Teriyaki Turkey Sliders With Pineapple Chutney
2/3 cup low sodium soy sauce
4 Tbsp. mirin
4 Tbsp. dark brown sugar
2 Tbsp. fresh ginger, grated
2 Tbsp. fresh garlic, grated
2/3 cup green onions, finely chopped
1/2 cup fresh cilantro, finely chopped
2 lb. ground turkey
3 cups red cabbage, shredded
1 large carrot, shredded
12 whole wheat dinner rolls, split and toasted
For chutney:
4 cups golden pineapple, diced
1 medium red onion, finely chopped
1/2 cup light brown sugar
1/2 cup rice wine vinegar
1 serrano, finely chopped
4 whole star anise
1 tsp. kosher salt
In a small bowl, combine soy sauce, mirin, sugar, ginger, garlic, green onions and cilantro; mix well. In a medium bowl, combine turkey and half of soy mixture; gently mix to incorporate.
Divide mixture into 12 equal portions. Using wet hands, form each portion into patties about 1/2-inch thick. Place on a parchment-lined baking sheet, cover with plastic and chill for at least 1 hour or up to one day before cooking. Place cabbage and carrots in a medium bowl, add reserved soy mixture; mix well. Set aside until ready to serve. May be made up to 6 hours in advance.
While burgers chill, make the chutney. Combine all chutney ingredients in a medium sauce pan; bring to a boil. Reduce heat to medium-low, cook, uncovered, for about 30 minutes or until thick. (Chutney can be made up to a week in advance. Cool completely, store covered, in the refrigerator.)
When ready to cook, heat grill to high heat. Place burgers onto well-oiled grill; cook for 2-3 minutes per side, turning once. To serve, spread buns with about a tablespoon of chutney, top with burger, add about a tablespoon of cabbage mixture on top.
Serves 12.