It’s hot outside. No complaints here. At all! But isn’t it funny how you cook for the weather? These turkey burgers hit the spot on a sweltering evening. Don’t let the absence of a bun scare you off…if a burger ain’t a burger without a bun, then add it. I’ll look the other way. If, on the other hand, you are feeling like carbs are a tool of the underworld, i invite you to eat bunless with me.
Scott is my grill master…i prep, he grills. He was pretty on point with the grill marks on the pineapple. He also made sure there was a good amount of goat cheese topping these burgers. I’ll admit, it was pretty awesome.
The grilled pineapple is such a simple addition. But is a serious bang for your buck. The citrus sweetness keeps the burger lighter. Warm weather appropriate. i also love the lemon aoli to top the burger or add as a garnish. It is so good. It tastes so fresh and could be used to compliment other meats as well.
A bed of butter lettuce, topped with the grilled pineapple, turkey burger and lemon mustard is the perfect summer meal… a simple side of rutabaga fries rounded out this dish perfectly. Light and fresh!
- ¼ cup Dijon mustard
- 1 heaping tablespoon clover honey
- ½ teaspoon lemon zest
- 2 teaspoon fresh lemon juice
- Salt and freshly ground black pepper
- 1½ pounds lean, freshly ground turkey, chilled
- Salt and freshly ground black pepper
- ½ cup crumbled goat cheese and 8 slices goat cheese, sliced ½-inch thick
- 4 sesame seed hamburger buns, split and lightly grilled, optional
- Butter lettuce, for serving
- 2 tbsp honey
- 1 tsp olive oil
- 1 tbsp fresh lime juice
- 1 tsp ground cinnamon
- 1 ripe pineapple, cut into half inch slices
- Whisk together in a small bowl the mustard, honey, lemon zest, lemon juice and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld.
- Preheat the grill to high. Mix in ½ cup goat cheese with ground turkey and form into four 6-ounce burgers. If you are not going to cook right away, keep the burgers cold in the refrigerator.
- Sprinkle the burgers on both sides with salt and pepper.
- Grill until cooked through, 3 to 4 minutes on each side.
- During the last minutes of cooking, add 2 slices of cheese to each burger, cover the grill and let the cheese soften slightly, about 1 minute.
- In a small bowl, combine the honey, olive oil, lime juice, and cinnamon and whisk to blend. Set aside.
- Lightly coat the warmed grill rack with cooking spray.
- Lightly brush the pineapple with the marinade. Grill, turning once and basting once or twice with the remaining marinade, until tender and golden, about 3-5 minutes on each side.
- Layer butter lettuce, pineapple, lemon mustard sauce and burger. Serve extra mustard on the side.
