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This Spicy Jerk Chicken Burger is layered with a lush mango, pineapple and pepper salsa seasoned with cilantro and lime.

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  • 1 lb (454 g) Extra Lean Ground Chicken

    ½  Onion, minced

    1-2 tsp (5-10 mL) Ready prepared jerk seasoning*

    2 tbsp (30 mL) Chopped fresh cilantro, divided

    3 tbsp (45 mL) Finely diced red onion

  • 1  Mango, finely diced
  • 1 cup (250 mL) Finely diced pineapple

    ½  Red pepper, finely diced

    1 tsp (5 mL) Lime juice

    Salt and pepper

    4  Ben’s® Hamburger Buns

  • 4 tsp (20 mL) Mayonnaise

    4  Leaves lettuce


BBQ METHOD:PREHEAT BBQ to medium-high. Lightly coat the grill with non-stick cooking spray.  PLACE chicken in a large mixing bowl. Add onion, jerk seasoning and 1 tbsp (15 mL) cilantro. Using your hands, gently mix to combine. Be careful not to over mix or burgers may become tough.  FORM chicken mixture into four equal size patties. Lightly wet your hands to prevent sticking. Place patties on preheated grill and cook for 5-6 minutes per side or until the internal temperature reaches 165°F (74° C) and patties are nicely char grilled.  COMBINE red onion, mango, pineapple red pepper, lime juice, remaining cilantro, salt and pepper in a small bowl.  ASSEMBLE burgers by spreading 1 tsp (5 mL) mayonnaise on the top half of each bun. Place a leaf of lettuce on the bottom half of each bun followed by the chicken burger. Top each burger with fruit salsa and the top half of the bun. Serve immediately. PAN FRY: HEAT 1 tbsp (15 mL) vegetable oil in a large non-stick skillet over medium-high heat. Add chicken patties and cook for 6-7 minutes per side or until the internal temperature reaches 165°F (74°C) and patties are golden brown.

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