Hawaiian Turkey Burgers

1/2 CUP RED OR GREEN BELL PEPPER, CHOPPED
1 TEASPOON FRESH GINGER ROOT, CHOPPED
1/2 CUP THINLY SLICED GREEN ONIONS
1 POUND GROUND TURKEY
1/2 CUP DRY BREAD CRUMBS
1 CAN (8 OUNCES) PINEAPPLE SLICES, RESERVING JUICE
1/2 TEASPOON SALT
1 CUP TERIYAKI SAUCE
4 HAMBURGER BUNS

FINELY CHOP RED PEPPER AND GINGER ROOT. IN A BOWL, COMBINE RED PEPPER, GINGER ROOT, GREEN ONIONS, GROUND TURKEY, BREAD CRUMBS, 1/4 CUP PINEAPPLE JUICE AND SALT, MIX GENTLY BUT THOROUGHLY. FORM MEAT MIXTURE INTO FOUR 1/2 INCH THICK PATTIES. GRILL OVER MEDIUM COALS 10-12 MINUTES OR UNTIL MEAT IS NO LONGER PINK AND INTERNAL TEMPERATURE REACHES 165 DEGREE F. TURN BURGERS ONCE DURING COOKING. BASTE WITH TERIYAKI SAUCE USING PASTRY BRUSH THE LAST 2 MINUTES OF GRILLING. GRILL PINEAPPLE SLICES 5 MINUTES, BASTING WITH TERIYAKI SAUCE GRILL BUNS TO WARM, SERVE BURGERS ON BUNS, TOP WITH PINEAPPLE SLICE.

TO BROIL, SPRAY BROILER PAN WITH VEGETABLE OIL SPRAY. BROIL 4-6 INCHES FROM HEAT 10-12 MINUTES OR UNTIL MEAT IS NO LONGER PINK. BASTE WITH TERRIYAKI SAUCE BEFORE TURNING FIRST TIME, BASTE TOP AFTER REMOVING FROM THE OVEN.