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.
