Jamaican Jerk Turkey Burgers with Papaya-Mango Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Burgers on the grill are anything but ordinary when they're made with jerk-seasoned ground turkey. Ketchup and mustard step aside for a cool, fruity salsa that offsets the spice of the burgers. Be sure to coat the burgers and the grill rack with cooking spray to prevent sticking. Prepare the salsa up to a day in advance. Ingredients:
2/3 cup diced peeled papaya |
2/3 cup diced peeled mango |
1/4 cup finely chopped red bell pepper |
1/4 cup finely chopped red onion |
2 tablespoons chopped fresh cilantro |
1/2 teaspoon grated lime rind |
2 tablespoons fresh lime juice |
1 cup finely chopped red onion |
1/2 cup dry breadcrumbs |
1/3 cup bottled sweet-and-sour sauce |
1/4 cup finely chopped red bell pepper |
1 tablespoon jamaican jerk seasoning (such as spice islands) |
1 large egg white |
1 pound ground turkey |
cooking spray |
4 (2-ounce) kaiser rolls or hamburger buns |
Directions:
1. To prepare salsa, combine first 7 ingredients. Let stand at room temperature at least 30 minutes.
2. Prepare grill to medium heat.
3. To prepare burgers, combine 1 cup onion and next 5 ingredients (onion through egg white), stirring well. Add turkey; mix well to combine. Divide turkey mixture into 4 equal portions, shaping each into a 1-inch-thick patty. Cover and refrigerate 20 minutes.
4. Lightly coat patties with cooking spray; place on a grill rack coated with cooking spray. Grill 7 minutes on each side or until done.
5. Cut rolls in half horizontally. Place rolls, cut sides down, on grill rack; grill 1 minute or until lightly toasted. Place 1 patty on bottom half of each roll; top with 1/2 cup salsa and top half of roll.
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