Southwestern Grilled Turkey Burgers with Pineapple Pico de Gallo



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 Dash

2 tsp freshly squeezed lime juice

1/4 tsp olive oil

2 tsp chili powder

2 tsp ground cumin


4 Each whole grain roll, split

4 Large green leaf lettuce leaves, washed, dried and chilled


Pineapple Pico de Gallo

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

Turkey Burgers

Combine chili powder and cumin.

Place frozen turkey burgers on 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 burgers. 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 degrees F.

Turn burgers one more time to sear surface.

OR broil frozen turkey burgers in a preheated broiler, 4 inches from the heat source, for 4 to 6 minutes per side or until the internal temperature reaches 165 degrees F.

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.