Jerk Chicken Burgers

Author: Canadian Living

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.

  • Portion size 4 servings

Ingredients

  • 1 egg
  • 1/2 cup finely diced sweet green pepper
  • 1/4 cup dry breadcrumbs
  • 2 tablespoons jerk barbecue sauce (or 1 tbsp/15 mL jerk marinade)
  • 1 tablespoon soy sauce
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 pinch ground allspice
  • 1 lb lean ground chicken
  • 1 lb lean ground turkey
  • 4 slices pineapples
  • 1 tablespoon vegetable oil

Method

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 facts <b>Per serving:</b> about

  • Sodium 524 mg
  • Protein 23 g
  • Calories 355.0
  • Total fat 21 g
  • Cholesterol 134 mg
  • Saturated fat 5 g
  • Total carbohydrate 18 g

%RDI

  • Iron 18.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 43.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Jerk Chicken Burgers

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