Jazzy jerk burgers
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Turn up the heat with a bit of Caribbean flavour tonight. Laced with spicy peppers, and served with a cool coleslaw, these juicy burgers will have guests clamouring for more.
, or turkey
jalapeno or Scotch bonnet
, or 1/2 tsp hot-red-chili-flakes
1 1/2 tsp
, preferably toasted
- PLACE chicken in a medium-size bowl. Seed and finely chop peppers, then add to chicken. Finely grate 2 teaspoons peel from lime and squeeze out 1 tablespoon juice. Add peel and juice to chicken along with garlic, cayenne, nutmeg, cinnamon and salt. Using your hands or a fork, mix just until evenly combined.
- SHAPE mixture into 4 burgers, each about 1/2 inch thick. Heat oil in a large non-stick frying pan set over medium-high heat. Add burgers. Cook until browned on both sides, about 4 minutes per side. Then reduce heat to medium-low. Add a little more oil, if needed. Cover and cook until burgers feel firm when pressed and no pink remains in centre, from 2 to 4 more minutes per side. Split hamburger buns and toast, if you like, then place burgers into buns. We love them topped with coleslaw.
Generously grease grill and preheat barbecue to medium. Barbecue burgers with lid down until they feel firm when pressed and no pink remains in centre, from 7 to 12 minutes per side.
Nutrition (per serving)
- 24.8 g,
- 33.6 g,
- 20.4 g,
- 1.5 g,
- 518 mg.