Turkey and Rice Pineapple Burgers with Sesame Mayonnaise

You’ll flip over this re-invented, healthier burger option. Turkey, rice and water chestnuts create a tasty burger, further enhanced by Asian flavourings of ginger, soy and sesame, crowned with a sweet grilled pineapple ring.

Turkey and Rice Pineapple Burgers with Sesame Mayonnaise

Makes 4 servings.


  • 1 egg
  • 1 1/2 tbsp (22 mL) soy sauce
  • 2 tsp (10 mL) grated fresh ginger
  • 1/2 tsp (2 mL) Sriracha or other hot sauce
  • 1 clove garlic, minced
  • 1 lb (500 g) ground turkey
  • 1 cup (250 mL) cooked and cooled U.S. brown or white rice
  • 1/2 cup (125 mL) chopped drained water chestnuts
  • 1/2 cup (125 mL) thinly sliced green onions
  • 4 round slices fresh pineapple, peeled, cut ½-inch (1cm) thick and with core removed
  • 4 leaves Romaine or leaf lettuce
  • 4 slices tomato
  • 4 thin slices red onion
  • 4 hamburger buns

Sesame Mayonnaise:

  • 1/3 cup (75 mL) mayonnaise
  • 2 tsp (10 mL) sesame oil
  • 2 tsp (10 mL) grainy or Dijon mustard
  • 1 tsp (5 mL) soy sauce
  • 1 tsp (5 mL) rice vinegar


  1. In bowl, beat egg with soy sauce, ginger, Sriracha and garlic; mix in turkey, rice, water chestnuts and green onions. Shape into four 1/2-inch (1 cm) thick patties.
  2. Grill patties and pineapple slices, covered, on greased grill or in greased grill pan over medium-high heat, turning once, until pineapple is lightly charred, about 4 minutes, and until patties are no longer pink inside, about 10 minutes.
  3. In small bowl, stir mayonnaise, sesame oil, mustard, soy sauce and vinegar to blend.
  4. Split buns; toast on grill, if desired. Spread with sesame mayonnaise; sandwich lettuce, burgers, pineapple, tomato and onion in buns.