Summer weather is here and the grill is our go-to cooking device. There are so many reasons we love grilling!
1. Food just tastes better grilled
2. Less clean up (no pots and pans, just a tongs or flipper)
3. Cooking outdoors is just “cool”
4. Our oven is broken! YIKES…

These burger are one of my favorites. They require a few ingredients and some chopping, but are worth the effort. You can make up a double batch and freeze individually for a quick, mid-week meal.

Turkey burgers are typically dry (due to the leanness) and bland (turkey isn’t as strong-tasting as beef), but this recipe conquers both. They are moist because of the apples and veggies and jerk flavoring really gives these zip. Plus, the mango slaw on top adds crunch, sweetness and really makes the burger. I use the recipe found here with a few adjustments, of course! I have made the recipe with both mango chutney (as called for in the original recipe) and apricot jelly (all I had on hand), and much prefer the apricot jelly.

I like to make up the coleslaw first so it has time to chill and all the flavors have time to party! Combine coleslaw mix, diced mango and red bell pepper. {Check out my post for how to peel and cut a mango}.

You’ll have to excuse the missing pieces, I had to sample for “quality assurance”!

Stir together mayonnaise and jelly. Stir into coleslaw mixture; cover and chill until serving time.

In a large bowl, combine egg, apple, bread crumbs, onion, jerk seasoning, cilantro and salt.

Add ground turkey; mix well.

Don’t be afraid to really get in there with your hands.

Brush patties with olive oil and grill. Cook, flipping once until internal temperature is 165 degrees. Serve on a hearty bun and top with the mango slaw.

Jerk Turkey Burgers with Mango Slaw

Ingredients:
1 1/2 c. coleslaw mix
1 mango, peeled, seeded and diced
1/2 c. thinly sliced red bell pepper
2 tbsp light mayonnaise (I use olive oil mayo)
1/4 c. apricot jelly
1 large egg, lightly beaten
1/2 c. chopped apple
1/4 c. whole wheat bread crumbs
1/4 c. chopped onion
1 tbsp Jamaican jerk seasoning
¼ cup tsp chopped fresh cilantro
1/2 tsp salt
1 pound ground turkey
1 tbsp olive oil
4 hearty buns, split

Directions:
1. Combine coleslaw mix, diced mango and red bell pepper. Stir together mayonnaise and jelly. Stir into coleslaw mixture; cover and chill until serving time.
2. In a large bowl, combine egg, apple, bread crumbs, onion, jerk seasoning, cilantro and salt. Add ground turkey; mix well. Shape into four 3/4-inch-thick patties. Brush patties with olive oil.
3. Preheat grill to medium-high. Place patties on lightly-greased grill rack. Cover and grill 14 to 16 minutes or until internal temperature reaches 165 degrees, turning once halfway through grilling.
4. Grill buns, cut-sides-down, directly over medium heat about 2 minutes or until light brown.
5. Serve each burger on buns topped with 1/4 cup coleslaw mix.
6. Serve remaining coleslaw on the side.