Jerk Chicken Burgers with Red Cabbage Slaw

These were surprisingly on the bland side.  D said it was because it was a chicken burger. But still with all the spices, I thought they would pack some heat. They were still decent (not dry), but not the most exciting things to come from Weber.  Still, we used up the buns from the Banh Mi Burgers, so that is a plus.

I would have them again.

Jerk Chicken Burgers with Red Cabbage Slaw

Photo by ALB

Adapted recipe by Jamie Purviance from Weber.com

Serves 4

PREP TIME: 20 mins
GRILLING TIME: 8 to 10 mins

INGREDIENTS
PATTIES
1¼ pound / 680 grams ground chicken (92% lean, not all chicken breast) - you have to buy 2 packs of chicken
¼ cup / 25 grams minced scallions (white and light green parts only)
2 medium jalapeño chile peppers, finely chopped
1 tablespoon fresh lime juice
1 teaspoon ground ginger
1 teaspoon packed dark brown sugar
¾ teaspoon dried thyme
¾ teaspoon ground allspice
½ teaspoon kosher salt
½ teaspoon hot pepper sauce, or to taste

SLAW
2 tablespoons sour cream (used reduced-fat)
2 tablespoons mayonnaise (used reduced-fat)
1 tablespoon fresh lime juice
¼ teaspoon kosher salt
¼ teaspoon packed dark brown sugar
⅛ teaspoon freshly ground black pepper
¼ cup vegetable oil (used 1 TBSP)
1 teaspoon poppy seeds (didn't use)
4 cups thinly sliced or shredded red cabbage (about 10 ounces)
2 tablespoons minced scallions (white and light green parts only)
Vegetable oil
4 whole-wheat hamburger buns, split
Mayonnaise

Instructions
01 Mix the patty ingredients, and then form four patties of equal size, each about ¾ inch thick. Place the patties on wax paper squares, and refrigerate until ready to grill.

02 In a large bowl whisk the sour cream, mayonnaise, lime juice, salt, brown sugar, and pepper. Slowly whisk in the oil until emulsified. Stir in the poppy seeds, and then add the cabbage and scallions. Toss until well coated.

03 Prepare the grill for direct cooking over medium heat (350° to 450°F).

04 Brush the tops of the patties with oil. Place the patties on the grill, wax paper side up, and peel off the wax paper. Grill the patties over direct medium heat, with the lid closed, until fully cooked but still juicy(165°F), 8 to 10 minutes, turning once after 6 minutes (when the patties release easily from the cooking grates). During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat.

05 Build each burger on a bun with mayonnaise, a patty, and some slaw. Serve warm with the remaining slaw on the side.

12 Smart Points (my additions/subtractions at 4 servings)