The sweetness of pineapple complements the teriyaki flavor in these mini burgers.
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3/4 cup finely chopped fresh pineapple
1 small (1/2 cup) tomato, finely chopped
1 teaspoon chopped fresh cilantro leaves
1 (20-ounce) package lean ground turkey
1 small (1/2 cup) onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons Land O Lakes® Butter, melted
2 tablespoons hoisin sauce
8 slider or dollar-sized buns, split, toasted, if desired
1/2 cup prepared guacamole
Place pineapple, tomato, and cilantro into bowl; mix well. Set aside.
Combine ground turkey, onion, salt, ginger, and pepper in another bowl. Form into 8 patties.
Whisk melted butter and hoisin together in bowl; set aside.
Heat 12-inch nonstick skillet over medium heat.
Place patties into skillet. Cook 2-3 minutes; turn patties. Brush with half of butter mixture. Cook 2-3 minutes; turn patties. Brush with remaining butter mixture. Continue cooking 2-3 minutes or until internal temperature reaches 165ºF or no longer pink in center.
Spread 1 tablespoon guacamole onto bottom half of each bun. Top each with burger and pineapple salsa. Serve immediately
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