The wonderful Spice Kitchen recently gave me some fabulous spice blends to give away and they were kind enough to send a few extras for me to play with, so this is what I came up with for their jerk seasoning. Chicken makes for a lovely juicy burger, ideal with jerk spices, and I’ve paired it with some funky aji mayonnaise, made with coriander, garlic, lime and chillies. It’s the perfect combination for a summery evening meal.
Jerk Chicken Burgers with Aji MayonnaisePrint Recipe
- For the burgers:
- 3 chicken breast steaks
- 2 tbsp Spice Kitchen Jerk Spice Blend
- A small handful of fresh coriander, chopped
- A good pinch of salt
- 2 large handfuls of breadcrumbs
- 1 egg
- For the aji mayonnaise:
- A handful of fresh coriander
- 2 spring onions
- 1 garlic clove
- 1 tsp chopped chilli
- 1 tsp cumin
- A splash of lime juice
- A pinch of salt
- A splash of white wine vinegar
- 5-6 large spoonfuls of mayonnaise
Start by making the mayonnaise. In a small blender, blitz together the coriander and the spring onions, then add the rest of the ingredients and blitz again, until you have a nice smooth mixture. Cover and set aside.
Next, make the burgers – I used the same little food processor for this job too. Cut the chicken breasts into chunks and blend to a paste. Then transfer to a bowl and mix with the jerk spice blend, chopped coriander, breadcrumbs, salt and the egg white (you don’t need the yolk for this recipe – save it to add to scrambled eggs).
With clean hands, shape the mixture into four balls, then flatten each one into a burger patty. Fry over a medium heat until golden-brown on both sides, then serve in buns with the aji mayonnaise and chips on the side (the mayonnaise is great for dipping your fries). Wash down with a really cold beer.