Cooked - Jerk Spiced Chicken Burger With Carrot And Cabbage Coleslaw

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Jerk Spiced Chicken Burger With Carrot And Cabbage Coleslaw

4.0

2 Tbsp (30 mL) low-fat mayonnaise

4 Tbsp (60 mL) 0% plain Greek yogurt

¼ tsp (1 mL) each garlic powder, onion powder and black pepper

1 Tbsp (30 mL) each apple cider vinegar and water

6 green onions, thinly sliced

2 bags (2x397 g) coleslaw mix or 8 cups shredded cabbage

1 lb/454 g lean ground chicken

1 Tbsp (15 mL) Jerk seasoning spice

3 Tbsp (45 mL) hemp hearts

2 Tbsp (30 mL) ground flax seed

½ Tbsp (7.5 mL) canola oil

4 canned pineapple rings, packed in water

4 whole wheat hamburger buns (about 60g each)

Mix mayonnaise, Greek yogurt, spices, vinegar, water and green onions in a large bowl; stir in coleslaw mix and green onions and set aside.
Combine ground chicken, Jerk spice, hemp and ground flax seeds. Mix well and shape into 4 patties; set aside.
Heat a grill pan and one small non-stick skillet on medium heat. Brush grill pan with canola. Cook the chicken patties in grill pan for 4-6 minutes per side, or until cooked through (internal temperature of patties 165°F) and are golden brown. Meanwhile, cook pineapple rings in the second pan for 2-3 minutes per side; set aside.
Stack the bottom burger bun generously with about ½ cup (125 mL) of slaw, 1 pineapple ring followed by the Jerk chicken patty and bun top. Serve remaining coleslaw on the side (about 1.5 cups per person).

Course🍽️Main Course

Diets🥩Carnivore...

Category🍔Burger

CuisineCaribbean

Occasions🍗Barbecue📆Everyday

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 86 weeks ago

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