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lisa
chocolate cheese citrus peanut quiche
chocolate cheese citrus peanut quiche
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Location: Chicago

Fast food...

Postby lisa » Thu Oct 14, 2004 4:56 pm

Not your usual drive thru - how to save time.

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Jamaican Jerk Turkey Burgers with Papaya-Mango Salsa

Postby Guest » Fri Oct 15, 2004 12:03 pm

Fastest way--10 minutes or less--to make these bad boys is to buy pre-made ground turkey patties, sprinkle jamaican jerk seasoning on them, and fry them up (using cooking spray instead of oil, naturally!). With the papaya-mango salsa, these burgers are absolutely delicious anyway you cook them. :D

Jamaican Jerk Turkey Burgers with Papaya-Mango Salsa
From Cooking Light

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.

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

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.

Yield: 4 servings (serving size: 1 burger)

NUTRITION PER SERVING
CALORIES 424 (22% from fat); FAT 10.4g (sat 2.5g, mono 3.7g, poly 2.9g); PROTEIN 24.1g; CARB 58g; FIBER 3.9g; CHOL 67mg; IRON 4mg; SODIUM 818mg; CALC 121mg;

Sandra Granseth
Cooking Light, JUNE 2004


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