Jerk Chicken Burgers:
Let’s have a little #ThrowBackThursday shall we?
Feeling a bit nostalgic today as I come up to my one year anniversary of moving from Miami. I do truly miss my classroom days and think often of my South Florida family and especially my students. I get inspiration for recipes in many places, and these Jerk Chicken Burgers were inspired by my three years of teaching at MHS. Many of my students were Jamaican, Haitian, and Bahamian. I learned a lot about the foods and cultures from these Caribbean islands over those three years. In fact, I’m sure I’ll get some flak for not using scotch bonnet peppers in this recipe (I’m sorry kids… Nagel Bagel just isn’t THAT cool), but I think these burgers are pretty damn awesome. This recipe was also one of the first I created last fall when I began this whole “Instagram/Blog” thing. So as I come full circle and reflect on these past few months it just seemed fitting to give this recipe a little makeover and a bit of an update (you should have seen the original pictures…woof). This recipe for Jerk Chicken Burgers is dedicated to my C-Squad kiddos and I hope you enjoy it as much as I did. Find the full recipe below and read on for tips and tricks!
- Mixing Bowls
- Knife/Cutting Board
- Measuring Spoons
These Jerk chicken Burgers are packed with some serious flavor and are super moist! I really prefer ground chicken over ground turkey for this reason. There are two parts to this recipe. The first, is the burger itself. The second is the amazing slaw that goes on top. Both are super easy to make and totally worth all the ingredients. Start by mixing the burgers together using ground chicken, jerk seasonings (see blend in recipe below), a little almond flour to bind everything together, and a sprinkling of fresh minced ginger and some sliced green onions. I use a cookie cutter to create 4 equal sized patties. To make the slaw, combine diced green and red cabbage, sliced jalapenos (or scotch bonnets if you are feeling brave), more green onion, chopped walnuts, erk seasonings, mayonnaise, and a splash of apple cider vinegar. Mix the slaw and let it sit.
Fire up the grill and grill the burgers over direct heat. Chicken has very little fat so I like to lightly oil the outside of the burger a bit to help prevent it from sticking. What’s the best way to know if a chicken burger is done? Use a meat thermometer! Make sure the chicken reaches an internal temperature of 165F and you’re good to go. I threw a few thick slices of red onion on the grill, sliced some tomato, and prepped my romaine “buns”. I assembled my Jerk Chicken Burgers by placing one lettuce bun on the bottom of my plate, added the onion and tomato, and then the burger. I had some extra jerk seasoning and mixed it with a little mayo. Spread this over the burger and top it all off with the jerk slaw and the second lettuce “bun”. Use a toothpick to hold it in place or just get in there and dig in!
Find the full recipe for these Jerk Chicken Burgers below!
Obtained using My Fitness Pal. I am not nor do I claim to be a nutritionist, so it is important to always verify the nutritional information as brands vary. I work hard to always provide the most accurate information as possible in hopes of making this easier for you, my readers!
Jerk Chicken BurgersPrint Recipe
- 1lb Ground Chicken
- ¼ cup Almond Flour
- 3 Green Onions, diced
- ½ tsp. Fresh Ginger, minced
- 8 Large Romaine Lettuce Leaves
- ½ cup Mayo
- 2 tbsp. Apple Cider Vinegar
- 1/4 cup Shredded Red Cabbage
- 1 cup Shredded Green Cabbage
- 1 Jalapeno, sliced (or spicy pepper of your choice)
- 2-3 Tbsp. Chopped Walnuts
- 1/2 Beefsteak Tomato, slcied
- 1/4 Red Onion, sliced
- Jerk Seasoning Blend:
- 1 tsp. Cumin
- 1 tsp. Sea Salt
- 1 tsp. Black Pepper
- ½ tsp Cinnamon
- ¼ tsp. Ginger
- 1 tsp Allspice
- ½ tsp. Nutmeg
Pre-heat your grill to cook over direct heat.
In a small bowl combine all of the seasonings and mix well.
In a large bowl combine the ground chicken, almond flour, 2 chopped green onions, the fresh ginger, and 2 tsp of the jerk seasoning mixture.
Mix thoroughly with your hands and then form 4, 1/4 lb patties and set aside.
Next, combine the red cabbage, green cabbage, the other 2 green onions, walnuts, avocado mayo, apple cider vinegar, and remaining jerk seasonings. Mix thoroughly and place in the fridge until ready to use!
Grill each jerk chicken burger till it reaches an internal temperature of 165F. Mine took about 3-4 minutes per side.
To assemble your burger, take one romaine leaf and place the red onion and tomato over the lettuce, add the jerk chicken burger and top with the slaw. Cover with a final romaine leaf and enjoy!