Prep 10 mins
Cook 6 mins
I got this recipe from Food Network. These burgers are absolutely the best burgers I have ever eaten. They are so moist, delicious, and very healthy. I suggest serving on a whole wheat bun with ketchup ontop. If you can't find jerk seasoning use cumin, it's delicious.
- 1 lb ground turkey breast
- 1 cup chopped red onion
- 1⁄2 cup chopped red bell pepper
- 2 egg whites
- 1⁄4 cup chopped fresh watercress leaf
- 1⁄4 cup teriyaki sauce
- 2 tablespoons caribbean jerk seasoning
- In a large bowl, combine ground turkey, onion, bell pepper, egg whites, watercress, teriyaki sauce, and jerk seasoning until well blended.
- With clean hands, form the turkey mixture into 6 equal patties
- Heat a non-stick griddle over medium-high and spray twice lightly with canola oil cooking spray. Place each patty on griddle, in batches if necessary, and cook for 3 minutes. Flip burgers and cook for another 3 minutes. Alternatively, cook burgers on an outdoor grill for same amount of time.
- Remove patties from griddle, dress with your favorite condements and enjoy!
These burgers were pretty good. Very oniony. Per the other reviews, we added about a third of a cup of bread crumbs. We also added an extra tablespoon of jerk seasoning, but we still couldn't taste the jerk. Overall, these burgers were fairly satisfying with pickles, tomatoes, lettuce, sharp cheddar, and mayo as toppings. Happy grilling!
Yum! I added some bread crumbs (my mixture was very runny) and used fresh herbs instead of watercress, then pan fried on medium heat. The flavors were very good, but a lot less 'jerk-y' that I expected. Next time, I will add lots more spice and some cayenne. Overall, a very good recipe, and healthy too! Thanks!
Wonderfully unique flavor compared to other turkey burgers. We both loved it. The raw mixture is very wet and loose so I put the mixture into the frig to cool, then formed the burgers and placed them in the freezer until they firmed up and were easily moved with the spatula. I used recipe #1181 and recipe #10710. I subbed parsley for the watercress. Cook these burgers on medium to medium-low heat as they burn easily. I pan-fried which I think was probably easier than grilling such a loose, moist mixture. Delicious, adagger.