Jamaican Jerk Turkey Burgers with Papaya-Mango Salsa

Becky Luigart-Stayner; Melanie J. Clarke
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.

Yield:

4 servings (serving size: 1 burger)

Recipe from

Nutritional 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

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

Preparation

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

Prepare grill to medium heat.

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.

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.

Note:

Sandra Granseth,

June 2004