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, herby 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 cup(s), 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, fresh, chopped
Fresh lime juice
2 Tbsp
Uncooked quick oats
½ cup(s)
Ketchup
⅓ cup(s)
Jerk seasoning
1 Tbsp, Jamaican-variety
Egg
1 large egg(s)
Uncooked extra lean ground turkey breast
1 pound(s)
Instructions
1
To prepare salsa, in a medium bowl, combine papaya, mango, 1/4 cup each of red onion and green pepper, cilantro and lime juice; set aside.
2
To prepare burgers, in a large bowl, combine remaining 1/2 cup of red onion, remaining 1/4 cup of green pepper, oats, ketchup, jerk seasoning, and egg; mix until well combined. Add turkey; mix thoroughly. Shape turkey mixture into four 1-inch-thick patties; cover and refrigerate for a minimum of 20 minutes.
3
Preheat grill. Grill burgers until cooked through, flipping once, about 5 to 7 minutes per side. Serve each burger topped with about a heaping 1/3 cup of salsa.
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