Well, did that get your attention?! Don’t worry, there were no jerks visiting the Diner recently, just Jerk Turkey Burgers with Mango Slaw on the menu. And they were delicious!
HH wasn’t too sure, at first, that a turkey burger was going to work out – he loves hamburgers, half pounders to be exact. Although with the Jerk seasoning, some grated green apple for juiciness and Panko breadcrumbs for a binder, they were turned out great. I’m not sure they will completely replace hamburgers on the grill all summer, but they are a wonderful stand-alone alternative even a “meat lover” will love.
I found the recipe in the April 2010 issue of Food Network Magazine, I tried the Nest Eggs on the front cover but they were not as exciting as they looked. Anyway, I digress, back to the Jerks. I altered the recipe only slightly to fit what we had at the Diner.
Jerk Turkey Burgers with Mango Slaw
(April 2010 Food Network Magazine)
1 lb ground turkey
1 tbsp jerk seasoning
1 small green apple, peeled and grated
½ cup finely chopped scallions
¼ cup panko (Japanese breadcrumbs)
Kosher salt (I use red Hawaiian volcanic salt) and freshly ground pepper
¼ cup mayonnaise, plus more for brushing
¼ cup mango chutney, roughly chopped (I used mango/peach salsa)
3 cups shredded green cabbage
1 carrot, shredded
Canola oil for the grill
4 hamburger buns
1. Mix the turkey, jerk seasoning, apple, ¼ cup scallions and the panko in a bowl; season with salt and pepper. Form into four 1” thick patties and make a small indentation in the middle of each with your thumb to prevent it from puffing up on the grill. Refrigerate.
2. Whisk the mayonnaise and chutney (salsa) in a large bowl. Add the cabbage, carrot and the remaining ¼ cup scallions, season with salt and pepper and toss to coat.
3. Brush grill pan with canola oil and heat. Grill the turkey patties until browned and cooked through, 4 – 5 minutes on each side.
4. Brush the cut side of the buns with mayonnaise and sprinkle with jerk seasoning, toast on the grill, about 30 seconds. Serve the burgers and slaw on the buns, and a little extra slaw on the side.