Best Teriyaki Turkey Burgers Recipes

TERIYAKI PINEAPPLE TURKEY BURGERS

Steps:

• Drain pineapple; reserve 1/2 cup juice. Reserve 2 pineapple slices for snack or other use.
• Stir together teriyaki sauce and reserved pineapple juice in small bowl.
• Mix together turkey, ginger, bread crumbs and 1/4 cup teriyaki mixture. Shape into 8 patties.
• Grill patties, brushing with remaining teriyaki mixture, until brown and cooked through. Place pineapple slices on grill and cook until lightly golden brown.
• Serve burgers on buns with cheese and pineapple.
• Tip: To make 4 servings, use 1 can (8 oz.) DOLE® Pineapple Slices and cut remaining ingredients in half.
• Per Serving: 134 calories, 1g fat (0g sat.), 17mg cholesterol, 775mg sodium, 17g carbohydrate (

TERIYAKI PINEAPPLE TURKEY BURGERS

Steps:

• Stir together Kikkoman Teriyaki Base & Glaze and reserved pineapple juice in a small bowl. Remove 2 tablespoons sauce for burgers.
• Mix together turkey, ginger, Kikkoman Panko Bread Crumbs and 2 tablespoons Teriyaki mixture. Shape into 4 patties.
• Grill patties, brushing with remaining Teriyaki mixture until desired doneness. Place pineapple slices on grill and cook until lightly golden brown.
• Serve burger on buns with cheese and pineapple.

TERIYAKI TURKEY BURGERS

Steps:

• In a large bowl, combine the egg, bread crumbs, onions, 2 tablespoons teriyaki sauce and onion powder. Crumble turkey over mixture and mix well. Shape into four 3/4-in. thick patties., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill patties, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 165° and juices run clear. Brush with remaining teriyaki sauce during the last 5 minutes. , Grill or broil pineapple slices for 3-4 minutes on each side or until heated through. Serve burgers and pineapple on buns.

TERIYAKI TURKEY BURGERS

Steps:

• Mix 1 1/2 pounds ground turkey with 2 tablespoons teriyaki glaze; form into 3-inch patties (about 12) and season with salt and pepper. Broil on a foil-lined baking sheet, 4 minutes; brush with more glaze and broil 2 minutes. Top each with a slice of cheddar; broil 30 seconds. Place on Hawaiian slider buns with mayonnaise, Sriracha and sliced red onion and pineapple.

TERIYAKI PINEAPPLE TURKEY BURGERS FROM DOLE®

Steps:

• Drain pineapple; reserve 1/2 cup juice. Reserve 2 pineapple slices for snack or other use.
• Stir together teriyaki sauce and reserved pineapple juice in small bowl.
• Mix together turkey, ginger, bread crumbs and 1/4 cup teriyaki mixture. Shape into 8 patties.
• Grill patties, brushing with remaining teriyaki mixture, until brown and cooked through. Place pineapple slices on grill and cook until lightly golden brown.
• Serve burgers on buns with cheese and pineapple.

TERIYAKI TURKEY BURGERS WITH GRILLED PINEAPPLE SLICES

Steps:

• Drain crushed pineapple; combine drained pineapple with carrots, onions, ginger and teriyaki sauce. Allow to marinate one hour.
• Strain the carrots, pineapple and onions, reserving the teriyaki mixture.
• Add the strained carrots, pineapple and onions to the turkey meat. Mix thoroughly. Form the mixture into even patties and freeze until ready to grill.
• Drain the juice from the sliced pineapple, replace it with the reserved teriyaki mixture. Allow to marinate for an hour or more.
• Grill frozen patties on medium heat, flip when patty turns white around the edges. After flipping, begin grilling marinated pineapple slices about two minutes on each side.
• When patty is well done, stack on a bun with two grilled pineapple slices and serve.

TERIYAKI PINEAPPLE TURKEY BURGERS

Steps:

• Drain pineapple; reserve 1/2 cup juice. Reserve 2 pineapple slices for snack or other use.
• Stir together teriyaki sauce and reserved pineapple juice in small bowl.
• Mix together turkey, ginger, bread crumbs and 1/4 cup teriyaki mixture. Shape into 8 patties.
• Grill patties, brushing with remaining teriyaki mixture, until brown and cooked through. Place pineapple slices on grill and cook until lightly golden brown.
• Serve burgers on buns with cheese and pineapple.
• *Tip: To make 4 servings, use 1 can (8 oz.) DOLE Pineapple Slices and cut remaining ingredients in half.

TERIYAKI TURKEY BURGERS

Steps:

• Mix by hand the turkey, egg, bread crumbs, bell pepper, onion, garlic salt, black pepper and 1/4 cup of teriyaki sauce until well incorporated.
• Divide the mixture into 4 eaqual parts and form them into patties.
• Grill the burgers basting with the extra teriyaki sauce, takes 15-20 minutes.
• When the burgers are almost done top with the cheese and throw the pineapple rings on the grill.
• Take them off when the cheese is melted and take the pineapples off when you have nice grill marks on both sides.
• **We butter the buns and toast them on the grill or toaster oven and we use mayo**.
• ENJOY!

TERIYAKI TURKEY BURGERS

Steps:

• Heat grill. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet.
• In large bowl, mix all ingredients except buns, lettuce and tomato until well mixed. Shape mixture into five 4-inch patties.
• When ready to grill, carefully oil grill rack. Place patties on grill over medium heat. Cover grill; cook 11 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 165°F.
• For each sandwich, place 1 lettuce leaf and 1 tomato slice on bottom half of bun; top with patty and top half of bun.

TERIYAKI TURKEY BURGERS WITH MUSHROOMS

Steps:

• 1. Preheat grill to approximately 300 degrees (or medium low heat). Showing a picture of my chosen teriyaki sauce....it has natural ingredients, and very tasty.
• 2. On the stove, heat oil over medium heat in a large skillet; add mushrooms and cook for about 5 minutes, stirring constantly.
• 3. To the mushrooms, add the teriyaki sauce, sherry, salt and pepper. Cook until the sauce reduces and thickens....about 10 minutes. Remove from heat and let cool.
• 4. Meanwhile, transfer turkey meat to a large mixing bowl. Add the onions and feta cheese. Once the mushrooms are cool, add about 3/4 of those as well, reserving the last 1/4 for topping. Mix thoroughly with hands.
• 5. Form burgers, and transfer to a plate. For the best, fluffiest burgers, just grab a handful of meat, shape into a ball, then gently flatten only slightly. Do not pack the meat or press firmly to shape it. Handle the meat as little as possible.
• 6. Transfer to grill and cook for about 5-8 minutes per side....topping with cheese (if desired) in the last few minutes.
• 7. Remove from grill, top with reserved mushrooms, and serve.

TERIYAKI-GLAZED TURKEY BURGERS

Steps:

• To make the glaze: add the honey, soy sauce, ginger, and garlic to a small bowl; stir until blended; set aside.
• In another bowl, combine the turkey, celery, and green onions.
• Add in 3 tablespoons of the Teriyaki Glaze; stir to combine.
• Shape mixture into 4 patties, 3/4 inch thick.
• Place patties on a well-greased grill over high heat.
• Grill, turning 2-3 times and brushing liberally with the glaze until the patties are browned and cooked through.
• Serve on toasted buns with lettuce and any other accompaniments you desire.

TERIYAKI TURKEY BURGERS

Steps:

• Combine ground turkey, garlic, ginger, green oions, sesame seed and breadcrumbs. Shape into 6 patties.
• Grill burgers for 10-12 minutes, turning once.
• Internal temperature should be 165°F.
• Mix together mayonnaise and wasabi paste; spread on 6 lightly toasted buns.
• Serve with sliced cucumber, watercress or arugula.