Grilled Pineapple & Pesto Turkey Burgers
- 6 cups spinach
- 2 lbs. lean ground turkey
- ½ cup prepared pesto sauce, divided
- 2 Tbsp. olive oil
- Salt, to taste
- Black pepper, to taste
- 1 (20 oz.) can pineapple slices, drained
- 10 slices Monterey Jack cheese
- 10 leaves Romaine lettuce
- 10 whole wheat hamburger buns
Directions1. Process spinach in a food processor until finely chopped. 1. Combine turkey, spinach, ¼ cup pesto sauce and olive oil in a large bowl. Gently mix until incorporated. 1. Form mixture into 10 patties. Season patties with salt and pepper. 1. Grill meat until internal temperature reaches a minimum of 165°F. Add pineapple slices to grill the last 5 to 10 minutes and cook until golden brown. Toast buns on grill. 1. Spread remaining pesto sauce on bottom half of each bun. Place burger on bun. Top with cheese, grilled pineapple slice, lettuce and bun.
For gluten free: Use gluten free hamburger buns in place of whole wheat hamburger buns.
Calories 470, Total Fat 25g (Saturated 8g, Trans 0g), Cholesterol 75mg, Sodium 590mg, Total Carbohydrate 34g (Dietary Fiber 6g, Sugars 12g), Protein 33g, Vitamin A 130%, Vitamin C 30%, Calcium 30%, Iron 20% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 10 servingsSummer Spring Sodium Smart Main Dish Kid-friendly Grilling Gluten Free Game Day Fall American 20 Minute Meal