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Soft chicken-lime tacos are fresh and vibrant takes on traditional tacos, packed with zesty citrus flavor and a blend of spices. The chicken is marinated in tangy lime dressing that tenderizes the meat,, while infusing it with a burst of citrus. Grilled or sauteed to perfection, the chicken is then tucked in soft tortillas and topped with your favorite fresh ingredients, like crisp lettuce, creamy avocado and a drizzle of tangy crema or salsa. These tacos are light, flavorful and perfect for quick weeknight dinners or weekend gatherings with friends and family.
INGREDIENTS
FOR THE LIME CHICKEN
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1 lb boneless, skinless chicken breasts or thighs
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
Salt and pepper, to taste
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FOR THE TACOS
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8 small soft flour or corn tortillas
1 cup shredded lettuce or cabbage
1 avocado, sliced
1/2 cup diced tomatoes
1/4 cup red onion, thinly sliced
1/4 cup fresh cilantro, chopped
Lime wedges, for serving
Sour cream, salsa, or crema (optional, for topping)
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INSTRUCTIONS
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1. Marinate the chicken

In a bowl, combine the fresh lime juice, olive oil, minced garlic, cumin, chili powder, paprika, salt and pepper. Place the chicken breast or thighs in a resealable plastic bag or shallow dish, and pour the marinade over the chicken. Seal the bag, or cover the dish, and refrigerate for at least 30 minutes or up to two hours, allowing the chicken to absorb all the flavors.
2. Cook the chicken

Heat a grill pan, skillet or grill over medium-high heat. Remove the chicken from the marinade, and cook for about 6 to 7 minutes a side, depending on thickness, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C). Let the chicken rest for a few minutes before slicing it in thin strips.
3. Prepare taco toppings

While the chicken is cooking, prepare your taco toppings. Slice the avocado, chop the cilantro and dice the tomato and red onion. Warm the tortillas in a dry skillet, or microwave for about 20 to 30 seconds until soft and pliable.
4. Assemble the tacos

To assemble, place a few slices of the grilled lime chicken on each tortilla. Top with shredded lettuce, avocado slices, diced tomato, red onion and fresh cilantro. Add a dollop of sour cream, salsa or crema, if desired, and squeeze a lime wedge over the top for an extra burst of citrus.
5. Serve

Serve the tacos immediately with extra lime wedges on the side.
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Pumpkin spice sugar cookies are the perfect blend of warm fall spice and classic sugar cookie goodness. These soft, chewy cookies are infused with the flavor of cinnamon, nutmeg and clove, making them great treats for autumn or any time you’re craving those cozy flavors.
INGREDIENTS:
For the Cookies:
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? 2 ? cups all-purpose flour
? 1 tsp baking soda
? ? tsp baking powder
? 1 tsp ground cinnamon
? ? tsp ground ginger
? ? tsp ground nutmeg
? ? tsp ground cloves
? ? tsp salt
? 1 cup unsalted butter, softened
? 1 ? cups granulated sugar
? 1 large egg
? 1 tsp vanilla extract
? ? cup pumpkin puree (not pumpkin pie filling)
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For Rolling:
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? ? cup granulated sugar
? 1 tsp ground cinnamon
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INSTRUCTIONS:
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1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Mix the Dry Ingredients:
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? In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
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3. Cream the Butter and Sugar:
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? In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the egg, vanilla extract,
and pumpkin puree until well combined.
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4. Combine Wet and Dry Ingredients:
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? Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix the dough.
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5. Form the Cookies:
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? In a small bowl, combine the ? cup granulated sugar and 1 tsp ground cinnamon for rolling.
? Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture, coating them completely.
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6. Bake the Cookies:
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? Place the cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
? Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
? Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
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7. Serve:
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? Once cooled, enjoy your pumpkin spice sugar cookies with a glass of milk or a cup of coffee for a cozy treat!
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These pumpkin spice sugar cookies are soft, chewy and filled with the warm, comforting flavor of fall. They’re perfect for any autumn gathering or as seasonal, sweet snacks. Enjoy!

Crispy buffalo potato salad is a bold and flavorful dish that adds a spicy twist to traditional potato salad. This recipe features crispy, roasted potatoes tossed in tangy Buffalo sauce, perfectly balanced with crunchy celery, green onion and cool, creamy dressing. The contrast of texture and the kick of heat make this potato salad a standout side dish for barbecues, picnics or any casual gathering. Whether you’re serving it alongside grilled meat or as part of a potluck spread, this salad is sure to be a crowd pleaser that brings excitement to the table.
INGREDIENTS:
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? 2 pounds small potatoes (red or Yukon Gold), quartered
? 2 tablespoons olive oil
? Salt and freshly ground black pepper to taste
? 1/2 cup Buffalo sauce (store-bought or homemade)
? 1/4 cup mayonnaise
? 1/4 cup sour cream
? 1 tablespoon apple cider vinegar
? 2 celery stalks, diced
? 3 green onions, thinly sliced
? 1/2 cup crumbled blue cheese (optional)
? Fresh parsley for garnish (optional)
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INSTRUCTIONS:
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1. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Roast the Potatoes: Toss the quartered potatoes with olive oil, salt, and pepper in a large bowl. Spread them out in a single layer on the prepared
baking sheet. Roast for 25-30 minutes, turning halfway through, until the potatoes are golden brown and crispy.
3. Prepare the Dressing: In a small bowl, whisk together the Buffalo sauce, mayonnaise, sour cream, and apple cider vinegar until smooth. Adjust the seasoning
with salt and pepper to taste.
4. Assemble the Salad: Once the potatoes are done roasting, let them cool slightly. In a large mixing bowl, combine the crispy potatoes with the diced
celery and sliced green onions. Pour the Buffalo sauce dressing over the top and toss gently to coat all the ingredients evenly.
5. Add Toppings: If desired, sprinkle the crumbled blue cheese over the salad for an extra layer of flavor. Garnish with fresh parsley for a pop of color.
6. Serve: Serve the Crispy Buffalo Potato Salad warm or at room temperature. It pairs perfectly with grilled meats, burgers, or as a spicy side dish for
any meal.
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This crispy buffalo potato salad is a flavorful and satisfying dish that brings a little heat and a lot of crunch to the table. It’s a fun and tasty alternative to traditional potato salad, sure to become a favorite at your gatherings. Enjoy!

1 (21.5 ounce) box fudge brownie mix

2 eggs

1 (21 ounce) can cherry pie filling (chop cherries)

2 cups chopped pecans

1 cup candied cherries (chopped)

Preheat oven to 350. Grease bottom only of 9 x 13-inch baking pan.

Prepare brownie batter as directed on package except omit water. Add pie filling and 1 cup pecans. Pour into prepared pan. Cover brownie batter with 1 cup chopped pecans and 1 cup diced cherries. Bake for 22 to 26 minutes. Cool completely. Cut with plastic knife (makes smooth edges).

Store in covered container.

Pirogis are beloved staples in Polish cuisine, known for their tender dough encasing a variety of delicious fillings. These dumplings are symbols of comfort food, often prepared for special occasions or family gatherings. Whether stuffed with creamy potato and cheese, savory meat or sweet fruit, pirogis are versatile and deeply satisfying. Served with a dollop of sour cream, a sprinkle of crispy fried onion or just pan-fried in butter, they are testaments to the rich culinary tradition of Poland.
INGREDIENTS
For the Dough:
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? 3 cups all-purpose flour
? 1 large egg
? 1/2 teaspoon salt
? 1 cup sour cream
? 4 tablespoons unsalted butter, melted
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For the Potato-Cheese Filling:
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? 3 medium potatoes, peeled and diced
? 1 cup shredded cheddar cheese
? 1/4 teaspoon salt
? 1/4 teaspoon black pepper
? 1 tablespoon butter
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Optional Toppings:
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? Sour cream
? Fried onions
? Chopped fresh dill or parsley
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INSTRUCTIONS
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1. Prepare the Dough:
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? In a large bowl, combine the flour and salt.
? Add the egg, sour cream, and melted butter. Mix until the dough comes together.
? Knead on a floured surface for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
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2. Prepare the Filling:
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? Boil the potatoes in salted water until tender, about 10-12 minutes. Drain and mash.
? Stir in cheddar cheese, butter, salt, and pepper. Let cool.
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3. Roll and Cut the Dough:
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? Roll the dough out on a floured surface to about 1/8-inch thickness.
? Use a round cutter (about 3 inches in diameter) to cut circles.
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4. Fill the Pierogies:
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? Place 1 tablespoon of filling in the center of each circle.
? Fold the dough over the filling to form a half-moon shape. Press the edges together firmly to seal, using a fork for a decorative crimp if desired.
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5. Cook the Pierogies:
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? Bring a large pot of salted water to a boil. Drop the pierogies in batches, stirring gently to prevent sticking.
? Cook until they float to the top, about 3-5 minutes. Remove with a slotted spoon.
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6. Optional Pan-Frying:
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? Heat a skillet over medium heat with a bit of butter. Fry the cooked pierogies until golden brown on both sides for added flavor.
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7. Serve:
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? Serve hot with your favorite toppings like sour cream, fried onions, or fresh herbs.
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Enjoy your homemade Polish pirogis, and experience a taste of authentic comfort food!

These cranberry walnut muffins are the perfect blend of tart and sweet, with the natural tartness of fresh cranberry balancing out the rich nuttiness of toasted walnut. The muffins are moist and fluffy, thanks to a hint of yogurt in the batter, and the warming touch of cinnamon adds comforting spice. They are ideal for cozy breakfasts or as afternoon snacks with tea. These muffins come together quickly and freeze beautifully, making them convenient treats for busy mornings or holiday gatherings.

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INGREDIENTS
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1-3/4 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup plain Greek yogurt
1/3 cup milk
1/3 cup vegetable oil or melted butter
1 large egg
1 teaspoon vanilla extract
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts, toasted
2 tablespoons coarse sugar for topping (optional)
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INSTRUCTIONS
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1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
2. Mix dry ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. Combine wet ingredients

In a separate medium bowl, whisk the yogurt, milk, oil, egg, and vanilla extract until smooth.
4. Combine wet and dry ingredients

Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix.
5. Fold in cranberries and walnuts

Gently fold in the chopped cranberries and toasted walnuts, making sure they’re evenly distributed throughout the batter.
6. Fill the muffin tin

Spoon the batter into the prepared muffin cups, filling each about ? full. If desired, sprinkle the tops with coarse sugar for extra crunch.
7. Bake

Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean, and the top is golden brown.
8. Cool

Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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Enjoy your freshly baked cranberry walnut muffins warm or at room temperature!

Brighten up your holiday table with this vibrant and refreshing festive cranberry salad. Combining tart cranberry with crisp apple, crunchy nuts and a hint of orange zest, this salad is a perfect balance of sweet and tangy. The addition of light honey-lime dressing ties everything together, making it not only a delightful side dish but also a stunning centerpiece for your festive spread. It’s quick to prepare, can be made ahead and adds a burst of color and flavor to any holiday meal.
INGREDIENTS:
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? 2 cups fresh cranberries (about 1 bag)
? 1 large apple, diced (such as Honeycrisp or Gala)
? 1/2 cup chopped pecans or walnuts, toasted
? 1/4 cup dried cranberries or cherries
? 1/4 cup orange juice
? 2 tablespoons honey
? 1 tablespoon lime juice
? 1 teaspoon finely grated orange zest
? 1 teaspoon finely grated lime zest
? 1/4 cup chopped fresh parsley (optional, for garnish)
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INSTRUCTIONS:
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1. Prepare the Cranberries: If using fresh cranberries, rinse them and remove any stems. To soften them slightly, you can briefly cook them: In a small
saucepan, simmer the cranberries with a splash of water for 2-3 minutes until they start to burst. Drain and let cool.
2. Toast the Nuts: In a dry skillet over medium heat, toast the pecans or walnuts for 3-4 minutes, stirring frequently, until fragrant and golden. Remove
from heat and let cool.
3. Mix the Salad: In a large bowl, combine the fresh cranberries, diced apple, toasted nuts, and dried cranberries or cherries.
4. Make the Dressing: In a small bowl, whisk together the orange juice, honey, lime juice, orange zest, and lime zest until well combined.
5. Combine and Chill: Pour the dressing over the salad mixture and toss gently to coat. Refrigerate for at least 30 minutes to allow the flavors to meld
together.
6. Serve: Garnish with chopped parsley if desired before serving. This salad pairs wonderfully with roasted meats or can be enjoyed on its own as a refreshing,
fruity treat.
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This Festive Cranberry Salad not only brings a burst of color to your holiday feast but also offers a delightful mix of textures and flavors that perfectly complement any seasonal meal.

Homemade Bisquick mix is a versatile and convenient pantry staple that can be used in a variety of recipes, from fluffy pancakes and waffles to biscuits and casseroles. This DIY version is made with just a few simple ingredients, including flour, baking powder, salt and butter, and is free from preservatives or additives. It’s incredibly easy to prepare and can be stored for weeks, making it perfect for quick breakfasts or baking projects. With this homemade mix, you’ll always have the base for delicious, buttery baked goods on hand, ready to whip up in minutes.
Ingredients:
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? 6 cups all-purpose flour
? 3 tablespoons baking powder
? 1 tablespoon salt
? 1 cup cold unsalted butter (or shortening), cubed
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Instructions:
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1. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt until well combined.
2. Cut in the butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture
resembles coarse crumbs. Be sure the butter is evenly distributed throughout the mix.
3. Store the mix: Transfer the homemade Bisquick mix to an airtight container or zip-top bag. Store in the refrigerator for up to 3 months, or in the freezer
for longer storage.
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To Use: Substitute this mix in any recipe calling for Bisquick, whether you’re making pancakes, waffles, biscuits, or other baked goods. For pancakes, simply combine 1 cup of the mix with ? cup milk and 1 egg, and cook as usual! This homemade Bisquick mix is a time-saving, all-purpose solution for all your quick-baking needs, made with fresh, simple ingredients you can trust.

Bruschetta with goat cheese is a delightful twist on the classic Italian appetizer, offering a rich and creamy contrast to the crispness of toasted baguette slices. The tangy, smooth goat cheese perfectly complements the bright and fresh flavors of ripe tomato, basil and garlic, creating a vibrant, savory bite that’s sure to impress. Whether you’re hosting a gathering or enjoying a simple snack, this dish is quick to prepare yet offers a gourmet touch. With its balance of creamy, crunchy and herby flavors, this bruschetta with goat cheese is an elegant and delicious way to start any meal or entertain your guests.
INGREDIENTS:
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? 1 French baguette (or any crusty bread)
? 4 oz goat cheese, softened
? 2 cups ripe cherry tomatoes, diced
? 1/4 cup fresh basil, chopped
? 1 clove garlic, minced (plus 1 whole clove for rubbing on the bread)
? 2 tbsp extra virgin olive oil, divided
? 1 tbsp balsamic vinegar
? Salt and pepper to taste
? Optional: Honey for drizzling (for a sweet contrast)
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INSTRUCTIONS:
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1. Prepare the bread: Preheat your oven to 375°F (190°C). Slice the baguette into 1/2-inch thick slices and arrange them in a single layer on a baking
sheet. Brush each slice lightly with olive oil and toast in the oven for about 8-10 minutes or until golden and crispy. Once toasted, rub each slice with
the whole garlic clove to infuse the bread with a subtle garlic flavor.
2. Make the topping: In a medium bowl, combine the diced tomatoes, chopped basil, minced garlic, balsamic vinegar, and 1 tablespoon of olive oil. Season
with salt and pepper to taste. Stir gently to combine and let it sit for a few minutes to allow the flavors to meld.
3. Spread the goat cheese: While the tomato mixture is resting, spread a generous layer of softened goat cheese on each toasted bread slice. The creamy
goat cheese serves as the perfect base to complement the tangy tomato topping.
4. Assemble the bruschetta: Spoon the tomato mixture over the goat cheese-covered bread slices, ensuring an even distribution of tomatoes, basil, and juices.
For an added touch of sweetness, drizzle a small amount of honey over the top if desired.
5. Serve: Arrange the bruschetta on a serving platter and enjoy immediately as an appetizer or light snack.
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This Bruschetta with Goat Cheese is a perfect balance of savory, tangy, and slightly sweet, making it a standout appetizer at any gathering. Its easy preparation and elegant presentation ensure it’s as delightful to serve as it is to eat.

Juicy, tropical and loaded with flavor, Hawaiian turkey burgers are the perfect ways to bring a taste of the island to your table. These burgers combine lean ground turkey with savory seasonings and are topped with sweet grilled pineapple slices, fresh lettuce and tangy teriyaki glaze. Sandwiched in a lightly toasted bun, this recipe balances sweetness and savory elements for a mouthwatering bite. Whether you’re hosting a backyard BBQ or just craving something different, these Hawaiian turkey burgers are a delicious twist on a classic.

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INGREDIENTS:

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For the burgers
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1 lb ground turkey
1/4 cup breadcrumbs
1/4 cup finely chopped green onions
1 clove garlic, minced
1 tbsp soy sauce
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp black pepper
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For toppings
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4 pineapple slices (fresh or canned)
1/4 cup teriyaki sauce
4 lettuce leaves
4 hamburger buns (lightly toasted)
Optional: sliced red onion and mayonnaise
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INSTRUCTIONS
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1. Prepare the turkey patties

In a large bowl, mix the ground turkey, bread crumbs, green onion, garlic, soy sauce, ginger, salt and pepper. Divide the mixture in four equal portions, and shape in patties about 1/2 inch thick.

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2. Cook the patties

Heat a grill or grill pan over medium heat. Lightly oil the grill grates to prevent sticking. Cook the turkey patties for 4 to 5 minutes a side or until fully cooked (internal temperature of 165°F/74°C). During the last minute of cooking, brush each patty with teriyaki sauce.

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3. Grill pineapple

While the patties cook, grill the pineapple slices for 1-2 minutes per side until they are caramelized and have grill marks.
4. Assemble the burgers: Spread mayonnaise on the toasted buns if desired. Place a lettuce leaf on the bottom bun, followed by a turkey patty. Add a grilled pineapple slice and optional red onion slices. Drizzle with extra teriyaki sauce and top with the other half of the bun.
5. Serve, and enjoy

Serve the burgers immediately with a side of chips, fries, or a refreshing salad for a complete meal.
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Enjoy the tropical flavor of Hawaii in every bite!