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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.
YIELDS
4
Ingredients
- 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
Directions
- Chop your peppers and mango to a fine dice * if they are too big they will cause your burger to break apart while cooking.
- Slice your green onions nice and thin. Once cut separate the pieces.
- Remove thyme leaves from sprigs.
- Combine turkey, aquafaba mayo and remaining ingredients in a bowl and mix well to combine-use your hands for best result.
- Divide into four to five burgers depending on desired size and set in fridge until ready to grill.
- *make your burgers fairly flat as they will plump up in the center as they cook.
- Heat grill to med-high and wait until grill is hot.
- Place turkey burger on grill and cook undisturbed for eight to ten minutes depending on your grill.
- Flip burger and cook until internal temp of 165 or an additional six to ten minutes depending on thickness.
- Let burger rest for five minutes and then dress with light avocado cream, and desired condiments.
- I used fried plantain (tostones) as my base but you could use sweet potato, lettuce bun or traditional bun.
Aquafaba Mayo
- In a jar or narrow bowl add the aquafaba liquid, mustard, apple cider vinegar, spices, salt and sugar if using.
- Insert emersion blender and mix to combine.
- With blender running, slowly stream in oil raising and lowering emersion blender, until desired consistency is reached.
- 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.
- 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.
- Taste and add additional spices or salt if desired.
