Jerk Chicken Burgers with Aji Mayonnaise

The wonderful Spice Kitchen recently gave me some fabulous spice blends to give away (for your chance to win, click here) 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.

Ingredients

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

Serves 4

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.