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''Jerk'' Turkey Burgers

  • 25 m
  • 45 m
EatingWell Test Kitchen
“Jamaican “jerk” seasonings transform a humble ground turkey patty into a lively summer burger.”


    • ⅓ cup couscous
    • ½ cup water
    • 2 teaspoons canola oil
    • ½ cup chopped red bell pepper, ( ½ medium)
    • 2 cloves garlic, minced
    • 1 teaspoon dried thyme
    • 1 teaspoon curry powder
    • ½ teaspoon ground cumin
    • ½ teaspoon allspice
    • ½ teaspoon ground ginger
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • ¼ teaspoon Spanish paprika
    • ⅛ teaspoon cayenne pepper
    • 12 ounces ground turkey
    • 4 whole-wheat hamburger buns or English muffins, split and toasted
    • 4 slices tomato
    • 4 lettuce leaves


  • 1 Combine couscous and water in a small bowl; let stand for 20 to 30 minutes, or until the couscous is tender and the water is absorbed.
  • 2 Meanwhile, heat oil in a small nonstick skillet over low heat. Add bell pepper, garlic, thyme, curry powder, cumin, allspice, ginger, salt, pepper, paprika and cayenne. Cook, stirring, until the bell pepper is slightly softened, 1 to 2 minutes. Let cool.
  • 3 Prepare a grill or preheat the broiler.
  • 4 Combine turkey, the couscous and the bell-pepper mixture in a medium-sized bowl; mix thoroughly but lightly. Shape into four ¾-inch-thick patties. If using the grill, oil the grill rack (see Tip) or oil the broiler pan. Grill or broil the patties until browned and no longer pink inside, about 5 minutes per side. Place on buns (or English muffins) and garnish with tomato slices and lettuce leaves.
  • To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
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