In a large glass bowl, combine 1½ lbs ground turkey, ¼ cup scallions, 1 tablespoon minced ginger, ¼ cup honey, 1 tablespoon Jamaican curry powder, ¼ teaspoon ground cinnamon, 1 teaspoon Kosher salt, and ½ teaspoon black pepper. Mix these ingredients together until they are just combined. You want the spices to evenly coat the turkey without overmixing, which can make the patties tough.
Next, form the mixture into 4 equal patties. Be gentle as you shape them to maintain their juiciness. Cover the patties with plastic wrap and place them in the refrigerator. This allows the flavors to meld and makes them easier to handle when grilling.
While the patties chill, prepare the dill yogurt sauce. In a small bowl, combine ½ cup Greek yogurt, 1 tablespoon chopped dill, 1 tablespoon fresh lemon juice, 1 clove pressed garlic, ¼ teaspoon Kosher salt, and a pinch of black pepper. Whisk it all together until smooth. Cover and refrigerate until you’re ready to serve the burgers.
Before you start grilling, mix together 2 tablespoons soy sauce and 2 tablespoons Worcestershire sauce in a small bowl. This will be your flavor-enhancing glaze for the patties, so set it aside.
Preheat your gas or charcoal grill to medium-high heat. If you're using brioche buns, you can butter them lightly on the cut sides. This step adds a nice richness when they’re toasted on the grill.
Once the grill is hot, spray the grate with cooking spray to avoid sticking. Place the turkey patties on the grill over direct heat. Brush the tops of the patties with your soy/Worcestershire mixture, allowing it to seep in as they cook.
Cook the patties for about 7 minutes. Use a spatula to carefully flip them over and brush with more of the soy/Worcestershire mixture. Keep an eye on the temperature to ensure they reach a safe internal temperature of 160 to 165°F.
After flipping, add slices of fresh pineapple to the grill. Grill these for about 3½ minutes on each side, until they have beautiful grill marks and are caramelized. The sweetness of the pineapple complements the savory turkey perfectly.
Once you’re satisfied with the burgers and pineapple, remove them from the grill and let them rest for a couple of minutes. This helps keep the juices in the patties.
Now it’s time to toast the brioche buns! Place them cut-side down on the grill for a couple of minutes until they’re golden and crispy. Watch them closely as they can burn quickly!
Build your burgers by spreading a generous tablespoon of the dill yogurt sauce on the bottom half of each toasted bun. Layer with a piece of green leaf lettuce, then add the burger patty and a grilled pineapple slice on top. Cap it with the top bun and serve immediately for the best taste!
