Jerk Chicken Burger With Pineapple Slaw

Quick Recipe Version (TL;DR)

• Yield: 4 burgers
• Prep Time: 25 minutes
• Cook Time: 14 minutes
• Total Time: 49 minutes, including 10 minutes chilling time

Quick Ingredients

• Jerk spice: 2 teaspoons ground allspice, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon light brown sugar, 1/2 teaspoon ground ginger, 1/2 teaspoon ground black pepper, 1/2 teaspoon ground cinnamon, 1/2 teaspoon kosher salt, 1/4 to 1/2 teaspoon cayenne pepper
• Burgers: 1 1/4 pounds ground chicken, 1/3 cup panko breadcrumbs, 2 thinly sliced scallions, 1 tablespoon low-sodium soy sauce, 1 tablespoon lime juice, 1 teaspoon finely grated fresh ginger, 1 minced small habanero or Scotch bonnet pepper, optional, 1 tablespoon neutral oil
• Pineapple slaw: 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1 cup finely diced fresh pineapple, 1/2 cup shredded carrot, 2 tablespoons chopped cilantro, 2 tablespoons lime juice, 1 tablespoon honey, 1/2 teaspoon kosher salt
• Cooling mayo: 1/2 cup mayonnaise, 2 tablespoons plain Greek yogurt or sour cream, 1 tablespoon lime juice, 1 teaspoon honey, 1/4 teaspoon garlic powder, 1/8 teaspoon kosher salt
• Assembly: 4 burger buns, 4 lettuce leaves, 1 large tomato sliced into 8 slices, 1 tablespoon softened butter or neutral oil for toasting buns

Do This

• 1. Stir together the jerk spice blend in a small bowl.
• 2. Mix the cooling mayo ingredients and refrigerate until ready to use.
• 3. Toss the pineapple slaw ingredients and let sit for 10 minutes.
• 4. Combine ground chicken, panko, scallions, soy sauce, lime juice, ginger, pepper if using, and all of the jerk spice; shape into 4 patties.
• 5. Chill patties for 10 minutes while heating a skillet or grill to medium-high, about 400 degrees Fahrenheit.
• 6. Cook patties in 1 tablespoon oil for 5 to 6 minutes per side, until the center reaches 165 degrees Fahrenheit.
• 7. Toast buns for 1 to 2 minutes, then assemble with mayo, lettuce, tomato, jerk chicken patties, pineapple slaw, and more mayo.

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Why You’ll Love This Recipe

• Big island flavor at home: Warm allspice, thyme, ginger, garlic, and cayenne give the chicken that bold jerk-inspired taste without needing a long marinade.
• Sweet heat balance: Juicy pineapple slaw cools and brightens the spicy chicken while adding crunch.
• Weeknight-friendly: The patties cook in about 12 minutes, and the slaw and mayo come together while they chill.
• Easy to adjust: Keep it mild with less cayenne and no habanero, or turn up the fire with Scotch bonnet pepper.

Grocery List

• Produce: Green cabbage, red cabbage, carrot, fresh pineapple, cilantro, scallions, limes, fresh ginger, lettuce, tomato, optional habanero or Scotch bonnet pepper
• Meat: Ground chicken, preferably 93% lean or a ground chicken thigh blend
• Dairy: Plain Greek yogurt or sour cream
• Bakery: 4 burger buns, such as brioche, potato, or sesame buns
• Pantry: Mayonnaise, panko breadcrumbs, low-sodium soy sauce, honey, light brown sugar, neutral oil, butter if desired, ground allspice, smoked paprika, dried thyme, garlic powder, onion powder, ground ginger, black pepper, ground cinnamon, cayenne pepper, kosher salt

Full Ingredients

For the Jerk Spice Blend

• 2 teaspoons ground allspice
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon light brown sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper for medium heat, or 1/2 teaspoon for spicy burgers

For the Jerk Chicken Patties

• 1 1/4 pounds ground chicken, preferably 93% lean or a ground chicken thigh blend
• 1/3 cup panko breadcrumbs
• 2 scallions, thinly sliced
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon fresh lime juice
• 1 teaspoon finely grated fresh ginger
• 1 small habanero or Scotch bonnet pepper, seeded and very finely minced, optional
• All of the jerk spice blend
• 1 tablespoon neutral oil, such as avocado, canola, or vegetable oil, for cooking

For the Pineapple Slaw

• 2 cups finely shredded green cabbage
• 1 cup finely shredded red cabbage
• 1 cup fresh pineapple, finely diced and patted dry
• 1/2 cup shredded carrot
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

For the Cooling Lime Mayo

• 1/2 cup mayonnaise
• 2 tablespoons plain Greek yogurt or sour cream
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• 1/4 teaspoon garlic powder
• 1/8 teaspoon kosher salt

For Assembly

• 4 burger buns, such as brioche, potato, or sesame buns
• 1 tablespoon softened butter or neutral oil, for toasting the buns
• 4 large crisp lettuce leaves, such as romaine, green leaf, or butter lettuce
• 1 large ripe tomato, sliced into 8 even slices

Step-by-Step Instructions

Step 1: Mix the jerk spice blend

In a small bowl, stir together the ground allspice, smoked paprika, dried thyme, garlic powder, onion powder, brown sugar, ground ginger, black pepper, cinnamon, kosher salt, and cayenne pepper. Use 1/4 teaspoon cayenne for a warm, family-friendly heat level or 1/2 teaspoon if you want the burgers noticeably spicy.

This blend brings the classic jerk-inspired flavor: warm spice from allspice and cinnamon, savory depth from thyme and garlic, gentle sweetness from brown sugar, and heat from cayenne.

Step 2: Make the cooling lime mayo

In a small bowl, whisk together the mayonnaise, Greek yogurt or sour cream, lime juice, honey, garlic powder, and kosher salt until smooth. Cover and refrigerate while you prepare the rest of the recipe.

The mayo should taste creamy, lightly tangy, and slightly sweet. If your limes are very tart, add an extra 1/2 teaspoon honey. If you want it brighter, add another 1 teaspoon lime juice.

Step 3: Toss the pineapple slaw

In a medium bowl, combine the shredded green cabbage, shredded red cabbage, diced pineapple, shredded carrot, and cilantro. In a small cup, stir together the lime juice, honey, kosher salt, and black pepper, then pour it over the cabbage mixture.

Toss well for about 30 seconds, until everything is lightly coated. Let the slaw sit at room temperature for 10 minutes while you shape the patties. This short rest softens the cabbage slightly and lets the pineapple juices mingle with the lime dressing.

Step 4: Mix and shape the chicken patties

Place the ground chicken in a large bowl. Add the panko breadcrumbs, sliced scallions, soy sauce, lime juice, fresh ginger, optional minced habanero or Scotch bonnet pepper, and all of the jerk spice blend.

Using clean hands or a fork, gently mix just until the seasoning is evenly distributed. Avoid overmixing, which can make the burgers dense. Divide the mixture into 4 equal portions, about 5 ounces each, and shape into patties about 3/4 inch thick and slightly wider than your buns. Press a shallow dimple in the center of each patty to help it cook evenly.

If using habanero or Scotch bonnet, wear gloves if possible and wash your hands, cutting board, and knife thoroughly after handling the pepper.

Step 5: Chill the patties and preheat the cooking surface

Place the patties on a plate or small sheet pan and chill in the refrigerator for 10 minutes. This helps them firm up and makes them easier to transfer to the skillet or grill.

Meanwhile, preheat a large cast-iron skillet, nonstick skillet, grill pan, or outdoor grill to medium-high heat, about 400 degrees Fahrenheit. If using a skillet, add 1 tablespoon neutral oil just before cooking. If using an outdoor grill, oil the grates well to help prevent sticking.

Step 6: Cook the jerk chicken burgers

Add the patties to the hot skillet or grill, leaving space between them. Cook for 5 to 6 minutes on the first side without pressing down on the burgers. Flip carefully and cook for another 5 to 6 minutes on the second side.

The burgers are done when the outside is browned with lightly charred edges and the thickest part of each patty reaches 165 degrees Fahrenheit on an instant-read thermometer. If the patties are browning too quickly before the centers are cooked, reduce the heat to medium and continue cooking for 1 to 2 minutes more.

Transfer the cooked patties to a clean plate and let them rest for 3 minutes while you toast the buns.

Step 7: Toast the buns

Spread the cut sides of the buns with the softened butter or brush them lightly with neutral oil. Place them cut-side down in the skillet, on the grill, or under a broiler set to high.

Toast for 1 to 2 minutes, until the surfaces are golden and lightly crisp. Watch closely, especially under the broiler, because buns can go from toasted to burnt quickly.

Step 8: Assemble the burgers

Spread about 1 tablespoon of cooling lime mayo on the bottom half of each toasted bun. Add 1 lettuce leaf, 2 tomato slices, and 1 jerk chicken patty. Pile about 1/2 cup pineapple slaw on top of each patty, then add another 1 tablespoon cooling mayo to the top bun.

Close the burgers gently and serve right away while the patties are hot, the buns are crisp, and the slaw is cool and crunchy. These burgers are juicy, spicy, sweet, tangy, and creamy all in one bite.

Pro Tips

• Use ground chicken with a little fat: Ground chicken breast works, but 93% lean ground chicken or a thigh blend makes a juicier burger.
• Do not skip the thermometer: Chicken burgers must reach 165 degrees Fahrenheit for food safety, and a thermometer keeps you from overcooking them.
• Pat the pineapple dry: Fresh pineapple is juicy, which is great for flavor, but too much liquid can make the slaw watery. A quick blot with paper towels helps.
• Shape wider than the bun: Chicken patties shrink slightly as they cook, so shape them about 1/2 inch wider than your buns.
• Adjust the heat your way: For mild burgers, skip the fresh chile and use 1/4 teaspoon cayenne. For fiery burgers, use 1/2 teaspoon cayenne plus the minced habanero or Scotch bonnet.

Variations

• Grilled pineapple version: Grill 4 pineapple rings for 2 minutes per side and add one ring to each burger along with a smaller scoop of slaw.
• Turkey jerk burgers: Swap the ground chicken for 1 1/4 pounds ground turkey. Cook to the same internal temperature of 165 degrees Fahrenheit.
• Dairy-free cooling sauce: Replace the Greek yogurt or sour cream with 2 extra tablespoons mayonnaise and add an additional 1 teaspoon lime juice for brightness.

Storage & Make-Ahead

Store cooked jerk chicken patties in an airtight container in the refrigerator for up to 3 days. Reheat in a covered skillet over medium-low heat for 4 to 5 minutes, flipping once, or microwave in 30-second bursts until warmed through. Store the pineapple slaw separately in the refrigerator for up to 2 days; drain off any excess liquid before serving. The cooling mayo can be made up to 4 days ahead and kept refrigerated in a sealed container. You can shape the raw patties up to 24 hours ahead; place parchment between them, cover tightly, and refrigerate until ready to cook. For best texture, toast the buns and assemble the burgers just before serving.

Nutrition (per serving)

Calories: 642 kcal | Carbs: 56g | Protein: 36g | Fat: 32g | Saturated Fat: 7g | Fiber: 5g | Sugar: 19g | Sodium: 1040mg | Cholesterol: 126mg