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Jerky Turkey Burgers with Papaya Salsa Recipe

Jerky Turkey Burgers with Papaya Salsa

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (63)

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Average Rating:

Total Reviews: 63

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  • on May 16, 2012

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    We thought these burgers were wonderful!! I served them on onion buns with mayo spread on the bottoms only. I also used mango instead of papaya.

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  • on July 11, 2010

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    The worst Rachael Ray recipe I've tried, and possibly the worst recipe I've tried in the last year. The burgers stayed together, but were extremely dry and didn't have the jerk flavor I was expecting. The papaya salsa didn't improve the flavor either, although the salsa was decent on its own. Not recommended.

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  • on November 06, 2008

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    I don't know if i made some mistake, but I followed the recipie exactly for the turkey burgers and they tasted terrible. I think it was the combination of spices used. The burgers tasted terrible, and did not have the kind of jerk flavor I remember from trips to the Carribean. None of my friends or I could eat them, so I ended throwing out a lot of expensive burgers. I might try again with maybe a different type of meat and a premade Jerk spice mix from the store. The burgers held up well to pan frying and had a nice color and texture expecially with the salsa.

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  • on August 26, 2008

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    I halved this receipe so to serve 2; I used 1/2 tsp of a jarred jerk rub and a mango instead of a papaya- it was simply delicious! We had extra salsa & used it on tortilla chips the next day!

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  • on July 24, 2008

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    I made these for dinner last night and although they smelled and looked great they turned out very dry. I used ground turkey breast because it has less calories and fat and that may have been the reason. The salsa on the other hand was delicious...I will definitely be making th salsa again.

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  • on June 22, 2008

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    I just finished making these and oh my goodness,they were awesome! It didn't take much time at all, especially since instead of making my own jerk seasoning, like Rachel does, I just added a prepared dry jerk seasoning. The salsa was the perfect finishing touch on these. I used both mango and papaya. I'll definitely be making these again and again!

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  • on May 23, 2008

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    These are so good everyone wanted seconds. Glad I doubled the recipe. The Papaya Salsa made a great topping too!

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  • on May 13, 2008

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    The only changes I made was reducing the amount of allspice and nutmeg to half the listed amount and I used mango instead of papaya. What a terrific burger and salsa. My husband and I both love this recipe and will be making these frequently.

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  • on May 09, 2008

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    I made a smaller portion (only 2 burgers than the recipe called for so I had to adjust the seasonings. Was surprised how much flavor these had. I forgot to buy scallions so I used shallots. I also borrowed another reviewer's idea of adding bacon. I know that makes this rather healthy meal a bit less healthy, but I only purchased a couple of individual slices of applewood smoked bacon less I be tempted to eat more. I also added a slice of pepperjack cheese and the whole burger really came alive. Cooked them in a skillet but finished them off on the grill. Served with a couple of rings of grilled pineapple as a sidedish. A nice splurge with the bacon and I didn't feel so guilty since it was a turkey burger and not beef.

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  • on March 12, 2008

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    I think that this is my first RR recipe, and although the spice mix sounded great, it didn't really give the oomph of flavor that I thought it would. My main problem was that the burgers fell apart on the grill! I don't know why this happened, but it ended up becoming a hassle to move it from the outdoor grill to the oven, so that I could get it to cook through without completely crumbling. It did taste ok, but didn't make me say "mmmmm". :- I sub'd mango for papaya (those things are expensive!, and I enjoyed it - would make again. I'd try the burgers again, but on a grill pan on the stove, but with the dry spice mixture of it, rubbed on the outside of the burgers, too. I served this bunless, with roasted, sliced yams on the side.

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