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Jerk Chicken Burgers with Red Cabbage Slaw

Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Prep Time

    20 min.

  • Grilling Time

    8 to 10 min.

Ingredients
Instructions

the Ingredients

20151023095403 Row Poultry 66

Patties

  • 225 gramsAbreviation ground chicken breast meat
  • 225 gramsAbreviation ground chicken thigh meat
  • 25 gramsAbreviation minced scallions (white and light green parts only)
  • 2 medium jalapeño chile peppers, finely chopped
  • 1 tablespoonAbreviation fresh lime juice
  • 1 teaspoonAbreviation ground ginger
  • 1 teaspoonAbreviation packed dark brown sugar
  • ¾ teaspoonAbreviation dried thyme
  • ¾ teaspoonAbreviation ground allspice
  • ½ teaspoonAbreviation kosher salt
  • ½ teaspoonAbreviation hot pepper sauce, or to taste

Slaw

  • 2 tablespoonsAbreviation sour cream
  • 2 tablespoonsAbreviation mayonnaise
  • 1 tablespoonAbreviation fresh lime juice
  • ¼ teaspoonAbreviation kosher salt
  • ¼ teaspoonAbreviation packed dark brown sugar
  • ⅛ teaspoonAbreviation freshly ground black pepper
  • ¼ cupAbreviation vegetable oil
  • 1 teaspoonAbreviation poppy seeds
  • 4 cupsAbreviation thinly sliced or shredded red cabbage (about 280 grams
  • 2 tablespoonsAbreviation minced scallions (white and light green parts only)
  • Vegetable oil
  • 4 whole-wheat hamburger buns, split
  • Mayonnaise

Instructions

  • Mix the patty ingredients, and then form four patties of equal size, each about 18 millimeters thick. Place the patties on wax paper squares, and refrigerate until ready to grill. 
  • In a large bowl whisk the sour cream, mayonnaise, lime juice, salt, brown sugar, and pepper. Slowly whisk in the oil until emulsified. Stir in the poppy seeds, and then add the cabbage and scallions. Toss until well coated.
  • Prepare the grill for direct cooking over medium heat (180° to 230°C).
    Prepare the grill for cooking over medium heat (200°C).
  • Brush the tops of the patties with oil. Place the patties on the grill, wax paper side up, and peel off the wax paper. Grill the patties over direct medium heat, with the lid closed, until fully cooked but still juicy (74ºC), 8 to 10 minutes, turning once after 6 minutes (when the patties release easily from the cooking grates). During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat.
    Brush the tops of the patties with oil. Place the patties on the grill, wax paper side up, and peel off the wax paper. Grill the patties over medium heat, with the lid closed, until fully cooked but still juicy (74ºC), 8 to 10 minutes, turning once after 6 minutes (when the patties release easily from the cooking grates). During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat.
  • Build each burger on a bun with mayonnaise, a patty, and some slaw. Serve warm with the remaining slaw on the side.

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