Caribbean Turkey Burgers with Pineapple Salsa, Yuca Fries, and Lime Aioli

Ingredients

• Hard rolls

  (includes kaiser)

  2 roll or 114g

• Yuca

  El Sembrador

  340g

• Fresh cilantro

  Coriander leaves, raw

  ¼ tbsp or 0.3g

• Limes

  Raw

  1 fruit or 67g

• Pineapple

  Raw, all varieties

  ½ cup, chunks or 83g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 clove or 9g

• House Italian Dressing & Seasoning Mix

  Wish-Bone

  2 tsp or 10g

• Ground turkey

  Poultry food products, raw

  12 oz or 342g

• Mayonnaise

  Regular, with salt

  100g

• Apricot jam

  Includes preserves

  28g

• Pepper or hot sauce

  Ready-to-serve

  1 tbsp or 14g

Directions

1. Prepare Ingredients Preheat oven to 425oF. Slice rolls open horizontally, if they arrived whole. Cut yuca lengthwise into 1/4-inch fries. Rinse cilantro and roughly chop leaves, discarding stems. Halve lime. Cut pineapple into 1/4-inch pieces. Peel onion and cut into small dice, then place 1/4 cup in a medium bowl and reserve for making salsa. Mince garlic.
2. Bake Fries and Make Aioli On a baking sheet, toss yuca with 2 tablespoons canola oil, 1/2 teaspoon salt, and pepper as desired. Arrange in a single layer and roast, flipping halfway through, until tender and crisp, 25 minutes total. Once roasted, toss yuca, still on sheet, with half of cilantro. Meanwhile, add juice of 1/2 lime to container with mayonnaise, along with half of garlic, 1/8 teaspoon salt, and pepper. Stir to combine, then set aioli aside until ready to serve.
3. Saute Aromatics Heat 1 tablespoon canola oil in a large pan over medium heat. When oil is shimmering, add remaining onion (not 1/4 cup reserved), remaining garlic, and 1/8 teaspoon salt. Cook, stirring, until softened, about 5 minutes. Add jerk seasoning and cook, stirring continuously, until fragrant, 1 minute more. Transfer aromatics to a medium bowl. Wipe pan clean and reserve, off heat, for toasting rolls.
4. Form Burgers and Toast Rolls Add 1/2 teaspoon salt and pepper to bowl with aromatics, then add turkey. Using your hands, mix well, then form into 2 equal patties, about 1 inch thick. Using your thumb, create a dimple on top of each. Set aside. Return pan from aromatics to medium-high heat and add rolls cut-side down, working in batches as needed. Toast until light golden and warmed through, 2-3 minutes. Transfer to serving plates.
5. Cook Turkey Burgers Return pan from buns to medium-high heat and add 1 tablespoon canola oil. When oil is shimmering, add burgers and sear until browned on bottom, 5-6 minutes. Flip burgers, reduce heat to medium, and cover pan (this traps steam and helps the burgers cook through completely). Sear until no longer pink, 5-6 minutes more. Transfer burgers to a plate and set aside to rest.
6. Make Salsa and Plate Burgers Add apricot preserves to bowl with reserved onion, along with hot sauce, pineapple, remaining cilantro, juice of remaining lime, 1/4 teaspoon salt, and pepper as desired. Toss well to coat. Top rolls with turkey burgers and spoonfuls of pineapple salsa. Enjoy with yuca fries and lime aioli for dipping. Dig in!
7. Recipe by: By Chef Michelle (source: https://www.plated.com/recipes/caribbean-turkey-burgers-with-pineapple-guacamole-and-yuca-fries)

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