All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
“Mele Kalikimaka is the thing to say on a bright Hawaiian Christmas day / That's the island greeting that we send to you / From the land where palm trees sway.” Happy holidays, dear Home Chef-er, and no, we're not in Hawaii; we're in blustery, cold Chicago. But this burger makes us feel sunny and tropical, with charred pineapple and sweet teriyaki glaze. The island flavors of the burger aren't the only thing warming you up; sweet potatoes tossed with Sriracha make for a nice burst of heat on the side. Aloha!
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
Roast the Potato
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Quarter sweet potato and cut into ½" pieces. Add sweet potato pieces to hot pan in a single layer and cook undisturbed until lightly browned, 2-3 minutes.
Transfer to prepared baking sheet, toss with Sriracha (to taste), and season with a pinch of pepper. Spread into a single layer and roast until tender, 12-15 minutes.
Wipe pan clean and reserve.
While potatoes roast, make slaw.
Make the Slaw
Combine red cabbage and dressing in a mixing bowl.
Char the Pineapple Rings
Return pan used to cook sweet potato to medium-high heat.
Add pineapple rings to hot pan and cook until charred, 1-2 minutes per side.
Transfer to a plate.
Wipe pan clean and reserve.
Toast Buns and Cook Burgers
Return pan used to char pineapple to medium heat. Brush buns with ½ tsp. olive oil. Place buns in hot pan, cut side down, and cook undisturbed until golden brown, 1-2 minutes.
Remove buns from pan.
Form ground turkey into two 4" patties and sprinkle with a pinch of salt and pepper. Place patties in pan, cover, and cook undisturbed, 4-5 minutes.
Flip, and cook until burgers reach a minimum internal temperature of 165 degrees, 3-4 minutes.
Remove pan from burner and coat both sides of burgers with teriyaki glaze.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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