“Jerk” Turkey Burgers


For ”Jerk” Turkey Burgers:

  • 1/3 cup couscous
  • 1/2 cup water
  • 2 teaspoons canola oil
  • 1/2 cup chopped red bell pepper (1/2 medium)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon Spanish paprika
  • 1/8 teaspoon cayenne pepper
  • 12 ounces ground turkey
  • 4 whole-wheat hamburger buns or English muffins, split and toasted
  • 4 slices tomato
  • 4 lettuce leaves

Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub
it over the rack. (Do not use cooking spray on a hot grill).


Combine couscous and water in a small bowl; let stand for 20 to 30 minutes, or
until the couscous is tender and the water is absorbed. Meanwhile, heat oil in a small nonstick skillet over low heat. Add bell pepper, garlic, thyme, curry powder, cumin, allspice, ginger, salt, pepper, paprika and cayenne. Cook, stirring, until the bell pepper is slightly softened, 1 to 2 minutes. Let cool. Prepare a grill or preheat the broiler.

Combine turkey, the couscous and the bell-pepper mixture in a medium-sized
bowl; mix thoroughly but lightly. Shape into four 3/4-inch-thick patties. If
using the grill, oil the grill rack (see Tip) or oil the broiler pan. Grill or
broil the patties until browned and no longer pink inside, about 5 minutes per
side. Place on buns (or English muffins) and garnish with tomato slices and
lettuce leaves

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