Photo of Jamaican Jerk Turkey Burgers with Tropical Fruit Salsa by WW

Jamaican Jerk Turkey Burgers with Tropical Fruit Salsa

Points® value
Total Time
34 min
20 min
14 min
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.



½ item(s), small, diced


1 cup(s), diced

Red onion

¾ cup(s), sliced, finely chopped, divided

Green bell pepper

½ strip(s), finely chopped, divided


2 tbsp(s), fresh, chopped

Fresh lime juice

2 tbsp(s)

Uncooked quick oats

½ cup(s)



Jerk seasoning

1 tbsp(s), Jamaican-variety

Raw egg

1 large

Uncooked extra lean ground turkey breast

1 pound(s)


  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.