Jerk barbecue sauce adds a Jamaican touch to 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
- Credits : Canadian Living Magazine
Ingredients
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 patties 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
- Folate 10.0
- Calcium 5.0
- Vitamin A 7.0
- Vitamin C 43.0
