Pulled jerk chicken burger


Spicy and fruity pulled jerk chicken burgers in toasted ciabatta buns. Using Steenberg's fabulous organic jerk seasoning mix.

INGREDIENTS (For 2 people)
Two large free range chicken legs
1 tbsp. honey
2 tsp. brown sugar
2 cloves of garlic
1 tbsp. soy sauce
1 heaped tbsp. Steenberg’s jerk seasoning
Juice of 1 lime
Zest of 1 lime
25g piece of fresh ginger
1 red chilli
¾ pint of orange juice
2 round ciabatta buns
A handful of lettuce and 2 tsp. mayo to serve

Traditionally jerk chicken is marinated then cooked on a fire, but this recipe is done a little
differently. I like to use a slow cooker or an oven on a very low temperature, so the meat
just falls of the bone.

Start by placing the chicken in the slow cooker (or an ovenproof saucepan with lid if you
aren’t using a slow cooker). Sprinkle over the jerk seasoning and rub into the chicken
making sure you get some of it underneath the skin. Finely slice the fresh ginger, garlic and
chilli and add to the meat along with the zest and juice of a lime. Drizzle in soy sauce, honey
and brown sugar and cover in orange juice before setting the slow cooker to low (or the
oven to 100 degrees C). Add plenty of salt and pepper and pop the lid on.

Leave to cook for at least 6 hours, until the meat just falls off the bone. Remove the meat
from its juices and sieve the remaining liquid into a little saucepan. Reduce on a high heat
for 30 minutes until the liquid gets a little thicker.

Whilst the sauce is reducing pull the chicken off the bone and it will naturally fall into lovely
little strips. Once the juices have thickened add them to the pulled chicken and you’re ready
to assemble the burgers.

Slice the buns in half and place them open side down into a dry hot frying pan. Toast them
for about 2 minutes each until they start to blacken a little. Finally, layer up the buns with a
tsp. of mayo and a little lettuce then top with the pulled jerk chicken.