Maybe it’s the never ending winter, but I have been craving two things: bacon, and a good burger! My barbecue is sadly buried somewhere in the back yard under a ton of snow, but I was determined. This, folks- is the burger of my dreams. Ginger and teriyaki-infused turkey burger hiding a juicy slice of pineapple, then wrapped in bacon. I left the topping pretty minimal as the glorious patty was the highlight for me, but you could add a nice thick slice of applewood smoked cheddar, avocado slices or caramelized onions, it’s your burger. And let’s face it, its already entirely wrapped in bacon so you might as well go all out anyway. Take that, winter!
2 lbs ground turkey
24 slices of Pete’s Own Double Smoked Bacon
6 slices of Organic Pineapple, (about 1/2 inch thick)
1 large red onion, finely minced
1 cup finely sliced scallions
2 eggs, whisked
1.5 cups San J Gluten Free Teriyaki Sauce, divided in 3 half cup portions
6 garlic cloves, finely minced
3 inches of ginger, finely grated
1 tablespoon brown sugar
1 tablespoon dark rum
1 teaspoon freshly ground pepper
1 teaspoon kosher or sea salt
6 XL Hamburger buns
Burger toppings of choice
Combine ground turkey, onion, scallions, garlic, ginger, 1/2 cup of teriyaki sauce, salt and pepper. Mix well to combine. Add the eggs and mix again until incorporated. Take 3/4 of the mixture and form into 6 patties. Place on foiled-lined baking sheet. Combine rum and brown sugar, then brush onto both sides of the pineapple rings. Press a pineapple ring firmly into each burger patty, almost all the way through. Use the remaining turkey mixture to seal up the tops, completely covering the pineapple. After you have formed the patties, it helps to smooth them into shape with an small offset spatula or butter knife. Brush the patties with 1/2 cup teriyaki sauce. Now the good part- wrap the patties in bacon. I used 4 slices of bacon per burger. I cut one piece of bacon in half to wrap the sides, then draped 3 more pieces overtop. Flip it over, tuck the ends in, flip back and place back on the cookie sheet. Bake at 365 degrees or grill over indirect heat, until the bacon is crispy. Halfway through cooking use the remaining teriyaki sauce (and a clean brush!) to baste the burgers. Serve hot with your favourite buns and burger toppings. Enjoy!
Emily is photographer, foodie and crafter who has been honing her cooking skills since 6 years old. Formerly an executive catering specialist for advertising agencies, Emily is now combining her love of food and photography into a blog to be launched soon. Stay tuned!