Jerk chicken burgers

1. Start by making your spice mix. Add the cinnamon, black pepper, dried thyme, allspice, cayenne pepper and grated nutmeg into a small pot or jar, then mix well.
2. Heat 1 tsp oil in a frying pan and fry the onion over a low heat until the onion has completely softened but not browned. Add the garlic and 2 tsp of the spice mix (see cook's tip below). Fry for 1 minute to release the aromas.
3. Place the bread in a food processor, whizz to make crumbs then add the cooked onion and spices and chicken. Drain and pat dry the red pepper, chop lightly and add to the food processor. Whizz together until well mixed.
4. Shape the mixture into 6 burgers and chill for 30 minutes if you have the time.
5. Heat 1 tsp of the oil in a frying pan and fry the burgers for 5 minutes on each side until firm and no longer pink in the centre.
6. Serve the burgers with wholegrain burger buns with sliced tomatoes and shredded lettuce, or with a salad.

Cook’s tip:

You’ll only need half of the seasoning mix but you can save the remainder in an air-tight container for other chicken recipes or for vegetables or potatoes. This mixture could also be shaped around skewers to make koftas.