When I brainstormed this pineapple turkey burger bowl recipe, I never expected it to turn out the way it did. Don’t get me wrong, I figured it’d taste great, but didn’t think it’d taste as amazing as it did. Jesse and I both raved about it!
My intention was to make patties with the burger mixture, but after a few tries, I could see it was not happening. Instead, I added an egg, patted it down into a pan and tossed it in the oven. Problem solved. This way, it gave me a chance to cook the veggies and time things out appropriately. The pan really was the easy way out, but it was for the better.
Pineapple Turkey Burger Bowl
For the baked pineapple burgers:
- 1 lb ground turkey
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 3/4 cup chopped canned pineapple pieces in its own juice (reserve juice)
- 1 pastured egg
- 1 Tbsp reserved pineapple juice
- 3 Tbsp coconut aminos
- Pepper to taste
- Preheat oven to 350 degrees.
- Mix all ingredients together in a large bowl with your hands. Pour mixture into a 9×9 pan and pat down evenly. Bake for about 25-30 minutes, or until burger mixture is cooked through.
For the veggie mixture:
- 2 slices good-quality bacon, chopped
- 2 cups Brussels sprouts, trimmed and halved
- 1 tsp additional bacon fat, if needed
- 1 green onion, finely chopped
- Splash of reserved pineapple juice
- Sea salt and pepper to taste
- Dash of cayenne pepper
- Heat large skillet over medium heat. Add chopped bacon and cook a few minutes, stirring occasionally.
- Next, add the Brussels sprouts and the additional bacon fat, if needed. Season to taste with sea salt and pepper. Continue to cook a few minutes, until brussel sprouts are browned.
- Add the green onion, pineapple juice and cayenne, and stir. Continue to cook a few more minutes.
- Serve on top of a slice of baked pineapple burger, and top with macadamia nut mayo. Garnish with some leftover pineapple pieces, if desired.