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Jamaican Jerk Turkey Burgers with Papaya-Mango Salsa

Becky Luigart-Stayner; Melanie J. Clarke
Yield 4 servings (serving size: 1 burger)
Burgers on the grill are anything but ordinary when they're made with jerk-seasoned ground turkey. Ketchup and mustard step aside for a cool, fruity salsa that offsets the spice of the burgers. Be sure to coat the burgers and the grill rack with cooking spray to prevent sticking. Prepare the salsa up to a day in advance.

Ingredients

  • Salsa:
  • 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
  • Burgers:
  • 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 pound ground turkey
  • Cooking spray
  • 4 (2-ounce) Kaiser rolls or hamburger buns

Nutrition Information

  • calories 424
  • caloriesfromfat 22 %
  • fat 10.4 g
  • satfat 2.5 g
  • monofat 3.7 g
  • polyfat 2.9 g
  • protein 24.1 g
  • carbohydrate 58 g
  • fiber 3.9 g
  • cholesterol 67 mg
  • iron 4 mg
  • sodium 818 mg
  • calcium 121 mg

How to Make It

  1. To prepare salsa, combine first 7 ingredients. Let stand at room temperature at least 30 minutes.

  2. Prepare grill to medium heat.

  3. To prepare burgers, combine 1 cup onion and next 5 ingredients (onion through egg white), stirring 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.

  4. Lightly coat patties with cooking spray; place on a grill rack coated with cooking spray. Grill 7 minutes on each side or until done.

  5. 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.