Ingredients
1 lb ground turkey
½ cup bread crumbs
¼ cup Moore’s Teriyaki Marinade
1 small yellow onion, diced
2 tbsp parsley, finely chopped
1 clove garlic, minced
1 egg, beaten
Salt & pepper to taste
4 slices Swiss cheese
1 can sliced pineapple
4 buns or rolls of your choice
1 cup baby spinach
Instructions
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Combine turkey, bread crumbs, marinade, onion, parsley, garlic, and egg in a large mixing bowl.
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Using your hands, mix gently and divide into four equal portions.
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Form each portion into a patty, place on parchment paper, and season with salt and pepper. Place the seasoned patties into the refrigerator while you light the grill.
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Once the grill is hot, place the burgers over direct heat and cook for about four minutes on the first side, rotating 90 degrees halfway through.
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Flip the patties and top each with a slice of cheese.
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Place your pineapple slices on the grill and cook until they’ve caramelized in a few spots and have nice grill marks.
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Once your burgers reach an internal temp of 180 degrees, remove to a plate.
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Brush each side of your buns with a bit of the teriyaki marinade and add a small handful of spinach to the bottom of each bun.
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Place your burgers onto the spinach, add a slice of pineapple, and finish with the top bun.
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Serve and enjoy!