Date posted: 28/02/2019

Ginger beer jerk chicken burger

  • Serves 10
Votes: 11 Average: 2.7


Chicken fillets 10
Major Caribbean jerk mari-base 200g
Middleton’s gluten free batter mix 300g
Schweppes ginger beer 500ml
Red onion 100g
Red cabbage 100g
Everyday Favourites ground coriander 50g
Round tomatoes 4
Boiron mango purée 200ml
Diced mango 150g
Knorr Professional ginger purée 15g
Cheesed topped bun 10


1. Marinade the chicken for 2 hours or overnight in the jerk marinade. 2. Make the batter using the ginger beer as the liquid instead of water, according to the pack instructions. 3. Coat the chicken in some dry batter mix, then dip in the batter and deep fry on 180°c for 5 minutes or until cooked. Drain on kitchen paper and keep warm. 4. To make the salsa, de-seed and dice the tomato, red onion and red cabbage and chop the coriander. Mix all together with the ginger and mango chunks. 5. Serve in the bun.
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