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Jerk chicken Burger jamaikanisch kochen

Jerk chicken burger with red cabbage and mango

This sweet and spicy jerk chicken burger has it all. Red cabbage and mango slices harmonize perfectly with the fiery aroma of the jerk chicken, add creamy avocado and you have the perfect Jamaican jerk chicken burger.

You need

2 large burger buns (toasted inside)
2 chicken schnitzels, lightly plated
1 fresh mango cut into thin strips

1 package red cabbage salad (refrigerated section), drained and squeezed
1 red onion
1 fresh avocado
1 Scotch bonnet chili (alternatively another chili variety)

Flatten the chicken cutlets slightly, rub with YARDIES Jerk Marinade and marinate for at least 1 hour (the longer the better).

Mix the drained and squeezed red cabbage salad with some brown sugar (1-2 tsp) and set aside.

Cut the mango into thin slices, cut the red onion into rings. Cut the avocado into cubes, mix with a little salt, pepper and lemon juice. Remove the seeds from the Scotch Bonnet chili and cut into thin slices (please wear gloves)

Fry the jerk chicken in a pan (a grill pan gives nice stripes on the meat).


Spread the avocado puree generously on the bottom of the burger, top with onion rings and chilies. Place the jerk chicken on the burger. Squeeze the red cabbage again, as it may have absorbed water again due to the addition of the sugar, and place mango slices on top. Top with YARDIES Jerk Sauce.

This goes well with sweet potato fries, which are great dipped in YARDIES Jerk Sauce. Try it out

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