1 pound lean ground turkey
2 15 ounce cans black eyed peas
Raw unsweetened coconut
Whole grain hamburger buns
0% Greek yogurt
1 lime
1 jalapeno
Pantry
Ground coriander
Ground ginger
Raw cane sugar or organic brown sugar
Onion powder
Garlic powder
Cayenne pepper
Dried thyme
Ground cinnamon
Ground allspice
Ground cloves
Coarse grind black pepper
Coarse grind black pepper
Sea Salt
Directions
First, make the jerk seasoning: combine in a medium bowl 2 tablespoons each of coriander, ginger, and sugar, 1 tablespoon each of onion powder, garlic powder, salt, and cayenne pepper, 2 teaspoons each black pepper and thyme, and 1 teaspoon each cinnamon, allspice, and cloves; set aside.Directions
Remove stem and seeds from jalapeno and chop into a fine dice. Rinse and drain the black eyed peas. Transfer half of the peas to a large mixing bowl; using a fork, mash them until a paste has formed.
Add the rest of the beans to the bowl along with the ground turkey, 2/3 of the jerk seasoning, 1/2 cup coconut, jalapeno, and the juice of the lime. Mix thoroughly. To form burgers, measure out mixture using 1/2 cup measuring cup and roll between your palms until a ball forms. Roll each one in the remaining jerk seasoning to form a crust on the outside.
Note: these will yield about seven burgers, so if you don't need them all they freeze beautifully. If you freeze them, let thaw in refrigerator for one day before grilling.
When ready to grill, press into patties.
Place over medium heat and cook about 7-8 minutes per side or until done.
I topped mine with cucumber slices and 0% Greek yogurt, with mango-cucumber slaw on the side.
Bon Appetit! Kelly
All photos by Kelly Waters
