Hawaiian Lettuce-Wrapped Turkey Burgers
2 lbs. 93% lean ground turkey*
3 Tbsp. finely chopped jalapeño, seeds removed**
2 Tbsp. finely chopped cilantro
2 tsp. freshly grated gingerroot
½ tsp. Fresh Thyme ground black pepper
6 Tbsp. Fresh Thyme garlic ginger teriyaki marinade
1 tsp. toasted sesame seeds
Fresh Thyme avocado cooking oil spray
½ pineapple, peeled, cored, and cut into ½-inch-thick rings
12 large iceberg lettuce leaves
¼ medium red onion, thinly sliced into rings
1 large red bell pepper, seeds removed; thinly sliced into rings
- In a large bowl, combine turkey, jalapeño, cilantro, ginger, and black pepper using clean hands; do not overmix. Divide into 6 meatballs. Form each ball into a ½-inch-thick patty. Using your thumb, press the center of each patty halfway down. Place patties on a medium rimmed baking pan. Cover with plastic wrap; refrigerate 30 minutes.
- In a small bowl, whisk together marinade and sesame seeds; set aside.
- Preheat a gas grill for direct grilling over medium-high heat (375°F). Spray both sides of patties with cooking spray; place on grill. Grill 11 to 12 minutes or until patties reach 165°F, turning halfway through. Brush both sides of patties with marinade mixture and cook 1 minute more or until sauce is bubbling.
- Meanwhile, spray both sides of each pineapple ring with cooking spray. Grill 3 to 4 minutes or until grill marks form.
- To assemble, shingle two lettuce leaves together. Layer pineapple ring, burger patty, red onion, and red bell pepper. Wrap lettuce around burgers.
*To make this recipe plant based, place trimmed portobello mushroom caps on the grill with pineapple. Grill 5 to 7 minutes or until tender and slightly charred, brushing occasionally with marinade mixture.
**Chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapeño peppers, wear protective gloves.
Each serving contains: 330 calories, 13 g fat, 3.5 g saturated fat, 0 g trans fat, 110 mg cholesterol, 370 mg sodium, 24 g carbohydrates, 3 g fiber, 17 g sugar, 31 g protein. Daily values: 4% vitamin D, 4% calcium, 15% iron, 15% potassium.
Directions
2 lbs. 93% lean ground turkey*
3 Tbsp. finely chopped jalapeño, seeds removed**
2 Tbsp. finely chopped cilantro
2 tsp. freshly grated gingerroot
½ tsp. Fresh Thyme ground black pepper
6 Tbsp. Fresh Thyme garlic ginger teriyaki marinade
1 tsp. toasted sesame seeds
Fresh Thyme avocado cooking oil spray
½ pineapple, peeled, cored, and cut into ½-inch-thick rings
12 large iceberg lettuce leaves
¼ medium red onion, thinly sliced into rings
1 large red bell pepper, seeds removed; thinly sliced into rings
- In a large bowl, combine turkey, jalapeño, cilantro, ginger, and black pepper using clean hands; do not overmix. Divide into 6 meatballs. Form each ball into a ½-inch-thick patty. Using your thumb, press the center of each patty halfway down. Place patties on a medium rimmed baking pan. Cover with plastic wrap; refrigerate 30 minutes.
- In a small bowl, whisk together marinade and sesame seeds; set aside.
- Preheat a gas grill for direct grilling over medium-high heat (375°F). Spray both sides of patties with cooking spray; place on grill. Grill 11 to 12 minutes or until patties reach 165°F, turning halfway through. Brush both sides of patties with marinade mixture and cook 1 minute more or until sauce is bubbling.
- Meanwhile, spray both sides of each pineapple ring with cooking spray. Grill 3 to 4 minutes or until grill marks form.
- To assemble, shingle two lettuce leaves together. Layer pineapple ring, burger patty, red onion, and red bell pepper. Wrap lettuce around burgers.
*To make this recipe plant based, place trimmed portobello mushroom caps on the grill with pineapple. Grill 5 to 7 minutes or until tender and slightly charred, brushing occasionally with marinade mixture.
**Chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapeño peppers, wear protective gloves.