If you’ve done pulled pork and chili too much this past season, this chicken burger recipe is great to serve for the playoffs. Towering high with pickles, banana peppers, and a spicy Jamaican sauce, these will put beef burgers to shame.
* Pickapeppa sauce is a bottled Jamaican tamarind-based sauce that is available online.
In a medium-sized frying pan, heat the olive over medium-high heat. After a minute or 2, add the onion slices and brown.
While the onions are browning, mix the burger ingredients. Beat the egg in a large deep bowl. Stir in the sea salt, ground black pepper, dry basil, and breadcrumbs to make a paste. Add the ground chicken and mix the paste in with your hands. When thoroughly mixed split the mixture into 2 and form 2 hamburger patties with your hands.
Remove and reserve the onions, which should be browned on both sides at this point, about 10 minutes. Add the chicken burgers to the same hot pan. As the burgers cook, make your chile mayo. Mix together the the mayonnaise, chili powder, and lime juice and set aside. Toast the bread slices and spread the chile mayo on one side of 2 slices of toasted bread. Spread the other slices with Pickapeppa sauce. Add a piece of lettuce and 1 tomato slice on top of each slice of bread.
After about 5 minutes, or when the burgers are golden brown, flip and brown on the other side, an additional 8 minutes. Pierce with a knife to see if the center is cooked. Remove the burgers from the pan and place on the toast as soon as the center is cooked through. Serve with the butter pickle chips and pickled banana peppers.