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Yields 4 servings
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Ingredients
Burgers:
- vegetable oil
- 1- pound Ground Turkey or ground beef
- 1/4 cup panko breadcrumbs
- 2 tablespoons garlic powder
- 2 tablespoons ginger powder
- 1/2 teaspoon black pepper
- 4 rings canned pineapple reserve juice for teriyaki sauce below
- 1/4 cup Fresh cilantro chopped
- 1 red onion cut into 1/2-inch-thick slices
- 4 Hawaiian Rolls
- sesame seeds
- Pepper jack cheese
Teriyaki Sauce:
- 1/4 cup reserved pineapple juice from canned pineapple above
- 1/2 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 clove of garlic minced
- 2 teaspoons fresh ginger minced
- 1 tablespoon cornstarch
Macaroni Salad:
- 6 lb cups elbow macaroni cooked
- 1/2 large white onion finely chopped
- 4 celery stalks finely chopped
- 6 sweet pickles finely chopped
- 1/2 red bell pepper finely diced
- 1 cup green olives sliced in half, pimento-stuffed
Dressing:
- 2/3 cup mayonnaise
- 1/2 cup sour cream
- 2 teaspoons Dijon Mustard
- 2 teaspoons red wine vinegar
- 2 teaspoons pickle juice
- 2 teaspoons sugar
- 1 teaspoon Salt
- 1 teaspoon pepper
- 1/8 teaspoon garlic powder
Ingredients
Burgers:
Teriyaki Sauce:
Macaroni Salad:
Dressing:
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Instructions
How to Make Teriyaki Sauce
- In a small saucepan over medium heat, combine the reserved 1/4 cup pineapple juice, soy sauce, rice vinegar, honey, garlic, and ginger. Cover and bring to a boil. Once boiling, remove the lid and cook for 1 minute, stirring constantly.
- While you wait for the sauce to boil, whisk the cornstarch and 1 tablespoon water together in a small bowl to create a slurry. Once the sauce is boiling, add the slurry, then stir to combine.
- Cook for 1 additional minute, until the sauce begins to thicken. Remove from heat.
How to Make the Burgers
- In a large mixing bowl, combine the ground turkey, panko, garlic, ginger, black pepper, cilantro, and 3 tablespoons teriyaki sauce. Mix just until combined and be careful not to compact the meat. Shape into four 3/4-inch-thick patties. Place in the refrigerator for 30 minutes. Set aside some of the remaining teriyaki sauce for serving, reserving the rest for grilling.
- Preheat the grill to medium high and lightly oil the grates. Grill the rings of pineapple and red onion slices until caramelized and tender, about 3 minutes per side for the pineapple and 4 minutes for the red onion.
- Grill the burgers for 4 minutes on the first side, flip, then brush with sauce. Grill 4 minutes, then flip again and brush the other side with sauce. Continue cooking until the burgers are cooked through and reach an internal temperature of 160 to 165 degrees F, about 10 minutes total.
- Remove to a plate, cover, and let rest 5 minutes. If desired, grill the buns. Serve the burgers inside of the buns, brushed with reserved sauce and topped with grilled pineapple and red onion.
How to Make the Macaroni Salad
- Begin by cooking the macaroni in a boiling pot of water. Cook al dente. Drain and rinse under cold running water. Set aside.
- For the dressing, in a medium-size bowl, whisk together all ingredients.
- In a large bowl, add the macaroni, onion, celery, pickles, bell pepper, green olives, and dressing. Stir well to coat. Add extra salt or pepper to taste. Chill in the refrigerator or transfer to a serving bowl.
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