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Chicken Quinoa Burgers with Jerk Barbecue Sauce

Serve these tasty chicken and quinoa burgers with a mixed green salad. You can also turn the chicken quinoa mixture into a meat loaf and bake it with the tangy jerk barbecue sauce spooned over.
Serves: 5
Prep Time: 30 min
Cook Time: 35 min


Chicken Quinoa Burgers

1 lb lean ground chicken
½ cup green onion(s), fresh, sliced
1 tsp Worcestershire sauce
1 egg(s), medium, lightly beaten
¼ tsp black pepper, freshly ground
½ cup quinoa, dry
1 cup water
5 hamburger buns
lettuce, for garnish
onion(s), for garnish
tomato(es), for garnish

Jerk Barbecue Sauce

1 cup canned diced tomatoes, undrained
2 tbsp balsamic vinegar
¼ cup green onion(s), white part, finely-sliced
1 tbsp brown sugar
1 tsp mustard powder
1 tsp Worcestershire sauce
¼ tsp hot sauce
1 tsp jerk seasoning blend

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Start the Jerk Barbecue Sauce prior to making the burgers. Puree diced tomatoes with juice in a blender or food processor. Add to small saucepan.

  2. Whisk in the balsamic vinegar, sliced onion, brown sugar, mustard powder, Worcestershire sauce, hot sauce and jerk seasoning. Stir and bring to a boil over medium heat. Reduce heat to low and simmer for 15 minutes. Turn off heat, remove from burner and allow to cool. The sauce will thicken slightly as it cools.

  3. Place ground chicken in a medium size bowl. Add finely sliced green onion, Worcestershire sauce, lightly beaten egg and freshly ground black pepper. Mix well with clean hands. Set aside. Refrigerate if you aren’t going to finish burgers right away.

  4. Rinse quinoa in a sieve under cold running water. Bring 1 cup (250 mL) water to boil in a small saucepan. Add quinoa, stir, cover and reduce heat to low. Simmer for 12-15 minutes or until grain is cooked and tender. Set aside to cool.

  5. Mix cooled quinoa into ground chicken burger mixture. If there is any moisture left in the cooked quinoa drain before adding to burgers. Divide mixture into five pieces approximately ½ cup (125 mL) each. Use your hands to flatten and form into round burgers. Refrigerate until ready to cook.

  6. Preheat grill to medium high. Place burgers on top rack, close lid and grill 10 minutes on one side or until browned. Turn burgers over, close lid and grill another 7–10 minutes or until a thermometer set in centre of burgers registers 165°F (74°C). Remove from grill.

  7. Toast buns last few minutes of cooking burgers. Place cut side down on grill and toast lightly. Remove from grill. Spread each half of bun with Jerk BBQ Sauce. Add leaf lettuce followed by a slice each of red onion and tomato. Top with a grilled chicken burger and close bun. Serve extra sauce on the side.

Nutrition Info

Per 315 g serving Amount
Protein24 g
Fat15 g
Carbohydrate41 g
Fibre5 g
Sugar10 g
Cholesterol100 mg
Sodium470 mg
Per 315 g serving % Daily Value
Vitamin A10
Vitamin C40
Vitamin B66
Vitamin B125