Grilled Jerk Chicken Burgers
with Sweet Potato Wedges and Chili Mayo Dipper- Soy
- Wheat
- Milk
- Egg
- Mustard
- Barley
- Rye
- Sesame
- Oats
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.
Ingredients
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: Soy, Wheat, Milk, Barley, Rye, Sesame, Oats)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.)
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.
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.
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!)
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.
