Jerk Chicken Burgers with Pineapple Mayo
Juicy chicken burgers spiked with jerk marinade, piled into soft buns with a cool, sweet pineapple mayo.
Made with Jerk marinade and Homemade mayonnaise. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £2.54 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the chicken mince, 70 ml of your ready made jerk marinade (see the base recipe) and the breadcrumbs in a bowl. Mix well with clean hands, then shape into 4 burgers about 2 cm thick.
- 2
Chill the burgers for 15 minutes so they hold their shape.
15 min - 3
Mix 80 ml of your ready made homemade mayonnaise (see the base recipe) with the chopped pineapple, lime juice and coriander. Keep it in the fridge.
- 4
Heat the oil in a large frying pan over a medium heat. Cook the burgers for 6 minutes on each side, until deep golden and cooked all the way through with no pink in the middle.
12 min - 5
Lightly toast the cut sides of the buns in the pan for 1 minute.
- 6
Build each burger with lettuce, onion rings, a burger and a good spoonful of pineapple mayo. Serve at once.
Tips
- Chicken thigh mince stays juicier than breast mince, so the burgers do not dry out. Ask the butcher or mince thighs yourself in a food processor.
- Pat the pineapple dry on kitchen paper before chopping so the mayo stays thick rather than runny.
- The jerk marinade is hot. If you are cooking for children, use 40 ml in the burgers and add a little extra to the grown up ones on top.
Storing and freezing
Cooked burgers keep in the fridge for up to 3 days and reheat until steaming hot all the way through. Uncooked burgers freeze for up to 2 months. The pineapple mayo keeps for 2 days in the fridge.
Questions
Can I make jerk chicken burgers on the barbecue?
Yes. Cook them over a medium heat for 6 to 7 minutes each side with the lid down, turning only once. They are done when there is no pink inside and the juices run clear.
Can I use chicken breast mince instead?
Yes, but it dries out more easily. Add an extra tablespoon of oil to the mix and do not cook the burgers beyond 6 minutes a side. Thigh mince gives a juicier result.
How do I make these gluten free?
Use gluten free breadcrumbs and gluten free burger buns. The jerk marinade and mayonnaise bases are already gluten free, so only those two swaps are needed.
More made with jerk marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.