Teriyaki Turkey Burger

Ground turkey is a lot healthier than beef and tastes really good! These burgers are grilled but can easily be pan fried. I added some grilled pineapple and grilled sweet yellow onion to my sandwiches but that is optional. If you do not want to contend with the grill go ahead and brush some pineapple slices with a little butter and brown sugar and broil them. Here is what you are going to need for this recipe:

1 pound ground turkey meat
4 scallions, white, light green and dark green chopped
1 tsp fresh ginger, minced
1 large garlic clove, minced
2 TBS water chestnuts, finely chopped
1/4 cup store bought Teriyaki sauce*
1/4 cup Panko bread crumbs*
Salt & Pepper
4 slices white cheddar cheese
4 thick slices of sweet yellow onion, grilled
4 slices pineapple, grilled

Place the turkey in a bowl. Add the scallions, ginger, garlic, water chestnuts, Teriyaki sauce and Panko crumbs into the bowl. Season with salt and pepper.
Make 4 equal size patties and set aside.

If grilling, grill burgers at medium heat for about 4 to 5 minutes per side. If pan frying, heat a skillet with some oil and fry until both sides are browned and burger is cooked through. Add a slice of cheese to each patty after you flip them over.

Place the burger in a roll and top with grilled pineapple and onion. Serve and enjoy!

Print the Teriyaki Turkey Burger Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

2 Comments

  • March 16, 2013

    Mrs. Martha Mulcahey

    Dear Mary Ann,

    Re: Teriyaki Turkey Burger

    Possibly not what you intended:
    If grilling, grill burgers at medium heat for about 45 minutes per side. If pan frying, heat a skillet with some oil and fry until both sides are browned and burger is cooked through. Add a slice of cheese to each patty after you flip them over.

    I think 4 to 5 minutes per side on a hot grill might be what you meant.

    Thank you for all you do to help us find dinner ideas that might use ingredients that are already in our freezer, refrigerator, garden and closet. Please do not be shy about suggesting one or more side dishes that might be compatible with the main recipe you are presenting. I’m sometimes “out of ideas”, but I generally have a lot in the freezer that we should use up. My husband and I do not have much “stomach tolerance” for Mexican/spicy foods, however. I would say we eat rather plainly, with “true to the vegetable” side dishes.

    Your tribute to your Mother made me remember similar advice from my own Mother! She and my Dad lived through all of the years of the Great Depression, World War II and food rationing coupons. My father and mother (may their souls rest in peace) both knew recipes that were affordable, nutritious and delicious. Your cooking videos remind me of techniques they used.

    Happy Easter!
    Martha Delaney Mulcahey
    West Greenwich, RI

  • March 22, 2013

    theFrugalChef

    Hi Martha!
    Indeed! I meant 4 to 5 minutes! Haha! Thank you for bringing this to my attention! I will fix it now. I really appreciate you stopping by and your suggestions. I will definitely keep themin mind. I am happy you find value here. That makes all my work worth it!
    I hope you have a great weekend!
    Mary Ann

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