Week of 06/03/2019 to 06/10/2019 Please note all recipes at the PJCC are vegetarian. Ingredients subject to change based on availability and teacher’s discretion.
Yields4 servings
Yields4 servings
  • vegetable oil
  • 1-pound Ground Turkey or ground beef
  • 1/4cup panko breadcrumbs
  • 2tablespoons garlic powder
  • 2tablespoons ginger powder
  • 1/2teaspoon black pepper
  • 4 rings canned pineapplereserve juice for teriyaki sauce below
  • 1/4cup Fresh cilantrochopped
  • 1 red onioncut into 1/2-inch-thick slices
  • 4 Hawaiian Rolls
  • sesame seeds
  • Pepper jack cheese
Teriyaki Sauce:
  • 1/4cup reserved pineapple juicefrom canned pineapple above
  • 1/2cup soy sauce
  • 2tablespoons rice vinegar
  • 1tablespoon honey
  • 1 clove of garlicminced
  • 2teaspoons fresh gingerminced
  • 1tablespoon cornstarch
Macaroni Salad:
  • 6lb cups elbow macaronicooked
  • 1/2 large white onionfinely chopped
  • 4 celery stalksfinely chopped
  • 6 sweet picklesfinely chopped
  • 1/2 red bell pepperfinely diced
  • 1cup green olivessliced in half, pimento-stuffed
  • 2/3cup mayonnaise
  • 1/2cup sour cream
  • 2teaspoons Dijon Mustard
  • 2teaspoons red wine vinegar
  • 2teaspoons pickle juice
  • 2teaspoons sugar
  • 1teaspoon Salt
  • 1teaspoon pepper
  • 1/8teaspoon garlic powder
How to Make Teriyaki Sauce
  1. 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.
  2. 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.
  3. Cook for 1 additional minute, until the sauce begins to thicken. Remove from heat.
How to Make the Burgers
  1. 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.
  2. 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.
  3. 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.
  4. 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
  1. Begin by cooking the macaroni in a boiling pot of water. Cook al dente. Drain and rinse under cold running water. Set aside.
  2. For the dressing, in a medium-size bowl, whisk together all ingredients.
  3. 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.