Jerk Chicken Burger

Ingredients

• 400 grams boneless chicken leg, cut into 2 inch pieces
• 4 burger buns, halved
• Salt to taste
• Crushed black peppercorns to taste
• 1 teaspoon all spice powder
• A pinch of clove powder
• A large pinch of cinnamon powder
• ½ teaspoon cumin powder
• 1 teaspoon coriander powder
• 3 spring onions, roughly chopped
• 2 fresh red jalapenos, roughly chopped
• 8-10 garlic cloves
• 1 medium onion, roughly chopped
• 6-7 fresh thyme sprigs
• ½ lemon
• 1 tablespoon honey
• 1 tablespoon + 4 teaspoons butter
• 2 teaspoons oil
• Garlic mayo as required
• Torn iceberg lettuce leaves as required
• 4 cheese slices
• Tomato slices as required
• 4 tablespoons pineapple salsa
• French fries for serving

Method

1. Take chicken in a bowl, add salt, crushed peppercorns, all spice powder, clove powder, cinnamon powder, cumin powder and coriander powder and mix well. Set aside to marinate for 20 minutes.
2. Put spring onions in a blender jar, add jalapenos, garlic, onion and 2 tablespoons water and grind to a fine paste. 
3. Add this paste to chicken. Separate the leaves from thyme sprigs and add to the bowl. Squeeze the juice of lemon into the bowl. Add honey and mix well. Refrigerate for 1 hour.
4. Heat 1 tablespoon butter and oil in a non-stick grill pan. Place the chicken pieces in it and cook on high heat for 4-5 minutes. Flip and cook on other side for 5-6 minutes on medium heat.
5. Heat remaining butter in a shallow non-stick pan and toast the burger buns till crisp and golden brown. Flip and toast on other side for 30 seconds.
6. To assemble, place lower halves of the burger buns on plate, spread a portion of garlic mayo, place some lettuce leaves and keep 2 pieces of chicken on each half.
7. Place cheese slices and tomato slices on top. Sprinkle salt and spread some pineapple salsa on top. 
8. Apply some more garlic mayo on the surface of the remaining halves of the burger buns and cover the lower halves.
9. Place the burgers on serving plates and serve immediately with French fries.