Turkey Goes Hawiian
1/2 cup honey
1/4 teaspoon ground cinnamon
1/4 teaspoon paprika
1/4 teaspoon curry powder
2 tablespoon Worcestershire sauce
1 teaspoon minced candied ginger
½ teaspoon dried rosemary
¼ teaspoon fresh lemon zest
1 1/2 teaspoon garlic salt
2 tablespoons olive oil
2 pounds ground turkey, a combination of ground of white and dark meat (no skin) makes the best burger
1/4 cup Teriyaki sauce
1 can (20-23 ounces) sliced pineapple in heavy syrup, drained
¾ cup real mayonnaise
6 King’s Hawaiian hamburger buns, split and toasted
Romaine lettuce leaves (optional)
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make seasoning mixture: In a bowl, combine honey, cinnamon, paprika, curry, Worcestershire sauce, ginger, rosemary, lemon zest, garlic salt, and olive oil.
Allow to sit 5 minutes.
To make the patties, Crumble turkey over mixture; in large chilled bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions Shape the meat into neat patties 1-inch thick at the center.
To prepare buns: spread mayonnaise on cut sides of buns.
When the grill is ready, brush the grill rack with olive oil. Place the patties on the rack, cook uncovered 5-7 minutes. Brush with Teriyaki sauce while cooking. Flip burgers and continue grilling for 4 to 6 minutes or until meat is no longer pink, basting several times.
During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. During the last 4 minutes, grill the pineapple slices until browned, turning once.
To assemble the burgers, place a patty on each toasted bun, top with pineapple, romaine, bun lid and serve.