Jerk Chicken Burgers

If you're a fan of jerk, you're going to LOVE these jerk chicken burgers. They're packed with flavour, spice and don't require much prep time to make.



For the burgers:

  • 1 1/2 tbsp tamari (light)
  • 1 tbsp lime juice (plus zest from one lime)
  • 1 large shallot, finely chopped
  • 2 stalks green onion, chopped
  • 1 clove garlic, chopped fine
  • 1 scotch bonnet pepper, chopped
  • 3 tsp jerk spice blend (recipe below)
  • 1 tsp Chinese five spice
  • 1 tsp kosher salt
  • 1 lb ground chicken (dark meat preferred)
  • 1/4 cup panko
  • 4 burger buns

For the slaw:

  • 2 tbsps mayonnaise
  • 1 1/2 tbsp Greek yogurt
  • 1 tbsp lime juice
  • 1/2 tsp honey
  • 1/2 bag coleslaw mix (200g)
  • 1/3 cup cilantro, roughly chopped
  • salt and pepper, to taste

For the Jerk Spice Blend:

If you're using this DIY version, make this ahead of time and then store in a sealed container.


For the burgers:

  1. In a large bowl, combine the tamari, lime juice plus zest, shallot, green onion, garlic, pepper, jerk spice blend, Chinese five spice and salt. Mix well to combine.
  2. Add the ground chicken and mix to incorporate. Toss in the panko and mix just to combine.
  3. Form into four large patties. Each burger will weigh just over 5oz. Refrigerate the patties for about 15 minutes so they hold together.
  4. If using the oven, preheat the oven to 350℉.
  5. When ready to cook, heat a large cast iron skillet over medium-high heat. Drizzle a small amount of avocado oil in the skillet. Add the patties and cook for three to four minutes, until a crust has formed and then flip and cook for 3 minutes.
  6. Transfer to the baking sheet (or use the same cast iron pan) and place in the oven for nine to ten minutes, until cooked through.
  7. When ready to serve, toast the burger buns. Add the slaw to the bottom bun and then the chicken burger. Close the burger with the other bun and enjoy!

For the slaw:

  1. In a large salad bowl, combine the mayonnaise, yogurt, lime juice and honey and mix well. Pour in the coleslaw and cilantro and toss well to combine. Season with salt and pepper.

For the jerk spice blend:

  1. Simply combine all spices in a jar and stir. Store in an airtight container in the pantry for up to six months.