Here’s the thing…. I love spicy food. So if you look into my recipe log you will see that I love Jamaican Jerk seasoning. I use it for Jerk Wings for parties, Jerk tofu for when I want to eat light, Jerk Salmon every other day. I am a little obsessed, maybe more than is socially acceptable to admit. I’m not even going to apologize, it is that good. And in this weather all I want is something warm and filling. This Jamaican jerk chicken burger are warming, filling, with the right amount of heat.
I used the Jamaican Jerk marinade in these burgers. I also snuck in some quinoa. It’s still january and I’m still recovering from 3 different cookie extra changes. I might have eaten my weight in cookies, so this in a way is making up for that. Small steps!!
I like my burgers on the big side for two reasons: 1) I’m usually super hungry and 2) Why not? 
There is something magical that happens when I hear meat grilling. My mouth waters, my heart flutters and sometimes if you look really closely you might even see me shed a single tear.
These burgers are so moist. I have had my share of dry chicken burgers. This isn’t one. Between the Jerk marinade and the brining of the chicken breast, this burger had no choice but to retain moisture.
Of Course, you can add a bun. You can put it between two pieces of naan. I’ve had this Jamaican jerk chicken burger all and really you can do no wrong with this recipe.
Make it tonight!
Jamaican Jerk Chicken Burger
Ingredients
- 1 pound ground white meat chicken
- 1/2 cup cooked Quinoa
- 1/4 cup Jamaican jerk marinade
- 3/4 teaspoon coarse grained salt
- Cracked black pepper
- 1 teaspoon olive oil
- 1 egg
- 2 teaspoon mayo
Instructions
- If you don’t have a meat grinder- place chicken in the food processor and pulse until it is completely minced.
- Place chicken in a mixing bowl, add quinoa, jerk marinade, egg, mayonnaise, salt and pepper. Stir to combine.
- The mixture will be wet which means it will be a bit sticky forming it into patties, that is a good thing it means moisture. Divide chicken meat into 4 sections (you decide which portion size is best for you) and using your hands, shape into patties. Set each patty on a baking sheet. Heat olive oil on a grill pan or a large skillet. Cook patties until golden and cooked through, about 5 minutes per side. Serve immediately.