Pack your bags, your taste buds are headed on vacation! Southwestern turkey burgers are zesty and tangy, combining flavors of the Wild West with tropical flavors of the coast.
1/3 c chopped plum tomatoes
1 tbsp chopped green bell peppers
1 tbsp minced sweet onion
2 tbsp fresh pineapple, peeled, cored and diced
1/2 tsp minced fresh jalapeno, seeds removed
1/4 tsp minced fresh garlic
2 tsp fresh cilantro, chopped
Each salt and freshly ground pepper
2 tsp freshly squeezed lime juice
1/4 tsp olive oil
2 tsp chili powder
2 tsp ground cumin
4 (4-oz) turkey burgers
4 each whole grain roll, split
4 large green leaf lettuce leaves, washed, dried and chilled
To make the pineapple pico de gallo, combine the fresh ingredients. Cover and chill for at least 1/2 hour.
Using your hands, form the mixture into four equal portions and shape them into 1” thick patties. Transfer them to the lined baking sheet and chill for at least 30 minutes. This can be done up to a day in advance.
Place turkey burgers on a grill preheated to 350°F. Season with 1/2 teaspoon chili/cumin mixture. Grill burger for about 3 minutes, then flip.
Sprinkle surface with another 1/2 teaspoon chili/cumin mixture.
Grill for 3 to 5 more minutes on second side or until the internal temperature reaches 165°F.
Turn burgers one more time to sear surface.
On base of roll, layer 1 lettuce leaf, cooked turkey burger and top with pineapple pico de gallo. Place top of roll on sandwich and serve.