jerk burger

Ingredients:

1 1/2 pounds ground turkey

2 tablespoons jerk seasoning, plus more for sprinkling *(recipe follows)

1 medium green apple, peeled and grated

1/2 cup green onions, finely chopped, divided

1/3 cup Panko (Japanese breadcrumbs)

Kosher Salt and freshly ground pepper

1/3 cup mayonnaise, plus more for brushing

1/3 cup mango chutney, roughly chopped

4 cups coleslaw mix with carrots

Canola oil, for the grill

6 hamburger buns, split

Preparation:

Preheat a grill grill pan to medium high. Mix the turkey, jerk seasoning, apple, 1/4 cup green onions and the panko in a bowl; season with salt and pepper. Form into 6 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 coleslaw mix and the remaining 1/4 cup green onion, season with 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.

Jerk Seasoning

(makes 1/2 cup)

Ingredients:

1 tablespoon onion flakes

2 teaspoons ground thyme

1 teaspoon dried parsley

1 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

1 teaspoon paprika

1/2 teaspoon hot pepper flakes

1/4 teaspoon ground cumin

1 tablespoon garlic powder

2 teaspoons Kosher salt

1/4 teaspoon ground nutmeg

2 teaspoons sugar

2 teaspoons dried chives

Preparation:

Mix together all the ingredients. Store leftovers in a tightly closed glass jar. It will keep its strength for over a month. 

Use 1 1/2 tablespoons of seasoning for each pound of meat.