I fell in love with Jerk Seasoning a few years ago after eating a Jerk Chicken Pizza at a local San Diego restaurant.
I have no idea why, but I had since totally forgotten about the delicious Jamaican spice that is perfect on chicken and pork.
That is, of course, until I recently partnered up with Roberta Gallagher, Your Inspiration at Home Consultant, to start trying out some YIAH spices and rubs on the blog.
She sent me a nice sampling of products including their Jamaican Jerk Seasoning which I now want to put in basically everything I make! It was like I was reunited with a long, lost friend and I now want them in my life every day!
Although I have not actually put it in every recipe I’ve made since I received it, it has gone in 3 awesome new recipes that I’m so excited to share with you all over the next month. The first is this recipe for Jerk Chicken Burgers which was inspired by the popularity of my Buffalo Chicken Burgers. So simple. So much flavor!
- 1 lb ground chicken (you can purchase already ground chicken at the grocery store or use 2 chicken breasts and grind them in the food processor like I did!)
- ½ red onion (finely chopped)
- ½ red bell pepper (finely chopped)
- 1 garlic clove (crushed)
- 1 egg
- ¼ cup gluten free soy sauce
- ½ cup gluten free breadcrumbs (click link for how to make at home)
- 1 tbsp YIAH Jamaican Jerk Seasoning
- 1 tsp YIAH Lime & Cracked Pepper Specialty Salt
- 6 lettuce leaves (for wrapping)
- ¼ cup sweet chili sauce (for topping)
Start by combining the ground chicken, red onion, red bell pepper and garlic clove in a large mixing bowl.
Add the egg, soy sauce, breadcrumbs, jerk seasoning and lime and cracked pepper salt.
Combine all of the ingredients together then separate the mixture into 6 burger patties.
Place on a grill over medium heat for 8-10 minutes per side. Or do what I did and grill them on your fancy indoor Opti-Grill (one of my new favorite kitchen gadgets!)
If an indoor or outdoor grill is not available, you can also cook them in a cast iron skillet on the stove for 8-10 minutes per side.
Once cooked, wrap the burgers up with some lettuce and top with a little sweet chili sauce!
They’re a little sweet, a little salty and a lot of scrumptious!
I may or may not have eaten these burgers for three straight meals! They’re so good and so easy!
To order the YIAH spices used to make this burger contact Roberta Gallagher here!
♣ Vegetarian Option: Substitute “veggie crumbles” for the ground chicken.
♦ Gluten Free Option: This recipe is gluten free.