JERK CHICKEN BURGERS WITH MANGO SALSA
What's a burger lover to do when the teenagers in the house have sworn off red meat? Serve poultry, of course. Lean, jerk-seasoned chicken replaces the standard beef patty in this satisfying recipe, and the mango salsa adds a fresh (and cooling) take on lettuce and tomato -- close your eyes, and you might think you're in the Caribbean.
I fried the burgers in a pan, but you could just as easily fire them up on the grill.
1 pound ground chicken
1 1/2 teaspoons ground allspice
1/2 teaspoon dried basil
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons dried thyme
1/2 teaspoon cayenne pepper
1 1/2 teaspoons light brown sugar
2 tablespoons extra-virgin olive oil, plus some for drizzling
Salt and freshly ground black pepper
4 kaiser rolls or hamburger buns
1 ripe mango, peeled and diced
1/2 small red bell pepper, seeded and diced
1/2 small yellow bell pepper, seeded and diced
1 jalapeño pepper, seeded and finely chopped
1/2 red onion, diced
Zest and juice of 1 lime
Heat a large nonstick skillet with oil over medium-high heat.
In a medium mixing bowl, combine chicken with spices and sugar. Drizzle in oil and season with salt and freshly ground black pepper. Mix to combine. Score the meat into 4 equal parts and then form 4 patties, each about 11/2-inch thick. Add the burgers to the skillet and cook about 5 minutes on both sides or until cooked all the way through -- there shouldn't be any pink in the middle. Alternatively, you can grill the chicken patties over medium heat, turning once, 5 to 6 minutes per side. Be sure not to overcook, or the burgers will be dry.
While the burgers cook, make the mango salsa. In a small bowl, combine the mango, diced peppers, jalapeño, onion and lime zest and juice. Season with a pinch of salt.
When the burgers are done, transfer them to a serving platter with the mango salsa. Serve atop toasted buns.
-- Adapted from rachaelray.com