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"Jerk" Turkey Burgers

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Source: © EatingWell Magazine

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Active Time:  25 Minutes
Total Time:  45 Minutes
Yield:  4 servings

Jamaican "jerk" seasonings transform a humble ground turkey patty into a lively summer burger.

RECIPE INGREDIENTS

For ''Jerk'' Turkey Burgers:

1/3 cup couscous

1/2 cup water

2 teaspoons canola oil

1/2 cup chopped red bell pepper (1/2 medium)

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon curry powder

1/2 teaspoon ground cumin

1/2 teaspoon allspice

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/4 teaspoon Spanish paprika

1/8 teaspoon cayenne pepper

12 ounces ground turkey

4 whole-wheat hamburger buns or English muffins, split and toasted

4 slices tomato

4 lettuce leaves

Tip: 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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DIRECTIONS

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.

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.

Prepare a grill or preheat the broiler.

Combine turkey, the couscous and the bell-pepper mixture in a medium-sized bowl; mix thoroughly but lightly. Shape into four 3/4-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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: 4 servings

Calories:

338

Fat. Total:

10g

Protein:

24g

Carbohydrates, Total:

41g

Fat, Saturated:

Fiber:

Cholesterol:

49mg

Sodium:

561mg

% Cal. from Fat:

27%

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