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 turkey 1 recipe jerk sauce, divided 1 cup (250 mL) panko breadcrumbs 4 slices white cheddar cheese 4 coco bread (Caribbean bakery) or brioche buns, lightly toasted 4 green or Boston leaf lettuce slices 1 recipe Smoky-Bell Pepper Aioli 1 recipe Green Mango Salsa
Jerk Sauce ¼ cup (60 mL) red wine vinegar ½ large onion, cut in half ½ cup (125 mL) green onions, sliced 2 tbsp (30 mL) whole allspice, crushed 1-inch (2.5 cm) piece ginger, with skin on 1 bay leaf 6 cloves garlic 2 Scotch bonnet peppers 1 tbsp (15 mL) fresh thyme leaves 2 tsp (10 mL) smoked paprika 2 tsp (10 mL) fine sea salt 1 tsp (5 mL) garlic powder ½ tsp (2.5 mL) onion powder 2 tbsp (30 mL) browning 1 cup (250 mL) water ¼ cup (60 mL) ketchup 1 tsp (5 mL) dark brown sugar
Smoky-Bell Pepper Aioli 2 cups (500 mL) mayonnaise 1 tbsp (15 mL) Dijon mustard Juice from 1 lime 1/3 cup (83 mL) roasted, red bell peppers 1 tsp (5 mL) smoked paprika 1 tsp (5 mL) minced garlic 1 tsp (5 mL) light brown sugar Salt to taste
Green Mango Salsa 2 firm ripe Kent Mangoes (non-fibrous), thinly sliced ½ English cucumbers, julienned 1 ripe tomato, diced ¼ piece red onion, diced Juice from 2 limes 1 tbsp (15 mL) pure honey 1 tsp (5 mL) sambal oelek, (chili paste) optional 1 tsp (5 mL) fresh mint or cilantro leaves, diced
Jerk Sauce In 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 Aioli Add all ingredients to the bowl of a food processor and purée. Adjust with salt to taste.
Green Mango Salsa Place 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.
Burgers In 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)