This happens to be one of the recipes I made a couple of years ago. It has been a request in my home since then. I found this recipe in Essence magazine, in the June 2006 issue.
Salsa: ¼ cup diced fresh pineapple
¾ cup diced fresh papaya*
½ cup chopped red onion
1 tablespoon chopped cilantro
1 tablespoon lime juice
4 ready-to-cook turkey burgers
2 tablespoons wet jerk seasoning or jerk sauce
Lettuce leaves
4 sandwich buns
To prepare salsa: In bowl, mix salsa ingredients. Cover and set aside for flavors to meld. Refrigerate if not used within an hour. Prepare and heat grill or grill pan. Season burgers with salt, if desired; brush with jerk seasoning. Grill until browned and no longer pink inside when tested with tip of knife, about 9 minutes, turning once. Toast rolls, cut-sides down, during last minutes of burger cooking time. Line bottom halves of rolls with lettuce; top with patties. Spoon each with salsa; cover with top half of roll. Delicious with plantain chips and ginger beer.
To say these burgers were delicious is an understatement. I strongly encourage you to try this recipe. Save the ketchup, cheese, and pickles the next time you make a burger. The burgers were complemented with broccoli and Eating Right Barbeque Flavored Potato Crisps.
*I could not find the papayas; don’t worry if you should run into the same problem – improvise just as I did, use mangoes.
