Calypso Chicken Burger
The burger that only a true Caribbean Pirate would love! A tender and spicy jalapeño chicken breast ground patty topped with a homemade dark rum, sweet and tangy BBQ sauce. The Calypso Burger is dressed in a perfectly piratey grilled mango, melty gouda, smoky peach mango glazed bacon, spicy honey lime slaw, toasted coconut-for crunch, and a grilled sesame seed bun. Guzzle down a nice glass of Sutter Home Chardonnay and imagine sitting on a beautiful sandy beach!
Ingredients:
Patties:
- 2 Pounds extra lean ground chicken breast
- 2 Jalapeños, seeded and diced
- 1 Sweet onion, peeled and grated
- 4 Tablespoons Montreal seasoning
- 2 Tablespoons hot sauce
- ½ Cup cornmeal
- 16 Slices gouda cheese
Lime Vinaigrette Cabbage:
- 1 Head purple cabbage, cored and thinly sliced
- ½ Cup extra virgin olive oil
- 4 Limes, zested and juiced
- 6 Tablespoons honey
- ½ Teaspoon cayenne pepper
- ½ Teaspoon salt and ground black pepper
Rum-Infused BBQ Sauce:
- 1 Cup ketchup
- ¾ Cup brown sugar
- ¼ Cup red wine vinegar
- ¼ Cup water
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon spicy mustard
- ½ Teaspoon onion powder
- 2 Tablespoons dark rum
- ½ Teaspoon salt and pepper
Toppings:
- 1 Teaspoon olive oil
- 4 Mangoes, peeled, pit removed, and cut in half
- 1 Package smoky bacon, cooked
- 1 Jar of peach/mango jam, melted
- 1/3 Cup coconut, toasted
- 8 Sesame seed buns, toasted
Instructions:
Patties:
- Preheat a grill or grill pan to medium-high heat
- In a large bowl add the extra-lean ground chicken breast, jalapeños, sweet onion, Montreal seasoning, hot sauce, and cornmeal, mix to combine
- Season with salt and pepper and form into 8 patties
- Place on the grill and cook until charred on both sides and cooked through
- Add 2 gouda cheese slices on top of each patty during the last minute of cooking
- Remove from the grill
- Drizzle the mango halves in olive oil and season with salt
- Place on the grill until nicely charred on both sides, about 2 minutes per side
Lime Vinaigrette Cabbage:
- In a large bowl add the purple cabbage, olive oil, limes, honey, and cayenne
- Toss to combine
- Season with salt and pepper
Rum-Infused BBQ Sauce:
- In a small saucepan add the ketchup, brown sugar, red wine vinegar, water, Worcestershire sauce, mustard, onion powder, and rum
- Season with salt and allow to simmer until thickened, about 5-7 minutes
Assemble:
- Place the chicken patty on the bottom bun, top with gouda and 2 slices of bacon
- Brushed each patty with melted peach mango jam, slaw, mango, toasted coconut and BBQ sauce
- Place the top bun on top of the mango and serve