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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 4 |
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Rachael Ray Ingredients:
1 ripe cored fresh pineapple |
1 tablespoon sesame oil |
1/4 teaspoon crushed red pepper flakes |
1/2 small red pepper, chopped |
1/4 red onion, finely chopped |
2 tablespoons dark brown sugar |
10 -15 fresh basil leaves, cut into thin strips |
1 1/3 lbs ground turkey breast |
1 piece fresh gingerroot, grated (1-inch piece) |
2 garlic cloves, minced |
2 tablespoons dark soy sauce |
2 teaspoons curry powder |
coarse salt |
2 green onions, chopped |
4 cornmeal-topped rolls, split (or 4 toasted sandwich-size english muffins) |
bibb lettuce (boston or red leaf lettuce) |
Directions:
1. Drain pineapple; cut into pieces that will fit into a food processor.
2. Place in processor; process to a coarse, chunky mixture.
3. In a skillet over med-high heat; heat sesame oil and red pepper flakes until oil smokes.
4. Add pepper and onion; cook a minute or two.
5. Add in pineapple; heat through.
6. Sprinkle with brown sugar; cook another minute or two.
7. Remove from heat and toss in basil; let salsa hang out in the warm pan while you cook the burgers.
8. Heat a nonstick skillet/griddle pan over med-high heat.
9. Mix turkey, ginger, garlic, soy sauce, curry powder, salt, and green onion; form into 4 patties.
10. Cook 4 minutes on each side or until done.
11. Serve on rolls with lots of warm pineapple salsa and lettuce.
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