Jerk Turkey Burgers
- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1⁄3 cup couscous
- 2 teaspoons vegetable oil
- 1⁄2 red bell pepper, diced fine
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon curry powder
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 teaspoon sweet paprika
- 1⁄8 teaspoon cayenne
- 3⁄4 lb ground turkey
- 4 whole wheat hamburger buns, split and toasted
- lettuce (to garnish)
- tomatoes (to garnish)
directions
- In a small bowl, combine the couscous with 1/2 c.
- water; let stand 20 minutes or until the water is completely absorbed.
- Meanwhile, in a nonstick skillet, heat the oil over low heat.
- Add the bell pepper, garlic and spices.
- Saute until the red pepper is slightly softened, about 1-2 minutes.
- Let cool completely.
- Prepare the grill.
- In a medium sized bowl, combine the couscous, the spice/bellpepper mixture and the turkey and mix thoroughly, but lightly- use just enough mixing to combine everything.
- Shape the mixture into 4 patties.
- Grill or broil on a lightly oiled rack until brown and no longer pink inside, about 5 minutes per side for 3/4" thick burgers.
- Place on buns, serve with lettuce and tomatoes.
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Reviews
-
These are going into my weekly rotation! I love them, my kids loved them, and they're so easy. I dressed them just like regular burgers and that was perfect. The only thing I did differently was cook them on the stove top in the same pan I sauted the peppers in. Served with recipe #145165. Thanks P4! EDIT: I had tripled the recipe so I had quite a few leftover, and I have to say these things reheat so well they taste fresh. Cook up a ton and freeze them!
-
Loved these! The only reason I can't give it 5 stars is because mine were a little bit on the dry side. I don't know why, but I did cook them on the grill. I did not use a bun, but served them with mango salsa which complemented the taste of the burgers wonderfully. I mashed up the salsa a bit to make it more like a sauce, and served a pinto grigio to drink. Wonderful blend of flavors! I will definitely make these again!
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RECIPE SUBMITTED BY
P48422
United States