1 (#10 Can) pineapple tidbits with juices
1 tsp vanilla extract
1 tsp dried dill weed
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp fine ground white pepper
1 c buttermilk
1 oz white vinegar
1/2 c low-fat plain yogurt
1/2 c low-fat mayonnaise
50 (2.5-oz) TURKEY BURGERS
50 Whole grain burger buns, warmed or toasted
Place the pineapple tidbits in a steamtable pan and stir in vanilla extract. Mix to combine well. Roast in a preheated 350 degree F oven for 45 minutes, stirring every 15 minutes. Remove from the oven, stir and cool completely.
For the dressing, whisk together, in a large bowl, all dry ingredients, buttermilk and vinegar. Whisk to combine well. Stir in yogurt and blend thoroughly. Stir in mayonnaise until mixed thoroughly and mixture is smooth.
In a large bowl, mix the cole slaw mix/shredded cabbage with pineapple tidbits. Stir in the dressing, blending well to coat all surfaces. Cover, date and refrigerate for up to 3 days.
Cook the turkey patties:
Flat Griddle: Preheat griddle to 350 degrees F and cook from a frozen state for 3-4 minutes per side or until the internal temperature reaches 165 degrees F.
Conventional Oven: Preheat oven to 375 degrees F and bake from a frozen state for 20-25 minutes or until the internal temperature reaches 165 degrees F.
Convection Oven: Preheat oven to 350 degrees F and bake from a frozen state for 10-15 minutes or until the internal temperature reaches 165 degrees F.
Microwave: Cook frozen product on HIGH power for 2 to 4 minutes.
Place cooked turkey burgers on bottom of each bun.
Top each with 1/2 cup Roasted Pineapple Slaw. Cover with bun tops.