These Jerk Turkey Burgers are bursting with bold Jamaican jerk flavors and topped with tropical mango. Juicy and amazing!
Favorite thing about being a homeowner? Having a yard. Favorite thing about having a yard? Owning a grill. Love my grill.
I don’t subscribe to a grilling “season”… all those harsh winters living in Minnesota, and I would still be out there grilling. Nothing would stop me. But there’s no question that I much prefer our California climate, hands down. And my grill gets a workout! With ribs, chicken, shrimp, and burgers. Mostly burgers.
If you asked Paul what his favorite food is, he’ll say he doesn’t have one. Which is mostly true. But if he had to live without ice cream or burgers, he would be a sad, sad man.
Whenever we go out, he’ll almost always order a beef burger. But he loves my turkey burgers.
I have two favorites that I make frequently – my Greek and Feta Turkey Burgers, and these Jerk Turkey Burgers, which are made with my jerk marinade.
Tips for the best turkey burgers
- Don’t over mix them! Over mixing your ingredients can lead to a tough burger.
- Since the jerk marinade is liquid, it gives these extra moisture. Don’t substitute it for jerk seasonings.
- Shape the patties into a uniform size and thickness, so they cook evenly.
- Brush both sides with olive oil before refrigerating. This helps lock in moisture, so the exterior doesn’t dry out.
- Refrigerate them for at least one hour before placing on the grill. This helps them hold their shape while cooking.
- Heat the grill and oil those grates well, to prevent sticking.
Make ahead and freeze for later
You can make these ahead and store in the refrigerator for up to 2 days, or freezer for up to 2 months, keeping in mind the longer they’re frozen the more they can lose their optimal flavor.
To freeze, mix your ingredients as instructed, form the patties, and place them flat on a parchment-lined baking sheet. Freeze for a few of hours until completely frozen. Then transfer to a bag, either flat or stacked, separating each patty with some parchment paper.
I’ve heard that you can grill your turkey burgers right from the freezer, without defrosting them first, but I’ve never tried that. I will!
For the toppings, you can go the traditional route with lettuce, tomatoes, and onions. But these particular burgers are taken up a big notch with some sliced fresh mango. I highly recommend you don’t eliminate it. The jerk seasonings and tropical mango are a perfect explosion of flavors and summer perfection!
Other burger recipes we love!
Jerk Turkey Burgers
- 1 pound lean ground turkey
- 1/3 cup jerk marinade
- 1/3 cup plain breadcrumbs
- 2 whole scallions , minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1 small ripe mango , peeled and sliced
- In a large bowl, combine the turkey, jerk marinade, breadcrumbs, scallions, salt, and pepper. Do not over mix.
- Shape the mixture into 4 flat uniform patties; brush both sides well with oil. Transfer to a baking sheet lined with parchment paper.
- Place the patties in the refrigerator for at least 1 hour.
- Preheat grill for medium-high. Oil the grill grates well and cook burgers for 5-6 minutes per side or until cooked through, an internal temperature reaches 165 degrees F, and no longer pink in the center.
- Serve on buns with mayo and fresh ripe mango!
- You can make these ahead and store in the refrigerator for up to 2 days, or freezer for up to 2 months, keeping in mind the longer they're frozen the more they can lose their optimal flavor.
- To freeze, mix your ingredients as instructed, form the patties, and place them flat on a parchment-lined baking sheet. Freeze for a few of hours until completely frozen. Then transfer to a bag, either flat or stacked, separating each patty with some parchment paper.