Turkey Burger with Grilled Pineapple Relish Recipe

Ingredients

• 100g fresh pineapple, cored, cut into 1cm thick slices
• 1/4 red onion, sliced into 1cm thick rings
• 1 small field tomato, halved
• 2 tablespoons Coles olive oil
• 1 teaspoon lime juice
• 500g Coles butcher turkey mince
• 1 tablespoon Fountain hoisin sauce
• 1 tablespoon fresh coriander, roughly chopped, plus extra sprigs to garnish
• 4 Coles round rolls
• 1 Hass avocado, peeled and cut into thin slices

Method
Step 1. Preheat BBQ on medium to high heat.
Step 2. To make relish: Brush pineapple, tomato and red onion with 1 tablespoon oil and season with salt and pepper.
Step 3. Cook all three on the BBQ until soft and the outside has charred, about 5 to 7 minutes in total. Remove from heat and let cool.
Step 4. Once cooled place grilled items in a food processor and pulse until a chunky relish forms. Season to taste with salt and pepper and lime juice and set aside.
Step 5. To make burger: Gently mix the turkey, hoisin sauce and coriander in a large mixing bowl until well blended.
Step 6. Form the turkey mixture into four equal size patties and place on a baking sheet lined with baking paper.
Step 7. Flatten the patties so they are slightly wider than the buns.
Step 8. Lightly brush the turkey patties with olive oil and season each with salt and pepper on both sides, then place the turkey patties on the BBQ.
Step 9. Cook the turkey burgers until fully cooked through and an instant-read thermometer registers 75°C when inserted into the centre of the patties, about 3 minutes per side.
Step 10. When the burgers are almost finished cooking, brush the cut sides of the buns lightly with olive oil and BBQ, oiled side down, until lightly toasted with grill marks, about 30 seconds to 1 minute.
Step 11. Remove buns and burgers from the BBQ and allow burgers to rest for 3 mins.
Step 12. Season avocado slices with salt and pepper and place on the bun bottoms.
Step 13. Next place the burgers onto the avocado.
Step 14. Spoon the salsa over each burger, followed by the coriander sprigs, and top with the bun tops and serve.