RECIPES: Recipe Details

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Wasabi Pea Encrusted Burgers with Hoisin Glazed Pineapples

I liked the idea of using the Wasabi Peas to encrust the turkey burgers and give them a kick as well as some extra texture. I tried some chutneys as a condiment, but liked the simplicity of the glazed pineapple rings. The wasabi mayo seems to compliment all with the right amount of sweet and spicy.

Ingredients 

Wasabi Mayonnaise
1/2 cup mayonnaise
2 teaspoons honey
1 teaspoon soy sauce
1 teaspoon fresh lime juice
1 teaspoon wasabi paste
Patties
2 pounds Honeysuckle White Ground Turkey - 85/15
10 Shiitake mushrooms, stems removed and diced
1 red pepper, seeded and diced
1 Tablespoon grated fresh ginger
1 Tablespoon chopped fresh chives
2 teaspoons kosher salt
1/4 cup Panko bread crumbs
2 cups crushed Spicy Hot Wasabi Peas
1 fresh pineapple, skinned, cored and cut into 1/2-inch thick rings (you need 6 slices)
1 jar Hoisin Sauce
Olive oil, for brushing on the grill
12 slices King's Hawaiian - Hawaiian Sweet Bread, trim larger pieces to match burger size
1/2 cup freshly chopped chives

Instructions 

Wasabi Mayonnaise 1/2 cup mayonnaise 2 teaspoons honey 1 teaspoon soy sauce 1 teaspoon fresh lime juice 1 teaspoon wasabi paste Patties 2 pounds Honeysuckle White Ground Turkey - 85/15 10 Shiitake mushrooms, stems removed and diced 1 red pepper, seeded and diced 1 Tablespoon grated fresh ginger 1 Tablespoon chopped fresh chives 2 teaspoons kosher salt 1/4 cup Panko bread crumbs 2 cups crushed Spicy Hot Wasabi Peas 1 fresh pineapple, skinned, cored and cut into 1/2-inch thick rings (you need 6 slices) 1 jar Hoisin Sauce Olive oil, for brushing on the grill 12 slices King's Hawaiian - Hawaiian Sweet Bread, trim larger pieces to match burger size 1/2 cup freshly chopped chives