Tested till perfect Jerk Chicken Burgers

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2005

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 1eggeggs
  • 1/2 cup 1/2cupfinely diced sweet green pepper
  • 1/4 cup 1/4cupdry breadcrumbs
  • 2 tbsp 2tbspjerk barbecue sauce, (or 1 tbsp/15 mL jerk marinade)
  • 1 tbsp 1tbspsoy sauce
  • 2 2cloves garlic, minced
  • 1 tsp 1tspdried thyme
  • 1 Pinch 1Pinchground allspice
  • 1 lb 1lblean ground chicken or lean ground turkey
  • 4 slices 4slicescored peeled fresh pineapple
  • 1 tbsp 1tbspvegetable oil
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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.

Nutritional Information Per serving: about

cal 355 pro 23g total fat 21g sat. fat 5g
carb 18g fibre 2g chol 134mg sodium 524mg

% RDI:

calcium 5 iron 18 vit A 7 vit C 43
folate 10
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