Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

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.

Sandra Granseth
Recipe by Cooking Light June 2004

Gallery

Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 1 burger)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

424 calories; calories from fat 22%; fat 10.4g; saturated fat 2.5g; mono fat 3.7g; poly fat 2.9g; protein 24.1g; carbohydrates 58g; fiber 3.9g; cholesterol 67mg; iron 4mg; sodium 818mg; calcium 121mg.
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