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 (4-oz) TURKEY BURGERS
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.
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.