Caribbean Jerk Chicken Burger with Pineapple Salsa

Caribbean Jerk Chicken Burger with Pineapple Salsa

Smoky jerk-spiced chicken patties topped with bright, tangy pineapple salsa.

Total 50 min Makes 4 servings Calories 480/serving

Dietary

Dairy free, Nut free, Halal

Allergens

Eggs, Soy, Wheat

Ground chicken is seasoned with a bold jerk spice blend, grilled until charred at the edges, and piled onto toasted buns with a juicy pineapple salsa. The sweet-heat combination makes this a standout warm-weather dinner, equally at home at a backyard cookout or a quick weeknight meal.

Ingredients

  • 1 1/2 pounds ground chicken
  • 2 tablespoons jerk seasoning
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 cup pineapple, diced
  • 1/4 cup red bell pepper, diced
  • 2 tablespoons red onion, finely diced
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon lime juice
  • 1/2 jalapeño, minced (optional)
  • 4 burger buns, split and toasted
  • 4 leaves lettuce
  • 1/4 cup mayonnaise

Method

  1. In a medium bowl, combine the diced pineapple, red bell pepper, red onion, cilantro, lime juice, and jalapeño. Toss gently and set aside to let the flavors meld.

  2. In a large bowl, mix the ground chicken, jerk seasoning, minced garlic, soy sauce, brown sugar, salt, and black pepper until just combined; avoid overmixing.

  3. Divide the mixture into 4 equal portions and shape into patties about 3/4 inch thick.

  4. Heat the vegetable oil in a 9-inch skillet or grill pan over medium heat.

  5. Cook the patties for 5 to 6 minutes per side, until charred in spots and the internal temperature reaches 165°F.

  6. Spread mayonnaise on the toasted bun bottoms and top with lettuce leaves.

  7. Place a cooked patty on each bun, spoon the pineapple salsa generously over the top, and cover with the bun top.

Related recipes

Rate this recipe

★ 3.6 (1)

Comments

    Log in to comment.

    Caribbean Jerk Chicken Burger with Pineapple Salsa

    Ground chicken is seasoned with a bold jerk spice blend, grilled until charred at the edges, and piled onto toasted buns with a juicy pineapple salsa. The sweet-heat combination makes this a standout warm-weather dinner, equally at home at a backyard cookout or a quick weeknight meal.

    50 min 4 servings 480 cal

    Ingredients

    • 1 1/2 pounds ground chicken
    • 2 tablespoons jerk seasoning
    • 2 cloves garlic, minced
    • 1 tablespoon soy sauce
    • 1 teaspoon brown sugar
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper
    • 1 tablespoon vegetable oil
    • 1 cup pineapple, diced
    • 1/4 cup red bell pepper, diced
    • 2 tablespoons red onion, finely diced
    • 1 tablespoon fresh cilantro, chopped
    • 1 tablespoon lime juice
    • 1/2 jalapeño, minced (optional)
    • 4 burger buns, split and toasted
    • 4 leaves lettuce
    • 1/4 cup mayonnaise

    Method

    1. 1

      In a medium bowl, combine the diced pineapple, red bell pepper, red onion, cilantro, lime juice, and jalapeño. Toss gently and set aside to let the flavors meld.

    2. 2

      In a large bowl, mix the ground chicken, jerk seasoning, minced garlic, soy sauce, brown sugar, salt, and black pepper until just combined; avoid overmixing.

    3. 3

      Divide the mixture into 4 equal portions and shape into patties about 3/4 inch thick.

    4. 4

      Heat the vegetable oil in a 9-inch skillet or grill pan over medium heat.

    5. 5

      Cook the patties for 5 to 6 minutes per side, until charred in spots and the internal temperature reaches 165°F.

    6. 6

      Spread mayonnaise on the toasted bun bottoms and top with lettuce leaves.

    7. 7

      Place a cooked patty on each bun, spoon the pineapple salsa generously over the top, and cover with the bun top.