Jerk Burger - Summer Burger Collaboration

Kravings.Blog's picture

Jul. 13, 2015

A special Jerk paste made of Scotch Bonnet peppers, thyme, pimento berries, black peppercorns and many other spices flavors this delicious Chicken Burger.


Marinade 8 Tablespoon (6 plus 2 tablespoon)
Ground chicken 4 Pound
Red pepper confetti 3 Tablespoon
Thyme 3 Tablespoon
Salt To Taste
Oil 1 Teaspoon
Granulated onion 4 Teaspoon
Garlic powder 4 Teaspoon



1. Prepare jerk marinade. Set it aside.

2. Take ground chicken in a big bowl.

3. Add 6 tablespoon jerk sauce, granulated onion, garlic powder, salt, red pepper confetti and thyme. Mix well.

4. Weigh and make 7 oz patties. 

5. Freeze for at least an hour.

6. Meanwhile mix oil with 2 tablespoon of jerk paste.

7. Brush the oil and jerk paste mix over on one side of the patties.

8. Place marinade side down on the grill and cook until grill marks appear.

9. Brush the other side with the same paste. Flip and cook.

10. Place a burger patty in between a bun. Layer it with onion and tomato slices.



11. Serve with or without fries. Enjoy.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 247Calories from Fat 122

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 237 mg9.88%

Total Carbohydrates 5 g1.7%

Dietary Fiber %

Sugars 1 g

Protein 27 g54%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet