JERK CHICKEN BURGER
Flavour lean chicken with Jamaican-inspired spicy seasoning, griddle then and serve in a bread roll with mango, tomato, lettuce and sauce
Provided by Katy Greenwood
Categories Main course
Time 20m
Number Of Ingredients 10
Steps:
- Put the chicken breasts in between pieces of cling film and bash with a rolling pin to flatten. Mix together the thyme, oil, jerk seasoning and half the lime juice in a bowl. Add the chicken and leave to marinate for 5 mins.
- Heat a griddle pan until hot and cook the chicken for 4-5 mins each side or until cooked through. Remove from the heat. Meanwhile, toast the cut sides of the buns for 1-2 mins.
- Put the chicken on the buns and top with the mango, tomato and a handful of lettuce. Squeeze over the rest of the lime and top with mayo and ketchup, if you like.
Nutrition Facts : Calories 417 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 1.2 milligram of sodium
JERK TURKEY BURGERS WITH MANGO SLAW
These burgers rely on Jamaican-style jerk seasoning, typically made with allspice, cinnamon, cloves, sugar, cumin, thyme and lots of hot chili peppers, for their hot and spicy flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill or grill pan to medium high. Mix the turkey, jerk seasoning, apple, 1/4 cup scallions and the panko in a bowl; season with salt and pepper. Form into four 1-inch-thick patties and make a small indentation in the middle of each with your thumb to prevent it from puffing up on the grill. Refrigerate.
- Whisk the mayonnaise and chutney in a large bowl. Add the cabbage, carrot and the remaining 1/4 cup scallions, season with salt and pepper and toss to coat.
- Brush the grill with canola oil. Grill the turkey patties until browned and cooked through, 4 to 5 minutes per side.
- Brush the cut sides of the buns with mayonnaise and sprinkle with jerk seasoning; toast on the grill, about 30 seconds. Serve the burgers and slaw on the buns.
Nutrition Facts : Calories 504 calorie, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 51 milligrams, Sodium 894 milligrams, Carbohydrate 51 grams, Fiber 4 grams, Sugar 36 grams
JERK TURKEY BURGER
I got this recipe from Food Network. These burgers are absolutely the best burgers I have ever eaten. They are so moist, delicious, and very healthy. I suggest serving on a whole wheat bun with ketchup ontop. If you can't find jerk seasoning use cumin, it's delicious.
Provided by adagger
Categories Poultry
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine ground turkey, onion, bell pepper, egg whites, watercress, teriyaki sauce, and jerk seasoning until well blended.
- With clean hands, form the turkey mixture into 6 equal patties
- Heat a non-stick griddle over medium-high and spray twice lightly with canola oil cooking spray. Place each patty on griddle, in batches if necessary, and cook for 3 minutes. Flip burgers and cook for another 3 minutes. Alternatively, cook burgers on an outdoor grill for same amount of time.
- Remove patties from griddle, dress with your favorite condements and enjoy!
JERK BEEFBURGER WITH PINEAPPLE RELISH & CHIPS
Flavour your mince with Jamaican spices and serve up with a contrasting tropical chutney and fries
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 11
Steps:
- Heat oven to 190C/170C fan/gas 5. Scrub the potatoes and cut into chips. Lay the chips in a single layer on a baking tray, drizzle with oil, season and toss to coat. Bake for 40 mins until crisp.
- Mix together the grated onion, carrot, mince and jerk seasoning in a large bowl, then shape into 4 evenly sized patties.
- Heat a non-stick frying pan till hot, then cook the burgers for 5-6 mins each side.
- To make the relish, mix the chopped onion, pineapple, chilli, coriander and lime juice. To serve, place the burgers in split buns with some lettuce and the spicy relish. Serve with the crispy chips.
Nutrition Facts : Calories 466 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 0.3 milligram of sodium
JERK BURGERS
Make and share this Jerk Burgers recipe from Food.com.
Provided by Jenny Sanders
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Toast the allspice berries lightly in a dry skillet, then grind them and the peppercorns finely.
- Mix with the remaining dry spices.
- Mince the garlic, and add it to the spices, with the vinegar and the minced chives.
- Add the meat, egg and breadcrumbs, and mix very well.
- Form into 4 patties and broil on both sides until done; about 15 to 20 minutes.
JAMAICAN JERK BURGERS WITH ORANGE-CHIPOTLE MAYONNAISE
Categories Food Processor Backyard BBQ Mayonnaise Orange Ground Beef Hot Pepper Summer Grill Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- For orange-chipotle mayonnaise:
- Mix all ingredients in small bowl. Season to taste with salt and pepper.
- For jerk sauce:
- Finely chop first 4 ingredients in processor. Add sugar and next 3 ingredients; process until almost smooth. Season with salt and pepper.
- Prepare barbecue (medium-high heat). Set aside 3/4 cup jerk sauce. Shape ground beef into six 1/2- to 3/4-inch-thick patties; place in 13x9x2-inch glass baking dish. Pour 1/2 cup jerk sauce over patties and turn to coat; let stand 20 minutes.
- Sprinkle patties with salt and pepper. Grill to desired doneness, brushing occasionally with remaining jerk sauce, about 4 minutes per side for medium.
- Spread mayonnaise over cut surfaces of buns. Place burgers on bottom halves of buns. Top with onion slices, tomato slices, lettuce, and bun tops. Serve, passing reserved 3/4 cup jerk sauce separately.
- Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
CARIBBEAN JERK BURGERS
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- 1. Combine dressing, mayonnaise and seasoning. Set aside.
- 2. Place frozen burgers on baking sheet. Bake at 350 degrees F for 10 minutes. Turn burgers. Spread half of jerk mixture on top of burgers. Bake for 8 to 10 minutes more.
- 3. Toss together cabbages and remaining jerk mixture. Top burgers with cabbage mixture.
- ON THE GRILL:
- Preheat grill
- Use a food thermometer to be sure patties reach minimum internal temperature of 165 degrees F.
- Helpful Hints: Save time and energy by substituting purchased cole slaw mix for both the red and green cabbage in this spicy burger recipe. The fabulous flavor stays the same, but you don't have to clean and chop cabbage.
- Note: Recipe is vegan only if vegan cole slaw dressing, vegan mayonnaise, and Morningstar Farms® Grillers® Vegan Veggie Burgers are used.
- ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company.
- This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.
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- Start by putting all the pineapple sauce ingredients into a blender and blending on high until completely pureed. Set aside.
- Mix the beef with the jerk seasoning. I like to fry up a pinch of the beef to taste it and see if it needs salt. I found ours needed about 1/2 a teaspoon of coarse salt mixed in as well.
- Form the beef mix into four patties, and grill on high on a outdoor grill or a grill pan on the stove. Cook 3-4 minutes on each side until done to your satisfaction. We like them medium, which is 145F, but the safety recommendation is 160F.
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- Jamaican Jerk Chickpea Stew. The Fall season will be here before you know it and it will be time to pull out the sweaters, coats and those soup and stew recipes that keep us warm during the colder months.
- Jerk Jackfruit Wraps. To keep things simple we’ve just used one tin of young jackfruit (in water – not syrup!) marinated in jerk spice and cooked with red kidney beans, roasted a sweet potato and created a simple lime mayonnaise to set it all off.
- Jerk Tempeh Wraps With Mango Basil Aioli. This dish is like a vacation in a wrap. Spicy jerked tempeh is wrapped up in crisp lettuce and paired with a tangy mango basil aioli.
- High-Protein Jamaican Jerk Chili With Tempeh. Sound the alarm! It’s hard to say where this Caribbean-inspired stew might rank in terms of pure Scoville units, but it definitely brings the heat.
- Jamaican Jerk Plantain Veggie Burgers. Take your taste buds on a trip with these Jamaican Jerk Plantain Veggie Burgers by Alison Edmund. These gluten-free burgers made from brown rice, mashed ripe plantain, pecans, and beans will put you on island time in only 30 minutes.
- Caribbean Jerk Millet Burgers With Pineapple Guacamole. These Caribbean Jerk Millet Burgers With Pineapple Guacamole by Tori Cooper are packed with protein, flavor, and of course, Caribbean flair!
- Jerk Cauliflower Tacos. You could totally buy pre-made jerk seasoning at the store. BUT – making your own seasoning for this is something else: Slow building heat, layers on layers on layers of flavor, and the slightest hint of sweetness from a dash of sugar (which also helps the cauliflower crisp up!).
- Caribbean Jerk Chili. Chili’s not just for winter — this Caribbean Jerk Chili by Vegan: The Cookbook is a world of sweet, spicy, tropical flavors. A creamy, coconut milk chili base is packed with red beans, sweet bell pepper, and other veggies along with juicy mango and a squeeze of tart lime juice.
- Caribbean Jerk Sweet Potato Falafel. These Caribbean-inspired Jerk Sweet Potato Falafel by Tori Cooper are the perfect weekend dinner. Basically, they’re like jerk-spiced fried hummus fritters, what’s not to love about that?
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From eatingwell.com
5/5 (3)Total Time 45 minsCategory Healthy Turkey Burger RecipesCalories 316 per serving
- Combine couscous and water in a small bowl; let stand for 20 to 30 minutes, or until the couscous is tender and the water is absorbed.
- Meanwhile, heat oil in a small nonstick skillet over low heat. Add bell pepper, garlic, thyme, curry powder, cumin, allspice, ginger, salt, pepper, paprika and cayenne. Cook, stirring, until the bell pepper is slightly softened, 1 to 2 minutes. Let cool.
- Combine turkey, the couscous and the bell-pepper mixture in a medium-sized bowl; mix thoroughly but lightly. Shape into four 3/4-inch-thick patties. If using the grill, oil the grill rack (see Tip) or oil the broiler pan. Grill or broil the patties until browned and no longer pink inside, about 5 minutes per side. Place on buns (or English muffins) and garnish with tomato slices and lettuce leaves.
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- For the marinade, blend ingredients in food processor or small blender until it forms a paste. Pour 1 tablespoon of olive oil over the chicken thighs, then cover with the marinade. Let chicken rest in the fridge for at least an hour.
- Add 1 tablespoon of oil to a oven-safe skillet and place the chicken thighs in the pan. Cook for 1 minute on each side, then place the pan in the oven for 7 minutes.
- Peel and slice the plantain into thick coins and heat a pan with 2 tablespoons of oil. Add the plantain and cook for 3 minutes on each side, until golden brown.
JAMAICAN JERK BURGER WITH CARAMELIZED PINEAPPLES - BRITNEY ...
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- In a large bowl, combine ground beef, jerk seasoning, smoked paprika, cilantro, garlic, and pepper. Mix together and form beef into burger patties then sprinkle with salt. (I made 4 half pound burger patties but feel free to scale up or down on the size)
- Slice a red onion. Set aside. Slice a pineapple to make 4-5 slices and dust each slice with cinnamon. Set aside.
- Heat olive oil in a skillet and add burger patties. Cook until desired doneness and remove from skillet. Add red onions and saute for about 5 minutes, until onions begin to soften and caramelize. Remove and side aside.
- Add pineapples to the skillet and cook on each side for 4-5 minutes, until slightly blackened on each side.
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- Combine burger ingredients in a bowl and mix just until combined. DO NOT OVERMIX. Form four burgers into the size of the bun and place on a plastic wrap-lined tray for easy removal to the grill.
- Cut off the top and bottom of the pineapple first, then slice vertical slices to remove skin on sides. Turn pineapple horizontal and cut into 1/2″ pineapple rounds. Cut out center core if desired.
- Grill pineapple slices and burgers on a medium-high grill, about 4 minutes on each side or until the meat is semi-firm to the touch. Squeeze lime juice over the patties before removing them from the heat. Toast the buns along the side for 30 seconds. WATCH to make sure they don’t burn.
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- In a large mixing bowl, combine all ingredients. Using hands, mix together until the seasonings are evenly distributed, then divide into four equal parts and shape into 3/4" thick patties.
- Preheat a lightly oiled grill on High heat. Arrange the patties on the grill, and cook for about 5-7 minutes per side or no longer pink in the middle. (For those of you with a meat thermometer, you should be aiming for an internal temperature of 165F.)
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