Southwestern Grilled Turkey Burgers with Pineapple Pico de Gallo

Servings
4

Ingredients

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

Directions


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.