Jerk turkey burgers with coco bread buns and green mango salsa

Ingredients

Jerk sauce:

• 1/4 cup (60 mL) red wine vinegar
• 1/2 large onion, cut in half
• 1/2 cup (125 mL) green onions, sliced
• 2 tablespoons (30 mL) whole allspice, crushed
• 1-inch (2.5 centimeters) piece ginger, with skin on
• 1 bay leaf
• 6 cloves garlic
• 2 Scotch bonnet peppers
• 1 tablespoon (15 mL) fresh thyme leaves
• 2 teaspoon (10 mL) smoked paprika
• 2 teaspoon (10 mL) fine sea salt
• 1 teaspoon (5 mL) garlic powder
• 1/2 teaspoon (5 mL) onion powder
• 2 tablespoons (30 mL) browning
• 1 cup (500 mL) water
• 1/4 cup (60 mL) ketchup
• 1 teaspoon (5 mL) dark brown sugar

Smoky bell pepper aioli:

• 2 cups mayonnaise
• 1 tablespoon (15 mL) Dijon mustard
• Juice of 1 lime
• 1/3 cup (80 mL) roasted, red bell peppers
• 1 teaspoon (5 mL) smoked paprika
• 1 teaspoon (5 mL) minced garlic
• 1 teaspoon (5 mL) light brown sugar
• Salt to taste

Green mango salsa:

• 2 firm ripe Kent Mangoes (non-fibrous), thinly sliced
• 1/2 English cucumbers, julienned
• 1 ripe tomato, diced
• 1/4 piece red onion, diced
• Juice of 2 limes
• 1 tablespoon (15 mL) pure honey
• 1 teaspoon (5 mL) sambal oelek, (chili paste) optional
• 1 teaspoon (5 mL) fresh mint or cilantro leaves, diced

Burgers:

• 1-1.2 lb. local Ontario ground turkey
• 1 recipe jerk sauce, divided
• 1 cup (250 mL) panko breadcrumbs
• 4 slices white cheddar cheese
• 4 coco bread (Caribbean bakery) or brioche buns, lightly toasted
• 4 green or Boston leaf lettuce slices
• 1 recipe Smoky-Bell Pepper Aioli
• 1 recipe Green Mango Salsa

Sorrel-wine and sea salted fries:

• 2 cups (500 mL) whole sorrel buds (fresh or dried)
• 1 red beet, peeled cut into quarters
• 1/2 cup (125 mL) red wine
• 2 russet potatoes
• Vegetable oil for frying
• Sea salt to taste
• Smoked paprika to garnish