DIRECTIONS

1. Prepare the teriyaki sauce: In a small saucepan over medium heat, combine the reserved ¼ cup pineapple juice, reserved pineapple rings, soy sauce, rice vinegar, honey, garlic, and ginger. Cover and bring to a boil. Once boiling, remove the lid and cook for 1 minute, stirring constantly. While you wait for the sauce to boil, whisk the cornstarch and 1 tbsp of water together in a small bowl to create a slurry. Once the sauce is boiling, add the slurry, then stir to combine. Cook for an additional minute, until sauce begins to thicken. Remove from heat.
2. In a large mixing bowl, combine the turkey, panko, garlic, ginger, black pepper, cilantro, and 3 tbsp teriyaki sauce. Mix just until combined and be careful to not compact the meat. Shape into four 3/4-inch- thick patties. Place in the refrigerator for 30 minutes.
3. Set aside some of the remaining teriyaki sauce for serving, reserving the rest for grilling. Preheat your GEORGE FORMAN^® grill to 425°F. Once the grill is preheated, cook the pineapple rings and red onion slices until caramelized and tender, about 3 minutes for the pineapple and 4 minutes for the red onion. Set aside. Place the burgers on the grill and brush with the reserved teriyaki sauce. Grill the burgers for 5 minutes or until a thermometer inserted in the thickest part registers 160°F or above.
4. Brush the burgers with the teriyaki sauce again as soon as they are removed from the grill.
5. Build the burger: place the burger on top of the bottom bun, spoon more of the reserved sauce on the burger and top with pineapple and red onions.