Jamaican Jerk Turkey Burgers with Tropical Fruit Salsa
1
Points®
Total time: 34 min • Prep: 20 min • Cook: 14 min • Serves: 4 • Difficulty: Easy
We tamed the slight heat of these Caribbean-inspired burgers with a cool mango-papaya salsa. They'll be a welcome addition to any summer barbecue. They get their heat thanks to the Jamaican jerk seasoning, a fiery, hereby mix of spices. The oats and onion that are stirred in with the extra lean ground turkey breast help keep the patties moist and tender as they grill while the egg helps bind them together. Refrigerating the patties helps them hold their shape on the grill, too. The salsa can be prepared up to one day in advance and stored in an airtight container in the refrigerator.
Ingredients
Papaya
½ item(s), small, diced
Mango
1 cup(s), diced
Red onion
¾ cup(s), sliced, finely chopped, divided
Green bell pepper
½ strip(s), finely chopped, divided
Cilantro
2 tbsp(s), fresh, chopped
Fresh lime juice
2 tbsp(s)
Uncooked quick oats
½ cup(s)
Ketchup
⅓ cup(s)
Jerk seasoning
1 tbsp(s), Jamaican-variety
Raw egg
1 large
Uncooked extra lean ground turkey breast
1 pound(s)
Instructions
1
To prepare salsa, combine papaya, mango, 1/4 cup each of red onion and green pepper, cilantro and lime juice in a medium bowl; set aside. (Note: You can make the salsa up to 1 day in advance.)
2
To prepare burgers, combine remaining 1/2 cup of red onion, remaining 1/4 cup of green pepper, oats, ketchup, jerk seasoning and egg in a large bowl; mix until well combined. Add turkey; mix thoroughly. Divide turkey mixture into 4 equal portions and shape each portion into a 1-inch-thick patty; cover and refrigerate for a minimum of 20 minutes.
3
Preheat broiler. Broil burgers until cooked through, flipping once, about 20 to 25 minutes total. Serve each with about a heaping 1/3 cup of salsa.
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