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Grilled Pineapple and Pesto Turkey Burgers

The addition of spinach in the patty makes this burger extra moist.

Photo of Grilled Pineapple and Pesto Turkey Burgers

INGREDIENTS:

6 cups baby spinach leaves
2 pounds lean ground turkey
1/2 cup prepared pesto sauce, divided
2 tablespoons olive oil
salt and pepper, to taste
10 DOLE® Pineapple Slices, drained
10 kaiser or hamburger rolls, split
10 green leaf lettuce leaves
10 slices Monterey Jack cheese

DIRECTIONS:

  1. Process spinach in a food processor until finely chopped.
  2. Combine turkey, spinach, 1/4 cup pesto sauce, and olive oil in a large bowl.  Gently mix until incorporated.
  3. Form mixture into 10 patties.  Season patties with salt and pepper.
  4. Grill turkey until no longer pink inside.  Add pineapple slices to grill the last 5 to 10 minutes and cook until golden brown.
  5. Toast buns on grill.
  6. Place lettuce on bottom half of each bun.
  7. Place burger on bun.  Top with cheese, remaining 1/4 cup pesto sauce, and grilled pineapple slice.  Place on bun top.
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