Jerk Chicken Burgers

By The Canadian Living Test Kitchen

Tested till perfect

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Jerk Chicken Burgers

This recipe makes 4 servings

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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
  • Portion size: 4

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.

Ingredients

  • 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

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.

Source : Canadian Living Magazine: July 2005

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