Bright, juicy, and a little unexpected — these Curry Turkey Burgers With Grilled Pineapple are the kind of weeknight dinner that feels special without demanding a lot of time. Ground turkey is lightly spiced with curry powder, gingery-scallion brightness, and a touch of honey for balance. A cool dill-yogurt sauce keeps the burgers tender and fresh, while grilled pineapple adds caramelized sweetness and a little char for contrast. Toasted brioche buns and crisp green leaf lettuce finish each bite with soft, pillowy texture and crunch. The whole meal comes together quickly, and you can easily scale it up for a backyard cookout.

Why this recipe works

Lean turkey stays tender: Using 1½ lbs ground turkey (93% lean) gives you juicy burgers without excess grease. The honey and curry powder add both moisture and flavor.
Complex flavors: Jamaican or regular curry powder gives warmth, cinnamon rounds the spice profile, and fresh ginger and scallions brighten every bite.
Balanced toppings: Grilled pineapple brings sweet acidity and char to offset the seasoned turkey, while a dill and Greek yogurt sauce adds cool creaminess.
Simple to adapt: Grill, stovetop, or broil the burgers and pineapple depending on your equipment or weather.

Ingredients

Makes 4 burgers

1½ lbs ground turkey, 93% lean
¼ cup scallions, finely chopped (about 3 scallions)
1 tablespoon ginger, fresh, minced
¼ cup honey
1 tablespoon Jamaican curry powder or regular curry powder
¼ teaspoon cinnamon, ground
1 teaspoon Kosher salt
½ teaspoon black pepper
2 tablespoon soy sauce (optional)
2 tablespoon Worcestershire sauce (optional)
½ cup Greek yogurt, plain, preferably whole milk
1 tablespoon dill, fresh, chopped
1 tablespoon lemon juice, fresh
1 clove garlic, pressed or minced
¼ teaspoon Kosher salt
1 pinch black pepper
1 pineapple, fresh – cut into slices, or canned – drained
4 brioche buns
2 tablespoon unsalted butter (optional)
Green leaf lettuce, cut into bite-sized pieces

Prep tips before you start

Bring the ground turkey out of the refrigerator about 10 minutes before mixing so it’s easier to form patties.
If using fresh pineapple, aim for slices about ½-inch thick so they hold together on the grill. If using canned pineapple, drain well and pat dry with paper towels.
Have a small bowl ready for the yogurt-dill sauce and a plate for formed patties.
Preheat your grill or skillet so the burgers get a nice sear without sticking.

Step-by-step instructions

Make the burger mix: In a large bowl, combine 1½ lbs ground turkey with ¼ cup finely chopped scallions, 1 tablespoon minced fresh ginger, ¼ cup honey, 1 tablespoon Jamaican or regular curry powder, ¼ teaspoon ground cinnamon, 1 teaspoon Kosher salt, and ½ teaspoon black pepper. If you choose to add them, stir in 2 tablespoon soy sauce and 2 tablespoon Worcestershire sauce. Mix gently with your hands or a spoon until ingredients are evenly distributed; avoid overworking the meat so the burgers stay tender.
Form the patties: Divide the mixture into 4 equal portions. Gently shape each portion into a patty about ¾-inch thick and slightly wider than your brioche buns so they shrink a bit while cooking. Place the patties on a plate and set aside while you prepare the grill or skillet.
Prep the pineapple and buns: If using fresh pineapple, cut it into slices and remove the core if desired. If using canned pineapple, drain and pat slices dry. Split 4 brioche buns and, if you like, brush the cut sides with a thin layer of 2 tablespoon unsalted butter.
Heat the grill or skillet: Preheat a grill to medium-high heat or heat a large skillet or grill pan over medium-high heat. You want a hot cooking surface so the burgers develop color and the pineapple caramelizes.
Cook the pineapple: Place the pineapple slices directly on the hot grill or skillet. Cook for 2–3 minutes per side, until grill marks form and the pineapple caramelizes. Remove the pineapple to a plate and keep warm.
Cook the turkey patties: Place the turkey patties on the hot grill or in the hot skillet. Cook without pressing them down for about 4–5 minutes per side, or until the internal temperature reaches 165°F (74°C) and the burgers are cooked through. If your grill has flare-ups, move the patties to a cooler part of the grill to finish cooking. If using a skillet, reduce heat slightly after the first side to avoid burning the exterior.
Toast the buns: In the last minute of cooking, place the butter-brushed brioche buns cut-side down on the grill or skillet until lightly toasted and golden. Watch closely so they don’t burn.
Make the dill-yogurt sauce: While the burgers finish, stir together ½ cup plain Greek yogurt, 1 tablespoon chopped fresh dill, 1 tablespoon fresh lemon juice, 1 clove garlic pressed or minced, ¼ teaspoon Kosher salt, and 1 pinch black pepper in a small bowl. Taste and adjust the lemon, salt, or dill as desired.
Assemble the burgers: On each toasted brioche bun bottom, place a handful of green leaf lettuce pieces. Add a cooked curry turkey patty, then top with a slice of grilled pineapple. Spoon a generous dollop of the dill-yogurt sauce over the pineapple, then cap with the bun top.
Serve: Serve the Curry Turkey Burgers With Grilled Pineapple immediately while the patties are hot and the pineapple is warm and caramelized. Offer extra yogurt sauce on the side if desired.

Make-ahead and storage

Mix the turkey and form patties up to 24 hours ahead, cover tightly, and refrigerate. Grill just before serving.
The dill-yogurt sauce can be made up to 2 days ahead and kept chilled in an airtight container.
Leftover cooked turkey patties will keep in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to avoid drying them out.

Variations and swaps

Spice level: Add a pinch of cayenne or a thinly sliced jalapeño to the burger mix for heat.
Cheese: If you want melted cheese, add a slice of your favorite cheese to each patty during the last minute of cooking and cover to melt slightly.
Veggie option: Make the same dill-yogurt sauce and grilled pineapple for a portobello or chickpea patty substitute.
Alternate buns: Use whole wheat, potato rolls, or toasted flatbreads instead of brioche for a different texture.

Troubleshooting

Burgers fall apart: Avoid over-handling the mixture when forming patties. If your mix seems too loose, chill the patties for 15–20 minutes before cooking to firm them up.
Patties dry out: Do not press down on the patties while they cook; pressing squeezes out juices. Also, cook to 165°F (74°C) and remove promptly.
Pineapple sticks to grill: Make sure the grill or pan is hot and lightly oiled. Let the pineapple caramelize and release naturally before attempting to flip; it will release when ready.

Serving suggestions

These Curry Turkey Burgers With Grilled Pineapple pair beautifully with a simple side salad, sweet potato fries, or quick pickled red onions for extra tang. Serve extra dill-yogurt sauce for dipping and a tray of cold beer or iced tea for summer evenings. Leftovers also make excellent sandwiches for lunch the next day.

Final notes

This recipe balances warm aromatic spices with fresh, crisp elements and a touch of sweet char from pineapple. It’s approachable for cooks of any level and flexible enough to adapt to what’s in your pantry. Follow the steps above for juicy, flavorful patties every time, and enjoy the bright contrasts that make these Curry Turkey Burgers With Grilled Pineapple stand out from the usual burger lineup.

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Curry Turkey Burgers With Grilled Pineapple

Juicy curry-spiced turkey burgers topped with grilled pineapple and a tangy dill-yogurt sauce.

Prep Time20

Cook Time14

Total Time34

Servings: 4 servings

Ingredients

1.5 lb ground turkey (93% lean)
1/4 cup scallions finely chopped (about 3 scallions)
1 tbsp ginger fresh, minced
1/4 cup honey
1 tbsp Jamaican curry powder or regular curry powder
1/4 tsp cinnamon ground
1 tsp Kosher salt
1/2 tsp black pepper
2 tbsp soy sauce optional; for basting
2 tbsp Worcestershire sauce optional; for basting
1/2 cup Greek yogurt plain, preferably whole milk
1 tbsp dill fresh, chopped
1 tbsp lemon juice fresh
1 clove garlic pressed or minced
1/4 tsp Kosher salt for yogurt sauce
1 pinch black pepper for yogurt sauce
1 pineapple fresh, cut into slices (or canned, drained)
4 brioche buns
2 tbsp unsalted butter optional, for toasting buns
green leaf lettuce cut into bite-sized pieces

Instructions

In a large bowl, combine the ground turkey, chopped scallions, minced ginger, honey, curry powder, cinnamon, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper; mix gently until just combined.
Form the mixture into four even patties, cover, and refrigerate while you prepare the dill-yogurt sauce, or chill for 2 to 12 hours if time allows.
In a small bowl, whisk together the soy sauce and Worcestershire sauce; set aside for basting.
Make the dill-yogurt sauce by whisking together the Greek yogurt, chopped dill, lemon juice, pressed garlic, 1/4 teaspoon kosher salt, and a pinch of black pepper; cover and refrigerate until serving.
Heat a gas or charcoal grill to medium-high heat and lightly spray or oil the grates.
If using, butter the cut sides of the brioche buns and set them aside to toast on the grill later.
Place the turkey patties on the grill over direct heat and brush the tops with the soy–Worcestershire mixture; cook for about 7 minutes.
Carefully flip the patties with a spatula, brush again with the basting sauce, and continue cooking while you place the pineapple slices on the grill.
Grill the pineapple slices about 3½ minutes per side, flipping once, and cook the burgers until they reach 160–165°F internal temperature, about 7–8 minutes total; remove burgers and pineapple when done.
Place the buns cut-side down on the grill and toast for 1–2 minutes until lightly browned and toasty; remove from the grill.
Assemble each burger by spreading about 1 tablespoon of dill-yogurt sauce on the bottom bun, adding lettuce, the turkey patty, a grilled pineapple slice, and the top bun; serve immediately.

Equipment

Gas or charcoal grill
Large Mixing Bowl
Small Bowl
Whisk or fork
Spatula
Knife and cutting board
Measuring Cups and Spoons

Notes

Watch the recipe video for visual guidance.
Ground chicken can be used as a substitute for ground turkey.
For best flavor, chill patties and sauce covered for several hours or overnight.
You can cook patties in a skillet for 6–8 minutes per side if not grilling.
Drained canned pineapple may be substituted for fresh pineapple.
Use an instant-read thermometer to ensure burgers reach 160–165°F.