Summer is grilling season and a great way to celebrate is with a juicy burger topped with the sweet heat of Neat Nick Preserves Pineapple Hot Pepper Jelly.
When the evenings begin to cool down slightly from the scorching mid-day sun, it’s the perfect time to fire up the grill. Whether you prefer charcoal or gas, there’s something iconic about the char and smokiness that you just can’t achieve when cooking indoors. And while grilling burgers seals in the juices, topping those patties with a proper balance of textures and flavors is key to building the perfect burger.
Less is more when it comes to the base for your burger; humble ground turkey combined with scallions, garlic, salt, and black pepper is all you need for your meat patty. The mild flavor of the turkey is a blank canvas for all its seasonings and toppings to marry together in tasty harmony.
Neat Nick Preserves Pineapple Hot Pepper Jelly complements the smoky turkey with a little bit of heat and sweetness all in one bite. Because the jelly is both sweet and spicy, a vinegary bite from homemade pickled onions cuts through some of those flavors. Add creamy slices of avocado and peppery arugula all stacked into a freshly baked bun, and you’ve got yourself one fantastic burger. You can substitute a gluten-free bun to keep these burgers gluten-free, or even use iceberg lettuce in place of a bun to keep these completely paleo.
You can make the pickled onions several days ahead of time and keep them in the refrigerator. In fact, the longer they marinate, the better! The salt in the vinegar draws the moisture out of the onions and the vinegar soaks in, softening the flavor and texture. And the pickling liquid becomes a beautiful purple-pink hue that you can reserve for marinades or dressings.
Turkey Burgers with Neat Nick Preserves Pineapple Hot Pepper Jelly
- 2 lbs. ground turkey breast
- ½ tsp. salt
- ½ tsp. black pepper
- 3-4 scallions, minced
- 2 cloves garlic, minced
- Onion rolls or gluten-free buns
- Neat Nick Preserves Pineapple Hot Pepper Jelly
- Pickled onions:
- ¼ cup rice wine vinegar
- ½ red onion, thinly sliced
- ½ tsp. sea salt
For the turkey burgers, combine the ground turkey with the scallions, garlic, salt, and black pepper. Patty into ¼-pound portions, resulting in eight patties total. Refrigerate until ready to grill.
Prepare the onions at least 30 minutes prior to serving or several days ahead of time. Mix the salt and vinegar in a small bowl and place the thin onion slices into the mixture. Allow to marinate for at least 30 minutes, or several days. Refrigerate until ready to use.
Heat up the outdoor grill. Grill the turkey burger patties about 3-5 minutes per side, or until cooked through (internal temperature should reach 165F).
To assemble the burgers: slather about 1-2 tablespoons of the jelly on the inside of the top half of each bun. Place one handful of arugula on the bottom half of each bun. Top the arugula with a burger patty, then slices of avocado, then a few slices of pickled onion, and finally the top of the bun, jelly-side down.
If you’re not using buns, place each meat patty on top of a bed of arugula lettuce and top with each of the toppings.
Sit back and enjoy!
For more great Neat Nick Preserves recipes, visit the Recipes page on our website. Enjoy!
Recipe created by NoodlesKnows blog author and fitness coach Mandy Kaewsowatana.