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Grilled Jerk Chicken Burgers
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Grilled Jerk Chicken Burgers

Grilled Jerk Chicken Burgers

with Sweet Potato Wedges and Chili Mayo Dipper

Fun and fiery Caribbean flavours are here to tickle your tastebuds. Smoky jerk sauce marinated chicken patties and crisp and cooling coleslaw are stacked together on a toasted burger bun. On the side, tuck into sweet potato fries and a chili mayo dipper.

Tags:
Quick Prep
Allergens:
Soy
Wheat
Milk
Egg
Mustard
Barley
Rye
Sesame
Oats

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Chicken

2 unit

Artisan Bun

(Contains Soy, Wheat, Milk)

340 g

Sweet Potato

56 g

Red Cabbage, shredded

28 g

Spring Mix

2 tbsp

Jerk Sauce

2 tbsp

Sweet Chili Sauce

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

2 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories840 kcal
Fat41 g
Saturated Fat7 g
Carbohydrate87 g
Sugar18 g
Dietary Fiber8 g
Protein33 g
Cholesterol135 mg
Sodium1570 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Medium Bowl
Small Bowl
Large Bowl

Instructions

Prep and roast sweet potato wedges
1

Before starting, wash and dry all produce.Preheat the oven to 450 °F.Lightly oil the grill.While you prep, preheat the grill to 400°F over medium heat. Cut sweet potatoes into 1/2-inch wedges.Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss coat.Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)

Make slaw and dipper
2

Add cabbage, half the mayo and 1/4 tsp (1/2 tsp) sugar to a medium bowl. Season with salt and pepper, then stir to coat.Add remaining mayo and half the sweet chili sauce to a small bowl. Season with salt and pepper, then stir to combine.

Form and cook burgers
3

Add ground chicken, breadcrumbs and jerk sauce to a large bowl. Season with salt, then combine.Form mixture into two 5-inch-wide patties (4 patties for 4 ppl). (NOTE: Your mixture may look wet; this is normal!)Add patties to the grill. Close lid and grill, flipping once, until cooked through, 5-6 min per side.**Spread remaining sweet chili sauce over cooked patties.

Toast buns
4

When patties are almost done, add buns to other side of the grill, cut-side down. Close lid and grill buns until toasted, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)

Finish and serve
5

Stack bottom buns with spring mix, patties and slaw. Close with top buns.Divide burgers and sweet potato wedges between plates. Serve remaining sauce alongside for dipping.