Jerky Turkey Burgers with Island Salsa

My husband made these for dinner tonight. It's been awhile since we made a Rachael Ray recipe so I put a couple on this weeks meal plan. I have so many recipe books and recipe magazine I sometimes neglect ones I have had for awhile. I found this one in Rachael Ray's 30 Minute Meals 2. Rachael Ray is famous in my house for having a lot of hit and miss recipes, but this one was a hit tonight. I hope you give it a try. It also makes for a very colorful dinner. We substituted whole wheat rolls for the Kaiser rolls.

Makes 4 servings

1 1/3 pounds ground turkey breast
2 scallions, thinly sliced
1 Serrano or jalapeno pepper, seeded and minced
1 inch ginger root, peeled and grated
2 teaspoons fresh thyme, leaves stripped and chopped
1 teaspoon allspice
1/2 teaspoon nutmeg, freshly grated or ground
Coarse salt, to taste
1 teaspoon freshly ground black pepper
Extra virgin olive oil, for drizzling
The juice of 1 lime
4 Bibb or green leaf lettuce leaves
4 crusty plain or corn-meal dusted Kaiser rolls, split

PAPAYA SALSA
1 large ripe papaya, seeded, peeled and diced
1/2 red bell pepper, seeded and diced
1/4 red onion, finely chopped
1 Serrano or jalapeno pepper, seeded, and finely chopped
2 tablespoons fresh cilantro, finely chopped
The juice of 1 navel orange
Coarse salt, to taste

Preheat a large nonstick skillet, indoor grill pan or tabletop grill to medium-high heat. Combine the turkey, scallions, pepper, ginger, thyme, allspice, nutmeg, salt, and pepper in a medium bowl. Form mixture into 4 large patties no more than 1 inch thick. Drizzle with a touch of oil. Place patties oil side down in a hot pan or grill and cook for 6 minutes on each side. Squeeze lime juice over the patties before removing them from the heat. Place on bun bottoms and top with lettuce leaves.

While burgers are grilling, make salsa. Combine the papaya, red bell pepper, red onion, Serrano or jalapeno, cilantro and orange juice in a bowl. Season with salt, to taste. Pile salsa on top of the lettuce and add bun tops to the burgers. Serve with Chili Lime Avocados.