grilled jerk chicken burgers [low-carb, paleo, whole 30]

Spicy and flavorful, these Grilled Jerk Chicken Burgers are perfect for any summer cookout! Using romaine lettuce leaves keeps these juicy and flavorful chicken burgers whole 30 compliant!

This chicken recipe is perfect for the weekend, whether it’s a party for two or for ten! I’ve already told Jason he better get ready to double up a batch of these Jerk Chicken Burgers for us to enjoy during the work week. He loves all things jerk seasoning, so I didn’t have to convince him too hard, tbh.

The slaw with avocado mayo and apple cider vinegar sounds so tangy, and would be a tasty slaw all summer long as a side or sandwich garnish, for sure.

Other jerk chicken recipes on the blog:

• jerk chicken rice bowls
• jerk chicken caesar salad

grilled jerk chicken burgers

Spicy and flavorful, these Grilled Jerk Chicken Burgers are perfect for any summer cookout! Using romaine lettuce leaves keeps these juicy and flavorful chicken burgers whole 30 compliant!

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Course: Main Course

Cuisine: American

Prep Time: 7 minutes minutes

Cook Time: 7 minutes minutes

Total Time: 14 minutes minutes

Servings: 4

Author: Nichole Crews

Ingredients

jerk seasoning blend

• 1 teaspoon cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• ½ teaspoon cinnamon
• ¼ teaspoon ginger
• 1 teaspoon allspice
• ½ teaspoon nutmeg

chicken burgers

• 1 lb ground chicken
• ¼ cup Almond Flour
• 4 green onions - diced
• ½ teaspoon fresh ginger - minced
• 8 large romaine lettuce leaves
• ½ cup avocado mayo
• 2 tablespoons apple cider vinegar
• 1 cup shredded red cabbage
• 1 cup shredded green cabbage
• 1 jalapeno - or spicy pepper of your choice
• ¼ cup chopped walnuts
• 1 beefsteak tomato - sliced
• ½ red onion - sliced

Instructions

• Pre-heat your grill to cook over direct heat.
• In a small bowl combine all of the jerk seasoning spices and mix well.
• In a large bowl combine the ground chicken, almond flour, 2 chopped green onions, the fresh ginger, and 2 teaspoons of the jerk seasoning mixture. Mix thoroughly with your hands and then form 4, ¼lb patties and set aside.
• Next, combine the red cabbage, green cabbage, the other 2 green onions, walnuts, avocado mayo, apple cider vinegar, and remaining jerk seasonings. Mix thoroughly and place in the fridge until ready to use!
• Grill each jerk chicken burger till it reaches an internal temperature of 165F. Mine took about 3-4 minutes per side.
• To assemble your burger, take one romaine leaf and place the red onion and tomato over the lettuce, add the jerk chicken burger and top with the slaw. Cover with a final romaine leaf and enjoy!

Did you make this recipe?We want to see! Tag @casadecrews on instagram or use the hashtag #casadecrewseats so we can find you!

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