Best Jerk Turkey Burgers Recipes

JAMAICAN JERK TURKEY BURGERS WITH PAPAYA-MANGO SALSA

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.

JERK TURKEY BURGERS WITH MANGO SLAW

Steps:

• Preheat a grill or grill pan to medium high. Mix the turkey, jerk seasoning, apple, 1/4 cup scallions and the panko in a bowl; season with salt and pepper. Form into four 1-inch-thick patties and make a small indentation in the middle of each with your thumb to prevent it from puffing up on the grill. Refrigerate.
• Whisk the mayonnaise and chutney in a large bowl. Add the cabbage, carrot and the remaining 1/4 cup scallions, season with salt and pepper and toss to coat.
• Brush the grill with canola oil. Grill the turkey patties until browned and cooked through, 4 to 5 minutes per side.
• Brush the cut sides of the buns with mayonnaise and sprinkle with jerk seasoning; toast on the grill, about 30 seconds. Serve the burgers and slaw on the buns.

JAMAICAN JERK TURKEY BURGERS WITH TROPICAL FRUIT SALSA

Steps:

• To prepare salsa, in a medium bowl, combine papaya, mango, 1/4 cup of red onion and 14/ cup green pepper, cilantro and lime juice. Set aside.
• To prepare burgers, in a large bowl, combine remaining 1/2 cup red onion, remaining 1/4 cup of green pepper, oats, ketchup, jerk seasoning and egg and mix well. Add turkey; mix thouroughly. Shape turkey into four 1 inch thich patties; cover and refrigerate for a minimum of 20 minutes.
• Preheat broiler. Broil burgers until cooked through, flipping once, about 20-25 minutes total. Serve each bruger topped with about a heaping 1/3 cup of salsa.

JERK TURKEY BURGERS ON SWEET POTATO ROUNDS

Steps:

• Prepare a grill for medium-high heat.
• Use your hands to gently combine the turkey, yogurt, scallion, garlic, jerk seasoning and 1/2 teaspoon of salt in a medium bowl. Form into four 3-inch patties about 1/2-inch thick. Chill for at least 30 minutes (this helps to keep the burgers from sticking to the grill).
• Combine the coleslaw mix, mayonnaise and vinegar in a small bowl. Cover and refrigerate until ready to use.
• Brush the sweet potatoes with the oil and sprinkle with a large pinch of salt. Lightly oil the grill grates. Arrange the sweet potato rounds on the grill, cover with the lid and cook until there are nice grill marks and the potatoes are tender but not mushy, 8 to 12 minutes per side. Remove and set aside to cool completely.
• Spray both sides of the turkey burgers with nonstick cooking spray and grill, covered, until the burgers have nice grill marks and an internal temperature of 165 degrees F, 8 to 12 minutes per side.
• Assemble the burgers: Spread 4 sweet potato rounds each with mango chutney. Top with the patties and 1/4 of the coleslaw and sandwich with the remaining sweet potato rounds.

JERK TURKEY BURGERS

Steps:

• In a small bowl, combine the couscous with 1/2 c.
• water; let stand 20 minutes or until the water is completely absorbed.
• Meanwhile, in a nonstick skillet, heat the oil over low heat.
• Add the bell pepper, garlic and spices.
• Saute until the red pepper is slightly softened, about 1-2 minutes.
• Let cool completely.
• Prepare the grill.
• In a medium sized bowl, combine the couscous, the spice/bellpepper mixture and the turkey and mix thoroughly, but lightly- use just enough mixing to combine everything.
• Shape the mixture into 4 patties.
• Grill or broil on a lightly oiled rack until brown and no longer pink inside, about 5 minutes per side for 3/4" thick burgers.
• Place on buns, serve with lettuce and tomatoes.