Jerk Spice–Rubbed Turkey Burgers with Fried Green Tomatoes
By Russell SelanderPublished on June 2, 2020
Time
1¼ hours, plus 20 minutes resting
Yield
Serves 4
Ingredients
1 green tomato, cored and sliced ¼ inch thick½ cup mayonnaise 1 habanero chile, stemmed, seeds and ribs removed, and minced½ teaspoon grated lime zest plus 1 tablespoon juice1¼ teaspoons table salt, divided2½ teaspoons pepper, divided½ cup cornmeal ¼ cup all-purpose flour ⅔ cup buttermilk 1 large egg 2 tablespoons packed brown sugar 2 teaspoons garlic powder 2 teaspoons ground allspice 1½ teaspoons dry mustard 1½ teaspoons dried thyme 1 teaspoon cayenne pepper 1¾ pounds ground turkey tossed with 2 tablespoons melted butter, or 1 recipe Grind-Your-Own Turkey Blend (see note)2 teaspoons vegetable oil, plus ½ cup -oil for frying4 hamburger buns, toasted if desired4 leaves red or green lettuce 2 scallions, sliced thin on bias
Before You Begin
We prefer to use our Grind-Your-Own Turkey Burger Blend here; however, you can substitute 1¾ pounds of ground turkey tossed with 2 tablespoons of melted butter if desired. Avoid ground turkey breast (also labeled 99 percent fat-free). If green tomatoes are unavailable, you can substitute two plum tomatoes. Be sure to wear gloves when mincing the habanero.
Instructions
- Place tomato on paper towel–lined plate. Cover with more paper towels and let sit for 20 minutes. Combine mayonnaise, habanero, lime zest and juice, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl; refrigerate until ready to serve
- Combine cornmeal, flour, ¼ teaspoon salt, and ¼ teaspoon pepper in shallow dish. Whisk buttermilk and egg together in second shallow dish. Pat tomatoes dry. Working with one tomato slice at a time, dip in buttermilk mixture, letting excess drip off, then dredge in cornmeal mixture, pressing firmly to adhere; transfer to clean baking sheet and set aside.
- Adjust oven rack to middle position and heat oven to 300 degrees. Whisk sugar, garlic powder, allspice, dry mustard, thyme, cayenne, remaining ¾ teaspoon salt, and remaining 2 teaspoons pepper together in bowl. With lightly greased hands, divide burger blend into 4 lightly packed balls, then gently flatten into ¾‑inch-thick patties. Using your fingertips, press center of each patty down until about ½ inch thick, creating slight divot.
- Sprinkle patties with brown sugar mixture, pressing gently to adhere. Heat 2 teaspoons oil in 12‑inch nonstick skillet over medium heat until shimmering. Using spatula, transfer patties to skillet, divot side up, and cook until well browned on first side, 2 to 4 minutes. Gently flip patties and continue to cook until well browned on second side, 2 to 4 minutes. Transfer patties to rimmed baking sheet, divot side down, and bake until burgers register 160 degrees, 6 to 10 minutes. Transfer burgers to platter and let rest while finishing tomatoes. Wipe skillet clean with paper towels.
- Heat remaining ½ cup oil in now-empty skillet over medium-high heat until shimmering. Cook tomato until golden brown, 2 to 3 minutes per side. Transfer to paper towel–lined plate, let drain briefly, then season with salt and pepper to taste. Spread mayonnaise mixture on bun tops and arrange lettuce on bottoms. Serve burgers on buns, topped with fried tomatoes and scallions.
Time
1¼ hours, plus 20 minutes restingYield
Serves 4Ingredients
1 green tomato, cored and sliced ¼ inch thick
½ cup mayonnaise
1 habanero chile, stemmed, seeds and ribs removed, and minced
½ teaspoon grated lime zest plus 1 tablespoon juice
1¼ teaspoons table salt, divided
2½ teaspoons pepper, divided
½ cup cornmeal
¼ cup all-purpose flour
⅔ cup buttermilk
1 large egg
2 tablespoons packed brown sugar
2 teaspoons garlic powder
2 teaspoons ground allspice
1½ teaspoons dry mustard
1½ teaspoons dried thyme
1 teaspoon cayenne pepper
1¾ pounds ground turkey tossed with 2 tablespoons melted butter, or 1 recipe Grind-Your-Own Turkey Blend (see note)
2 teaspoons vegetable oil, plus ½ cup -oil for frying
4 hamburger buns, toasted if desired
4 leaves red or green lettuce
2 scallions, sliced thin on bias
Ingredients
1 green tomato, cored and sliced ¼ inch thick
½ cup mayonnaise
1 habanero chile, stemmed, seeds and ribs removed, and minced
½ teaspoon grated lime zest plus 1 tablespoon juice
1¼ teaspoons table salt, divided
2½ teaspoons pepper, divided
½ cup cornmeal
¼ cup all-purpose flour
⅔ cup buttermilk
1 large egg
2 tablespoons packed brown sugar
2 teaspoons garlic powder
2 teaspoons ground allspice
1½ teaspoons dry mustard
1½ teaspoons dried thyme
1 teaspoon cayenne pepper
1¾ pounds ground turkey tossed with 2 tablespoons melted butter, or 1 recipe Grind-Your-Own Turkey Blend (see note)
2 teaspoons vegetable oil, plus ½ cup -oil for frying
4 hamburger buns, toasted if desired
4 leaves red or green lettuce
2 scallions, sliced thin on bias
Ingredients
1 green tomato, cored and sliced ¼ inch thick
½ cup mayonnaise
1 habanero chile, stemmed, seeds and ribs removed, and minced
½ teaspoon grated lime zest plus 1 tablespoon juice
1¼ teaspoons table salt, divided
2½ teaspoons pepper, divided
½ cup cornmeal
¼ cup all-purpose flour
⅔ cup buttermilk
1 large egg
2 tablespoons packed brown sugar
2 teaspoons garlic powder
2 teaspoons ground allspice
1½ teaspoons dry mustard
1½ teaspoons dried thyme
1 teaspoon cayenne pepper
1¾ pounds ground turkey tossed with 2 tablespoons melted butter, or 1 recipe Grind-Your-Own Turkey Blend (see note)
2 teaspoons vegetable oil, plus ½ cup -oil for frying
4 hamburger buns, toasted if desired
4 leaves red or green lettuce
2 scallions, sliced thin on bias
Why This Recipe Works
To create our version of a jerk-style spice rub, we started by combining ground allspice berries, black peppercorns, and dried thyme; for heat and depth we added garlic powder, dry mustard, and cayenne. When it came time to top our burgers we chose fried green tomatoes; these cornmeal-crusted tomatoes lent freshness and crunch to each bite. For a creamy element we created a quick aioli and stirred in some habanero for a little extra spice.
Before You Begin
We prefer to use our Grind-Your-Own Turkey Burger Blend here; however, you can substitute 1¾ pounds of ground turkey tossed with 2 tablespoons of melted butter if desired. Avoid ground turkey breast (also labeled 99 percent fat-free). If green tomatoes are unavailable, you can substitute two plum tomatoes. Be sure to wear gloves when mincing the habanero.
Instructions
- Place tomato on paper towel–lined plate. Cover with more paper towels and let sit for 20 minutes. Combine mayonnaise, habanero, lime zest and juice, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl; refrigerate until ready to serve
- Combine cornmeal, flour, ¼ teaspoon salt, and ¼ teaspoon pepper in shallow dish. Whisk buttermilk and egg together in second shallow dish. Pat tomatoes dry. Working with one tomato slice at a time, dip in buttermilk mixture, letting excess drip off, then dredge in cornmeal mixture, pressing firmly to adhere; transfer to clean baking sheet and set aside.
- Adjust oven rack to middle position and heat oven to 300 degrees. Whisk sugar, garlic powder, allspice, dry mustard, thyme, cayenne, remaining ¾ teaspoon salt, and remaining 2 teaspoons pepper together in bowl. With lightly greased hands, divide burger blend into 4 lightly packed balls, then gently flatten into ¾‑inch-thick patties. Using your fingertips, press center of each patty down until about ½ inch thick, creating slight divot.
- Sprinkle patties with brown sugar mixture, pressing gently to adhere. Heat 2 teaspoons oil in 12‑inch nonstick skillet over medium heat until shimmering. Using spatula, transfer patties to skillet, divot side up, and cook until well browned on first side, 2 to 4 minutes. Gently flip patties and continue to cook until well browned on second side, 2 to 4 minutes. Transfer patties to rimmed baking sheet, divot side down, and bake until burgers register 160 degrees, 6 to 10 minutes. Transfer burgers to platter and let rest while finishing tomatoes. Wipe skillet clean with paper towels.
- Heat remaining ½ cup oil in now-empty skillet over medium-high heat until shimmering. Cook tomato until golden brown, 2 to 3 minutes per side. Transfer to paper towel–lined plate, let drain briefly, then season with salt and pepper to taste. Spread mayonnaise mixture on bun tops and arrange lettuce on bottoms. Serve burgers on buns, topped with fried tomatoes and scallions.
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