Pineapple Turkey Burger

Turkey Burgers with Pineapple are a delicious combination of ingredients that create a fun burger with a tropical vibe. These are quick to whip up, you can make them ahead of time, to boot.

Sweet, smoky and a little bit spicy, pineapple turkey burgers have a Hawaiian vibe and they're scrumptious.

You can make and shape them ahead of time and then throw them on the grill, or in a skillet before serving.

This Pineapple Turkey Burger would be a huge hit for Memorial Day, July 4th or any outdoor barbecue or picnic. Of course they're equally scrumptious indoors! 😉

Key Ingredients that Make This a Hit

There are two main elements to this incredible burger. Juicy turkey and sweet and smoky pineapple salsa (recipe link is below).

• ground turkey - I like to use about 85% lean. With a 15% fat content it will be nice and juicy. You can substitute the turkey with chicken if you'd like. (Beef is okay too, but I think the flavor of the pineapple is better with poultry in this recipe.)
• Pepper Jack cheese - Though there are variations, Pepper Jack cheese is essentially Monterey Jack cheese, a cow's milk semi-soft cheese with the addition of spicy peppers, usually jalapeños, serranos and/or habañeros. The burgers would be good with plain Monterey Jack or white cheddar cheese, too.
• avocado - Ripe avocados should yield to firm gentle pressure. They will feel slightly soft but not mushy to the touch.
• lettuce - I use Butter lettuce, but use what you like.
• hamburger buns - Use your favorite.
• Green Chile Pineapple Salsa - The pineapple salsa is mixed into the turkey and tops the burger.

(See recipe card below for quantities.)

How to Make Them

(More detailed instructions are in the recipe card below.)

- Make the pineapple salsa recipe (link above and below in the recipe card).
- Add the turkey to a large bowl, and mix in ⅔ cup of the salsa, and the salt and pepper.
- Shape into 4 burgers and place them on a large plate.
- Coat the bottom of a large sauté pan with olive oil and place it over medium-high heat. When it's hot, add the burgers. Sauté until the bottoms are nicely browned, about 3 minutes, then flip them and reduce the heat to medium-low. Continue cooking just until the turkey is cooked through, about another 5 minutes.
- Turn off the heat, distribute the slices of cheese between the burgers, cover the pan and let the cheese melt.
- Toast buns, add a lettuce leaf and the remaining salsa to the bottom buns and top it with a cheese-topped burger. Then divide the avocado slices between them and close the burger with the top of the bun.

Variations

• Changing up the flavors. Feel free to use another fruit salsa, like Green Chile Peach Salsa, Chipotle Mango Slasa, or for a totally different flavor profile, the burgers would also be delicious with Roasted Tomato Poblano Salsa.
• For a mild version. If you want less heat, use regular Monterey Jack cheese and go easy on the jalapeños.

Recipe Tips

• I make these burgers in a cast iron skillet, but you can also use a grill. Just handle them carefully as they might be a bit more fragile than other burgers because of the salsa.

Can you make them ahead?

• You can make the salsa up to two days ahead of time, keeping it in a tightly sealed container in the refrigerator.
• They can be shaped the the night before you want to make them, and they are at their best when they're cooked as close to serving time as possible.
• Leftovers can be stored, wrapped well, in the refrigerator for a few days, and they can be frozen for up to a month.

Other Fantastic Burger Recipes

• Spicy Sriracha Burger
• Red Quinoa Burgers
• Greek Turkey Burgers
• Grilled Mediterranean Burger
• Sesame-Crusted Ahi Tuna Burgers
• Grilled Jalapeño Pepper Jack Turkey Burgers
• Salmon Burgers (Made with Fresh Salmon)

I hope you love these pineapple turkey burgers as much as my family and I do.

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