Makes 6 servings
- 1/4 cup ketchup
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon packed brown sugar
- 1 tablespoon unsweetened crushed pineapple
- 1-1/2 teaspoons minced fresh gingerroot
- 1 clove garlic, minced
- 1/2 teaspoon sesame oil
- 1 egg white, lightly beaten
- 1/3 cup dry bread crumbs
- 3 green onions, chopped
- 2 tablespoons unsweetened crushed pineapple
- 3/4 pound ground beef
- 3/4 pound lean ground turkey
- Olive oil, for brushing on the grill
- 6 slices unsweetened pineapple
- 6 hamburger buns, split and toasted
- 6 lettuce leaves
- 6 slices tomato
For the sauce, combine the ketchup, soy sauce, brown sugar, the 1 tablespoon crush pineapple, ginger, garlic, and sesame oil in a small bowl and set aside.
For the burger combine the egg white, bread crumbs, green onions, and the 2 tablespoons crushed pineapple in a large bowl. Stir in 3 tablespoons of the sauce. Crumble the ground beef and turkey over the mixture.
Mix gently by hand to combine, being careful not to overwork the meat or the burgers will be tough. Gently hand-form the meat mixture into six patties. Don’t pack the meat too tightly.
Brush a grill pan or a gas charcoal grill with olive oil to create a nonstick surface. Preheat to medium. Grill the burgers for 5 to 7 minutes on each side or until a meat thermometer reads 160oF and the juice runs clear, brushing occasionally with the remaining sauce.
Grill the pineapple slices for 2 to 3 minutes on each side or until heated through.
To assemble each burger, place a burger on the bottom half of a bun and top with a pineapple slice. Put a lettuce leaf and tomato slice on top, then add the top half of the bun. Pass the remaining sauce at the table.