These delicious ground jerk chicken burgers are loaded with spice and flavor and they're super quick and easy to make. Perfect for a weeknight meal and a great alternative to beef burgers. Ideal for serving to a crowd, for grilling outside (or inside) and they can also be prepped ahead of time to make serving these a breeze.
If you're a fan of jerk seasoning and flavour, you will LOVE these jerk spiced chicken burgers. Served on a toasted bun with an easy slaw to cool things down, it's the perfect ground chicken burger. The key to making these juicy and delicious chicken burgers is using a mix of dark and white ground chicken, or all dark meat. I prefer using all ground chicken thighs (boneless and skinless) for these burgers (and most things) because they have way better flavour and won't dry out. They can of course be made with white meat or a mix if you prefer, but my personal preference is to use dark meat.
Below are all the ingredients you'll need to make these flavourful and super delicious jerk chicken burgers. See substitutions at the end of this post for alternatives if you need.
For the slaw:
Making your own jerk spice blend is SO easy and it's great to have on hand. I prefer making my own because I can control the heat and salt. But feel free to use a store bought version that you love instead.
Jerk actually refers to a style of cooking native to Jamaica, where meat is dry rubbed or wet marinated with a hot spice mix. Jerk seasoning is a blend of different spices that can include: allspice, Scotch bonnet peppers, cloves, cinnamon, nutmeg, thyme, garlic, brown sugar, ginger and salt.
Simply combine all spices in a jar and stir. Store in an airtight container in the pantry for up to six months.
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.
Add the ground chicken and mix to incorporate. Toss in the panko and mix just to combine.
Form into four large patties. Each burger will weigh just over 5oz. Refrigerate the patties for about 15 minutes so they hold together.
You can cook these jerk chicken burgers inside on a skillet (and finish them in the oven), my preferred method for cooking inside. Or, you can of course grill them on a BBQ.
If cooking on the stovetop, here's what to do:
How to BBQ:
Making this slaw for the jerk chicken burgers is not only super easy - hello bagged coleslaw! It's also kinda necessary for these chicken burgers. It helps to cool things down and complements the jerk chicken very well.
I find using bagged coleslaw the easiest way to make slaw, but if you prefer, use a mix of shredded cabbage and/or carrot instead.
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.
These juicy jerk chicken burgers are great for meal prepping. You can prepare them in advance and leave the formed patties in the fridge in a sealed container, or on a plate wrapped in plastic wrap up to 24 hours in advance.
Alternatively, cook all the burgers, let them cool and then store them for a quick and easy meal.
This recipe was inspired by Food and Wine's delicious recipe for jerk chicken, which I've made plenty of times and LOVE it!
If you make these jerk chicken burgers please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!
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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:
For the slaw:
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:
For the slaw:
For the jerk spice blend:
BBQ: you can also grill these on a BBQ over medium-high heat for about ten minutes, flipping halfway through.
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