It’s been a busy week, loads happening at work with a few team members away, but also meeting a few friends for coffees / dinner in the evenings have left me shattered. We got in fairly early after dinner with our chum last night yet I still fell asleep a few times whilst trying to keep up with House of Cards.
We’ve just started the new season, I know, I know, but better late than never, right!? Mr Man, who patiently puts up with me snoozing regularly through anything we watch, has formed a habit of checking in on me every five to ten mins, “Kay, are you still awake…?”
I’m not the only one that’s incapable of staying awake past 10pm lately, right?! I hope not.
Anyway, on to more important things, like this jerk chicken burger.
If you’re a regular reader of my blog, you’ll know, that Mr Man is a big fan of burgers. He loves sandwiches of any kind, but burgers are particularly close to his heart. Give him some protein, a medley of complimentary sauces / salads encased in a couple of slices of bread, or better yet, a roll, and he is a very happy man.
In short, Mr Man loves burgers, I love Mr Man, ergo, I made burgers.
Chicken breasts marinated overnight in a wet, spicy jerk seasoning, pan-fried the next day, before being brushed in a jerk bbq concoction. Lovingly placed on a bed of cooling mayo, cheese and fresh red cabbage slaw and finally topped with a summery burst of mango salsa, all housed in a buttery brioche roll.
(My belly just rumbled.)
Also, I served these bad boys with sweet potato fries, but because I’m an airhead, I forgot to take a picture of the aforementioned side. Soz.
Just look at that gnarly pile of succulent chicken, it even snapped the slice of cheese on top of it!
Please forgive the slightly squashed rolls – the Tesco delivery man is to blame!
- 6 x chicken breasts, sliced into two – essentially butterfly but go all the way through so each breast is turned into two slices. Remove any fat/ sinew.
- 6 x bread rolls, I used these.
- Mature cheddar slices
- 6 x spring onions
- 1 tsp salt
- 2 tsp pepper
- 1 tbsp fresh thyme
- 1 tbsp dark brown sugar
- 2 tsp all spice
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 4 x scotch bonnet chillis – deseeded and deveined
- 2 tbsp vegetable oil
- 3 tbsp white vinegar
- 3 cloves of garlic
- 1 tsp grated ginger
- juice of 1 lime
Red cabbage slaw
- 1/2 head of red cabbage, thinly sliced
- 1/2 a grated carrot
- Juice of half a lime
- 100ml orange juice
- 2 tbsp honey
- 4 tsp vegetable oil
- salt and pepper to taste
- 1 x firm mango, chopped into cubes
- 2 x sweet red pepper, cubed
- 1 x scotch bonnet chilli, diced very finely
- 1/2 small red onion, small chunks
- Juice of half a lime
- 1 clove garlic
- pinch of salt and pepper
- (you can also add some fresh coriander to make it a more authentic salsa, but I hate the stuff)
Jerk BBQ sauce
- 3 tsp reserved jerk marinade
- 5 tbsp BBQ sauce, I’ve started using this stuff in the last few months and it’s my new fave! Why are American brands always better?! (well, apart from for chocolate, but let’s not get sidetracked!)
- To make the jerk marinade, add all the ingredients to a food processor, and blitz. Reserve 3 tsp.
- Rub the rest into chicken, cover and leave to marinade overnight.
- Make the red cabbage salad slaw by mixing together the liquid ingredients and pouring over the cabbage and carrot before tossing to mix.
- Make the mango salsa by stirring together all the ingredients.
- Slice the burger rolls in half with a bread knife. Heat a frying pan on medium heat. Add a generous knob of butter and swirl to coat. Place the halved burger rolls in the butter and toast the centres until golden brown.
- Assemble bread rolls:
- Swirl a teaspoon of garlic mayo / normal mayo to the bottom halves of the rolls
- Top with a generous tablespoon of red cabbage slaw
- Swirl a teaspoon of jerk bbq sauce to the top halves of the rolls
- Heat the frying pan over a medium-high heat. Add a splash of oil, wipe off excess jerk marinade from chicken slices and place carefully in the pan. Cook for a few mins on each side, until slightly blackened and cooked through.
- Brush the chicken with remaining bbq sauce.
- Place on the bottom half of the bread rolls, on top of the slaw, and top with a slice of cheese and a couple of generous spoonsful of the mango salsa before placing on the top half of the roll.