Jerk turkey burgers

I've decided to make In Three Minutes a food blog. Or at least mostly a food blog. Hopefully I'll be able to include a nice main dish, side dish and dessert, but I'm not making any promises! Starting us off is a meal I made recently to celebrate a special occasion, Jerk turkey burgers with polenta fries. I do have to confess, these recipes are not my own (I'm not fancy enough to invent tasty dishes), they came from my Food Network maganzine!

Jerk turkey burgers

1 lb ground turkey
1 T Jerk seasoning, plus more for sprinklage (I found it at Targét in the spice section)
1 small green apple, peeled and grated
1/2 C finely chopped scallions
1/4 C panko (also easily found at Targét)
Salt and Pepper
1/4 C mayonnaise, plus more for brushing.
3 C shredded cabbage
1 carrot
non- stick spray

4 buns or challah rolls


Preheat grill or grill pan to medium high heat. Mix turkey, jerk seasoning, apple and 1/4 cup scallions and panko. Season with salt and pepper. Form into four 1-inch patties and put a small indentation in the center to prevent puffage on the grill. Chill.

Toss mayo, cabbage, carrot and remaining scallions. Season with salt and pepper.

Spray grill with non-stick spray and grill the patties until browned and cooked through, 4 to 5 minutes on each side.

Brush cut sides of buns with plain mayo and sprinkle with jerk seasoning, and toast on grill for 30 seconds.

Serve burgers, topped with slaw, on toasty buns.

Polenta fries

1 1/3 C milk
2 C polenta (or corn meal)
1/2 C grated gruyére cheese (not hard to find at all)
3 T unsalted butter
Olive oil for brushing
2 t salt

Bring 7 cups of water to a simmer. Take 4 cups of the hot water and add it to the milk in a heat-proof bowl that will fit over the saucepan. Gradually whisk in the polenta and the salt. Cover the bowl tightly with foil and put over the hot water, but do not let the bowl touch the water. Cook until very thick, about 20 minutes. Meanwhile, brush a 9x13 pan with olive oil.

Stir the cheese and butter into the polenta. Spread into the prepared dish and refridgerate at least 2 hours, or overnight.

Preheat the oven to 450*. Slice the chilled polenta into small fry sized pieces and transfer to a baking sheet. Brush with olive oil, sprinkle with salt and bake for 30-35 minutes, turning halfway through.