Jerk Turkey Burgers with Coco Bread Buns & Green Mango Salsa

Ingredients

• 1-½ lb (680g) Ontario ground turkey
• 1 recipe jerk sauce, divided
• 1 cup (250 mL) panko breadcrumbs
• 4 slices white cheddar cheese
• 4 coco bread (Caribbean bakery) or brioche buns, lightly toasted
• 4 green or Boston leaf lettuce slices
• 1 recipe Smoky-Bell Pepper Aioli
• 1 recipe Green Mango Salsa

Jerk Sauce

• ¼ cup (60 mL) red wine vinegar
• ½ large onion, cut in half
• ½ cup (125 mL) green onions, sliced
• 2 tbsp (30 mL) whole allspice, crushed
• 1-inch (2.5 cm) piece ginger, with skin on
• 1 bay leaf
• 6 cloves garlic
• 2 Scotch bonnet peppers
• 1 tbsp (15 mL) fresh thyme leaves
• 2 tsp (10 mL) smoked paprika
• 2 tsp (10 mL) fine sea salt
• 1 tsp (5 mL) garlic powder
• ½ tsp (2.5 mL) onion powder
• 2 tbsp (30 mL) browning
• 1 cup (250 mL) water
• ¼ cup (60 mL) ketchup
• 1 tsp (5 mL) dark brown sugar

Smoky-Bell Pepper Aioli

• 2 cups (500 mL) mayonnaise
• 1 tbsp (15 mL) Dijon mustard
• Juice from 1 lime
• 1/3 cup (83 mL) roasted, red bell peppers
• 1 tsp (5 mL) smoked paprika
• 1 tsp (5 mL) minced garlic
• 1 tsp (5 mL) light brown sugar
• Salt to taste

Green Mango Salsa

• 2 firm ripe Kent Mangoes (non-fibrous), thinly sliced
• ½ English cucumbers, julienned
• 1 ripe tomato, diced
• ¼ piece red onion, diced
• Juice from 2 limes
• 1 tbsp (15 mL) pure honey
• 1 tsp (5 mL) sambal oelek, (chili paste) optional
• 1 tsp (5 mL) fresh mint or cilantro leaves, diced