Gluten Free Jerk Chicken Burgers are a quick, flavorful meal that gives a fresh twist to a classic burger.
I first fell for Jamaican jerk seasoning after trying a Jerk Chicken Pizza at a local San Diego restaurant. The smoky, spicy, and slightly sweet profile is ideal on chicken and pork, and it translates beautifully into burger form. After rediscovering that seasoning, I created these Jerk Chicken Burgers—gluten free, quick to prepare, and packed with bold Caribbean-inspired flavor.
Jerk Chicken Burgers — Ingredients
Makes 6 burger patties. Prep time about 10 minutes, cook time about 16 minutes, total time about 26 minutes.
- 1 lb ground chicken
- ½ cup red onion, finely chopped
- ½ cup red bell pepper, finely chopped
- 1 garlic clove, crushed
- 1 egg
- ¼ cup gluten free soy sauce
- ½ cup gluten free breadcrumbs
- 1 tbsp Jamaican jerk seasoning
- ½ tsp salt
- ½ tsp black pepper
- 6 large lettuce leaves (for wrapping)
- ¼ cup sweet chili sauce (for topping)
Instructions
- In a large mixing bowl, combine the ground chicken, finely chopped red onion, red bell pepper, and crushed garlic.
- Add the egg, gluten free soy sauce, breadcrumbs, jerk seasoning, salt, and black pepper. Mix gently until all ingredients are evenly distributed—avoid overworking the meat to keep the patties tender.
- Divide the mixture into six even portions and shape them into burger patties.
- Preheat a grill or stovetop skillet to medium heat. Cook the patties 8–10 minutes per side, or until the internal temperature reaches a safe level for poultry and the patties are cooked through and golden on the outside. If using an indoor electric grill, follow the manufacturer’s instructions for best results.
- If a grill isn’t available, cook in a cast iron skillet over medium heat for the same amount of time, flipping once.
- To serve, wrap each patty in a large lettuce leaf and drizzle or spread a little sweet chili sauce on top. These also pair well with sliced avocado, pickled onions, or a cooling yogurt-based sauce.
Tips and Variations
These burgers are naturally gluten free when you use gluten free soy sauce and gluten free breadcrumbs. For a lower-carb option, use crushed pork rinds or almond flour in place of breadcrumbs. If you prefer more heat, increase the jerk seasoning or add a pinch of cayenne pepper. For a milder, creamier contrast, top the patties with a cucumber-yogurt sauce or plain Greek yogurt mixed with a squeeze of lime.
To make ahead: form the patties and store them in an airtight container in the refrigerator for up to 24 hours. For longer storage, freeze the uncooked patties separated by parchment paper; thaw fully in the refrigerator before cooking. Cooked patties will keep in the fridge for 3–4 days and reheat gently in a skillet or oven to preserve juiciness.
Serving Suggestions
Serve these burgers wrapped in lettuce for a light, handheld option, or place them on gluten free buns for a more traditional burger experience. They pair nicely with simple sides such as a green salad, grilled vegetables, roasted sweet potatoes, or a fresh mango salsa to highlight the Caribbean flavors.
Nutrition Facts (per burger)
- Calories: 191 kcal (approximately 10% DV)
- Carbohydrates: 15 g (5% DV)
- Protein: 16 g (32% DV)
- Fat: 7 g (11% DV)
- Saturated Fat: 2 g (10% DV)
- Cholesterol: 92 mg (31% DV)
- Sodium: 925 mg (39% DV)
- Potassium: 543 mg (16% DV)
- Fiber: 1 g (4% DV)
- Sugar: 6 g (7% DV)
- Vitamin A: 2600 mg (52% DV)
- Vitamin C: 21.3 mg (26% DV)
- Calcium: 27 mg (3% DV)
- Iron: 1.5 mg (8% DV)
About the Recipe
These Jerk Chicken Burgers offer a balanced combination of sweet, spicy, and smoky flavors and come together quickly with everyday ingredients. They work well for weeknight dinners, casual gatherings, or meal prep. The recipe is flexible—adjust the seasoning level and toppings to suit your taste, and enjoy a vibrant, gluten free twist on a beloved favorite.
Author: Whitney Bond
