A scrumptious, unforgettable turkey burger with an aromatic spice blend, warm buttery coco bread, complemented with sweet and tangy mango salsa and smoky-bell pepper aioli…delish!
1-½ lb (680g) Ontario ground turkey1 recipe jerk sauce, divided1 cup (250 mL) panko breadcrumbs4 slices white cheddar cheese4 coco bread (Caribbean bakery) or brioche buns, lightly toasted4 green or Boston leaf lettuce slices1 recipe Smoky-Bell Pepper Aioli1 recipe Green Mango Salsa
Jerk Sauce¼ cup (60 mL) red wine vinegar½ large onion, cut in half½ cup (125 mL) green onions, sliced2 tbsp (30 mL) whole allspice, crushed1-inch (2.5 cm) piece ginger, with skin on1 bay leaf6 cloves garlic2 Scotch bonnet peppers1 tbsp (15 mL) fresh thyme leaves2 tsp (10 mL) smoked paprika2 tsp (10 mL) fine sea salt1 tsp (5 mL) garlic powder½ tsp (2.5 mL) onion powder2 tbsp (30 mL) browning1 cup (250 mL) water¼ cup (60 mL) ketchup1 tsp (5 mL) dark brown sugar
Smoky-Bell Pepper Aioli2 cups (500 mL) mayonnaise1 tbsp (15 mL) Dijon mustardJuice from 1 lime1/3 cup (83 mL) roasted, red bell peppers1 tsp (5 mL) smoked paprika1 tsp (5 mL) minced garlic1 tsp (5 mL) light brown sugarSalt to taste
Green Mango Salsa2 firm ripe Kent Mangoes (non-fibrous), thinly sliced½ English cucumbers, julienned1 ripe tomato, diced¼ piece red onion, dicedJuice from 2 limes1 tbsp (15 mL) pure honey1 tsp (5 mL) sambal oelek, (chili paste) optional1 tsp (5 mL) fresh mint or cilantro leaves, diced
Jerk SauceIn the bowl of a food processor, add vinegar, onions, allspice, ginger, bay leaf, garlic, peppers, thyme, paprika, salt, garlic powder, onion powder, browning and blend.
Add mixture to a 1-quart (950mL) saucepan over medium heat. Add remaining ingredients and bring to a boil. Once boiling, lower to simmer, reduce liquid to a paste that coats the back of a spoon. Remove from heat and let cool.
Smoky-Bell Pepper AioliAdd all ingredients to the bowl of a food processor and purée. Adjust with salt to taste.
Green Mango SalsaPlace all prepared fruits and vegetables in a medium bowl.
In a small glass dish, add lime juice, honey, chili paste, mint leaves and whisk together.
Pour the lime mixture over the fruits and vegetables and toss. Cover with plastic wrap and chill in the refrigerator until ready to serve.
BurgersIn a large bowl, combine ground turkey with 1 cup of jerk sauce and mix thoroughly with hands. Add panko, mix and form into 1 ½-inch patties.
Lightly grease a grill pan with vegetable oil, place over medium-high heat, cook patties for approximately 4-5 minutes per side to reach an internal temperature of 165˚F (74˚C).
Place a slice of cheese over the patties, transfer to a baking sheet lined with foil paper, melt under broiler for 1 minute. Remove to assemble sandwich.
Spread aioli on the bottom bun, top with lettuce, turkey patty, salsa, aioli, drizzle with remaining jerk sauce, cover with top bun and serve at once.
Source: Chef Raquel Fox (islandgurlfoods.com)