Jerk Chicken Burgers
We are suggesting jerk barbecue sauce for a touch of Jamaican spicing in this burger. This sauce is milder than jerk seasoning, which is a paste to use in moderation. Jerk barbecue sauce and its counterpart, jerk marinade, are available in supermarkets.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 355 |
| pro | 23 g |
| total fat | 21 g |
| sat. fat | 5 g |
| carb | 18 g |
| fibre | 2 g |
| chol | 134 mg |
| sodium | 524 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 18% |
| vit A | 7% |
| vit C | 43% |
| folate | 10% |
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1 egg
1/2 cup (125 mL) finely diced sweet green pepper
1/4 cup (50 mL) dry bread crumbs
2 tbsp (25 mL) jerk barbecue sauce (or 1 tbsp/15 mL jerk marinade)
1 tbsp (15 mL) soy sauce
2 cloves garlic, minced
1 tsp (5 mL) dried thyme
Pinch ground allspice
1 lb (500 g) lean ground chicken or turkey
4 slices cored peeled fresh pineapple
1 tbsp (15 mL) vegetable oil
Preparation:
In large bowl, beat egg; stir in green pepper, bread crumbs, jerk barbecue sauce, soy sauce, garlic, thyme and allspice. Add chicken; mix just until combined. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze for up to 1 month. Thaw in refrigerator.)
Place on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 185°F (85°C) and juices run clear, about 15 minutes.
Meanwhile, brush pineapple with oil; grill until tender and marked, about 5 minutes. Serve on burger.
Additional Information
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Source
Canadian Living Magazine: July 2005
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