These delicious ground jerk chicken burgers are loaded with spice and flavor and they're super quick and easy to make. Perfect for a weeknight meal and a great alternative to beef burgers. Ideal for serving to a crowd, for grilling outside (or inside) and they can also be prepped ahead of time to make serving these a breeze.

If you're a fan of jerk seasoning and flavour, you will LOVE these jerk spiced chicken burgers. Served on a toasted bun with an easy slaw to cool things down, it's the perfect ground chicken burger. The key to making these juicy and delicious chicken burgers is using a mix of dark and white ground chicken, or all dark meat. I prefer using all ground chicken thighs (boneless and skinless) for these burgers (and most things) because they have way better flavour and won't dry out. They can of course be made with white meat or a mix if you prefer, but my personal preference is to use dark meat.

Ingredients

Below are all the ingredients you'll need to make these flavourful and super delicious jerk chicken burgers. See substitutions at the end of this post for alternatives if you need.

• tamari (light): light soy sauce or light tamari (if you need them to be gluten-free)
• lime juice (plus zest from one lime): for some acidity and flavour
• 1 large shallot
• 2 stalks green onion
• 1 clove garlic
• 1 scotch bonnet pepper: for that fiery heat you know and love
• jerk spice blend: for extra flavour (you can use a store bought mix, or make your own - instructions below)
• Chinese five spice: more flavour and depth of flavour
• kosher salt
• ground chicken (dark meat preferred)
• panko: my preferred breadcrumb to use to help bind and hold everything together.
• burger buns: use any buns you like

For the slaw:

• mayonnaise
• Greek yogurt
• lime juice
• honey
• coleslaw mix
• cilantro

How to Make your Own Jerk Spice Blend

Making your own jerk spice blend is SO easy and it's great to have on hand. I prefer making my own because I can control the heat and salt. But feel free to use a store bought version that you love instead.

Jerk actually refers to a style of cooking native to Jamaica, where meat is dry rubbed or wet marinated with a hot spice mix. Jerk seasoning is a blend of different spices that can include: allspice, Scotch bonnet peppers, cloves, cinnamon, nutmeg, thyme, garlic, brown sugar, ginger and salt.

Ingredients:

• 1 tbsp onion powder
• 1 tbsp garlic powder
• 2 tsp cayenne
• 1 tsp red pepper flakes optional
• 2 tsp smoked paprika
• 1 tsp allspice
• 1 tsp white pepper
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1 tsp thyme
• 1 tbsp coconut sugar
• 1 tsp kosher salt

Simply combine all spices in a jar and stir. Store in an airtight container in the pantry for up to six months.

How to Make Jerk Chicken Burgers

In a large bowl, combine the tamari, lime juice plus zest, shallot, green onion, garlic, pepper, jerk spice blend, Chinese five spice and salt. Mix well to combine.

Add the ground chicken and mix to incorporate. Toss in the panko and mix just to combine.

Form into four large patties. Each burger will weigh just over 5oz. Refrigerate the patties for about 15 minutes so they hold together.

How to Cook Juicy Jerk Chicken Burgers

You can cook these jerk chicken burgers inside on a skillet (and finish them in the oven), my preferred method for cooking inside. Or, you can of course grill them on a BBQ.

If cooking on the stovetop, here's what to do:

• Preheat your oven.
• Heat a skillet over medium-high heat and add a small splash of avocado oil.
• Once the skillet is hot, cook the chicken burgers for three to four minutes per side, until charred and browned on each side.
• Transfer them to the oven in the skillet or on a baking sheet. Cook for nine to ten minutes, until cooked through to 165℉.

How to BBQ:

• Grease the BBQ with a bit of oil.
• Cook your jerk chicken burgers over medium-high heat for about five minutes, with the lid closed.
• Flip and cook for another five minutes, until cooked through.

How to Make the Easy Coleslaw

Making this slaw for the jerk chicken burgers is not only super easy - hello bagged coleslaw! It's also kinda necessary for these chicken burgers. It helps to cool things down and complements the jerk chicken very well.

I find using bagged coleslaw the easiest way to make slaw, but if you prefer, use a mix of shredded cabbage and/or carrot instead.

In a large salad bowl, combine the mayonnaise, yogurt, lime juice and honey and mix well. Pour in the coleslaw and cilantro and toss well to combine. Season with salt and pepper.

Tips to Make Juicy Chicken Burgers

• Don't overwork the patties: once the mixture is just combined, mold into patties with your hands, but don't overwork them. They don't need to be perfectly round.
• Finely chop the shallot, garlic, pepper and green onion: this helps to ensure everything melds into the mixture better and there aren't large chunks in the patties. Large chunks of things in burgers aren't great lol.
• Refrigerate the patties: this helps the patties hold together better so they won't fall apart when cooking. They only need about 15 minutes or so in the fridge.
• Don't overcook: use a meat thermometer to ensure the burgers aren't overcooked. Once they reach 165℉ they are cooked. Let them rest for a few minutes before serving.
• Use dark meat: It's worth repeating again (sorry, not sorry). I highly encourage you to use at least a mix of dark and white meat for best flavour and to keep these chicken burgers juicy and delicious.

Substitutions

• Less spice/heat: reduce the amount of pepper, or omit, although it wouldn't be traditional, you could just use the jerk spice blend.
• No buns: serve it on lettuce instead.
• Gluten-free: be sure to use tamari (light) and a gluten-free panko instead. Serve on gluten-free buns.
• Chinese five spice: you can omit, it does add some nice flavour and depth, but if you don't have it, omit it.

How to Store Chicken Burgers

• Leftover cooked chicken burgers can be placed in a sealed container in the fridge for up to three days. Reheat in the microwave for 45 seconds, or in the oven at a low temperature, such as 325℉ for five minutes or so.
• Uncooked chicken burger patties can be frozen for up to three months. Wrap each individual patty in plastic wrap and place in the freezer on a baking sheet. Once frozen, remove from the baking sheet and store in a freezer bag or container for up to three months. Let them defrost overnight in the fridge before cooking.

Meal Prep

These juicy jerk chicken burgers are great for meal prepping. You can prepare them in advance and leave the formed patties in the fridge in a sealed container, or on a plate wrapped in plastic wrap up to 24 hours in advance.

Alternatively, cook all the burgers, let them cool and then store them for a quick and easy meal.

More Burger Recipes to Try

• Juicy Jalapeño Turkey Burgers with Cheese
• Best Ever Veggie Burgers with Rice
• Falafel Burgers with Beet Tahini
• Cheeseburger Salad Bowls with Big Mac Sauce
• Healthy Salmon Burgers with Wasabi Aioli

This recipe was inspired by Food and Wine's delicious recipe for jerk chicken, which I've made plenty of times and LOVE it!

If you make these jerk chicken burgers please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!

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