Pineapple Slaw Turkey Burgers

Pineapple Slaw Turkey Burgers are juicy, eye-catching, and delicious. Who knew that pineapple on a burger could be so tasty?!

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Maybe you’re thinking the same thing that I did: pineapple in a burger recipe? No way. Well, I’m here to tell you that this recipe is TASTY. A juicy burger with crunchy slaw and ketchup with a twist. Pineapple Slaw Turkey Burgers are visually appealing as well since you have multi-color cabbage, ketchup, and toasted buns.

This recipe is adapted from Adam Dolge at Cooking Light (link to the original recipe here). The largest change is swapping in ground turkey for the ground pork and omitting the grilled pineapple. I also tripled the amount of turkey used so that the original slider recipe is large enough for six full burgers.

Looking for a great side kick? We usually serve this meal with sweet potato fries. They complement the burgers in both taste and visual appeal.

Recipe Overview

Mix the ground turkey with salt, pepper, and green onions. Combine the shredded cabbage with salt, pepper, pineapple juice, and apple cider vinegar. Stir together the ketchup with brown sugar, pineapple juice, and apple cider vinegar.

Cook the burgers on medium-high heat until cooked through. Toast the buns. Assemble.

How to Refrigerate and Reheat

I have not tried freezing this recipe because there are never enough leftovers to do so, and I don’t imagine the ketchup and coleslaw would freeze well anyway. We almost always refrigerate the leftovers for a second meal. To reheat, we microwave the burgers for about 1-2 minutes (flipping in the middle). We serve the special ketchup and pineapple slaw cold. A warm burger with the cold pineapple slaw is complementary and delicious.

FAQs & Tips

Tip #1: Use real pineapple (not canned)

This recipe tastes best when using real pineapple. Canned pineapple will still lead to a delicious burger, but fresh cut pineapple will give the optimal taste. Plus, leftover fresh pineapple!

Tip #2: Keep a few pineapple slivers and Use a Garlic Press to juice the pineapple.

I am sure that there are better ways to do this, but I use a garlic press to juice the pineapple. Squeeze a few chunks, and you’ve got all the juice you need! I also include tiny pieces of pineapple in the juice to really hype up the flavor in the pineapple slaw and ketchup mix.

Tip #3: Mix up the Special Ketchup and Pineapple Slaw in storage containers.

The recipe (6 burgers) is two meals for our family. To make cleanup easier and serving the leftovers a breeze, we mix up the special ketchup and pineapple slaw in refrigerator safe containers. When you’re done with the meal, pop on a lid and store in the refrigerator. When it’s time for leftovers, remove from the refrigerator and take off the lids. Bonus tip, use bowls bigger than you need. Otherwise, the ketchup will spill out of the bowl when you try to mix it with the pineapple juice and vinegar (and same for the cabbage mixture).

Recipe Quick Stats

Cost:

Total Recipe Cost = $ 14.84 // $2.47 per serving

Nutrition:

Servings: 6 (1 burger per serving)

Calories: 417 kcal · Total Fat: 11 g · Sodium: 1019.3 mg · Total Carb: 52.2 g · Dietary Fiber: 1.9 g · Protein: 29.4 g:

Listed values for cost and nutrition are estimates only. View how we calculate cost and nutritional data here. View our full cost and nutritional disclaimer here.

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