Grilled pineapple-studded guacamole is piled on top of these turkey burgers that have been brushed with a sweet-and-spicy bar-b-q sauce.
- 1/2 large pineapple (about 2 cups)
- A few tablespoons grapeseed or peanut oil
- 2 large (or 4 small) ripe avocados
- 1 teaspoon lime zest
- 1 tablespoon freshly squeezed lime juice
- 1/4 cup cilantro, finely chopped
- 1 tablespoon jalapeño pepper, seeds removed, minced
- 2 tablespoons shallot, minced
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 pound lean ground turkey*
- 1 egg, lightly beaten
- 1/4 cup plain bread crumbs
- 3–5 drops of liquid smoke
- 1 teaspoon kosher salt
- Stubb’s Sweet Heat Bar-B-Q Sauce
- 4 ciabatta rolls, split horizontally
- Prepare outdoor grill. If using charcoal, set it up for indirect heat. While it’s heating up, peel the pineapple and slice into 1-inch thick discs. Spray or brush each slice of pineapple with oil on both sides and place each on the grill for a few minutes per side, until grill marks appear and some nice blackened bits start popping up (this is what mine looked like). Remove pineapple to a bowl and let cool.
- In a large bowl, mash avocados with a fork. Add lime zest and juice, cilantro, jalapeño, shallot, garlic, salt, cumin and coriander and stir to combine. Once pineapple is cool, remove core from each slice and chop the rest into small pieces. Fold into guacamole. Taste for seasoning, adding more salt or lime juice if necessary, and refrigerate until ready to use.
- For burgers, gently break up the turkey into a medium bowl. Add egg, bread crumbs and liquid smoke. Using your hands, mix the ingredients together and divide into 4 equal-sized patties (they should be approximately the size of the palm of your hand). Press down with your thumb lightly in the center of each patty to get an indentation that’s about 1 1/2-inches wide. Season each patty generously on both sides with kosher salt (I used 1/8 teaspoon per side).
- To cook the burgers, sear right over the coals until a nice crust forms, flip and repeat on the other side and then move over to finish cooking over indirect heat. Once you first flip the burgers, brush each patty with about a tablespoon of Sweet Heat Bar-B-Q Sauce.
- When the patties are cooked completely through (internal temperature should be 165°F), place each on the bottom half of a ciabatta roll. Brush the top of each burger with more Bar-B-Q sauce, pile on some of the grilled pineapple guacamole and finish each with a ciabatta roll top. Enjoy!
Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli
Big Flavors Rating: 5 Stars
*I recommend using lean ground turkey, not the 100% white meat variety, as that tends to dry out easily.
If the turkey burger mixture feels loose when forming patties, add some more bread crumbs to help bind them together better. It may also be helpful to grill them on top of a non-stick BBQ vegetable grill tray, if you have one.