T’is the season for Spicy Jerk Burgers. Spring is here and Summer is around the corner! Why not try my juicy Jerk Burgers made with a sweet caramelised pineapple chutney. This recipe works amazing over a BBQ, highly recommend to do so if you have great weather, the time and friends and family you want to impress!
Prep Time: 30 mins
Cooking Time: 30 mins
8 Boneless and Skinless Chicken Thighs (Thigh fillets)
Rocket Leaves 1/4 Cayenne Pepper 1/4 Garlic Pepper
1 tbsp Sea Salt 1tbsp Dry Mixed Herbs 2 Minced Garlic 1/2 tbsp Paprika 1/2 tbsp Chilli Flakes 2 tsp Grated Ginger 1/2 Cinnamon 1/4 Nutmeg
Fresh Thyme 3tbsp Honey
2 tsp Olive Oil
1/2 Red onion
2 Spring Onion
Pinch Garlic Pepper
Pinch Sea Salt
2 tsp Sesame Seed Oil
Things you will need:
Pestle and Mortar
Start off by rinsing with water and squeezing half a lemon onto your thigh fillets and set them aside.
Grab your pestle and mortar and add all the seasonings, garlic, ginger, including all the herbs.
Add the 2 tsp of olive oil and grind till you get a thick paste.
Add your marinade paste to the chicken and begin to rub in and season chicken until all pieces are generously covered.
To cook the thigh fillets set your grill to a medium heat, or you can make this on a bbq or in a grill/griddle pan.
Grill for 10-15 minutes on each side.
Moving onto the chutney. Chop pineapples, red onions, spring onions and parsley into a food processor.
Blitz 3 or 4 times till you have a choppy consistency. (See demo below)
Heat up sesame oil in frying pan, once hot, pour in your pineapple mix, add a little water and cook down for about 5 mins.
Toast your brioche buns, you can just set them on top of the toaster for 30 seconds.
Now the fun part, make the burger. Put two pieces of chicken thighs in each burger.
At this point you can add mayo, ketchup, bbq sauce, extra onions, cheese its completely up to you!
Did you make this recipe?