Description

Ever craved a burger that’s bursting with bold flavors and a fresh, crunchy twist? What if you could whip up spicy turkey burgers paired with a sweet and tangy mango slaw in under an hour? Turkey Burgers with Mango Slaw is your answer—a quick, healthy, and delicious meal that brings Caribbean-inspired heat and refreshing crunch to your table

Ingredients

Here’s the lineup for 4 servings. Each ingredient plays a key role, and I’ll explain why it’s important plus offer swaps for flexibility.

Ground turkey (1 pound): The lean, flavorful base for the burgers, keeping them light yet satisfying. Sub: Ground chicken or lean ground beef, though beef will be richer.
Jerk seasoning (1 tablespoon, plus more for sprinkling): A spicy, aromatic blend with allspice, cinnamon, cloves, cumin, thyme, and chiles for bold Caribbean flavor. Sub: Make your own with 1 teaspoon each allspice, paprika, and thyme, plus a pinch of cayenne.
Green apple (1 small, peeled and grated): Adds moisture and a subtle sweetness to keep burgers juicy. Sub: Pear or a tablespoon of applesauce.
Scallions (1/2 cup, finely chopped): Bring mild onion flavor to burgers and slaw. Sub: Chives or finely chopped red onion (soaked in water to mellow).
Panko (1/4 cup): Japanese breadcrumbs that help bind the burgers and keep them light. Sub: Regular breadcrumbs, crushed crackers, or gluten-free panko.
Kosher salt and freshly ground pepper: Enhance all flavors and season the patties and slaw. Sub: Sea salt or low-sodium alternatives.
Mayonnaise (1/4 cup, plus more for brushing): Adds creaminess to the slaw and helps toast the buns. Sub: Greek yogurt for lighter slaw or vegan mayo for dairy-free.
Mango chutney (1/4 cup, roughly chopped): Brings sweet, tangy flavor to the slaw with a tropical vibe. Sub: Apricot jam with a pinch of ginger or chopped fresh mango.
Green cabbage (3 cups, shredded): Provides crunch and fiber for the slaw. Sub: Red cabbage or coleslaw mix.
Carrot (1, shredded): Adds color, sweetness, and crunch to the slaw. Sub: Jicama or shredded zucchini.
Canola oil (for the grill): Prevents sticking and ensures clean grill marks. Sub: Vegetable oil or avocado oil.
Hamburger buns or challah rolls (4, split): Soft, slightly sweet buns to hold the burgers. Sub: Brioche, whole-wheat buns, or lettuce wraps for low-carb.

These ingredients are easy to find, and many are pantry staples. The lean turkey, nutrient-rich veggies, and minimal added sugar make this a wholesome, flavorful meal.

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Instructions

Ready to start? You’ll need a grill or grill pan, a large bowl, a spatula, and a cutting board. Preheat your grill or grill pan to medium-high. These steps are simple, with tips for success.

Make the patties: In a large bowl, mix 1 pound ground turkey, 1 tablespoon jerk seasoning, 1 small grated green apple, 1/4 cup chopped scallions, and 1/4 cup panko. Season with salt and pepper. Form into four 1-inch-thick patties, making a small thumb indentation in the center of each to prevent puffing up. Refrigerate while prepping slaw. Tip: Don’t overmix—gentle mixing keeps burgers tender.
Prep the mango slaw: In a large bowl, whisk 1/4 cup mayonnaise and 1/4 cup roughly chopped mango chutney. Add 3 cups shredded green cabbage, 1 shredded carrot, and the remaining 1/4 cup scallions. Season with salt and pepper and toss to coat. Tip: Taste and adjust seasoning—slaw should be tangy and slightly sweet.
Grill the burgers: Brush the grill or grill pan with canola oil. Grill the turkey patties until browned and cooked through (165°F internally), 4-5 minutes per side. Tip: Don’t press the patties while cooking—it squeezes out juices!
Toast the buns: Brush the cut sides of 4 split buns with mayonnaise and sprinkle with a pinch of jerk seasoning. Toast on the grill, cut-side down, for about 30 seconds until golden. Tip: Watch closely—buns toast fast!
Assemble: Place a burger patty on each bun bottom, top with mango slaw, and add the bun top. Tip: Add extra slaw on the side for extra crunch.