Who You Callin' A Jerk? Jamaican Jerk Turkey Burgers & Mango Slaw

Who you callin’ a Jerk?

Jerk seasoning is one of those slept on things that numerous people are scared of because they think it must be insanely hot or spicy. Truth be told the flavors that combined to make Jerk Seasoning are commonly found spices that most of have in our pantries, we just never thought to combined them in this fashion.

Allspice (or Pimento as its called in Jamaica,) Scotch Bonnet Peppers, Cloves, Cinnamon, Scallions, Nutmeg, Thyme, Garlic, Salt and Pepper weave together to create a sensation that both your nostrils, mouth and stomach will not soon forget. Truly aromatic and pleasing in its smell this flavor lends itself well to pork, chicken, shrimp, beef, turkey, shellfish, fish and most amazingly Tofu.

Using the Jerk Seasoning in this case with the ground turkey creates a deep set of earthy flavors that go well with a side or macaroni salad or a plate of fresh sliced fruits drizzled in a little honey or Chile & Lime Salt.

Enjoy this recipe with a cold Red Stripe Beer, Rum & Coke or Sweet Tea.

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Ingredients:

1 lb Ground Turkey

1 TBS Jerk Seasoning, Plus More For Sprinkling

1 Small Green Apple, Peeled And Grated

½ Cup Finely Chopped Scallions

¼ Cup Panko (Japanese Breadcrumbs)

Kosher Salt And Freshly Ground Pepper

¼ Cup Mayonnaise, Plus More For Brushing

¼ Cup Mango Chutney, Roughly Chopped

3 Cups Shredded Green Cabbage

1 Carrot, Shredded

Canola Oil, For The Grill

4 Challah Rolls, Split

Directions:

Preheat a grill or grill pan to medium high.

Mix the turkey, jerk seasoning, apple, 1/4 cup scallions and the panko in a bowl; season with salt and pepper.

Form into four 1-inch-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.

Whisk the mayonnaise and chutney in a large bowl.

Add the cabbage, carrot and the remaining 1/4 cup scallions, season with salt and pepper and toss to coat.

Brush the grill with canola oil. Grill the turkey patties until browned and cooked through, 4 to 5 minutes per side.

Brush the cut sides 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.

Per serving: Calories 504; Fat 20 g (Saturated 3 g); Cholesterol 51 mg; Sodium 894 mg; Carbohydrate 51 g; Fiber 4 g; Protein 36 g