Teriyaki Burgers with Grilled Pineapple

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  Ground Turkey, 99% Lean(454g)
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  Bread Crumbs, Panko, Dry(60g)

  Plain dry bread crumbs. Panko works too but is lighter per cup.

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  Garlic(15g)
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  Ginger, Fresh Root(15g)
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  1/2 teaspoon ground black pepper
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  Cilantro, Fresh(60g)
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  Pineapple, Canned, In Juice, Drained
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  Yellow Onion
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  Bread, Hamburger Bun, Whole Wheat
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  1/4 cup reserved pineapple juice (from canned pineapple above)
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  Soy Sauce, Low Sodium(120g)
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  Vinegar, Rice(30g)
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  Honey(15g)
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  Garlic(5g)
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  Ginger, Fresh Root(10g)
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  Cornstarch(15g)

Instructions

1. 1In a small saucepan over medium heat, combine the pineapple juice, soy sauce, rice vinegar, honey, minced garlic, and grated ginger. Bring to a boil, uncovered, stirring occasionally, about 3–4 minutes until the mixture reaches a rolling boil. Whisk the cornstarch with 1 tablespoon water in a small bowl to create a slurry.
2. 2Once the sauce is boiling, add the cornstarch slurry and stir constantly for 1 minute over medium heat until the sauce thickens and coats the back of a spoon. Remove from heat and set aside.
3. 3In a large bowl, gently combine the ground turkey, panko bread crumbs, minced garlic, grated ginger, and fresh cilantro with 3 tablespoons of the teriyaki sauce—mix just until combined without compacting the meat. Shape into four patties approximately 3/4-inch thick. Refrigerate for at least 30 minutes.
4. 4Pat the onion slices and pineapple rings dry. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the onion slices and cook 4–5 minutes per side until softened and caramelized. Transfer to a plate and set aside.
5. 5In the same skillet over medium-high heat, cook the turkey patties for 4 minutes on the first side without moving them, until the bottom is golden brown. Flip, brush the cooked side with teriyaki sauce, and cook for 4 minutes.
6. 6Flip the patties again, brush the second side with teriyaki sauce, and cook 2–3 minutes longer until the internal temperature reaches 160–165°F with an instant-read thermometer. Transfer to a plate, cover loosely with foil, and let rest 5 minutes.
7. 7Toast the hamburger buns in the skillet over medium heat for 1–2 minutes per side until lightly golden, then divide evenly into 4 airtight containers while still warm, layering each with one burger, grilled pineapple, grilled onion, and a brush of reserved sauce.
8. 8Seal containers and refrigerate for up to 4 days. Reheat in a 350°F oven for 8–10 minutes until warmed through, or microwave for 1–2 minutes until hot.