Best Jerk Turkey Burgers With Mango Slaw Recipes

BBQ Jerk Chicken with Caribbean Mango Slaw image

Provided by Food Network

Time 1h30m

Yield 2 servings

Number Of Ingredients 24

1/4 cup jerk seasoning, such as Grace's Dried Jerk Seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
2 boneless chicken breasts
1 cup mango puree
1 tablespoon honey
1 teaspoon sriracha
1 lime, juiced
1/2 bottle beer, such as Red Stripe
Kosher salt and freshly cracked black pepper
Caribbean Mango Slaw, recipe follows, for serving
3/4 cup olive oil
3 tablespoons honey
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon sriracha
1 lime, juiced
Kosher salt and freshly ground black pepper
2 cups shredded carrots
1 cup fresh Italian parsley leaves, chopped
1/2 cup fresh mint leaves, cut into chiffonade
1 head napa cabbage, thinly sliced
1 cup chopped almonds (reserve some for garnish)
1 mango, sliced thin or julienned (reserve some for garnish)

Steps:

Combine the jerk seasoning, garlic powder and onion powder in a small bowl. Rub the chicken with the jerk mixture (do not over season, or the dry rub will cake up and become too thick) and marinate, refrigerated, at least 1 hour and up to overnight.
Combine the mango puree, honey, sriracha, lime juice, beer and some salt and pepper in a small saucepan and heat until the mixture comes to a boil; set aside.
Preheat a grill or grill pan to medium-high heat. Add the chicken and cook without moving for 3 minutes. Flip over and brush lightly with the mango glaze. Continue cooking until cooked all the way through (to an internal temperature of 165 degrees F), about another 3 minutes. Remove from the grill and brush with more glaze. Tent loosely with foil to keep warm. Serve with Caribbean Mango Slaw.
Combine the olive oil, honey, vinegar, mustard, sriracha, lime juice and salt and pepper to taste in a large bowl and whisk until well blended. Add the carrots, parsley, mint, cabbage and most of the almonds and mango and toss until well coated. Transfer to a serving bowl and garnish with the remaining almonds and mango.

Jerk Turkey Burger image

Provided by Martha Stewart

Number Of Ingredients 8

1 pound ground turkey
1/4 cup Jerk Seasoning
Vegetable oil, for grill
4 slices Muenster cheese (optional)
4 hamburger buns, lightly toasted
Sliced tomato (optional)
Sliced mango (optional)
Sliced white onion (optional)

Steps:

Place turkey and jerk seasoning in a medium bowl, and stir to combine. Form into four patties.
Heat a grill pan or a grill to medium-high. Lightly brush with oil. Grill until cooked through, about 8 minutes per side on grill pan or 7 minutes per side on grill. If desired, place a slice of cheese on each burger for the last minute of cooking. Serve on toasted buns with sliced tomato, mango, and onion.

Jamaican Jerk Turkey Burgers With Papaya-Mango Salsa image

Provided by wicked cook 46

Categories Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

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 lb ground turkey
cooking spray
4 (2 ounce) kaiser rolls or 4 (2 ounce) hamburger buns

Steps:

For the salsa:.
Combine papaya, mango, red pepper, red onion, cilantro, lime rind and juice.
Let stand at room temperature at least 30 minutes before serving.
Prepare grill to medium heat.
For the burgers:.
Combine 1 cup onion , breadcrumbs, sweet and sour sauce, red pepper,jerk seasoning,and egg white. Stir 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.
Lightly coat patties with cooking spray; place on a grill rack coated with cooking spray. Grill 7 minutes on each side or until done.
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.