Shish Kabob Turkey Burger with Teriyaki Sauce
- 3 Servings
- 20 mins Prep Time
- 45 mins Total Time
- 1 lb. 85% Lean / 15% Fat Ground Turkey
- 1 whole red bell pepper, sliced
- 1 whole green bell pepper, sliced
- 3 pineapple slices
- 3 portobello mushrooms caps
- 1 large organic egg
- ¼ cup plain breadcrumbs
- ¼ cup grated parmesan cheese
- 1 tsp. cilantro flakes
- 1 tsp. black pepper
- 1 tsp. smoked paprika
- ½ tsp. garlic powder
- ½ tsp. sea salt
- ¼ tsp. red pepper flakes
- 3 whole pretzel buns
- 1 tbsp. cornstarch + water
- ¼ cup. low sodium soy sauce
- 2 tbsp. pineapple juice
- 2 tbsp. raw unfiltered honey
- 2 tbsp. light brown sugar
- 1 tbsp. minced garlic
- 2 tsp. toasted sesame oil
- 1 tsp. black pepper
- ¼ tsp. sea salt
- ¼ tsp. garlic powder
Step 1Preheat pellet or charcoal grill to 400°F.
Step 2Cut red bell pepper and green bell pepper into large squares. Discard the core and seeds. Slice cap from portabella mushroom. Remove gills using a spoon, and set to the side.
Step 3In a large bowl, add 85% Lean / 15% Fat Ground Turkey, egg, breadcrumbs, parmesan cheese, cilantro flakes, black pepper, smoked paprika, garlic powder, sea salt, and red pepper flakes. Mix well. Form into 3 patties and set to the side.
Step 4Grill red bell pepper, green bell pepper, mushroom caps, and pineapple slices for 4 to 5 minutes per side or until charred as desired.
Step 5Grill turkey patties for 4 to 6 minutes per side until an internal temp of 165°F is reached.
Step 6For the teriyaki sauce, add the cornstarch with an equal amount of water in a small bowl, whisk and set to the side.
Step 7Place buns on the grill until lightly browned.
Step 8To make the teriyaki sauce, add soy sauce, pineapple juice, honey, brown sugar, minced garlic, toasted sesame oil, black pepper, salt, and garlic powder to a small cooking pot on low heat. Cook until it begins to bubble. Remove from heat and stir in cornstarch mixture.
Step 9Build your turkey burger starting with the pineapple slices, turkey patty, then veggies. Drizzle on teriyaki sauce.
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