Theo’s jerk chicken burger, Avo and pineapple guacamole, Grilled red pepper, Nappa cabbage and coriander salad, Plantain crisps, Theo’s brioche bun.
4 Theo’s jerk chicken burgers
1/2 avocado, scoop out
1/4 small pineapple, peeled and grilled
1/4 small red onion, diced
1/4 small bunch of fresh coriander, roughly chopped
2 medium red peppers, sliced into halves and grilled
1/2 small napa cabbage, sliced
Juice of two limes
Handful of plantain crisps
4 Theo’s brioche buns
In a food processor, blend avo, pineapple, red onion, half of coriander and juice of one lime. Set aside. In a salad bowl mix napa cabbage, remaining coriander and lime juice. Set aside. Cook jerk burgers at 180°C in the oven for 20 minutes. Slightly toast brioche buns. Place salad on the bottom half of each bun. Add grilled pepper, cooked chicken. Spread guacamole and top up with plantain crisps.