Tropical Teriyaki Turkey Burgers

Ingredients

Teriyaki sauce
1/2 cup soy sauce
1/8 cup lemon juice
1/2 cup pineapple juice
3 tablespoon honey
3 tablespoon minced garlic, (1 tablespoon for sauce and 2 tablespoons for burgers)
1 tablespoon grated ginger
2 tablespoon sesame seeds
1 cup scallion, chopped (¼ cup for teriyaki sauce and ¾ cup for burgers)
Burgers
2 lbs ground turkey breast
3 slices fresh white bread slices, cut into cubes
1 large granny smith apple, peeled, cored and diced
1/2 lb Gruyere cheese, shredded
Cooking spray 1 pineapple, peeled, cored and sliced into rounds 1/2 cup lemon infused olive oil
Ciabattta Rolls
1 bag baby Asian mixed greens

Instructions

Prepare grill with a medium fire for direct-heat cooking. In a small saucepan, combine the first 7 teriyaki ingredients, soy sauce, lemon juice, pineapple juice, honey, 1 tablespoon of garlic (set the rest aside for later use), ginger, and sesame seeds. Stir well to combine, and simmer on grill for 20 minutes, or until sauce reduces by a 1/3. Once sauce has thickened, add 1/4 cup of scallions (set the rest aside for later use). Reserve 1/4 cup of the sauce for final plating, 1/3 of a cup for incorporation into the burgers, and set aside the rest for glazing the burgers while cooking. In a medium bowl combine ground turkey breast, 2 tablespoons of garlic reserved from above, white bread crumbs soaked with the 1/3 cup of teriyaki sauce reserved from the sauce preparation, apple, Gruyere cheese and the 3/4 cups scallions reserved from above. Gently mix together and form into 6 patties. Spray grill with cooking spray and place burgers and sliced fresh pineapple on grill. Cook burgers until brown and juices run clear when meat is pierced in the center, about 7-8 minutes on each side for the burgers. While the burgers are cooking brush them with the teriyaki sauce (3-4 times/side). Grill the pineapple for about 4 minutes per side, once they are cooked place on warming rack above burgers. Once the burgers have completed cooking, remove from gill and allow to rest for 5 minutes before plating. While the burgers are resting brush the buns with the oil olive and place cut side down to toast to a nice golden brown. Burger assembly: Place 1/3 to 1/2 a cup of the Asian baby greens on the bottom of the bun, drizzle lightly with some of the reserved teriyaki sauce, and baste the burger one last time with the teriyaki sauce, then place the burger on the lettuce. Top the burger with the grilled pineapple and the top bun. Enjoy!