Pineapple Turkey Burger Board
Invite the taste of Paris to your summer cookout with a Pineapple Turkey Burger Board–turkey burgers on St Pierre’s Brioche Burger Buns!
Friends, it’s National Brioche Day (May 14th). So we’re using St Pierre’s Brioche Buns for the pineapple turkey burgers, and then the Brioche Loaf for the Pineapple Upside-Down Trifles (in cute little cups). This post is sponsored by St Pierre Bakery.
Pineapple Turkey Burger Board
In no time, have a delicious burger board ready for a weekend dinner party! Add mac salad, fruit, and your favorite chips–hello summer! We love brioche bread, and here’s a delicious idea we made earlier this year: Brioche Cubano Hot Dog Board!
Let’s get started with the Pineapple Burger Board for four guests!
What goes on a Pineapple Turkey Burger Board?
- Pineapple Upside-Down Trifles
- Grilled Pineapple and Red Onions
- Turkey burgers with St. Pierre Brioche Buns
- Macaroni Salad
- Potato chips (Sweet Maui Onion and Hawaiian BBQ)
- Papaya
- Lime wedges
- Naval orange
How do you grill the pineapple and red onions?
Sautéed pineapple and red onion sweeten and caramelize as they cook, and with the addition of soy sauce, mirin and honey, the flavors become sweeter and tangier.
It’s an essential addition to a plain turkey burger, as the combination provides much needed brightness and depth.
Ingredients for Grilled Pineapple & Red Onions:
- Oil
- Pineapple chunks
- Red onion
- Salt
- Soy sauce
- Mirin (rice cooking wine)
- Honey
What’s in the brioche loaf trifle dessert?
The classic pineapple upside-down cake is a crowd favorite for warm weather, especially with a scoop of vanilla ice cream. But sometimes, turning the oven on during a hot day is less than desirable. These trifles, inspired by the classic cake, are a great alternative that doesn’t require turning the oven on.
The recipe doesn’t use cake at all, but instead calls for St. Pierre’s Brioche Buns. The cubes begin stale, but once they soak in the milk, they rehydrate into succulent, creamy bites with a pop of pineapple.
This recipe calls for both crushed pineapple and pineapple juice. I recommend using a pine mesh sieve to strain the crushed pineapple, then use your hands to squeeze as much juice out as possible and reserve it for the brioche milk soak—it should yield about 1/2 cup of juice.
Ingredients for the Brioche Loaf Trifle
- St Pierre Brioche Loaf
- Whole milk
- Pineapple juice, pineapple pulp and juice
- Dark rum (optional)
- Vanilla, divided
- Heavy cream
- Powdered sugar
- Pinch of salt
- Maraschino cherries, drained, cherries halved
- Toasted shredded sweetened coconut
Boards are super fun to serve on the weekend. Yes, they take a little more time to put together, but they make entertaining fun. You also make the guests feel special, when they walk in and see a board made up. Or, it’s also great to get the guests involved in the kitchen with you, where they can help put it together.
So many options!
How to assemble the pineapple turkey burger board:
- Make the trifle refrigerate.
- Make the burgers and assemble in the baskets.
- In a large bowl, place the macaroni salad.
- Set food on board and fill in in with fruit and chips!
Tips and substitutions for a burger board:
Serve an epic hot dog board for 12.
Change up the macaroni salad for Asian Chicken Cranberry Salad.
Make Strawberry Shortcake Trifle Cups.
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Get the Recipe:
Pineapple Upside-Down Trifles
Ingredients
- 6 slices brioche loaf, cut into 1/2’’ cubes, stale or toasted until dry (see note above)
- ½ c whole milk
- 1 8 oz can pineapple juice, pineapple pulp and juice separated (see note above)
- 2 Tbsp dark rum, optional
- 1 tsp vanilla, divided
- 1 c heavy cream
- ⅓ c powdered sugar
- Pinch of salt
- 8 oz maraschino cherries, drained, cherries halved
- 4 Tbsp toasted shredded sweetened coconut
Instructions
- In a large mixing bowl, combine the milk, pineapple juice (not the pulp), dark rum, and 1/2 tsp vanilla. Add the bread cubes and gently toss to coat. Let sit 10 minutes to soak.
- As the bread soaks, whip the heavy cream to medium peaks, then add the powdered sugar, a pinch of salt, and remaining vanilla. Beat to stiff peaks, then gently fold in the pineapple pulp. Refrigerate until ready to use.
- Assemble the trifles: Carefully layer the soaked brioche into the bottom of the cup, followed by the cherries (I press the cherries around the edges so they can be seen), pineapple whipped cream, toasted coconut, another layer of brioche, cherries, whipped cream, and a sprinkle of toasted coconut and a few maraschino cherry halves to garnish. Repeat for all four cups.
- Refrigerate at least 2 hours before serving to make sure the trifles are properly chilled. Preferably, allow the trifles to sit overnight.
Get the Recipe:
Pineapple Turkey Burger Board
Ingredients
For the Board
- 1 recipe Pineapple Upside-Down Trifle
- 1 recipe Grilled Pineapple and Red Onions
- 4 turkey burgers, fresh or frozen
- 4 servings macaroni salad
- 8 oz potato chips, I use Sweet Maui Onion and Hawaiian BBQ
- ½ small papaya, cubed (3-4 cups)
- Lime wedges
- 1 naval orange, sliced
- 4 St. Pierre Brioche Buns, toasted
Grilled Pineapple and Red Onions
- 2 Tbsp oil
- 1 lb fresh pineapple chunks, cut into small 1/4’’ slices
- 1 small red onion, thinly sliced into half moons
- Salt to taste
- 3 Tbsp soy sauce
- 2 Tbsp mirin, rice cooking wine
- 2 Tbsp honey
Instructions
How to make grilled pineapple & onions
- In a medium skillet, heat the oil over medium-high heat. Once hot, add the pineapple, red onion, and a pinch of salt. Reduce heat to medium, cover partially, and let soften—5 minutes, stirring occasionally. Reduce heat to medium-low and add the soy sauce, mirin, and honey. Cook 8-10 minutes more, until softened, and darkened in color. Taste for salt, and keep warm until ready to serve.
Assemble the board:
- Make the trifle refrigerate.
- Make the burgers and assemble in the baskets.
- In a large bowl, place the macaroni salad.
- Set food on board and fill in in with fruit and chips!
This post is sponsored by St Pierre Bakery.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
