> 1 (1 - inch) chunk fresh ginger
> 1 (16 oz) pkg ground turkey breast
> 1/4 cup bread crumbs
> 3 tbsp reduced-sodium teriyaki sauce, divided
> 1/2 tsp ground cayenne pepper
> 1 tbsp olive oil
> 4 fresh pineapple rings
> 1 large tomato
> 4 whole wheat hamburger buns, toasted
> 4 leaves red leaf lettuce
Peel the ginger and grate into a medium bowl. Add the ground turkey, bread crumbs, 1 tbsp teriyaki sauce, and cayenne. Season with salt and pepper. Shape into 4 (½-inch-thick) patties.
In a 12-inch nonstick skillet, heat the oil on medium. Cook burgers 5–6 min. per side, until cooked through. Remove from pan.
To same skillet, add the pineapple rings and remaining 2 tbsp teriyaki sauce. Cook 1 min. per side. Thinly slice the tomato. Serve burgers on the buns, topped with the lettuce, tomato, and pineapple rings.