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Homemade Curry Turkey Burgers With Grilled Pineapple photo
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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 minutes
Cook Time14 minutes
Total Time34 minutes
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.