I was brain storming recipe ideas this weekend and thinking I hadn’t got my jerk seasoning out in a while. And that’s when it hit me. JERKY BURGERS. Not able to resist a pun, it had to be the lovely lean turkey mince I had in my freezer. Having made a delicious mango slaw with my Hoisin Duck Pancakes recipe I thought I would give this a twist and do a Mango Salsa to accompany it. Everyone knows burgers are nothing without chips so some delicious, well-seasoned Butternut Squash Chips were the perfect accompaniment.
If you are on F&H, use the soft brown things instead of a bun and this will make the whole meal 2sp. If you are counting like me, feel free to use a thin if you prefer. I found these brioche burger buns in Aldi (4 for 99p!), did a quick calculation and they are a bargain for 5sp!
Serves 6 = 8sp (previously 8pp) each (This is for the whole burger, salsa and accompaniments suggested)
For the burgers
450g lean turkey mince
6 spring onion, very finely chopped
1 green apple, peeled and greated
Handful of fresh coriander, chopped
2 cloves of garlic, peeled and grated
1 tbsp Jerk Seasoning
2 tbsp prepared bread crumbs
For the Mango Salsa
1 red onion, very finely chopped
1 red or orange pepper, very finely chopped
1 mango, finely diced
Large handful of fresh coriander, chopped
1 red chilli, finely chopped
Zest and juice of 1 lime
Brioche buns or Warburton’s Soft Brown thins (1 per person)
40g half fat mature chedder, finely grated with a sprinkle of jerk seasoning mixed in
100g avocado, thinly sliced
1 x Butternut Squash, peeled and cut into wedges
Begin by par boiling the butternut squash (BNS) in salted water for 6-7 minutes. Drain and pop onto a baking tray sprayed with 1kal. Spread the BNS wedges out evenly, season with salt and pepper and a little jerk seasoning (you can also top with a tsp of breadcrumbs for an extra point). Pop in the oven on 180c for 45 minutes.
To make your burgers pop the spring onions, apple, coriander, garlic, jerk and egg into a large bowl. Get your hands in there and combine well. Season and add the breadcrumbs and mix in. Then shape the mixture into 6 burger patties. Put a slight dent into the middle of the burgers with your thumb to stop the burgers bulging up. Pop onto a baking tray and pop in the oven with the wedges (my wedges had been in 15 minutes at this point so the burgers went in for the last half an hour). At the last minute, pop on a little cheese and pop back in the oven for a minute to let it melt.
While the burgers and wedges are cooking prepare the salsa by literally popping everything into a bowl and giving a good stir.
Once everything is cooked, pop the burger/thin on the plate. Top with salad leaves, the burger, then a slice or two of avocado, then the salsa. Pop the lid on. Serve with the BNS wedges and a large extra dollop of the salsa.