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Mango Tango Turkey Burger

Mango Tango Turkey Burger

Serves 8 Time: 30 minutes Difficulty: Easy


  • 2 pounds ground turkey
  • 3 cloves garlic, minced
  • 1 ½ tablespoons organic mango habanero seasoning or Jamaican jerk seasoning
  • Mango salsa
  • 1 cup mayonnaise
  • 1 tablespoon chili garlic sauce
  • ½ red onion, sliced
  • 6 jalapeno peppers, deseeded and sliced
  • 8 slices Monterrey Jack cheese
  • 1 bunch cilantro, chopped
  • Sea salt, to taste
  • 8 Torta rolls
  • Olive oil, for the griddle


  1. In a large mixing bowl, combine ground turkey, minced garlic, and mango habanero seasoning. Roll out into 8 4-ounce patties.
  2. In a small mixing bowl, whisk together mayonnaise and chili garlic sauce.
  3. Preheat Blackstone griddle to high heat. Drizzle a thin layer of olive oil. Drop the turkey patties on one side of the griddle and the sliced jalapenos on the other. Season jalapenos with seas salt. Flip patties when the bottom is seared, use your spatula to flatten your patties after they have been flipped.
  4. Add a slice of Monterrey Jack cheese to each burger patty as it nears completion. Top the cheese with the sautéed jalapenos. Use Blackstone 12" Round Basting Cover to melt the cheese into the jalapenos.
  5. Meanwhile, placed sliced torta rolls inside down on oiled griddle top. Allow rolls to toast until golden brown.
  6. 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/jalapenos on top of the onion. Cover in Mango Salsa and sprinkle with chopped cilantro. Add the top bun and serve.

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