Jerk Chicken Burgers 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
  • Credits : Canadian Living Magazine: July 2005



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


  • Iron 18.0
  • Folate 10.0
  • Calcium 5.0
  • Vitamin A 7.0
  • Vitamin C 43.0
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Jerk Chicken Burgers