With grilling, you use a direct flame, cooking quickly. When you BBQ, you use an indirect or low flame, cooking very slowly. And of course, there are different types of grills. The two most common are charcoal and gas grills. I use gas, but I’ll look for recipes for both methods. For a pig roast, an open flame or pit is the way to go, but I’ll stick with grilling or BBQ recipes for now.
Oh, and enjoy!
20-oz package extra lean ground turkey
2 TB liquid aminos (such as Bragg)
¼ cup red bell pepper, chopped
¼ cup red onion, chopped
¼ tsp ground black pepper
1 tsp thyme seasoning
4 pineapple slices, approx 1/2 inch thick
1. Preheat the grill to medium-high.
2. Combine ground turkey, liquid aminos, pepper, onion, black pepper, and thyme in large bowl and mix thoroughly until all ingredients are well distributed.
3. Divide turkey mixture into 4 equal portions and form into burger patties.
4. Put on a plate; grab the 4 pineapple slices and head to the grill.
5. Place the burgers and the pineapple slices on the grill (the pineapple will cook for the same amount of time as the burgers to soften up and get that yummy smoky flavor).
6. After approximately 8 minutes, flip the burgers and the pineapple slices (the underside should be nice and brown).
7. After approximately 4 minutes, place one pineapple slice onto the top of each burger.
8. Cook for an additional 3-5 minutes, or until burgers are cooked thoroughly and no longer pink in the center.
9. Turn off the grill. Using a long spatula, carefully remove the burgers from the grill (don’t lose those pineapples!) and onto a plate.
10. Eat ‘em up! Yum!! Enjoy