if your stomach likes them.
Topping
- 1 whole pineapple you can buy it cored or do it yourself
Instructions
Prep your burger holder
- Get out a cooking tray, And get out a piece of way paper that fits the size of the tray. This is where you are going to place the formed patties. It's important to do this before you get your hands covered in meat.
Make the burgers
- Place all the ingredients in the burger section into a bowl next to your tray. Combine all ingredients with your hands until almost evenly distributed. You don't want to over work the meat, that's why you want to stop just before it's all perfectly mixed.
- Divide the meat into 6 and make 6 balls of meat.
- Smush the balls of meat in your hand to make patties. "fix" the edges of the patties after smushing so that your happy with how the patty looks. Throw it on the wax paper. repeat 5 more times.
Optional Freeze Method
- I actually now take an extra step to freeze my burger patty. Takes about an hour in my freezer. I do this so that I can get amazing grill lines and still have a juicy burger. I don't need to add any binding agents, and the meat doesn't stick to the grill and break up. This does add cook time but I feel it's worth it.
Grilled Pineapple.
- If you don't have pineapple rings it's time to make them. I cut the top and bottom off then the sides. Then I cut pineapple circles out of the cylinder of pineapple. Then I have a bunch of pineapple circles that I cut the middle out of. You need the pineapple rings trust me.
Cook the burgers ~10 minutes
- Get your BBQ as hot as you can. Turn it on full blast and go for max temperature.
- Once you have hit max temp. Add the pineapple and burgers on the BBQ at the same time.
- After 2.5 minutes you should be rotating the burger/Pineapple a 1/4 turn. (Think grill lines.)
- After 2.5 minutes you should flip the burger/Pineapple
- After 2.5 minutes you should be rotating the burger/Pineapple a 1/4 turn. (Think grill lines.)
- Take the Pineapple off.
- Your goal is and internal temperature of 165f for turkey burgers. Once you are done with grill lines, put the heat in the BBQ to 400f on one side with the burgers on the other side. Check temperature every 5 mins until done. (If you put them in the freezer you may need an extra 5 mins, depending on how thick the burger is.)
- Serve on a gluten free bun, or one a lettuce bun.
Nutrition
Sodium: 149mg | Calcium: 11mg | Vitamin C: 1mg | Vitamin A: 1919IU | Sugar: 1g | Fiber: 2g | Potassium: 422mg | Cholesterol: 69mg | Calories: 281kcal | Saturated Fat: 2g | Fat: 11g | Protein: 28g | Carbohydrates: 18g | Iron: 2mg
Put the pineapple in the burger not on the side!
This was good! i had slightly less then a pound of turkey and it made 3 burgers. I reduced the amount of ginger as i can tell using fresh ginger that amount may have been over powering for me.
Can’t believe pineapple actually makes this juicy. Turkey is normally so (dry) lean.
Hi! This recipe looks wonderful!
Can the Pattie’s be refrigerated overnight to use the following day? I already prepared tonight’s dinner and am going to be gone most of the day tomorrow. It would be great to come home, get the grill going and voila!
Thanks!
Oh my goodness! So amazing. So easy and so yummy! I had a burger like this at a restaurant and wanted to make a lighter version for my family. Everyone loved it!