Grilled Southwest Turkey Burger with Pineapple Pico de Gallo

By National Executive Chef for the Corporate Services Division Richard Arakelian
Culinary Setting
Cooking Style
Turkey Burger Patty


2 lbs plum tomatoes, 1/4-inch dice

4 oz green bell peppers, seeds removed and 1/4-inch dice

4 oz sweet onions, 1/4-inch dice

8 oz fresh pineapple, peeled, cored and diced

1 tsp fresh jalapeno, seeds removed and minced

2 tsp minced fresh garlic

1 tbsp fresh cilantro, chopped

1/2 tsp salt

1/2 tsp freshly ground black pepper

3 oz freshly squeezed lime juice

1 tsp olive oil

1/2 c chili powder

1/2 c ground cumin


48 Each whole grain roll, split

48 Large leaves, green leaf lettuce

192 Fresh carrot sticks, 3/8 x4-inches


Pineapple Pico de Gallo

Combine all ingredients. Cover and chill for at least 1/2 hour.

Shelf life: use within two days.

Turkey Burger

Combine chili powder and cumin.

Place frozen turkey burgers on a well-scraped preheated 350 degree F grill. Season with 1/2 teaspoon chili/cumin mixture. When "puddles of juice" form on the surface (about 3 minutes), turn patties. Sprinkle surface with another 1/2 teaspoon chili/cumin mixture.

Grill for 1-1/2 to 2 more minutes on second side or until the internal temperature reaches 165 degrees F for 15 seconds.

Turn patties one more time to sear surface.

OR broil frozen turkey burgers in a preheated broiler, 4 inches from the heat source, for 2 to 2-1/2 minutes per side or until the internal temperature reaches 165 degrees F for 15 seconds.

If required, hold hot at 140 degrees F for use.


In a paper lined 1-pound food container, in sequence, place base of roll, 1 lettuce leaf, cooked turkey burger and top with 2 tablespoons Pineapple Pico de Gallo.

Place crown of roll on sandwich and serve.

Accompaniment for each turkey burger: 4 carrots sticks.

Nutrition Facts

Total Calories 481

Total Fat 13 g

% Daily Total Fat 24

Saturated Fat 2 g

Cholesterol 67 g

Sodium 729 mg

Total Carbohydrates 66 g

Protein 31 g