Hawaiian Turkey Burgers With Pineapple-Papaya Sauce
Hawaiian Turkey Burgers With Pineapple-Papay Head to the store and pick up onion, hawaiian turkey burgers, olive oil, and a few other things to make it today. To use up the tomato you could follow this main course with the Pink Peony Popcorn Balls as a dessert. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes approximately 40 minutes.
For sauce, combine all ingredients in saucepan. Cook, stirring over moderate heat until sauce boils; simmer 10 minutes.
For burgers, mix ground turkey, breadcrumbs, onion, cayenne, sugar, and 1/3 cup sauce in a bowl until just combined. Form into 4 (1-inch) patties.
Brush burgers with oil; season with salt and pepper. Grill over medium heat, turning once, about 6 minutes per side. Baste with sauce, and grill 2 minutes more; transfer to plate. If desired, grill pineapple slices 2 minutes per side; transfer to plate.
Place burgers on rolls, and spoon on remaining Pineapple-Papaya Sauce. Top with pineapple slice (if desired), lettuce, tomato, and onion slices (if desired).
Recommended wine: Malbec, Merlot, Zinfandel
Malbec, Merlot, and Zinfandel are my top picks for Turkey Burgers. Merlot will be perfectly adequate for a classic burger with standard toppings. Bolder toppings call for bolder wines, such as a malbec or peppery zinfandel. The Yacochuya San Pedro De Yacochuya Malbec with a 4.5 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.
Yacochuya San Pedro De Yacochuya MalbecAn inviting nose of smoke, tar, licorice, soy, black cherry, and black currant. This leads to a full-bodied wine with layers of succulent fruit, excellent depth and concentration, and a lengthy, pure finish. Blend: 85% Malbec and 15% Cabernet Sauvignon