Nutrition per serving may change if servings are adjusted.
1 pound 93%-lean ground turkey
2 tablespoons reduced-sodium teriyaki sauce
2 scallions, sliced
1 large garlic, minced
¼-inch-thick fresh pineapple rings
1 small red onion, cut into ¼-inch-thick rings
toasted slider buns, preferably whole-wheat
2 tablespoons mayonnaise
6 small leaves Boston lettuce
Preheat grill to medium-high.
Combine turkey, teriyaki sauce, scallions and garlic in a medium bowl; gently knead together. Do not overmix. Form into 6 burgers, about 3 inches wide.
Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, 2 to 3 minutes per side. Grill pineapple rings until lightly charred, about 2 minutes per side. Grill onions until lightly charred and starting to soften, about 2 minutes per side.
Assemble the burgers on toasted buns with 1 teaspoon mayonnaise, 1 lettuce leaf, 1 pineapple ring and about 3 onion rings each.
To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
286 calories;12 g fat(2 g sat); 2 g fiber; 28 g carbohydrates; 19 g protein; 25 mcg folate; 58 mg cholesterol; 10 g sugars; 4 g added sugars; 306 IU vitamin A; 29 mg vitamin C; 74 mg calcium; 2 mg iron; 320 mg sodium; 281 mg potassium
Vitamin C (48% daily value)
Carbohydrate Servings: 2
Exchanges: 2 lean protein, ½ vegetable, ½ fruit, ½ fat, 1 starch