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Jerk turkey burger

Surprisingly easy, these jerk turkey burger topped with mango, red pepper and green onion. They're also served with a vegan aquafaba mayo that we could eat all day, every day.



  • 450 gram or 1-pound ground turkey
  • 50 grams small diced red pepper
  • 50 grams small diced mango
  • 20 grams chopped green onion
  • 3 sprigs thyme leaves
  • 2-3 tablespoons jerk sauce
  • 2 teaspoons aquafaba mayo

Aquafaba mayo:

  • 1/4 cup Aquafaba (liquid in canned chickpeas)
  • 1/2-1 cup avocado oil or other neutral oil (grapeseed, sunflower or organic canola)
  • 1 tablespoon yellow prepared mustard
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon monk fruit sugar or brown sugar (optional)
  • Sweet paprika to taste (optional)
  • Pepper to taste
  • Salt to taste


  1. Chop your peppers and mango to a fine dice * if they are too big they will cause your burger to break apart while cooking.
  2. Slice your green onions nice and thin. Once cut separate the pieces.
  3. Remove thyme leaves from sprigs.
  4. Combine turkey, aquafaba mayo and remaining ingredients in a bowl and mix well to combine-use your hands for best result.
  5. Divide into four to five burgers depending on desired size and set in fridge until ready to grill.
  6. *make your burgers fairly flat as they will plump up in the center as they cook.
  7. Heat grill to med-high and wait until grill is hot.
  8. Place turkey burger on grill and cook undisturbed for eight to ten minutes depending on your grill.
  9. Flip burger and cook until internal temp of 165 or an additional six to ten minutes depending on thickness.
  10. Let burger rest for five minutes and then dress with light avocado cream, and desired condiments.
  11. I used fried plantain (tostones) as my base but you could use sweet potato, lettuce bun or traditional bun.

Aquafaba Mayo

  1. In a jar or narrow bowl add the aquafaba liquid, mustard, apple cider vinegar, spices, salt and sugar if using.
  2. Insert emersion blender and mix to combine.
  3. With blender running, slowly stream in oil raising and lowering emersion blender, until desired consistency is reached.
  4. If using a traditional blender follow the same steps on medium-high speed and very slowly, with lid off, add in oil until desired consistency is reached.
  5. If your mayo turns out to watery add 1/2 the mixture back into the blender or jar and slowly add more oil until desired consistency is reached.
  6. Taste and add additional spices or salt if desired.

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