These Jerk Turkey Burgers are bursting with bold Jamaican jerk flavors and topped with tropical mango. Juicy and amazing!
Moist and Juice Turkey Burgers
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”… my grill gets a workout year-round no matter what the weather, with ribs, chicken, shrimp, and burgers. Mostly burgers.
I have two favorites that I make frequently – my Spinach and Feta Turkey Burgers, and these Jerk Turkey Burgers, which are made with my jerk marinade and topped with fresh mango slices. They burst with flavor.
These turkey burgers are simple, but have such an amazing flavor thanks to jerk marinade. Here’s what you’ll need to make them.
(Scroll below to the printable recipe card for details and measurements.)
- Lean ground turkey – We prefer the Jenni-O brand of ground turkey over all others we’ve tried. It’s less wet and sticky, so it’s easier to work with.
- Our homemade jerk marinade – This adds necessary moisture and amazing flavor.
- Plain breadcrumbs – Helps hold the burgers together.
- Scallions – These onions have a subtle peppery flavor.
- Salt and pepper – To season the burgers.
- Olive oil
- Ripe mango
Tips for the Best Turkey Burgers
- Don’t over mix them! Over mixing your ingredients can lead to a tough burger.
- Use jerk marinade, not dry seasonings. Since the jerk marinade is liquid, it gives these extra moisture. Don’t substitute it for jerk seasonings.
- Form into uniform size. Shape the patties into a uniform size and thickness, so they cook evenly.
- Brush with oil before chilling. Brush both sides with olive oil before refrigerating. This helps lock in moisture, so the exterior doesn’t dry out.
- Chill raw patties before grilling. Refrigerate them for at least 1 hour in the refrigerator or 20 minutes in the freezer before placing on the grill. This helps them hold their shape while cooking.
- Make sure your grill is hot and oiled: This gives the burgers those gorgeous charred grill marks and also helps prevent sticking.
Make Ahead and Storage
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.
- Freeze them raw: 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 solid. Then transfer to a freezer-safe bag, either flat or stacked, separating each patty with some wax paper. To serve: Thaw. Remove wax paper and grill as directed.
- Freeze them after cooking: prepare as directed all the way through grilling. Allow them to cool completely, transfer to a cookie sheet and flash freeze (about 45-60 minutes), then stack them in between pieces of wax paper, and place them in a gallon size freezer bag; freeze. To serve: thaw and reheat.
What to Serve with Jerk Turkey Burgers
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!
More Burger Recipes:
- Spinach Feta Turkey Burgers
- Spanish Mustard Burgers
- Salmon Burgers
- Barbecue Onion Burger
- Ground Chicken Burgers
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!