Jamaican Jerk Turkey Burgers with Papaya-Mango Sauce
SOURCE: Cooking Light Magazine, June 2004
Yield: 4 servings (serving size: 1 burger)
Salsa:
- 2/3 cup diced peeled papaya
- 2/3 cup diced peeled mango
- 1/4 cup finely chopped red bell pepper
- 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 pound ground turkey
- Cooking Spray
- 4 (2-ounce) Kaiser rolls or hamburger buns
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 into a 1-inch-thick patty.
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 one minute or until lightly toasted.
Place one patty on bottom half of each roll; top with 1/2
cup salsa and top half of roll.
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