Mango Tango Turkey Burger



  • 2 Lb. of Ground Turkey or Chicken
  • 2 Tablespoons of Minced Garlic
  • 1 1/2 Tablespoons of Organic Great Value Mango Habanero Seasoning (Walmart brand) or Jamaican Jerk Seasoning
  • Fresh Mango Salsa (Available in Grocery Produce Coolers)
  • 1 Cup of Mayonnaise
  • 1 Tablespoon of Chili Garlic Sauce (Found Next to Sriracha Sauce)
  • 1/2 Red Onion, Sliced
  • 6 Fresh Jalapeño Peppers
  • Monterrey Jack Cheese Slices
  • 1 Bunch Fresh Cilantro
  • 6-8 Torta Rolls


  1. Preheat the Blackstone griddle to high heat. When heated, coat the griddle top with light olive oil.

  2. Mix ground turkey with Mango Habanero Seasoning and 2 Tbsp. Minced Garlic. Make medium sized patties.

  3. Wash, remove seeds from, and slice Jalapeños.

  4. Peel and slice red onion into large burger-sized slices.

  5. Mix 1 Cup Mayo with 2 Tbsp Chili Garlic Sauce.

  6. Wash and chop cilantro.

  7. Drop the turkey patties on the hot griddle. Flip the patties when the bottom side is seared. Use your spatula to flatten your patties after they have been flipped.

  8. Drop your Jalapeños onto the griddle. Drizzle oil and sprinkle salt on the peppers.

  9. Add a slice of Monterrey Jack cheese to each burger patty as it nears completion. Top the cheese with the sautéed Jalapeños. Use Blackstone 12" Round Basting Cover to melt the cheese into the Jalapeños.

  10. Meanwhile, placed sliced Torta roll inside down on oiled griddle top. Allow rolls to toast until golden brown.

  11. Assemble the burger. Put the Chili Garlic Mayo inside the bottom roll. Place 2 onion slices on top of the mayo. Set your patty/cheese/Jalapeños on top of the onion. Cover in Mango Salsa and sprinkle with chopped cilantro. Add the top bun and serve.