the crunchiest jerk chicken burger

The crunchiest jerk chicken burger

Guilty pleasure confession time. I love a crunchy chicken burger with iceberg lettuce and mayo just like a MacDonald’s Mac Chicken sandwich. I might even love it more than I love a beef burger. It hits the spot for me. Straight up and simple with no bells and whistles. A warm crispy chicken breast with a golden coating sandwiched between a soft burger bun with lots of mayo slathered on. But since commodity chicken is to be avoided as far as possible, I now make this for myself at home and its so much better.

Hellmann’s make the best store-bought mayonnaise and they asked me to come up with a Rocking Burger for their Rocking Burger campaign and as homage to my guilty pleasure I knew it would be chicken. I also knew I needed to make the recipe a whole lot more interesting. I’m all kinds of crazy about jerk chicken spice right now. The chicken wallows in the marinade overnight to ensure all the flavours seep in. And there is a lot of flavour. It then gets coated in a thick layer of panko breadcrumbs and fried to crunchy awesomeness.

A fresh soft sesame seed roll – preferably pre toasted, a generous amount of Hellmann’s Original Mayonnaise, iceberg lettuce and optional tomato and red onion finishes this off.

Everyone is going to be happy if you make this.

Mayonnaise for the crunchiest jerk chicken burger

I’ve taken 4 free-range chicken breasts and cut them in half and flattened them out. This helps facilitate a more even and quicker cooking time than if you used a whole breast. You can then add one or two fried breasts to your burger depending on how big you like them. You can even double coat them in the crumbs to go to a high level of crunch, but I find one generous layer enough.

The crunchiest jerk chicken burger

 

Recipe makes 4 – 8 burgers (either single or double)

Jerk marinade mix:

  • 1 tsp all spice
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • 4-5cm of fresh ginger minced
  • 3 sprigs of fresh thyme
  • 4 cloves of garlic, crushed
  • 1 tsp soy
  • juice of 1 lime
  • 1 Tbsp demarara or dark brown sugar
  • 2Tbsp olive oil1/2 shallot, finely chopped, or a ¼ of an onion
  • ½ – 1 jalapeno finely chopped
  • ½ tsp salt

Breading:

  • Seasoned flour to dust the breasts in (about 1 cup)
  • 2 eggs lightly beaten
  • 1 ½ – 2 cups panko bread crumbs

You also need:

  • Sunflower oil for frying
  • As many rolls as you need
  • Lettuce, sliced tomato and sliced red onion
  • Hellmann’s Original Mayonnaise

Make the night before (or allow at least 6 hours to marinade). Place all the jerk chicken marinade ingredients into a bowl and mix. Cut the chicken breasts in half horizontally and flatten with the palm of your hand or gently pummel with a meat mallet. Pace these in a large Ziploc bag. Pour over the marinade and massage to ensurte they are well coated. Store in container in the fridge (if you remember to give them a mix now and again that is also good)

Remove from the fridge about half an hour before you make the burgers. This just takes off some of the chill but isn’t totally necessary.

Have all your burger bund sliced, toasted and ready. Have the lettuce and tomato cut and on standby. Have the jar of Hellman’s mayo open and ready to spread.

Make up the 3 dishes for your breading production line and have a tray lined with a few sheets of paper towel on stand by.

Pull each chicken piece out the bag and shake to remove any marinade particulates (its ok if some of the saucy parts clings to the flesh). Dust this through the seasoned flour and once again shake any excess off. Then dunk this in the beaten egg until thoroughly coated (no dry bits allowed), and then drop this into the dish with the panko crumbs and thoroughly coat.

Fill a large frying pan with a deep rim to about 5 cm of oil and when its sizzling hot, fry the crumbed chicken breasts, 4 at a time in two batches.

Remove and set aside to drain on kitchen paper.

Make up your burger right away and serve while the breasts are still crunchy and warm.

*WIN*

Hellmann’s are giving away one hamper worth R1000 to one lucky reader. To enter simply let me know what your favourite Rocking Burger is in the comments below. 

The prize hamper includes:

Jar of Hellmann’s, Hellmann’s Recipe book, Hellmann’s Apron, Hellmann’s USB, Chopping board and R200 Yuppie Chef voucher

Follow #RockYourBurger on Twitter and Facebook

Mayonnaise for the crunchiest jerk chicken burger

*Proudly sponsored by Hellmann’s, the worlds number one mayonnaise.

 

 

 

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9 Responses to the crunchiest jerk chicken burger

  1. Leanne September 1, 2016 at 12:28 pm #

    My favourite rocking burger: I make my own patties with lean mince, jungle oats, lemon zest and some grated Parmesan. A healthy dollop of Hellman’s mayo (no other mayo will do) on the bottom AND top half of the burger roll; lettuce tomato and a slice of red onion. Doesn’t get any better!

  2. B September 1, 2016 at 12:28 pm #

    FML. This looks amazing Sam!!! I can just hear the crunch with every bite! I must agree that my favourite Rocking Burger is The Crunchy Chicken Burger! (I bought a tub of Hellmann’s yesterday and chopped in some gherkins & capers and had it with fish cakes. Ahhhmazing 🙂 )

  3. Barrett September 1, 2016 at 1:28 pm #

    Dear Sam, I LOVE your work! So beautiful. I would like to buy your cook books, I live in Minnesota, USA. Amazon doesn’t carry them. Any suggestions? Edie

  4. Sam September 1, 2016 at 3:04 pm #

    Hi Edie

    Thanks so much for the kindwords, sadly my books are not available in the USA. Sweet, my second book is available as an e book on Amazon though.

    Kindle:
    https://www.amazon.com/Sweet-Sam-Linsell-ebook/dp/B00UHKFPFI

    ebook:
    http://www.exclus1ves.co.za/ebooks/search/?logSearch=true&q=Sweet

    best
    Sam

  5. Sam September 1, 2016 at 3:05 pm #

    Yum on that quick and easy tartar sauce.

  6. Marisa September 1, 2016 at 5:42 pm #

    my fave ROCKING BURGER: toasted buttery BUN, grassfed BEEF patty, caramelised ONION, big handful of peppery GREENS, delicately TOPPED with a drizzle (‘ndipped for the potato wedges) of “Marisa’s magic ROSE sauce” a mix of HELLMAN’S original MAYO & lemon juice & ketchup & worcestershire sauce hmmm

  7. Sue Bellwood September 1, 2016 at 9:25 pm #

    I am completely addicted to Hellmans Mayonnaise especially on these homemade burgers which we make over the weekend. We make the beef patties with lean mince, garlic, red onion, fresh breadcrumbs, an egg and a squeeze of lemon which we cook on the weber. We lightly toast fresh sesame seed rolls then top our rocking burgers with homemade tomato relish, crunchy lettuce, gerkins, a slice or two of mature cheddar, caramelised onions and a BIG dollop of Hellmans mayo. These are truly the best burgers ever.

  8. Jeannette September 2, 2016 at 5:39 am #

    My favourite Rocking Burger: A whisky infused grass fed beef patty, cooked to perfection, topped with sweet onion marmalade and a dollop of Hellman’s Mayo. Served with a crinkle cut oven chips and another dollop of Hellman’s Mayo and a glass of whisky.

  9. Sam September 9, 2016 at 11:16 am #

    The Winner of the Hamper is Leanne.

    Thanks for entering
    Sam

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