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Jamaican Chicken Burgers

Jamaican Chicken Burgers

Mashed plantains bind and moisten these island-inspired burgers. Be sure to choose ripe plantains with black skins; they're tender and slightly sweet. Commercial Pickapeppa sauce--a tangy, sweet Jamaican condiment found near the steak sauces in most supermarkets--would be a fitting accompaniment, as is our Chipotle-Poblano Ketchup.

Cooking Light AUGUST 2007

  • Yield: 6 servings (serving size: 1 burger)

Ingredients

  • 1 cup thinly sliced soft black plantain (about 1 medium)
  • 1/4 cup chopped green onions
  • 1 tablespoon cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 1/2 pounds ground chicken breast
  • Cooking spray
  • 6 (2-ounce) onion sandwich buns, split
  • 6 (1/8-inch-thick) red onion slices
  • 12 (1/4-inch-thick) tomato slices

Preparation

Prepare grill.

Cook plantain in boiling water 15 minutes or until very tender. Drain; place in a large bowl. Mash plantain with a fork until smooth; cool 5 minutes. Add green onions and next 7 ingredients (through chicken). Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.

Place patties on a grill rack coated with cooking spray; grill 4 minutes on each side or until a thermometer registers 165°. Remove from grill, and let stand 5 minutes.

Place buns, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each bun; top each serving with 1 red onion slice, 2 tomato slices, and top half of bun.

Nutritional Information

Amount per serving
  • Calories: 313
  • Calories from fat: 16%
  • Fat: 5.5g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1g
  • Protein: 25.3g
  • Carbohydrate: 40.9g
  • Fiber: 3.3g
  • Cholesterol: 50mg
  • Iron: 3.1mg
  • Sodium: 578mg
  • Calcium: 93mg
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