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1
Place all the burger ingredients except for the ground chicken and the breadcrumbs in the bowl of a food processor. Blend into a fine paste, about 1 to 2 minutes. Transfer the jerk mixture into a large bowl and add the ground chicken and the breadcrumbs. Mix until combined (if you are using your hands to mix the burgers, make sure to wear gloves or wash your hands well after mixing). If the mixture seems too wet, add more breadcrumbs little by little until you reach the desired consistency. Refrigerate the jerk chicken burger mixture for 30 minutes to an hour in the refrigerator.
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2
While the chicken is marinating, light the grill (about 30 to 40 minutes before you want to cook your burgers).
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3
Remove the chicken from the refrigerator 10 minutes before you want to cook them and let the mixture come to room temperature. Divide the burger mixture into 4 equal parts and form into patties. Grill on medium high heat until the internal temperature reaches 160u00b0F, about 5 to 6 minutes per side. Transfer the cooked burgers to a plate, loosely cover with aluminum foil and let rest for 5 to 10 minutes.
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4
While the burgers are resting, make the toppings: For the cabbage slaw, toss the cabbage and carrots in a medium bowl with one tablespoon lime juice and the extra virgin olive oil. Season with salt & pepper, to taste.
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5
For the yogurt sauce, mix together the labneh or Greek Yogurt, cilantro, green onions, remaining tablespoon of lime juice and lime zest in a small bowl and season with salt, to taste.
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6
To assemble, spread both sides of the bun with the herbed yogurt sauce. Place the burger on the bottom half of the bun and top with a generous amount of the cabbage slaw and finish with the top bun.
