Monday, March 22, 2010

Have a Jerk For Dinner: Jerk Chicken Burgers

A long time ago Jake begged me to buy a bottle of Jerk marinade for chicken. Whoooee! Was it spicy! We could barely eat it, but tonight it really came in handy. My original recipe was going to be these fantastic eggplant basil burgers, but when I went to buy the eggplant, there was none. Not an eggplant to be found.

So instead we had these spicy, succulent, delicious burgers. Yummers! The good thing is that while they had lots of flavor, they didn't make anything over the top spicy and we could actually enjoy it. Now I know where my marinade is going!

Adapted from Canadian Living BBQ Best Summer 2006

1 egg
1/2 cup finely diced sweet red pepper
1/4 cup dry bread crumbs
2 tbsp jerk BBQ sauce (or 1 Tbsp jerk marinade)
1 tbsp soy sauce
2 cloves of garlic, minced
1 tsp dried thyme
pinch allspice
1 lb lean ground chicken or turkey
slices of cored fresh pineapple ( I didn't have fresh so I used canned. Not the same)

Grab a large bowl, and lightly beat your egg in it. Add the bread crumbs, peppers, jerk marinade/sauce, soy sauce, garlic, thyme, and allspice. Mix it together. Toss in the ground turkey and using your hands, squish it around until it's all mixed through.

Shape the meat into four patties and place on the grill. I used a skillet, and it worked just fine. Cook, flipping once, until the center temperature is 185 F/85 C.

I toasted up some buns, added lettuce and bits of pineapple, and we ate them. If you are BBQing, you could put the pineapple on the grill to get it all smoking and tasty before you top your burgers with them.

Makes 4.
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