TM's Calypso Chicken Burgers

Published Monday, 27 January 2014
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Levi Roots is in the This Morning kitchen to bring a bit of sunshine with a Caribbean feast.

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Calypso Chicken Burgers


  • 6 skinless, boneless chicken thighs
  • 5 spring onions, roughly chopped
  • 2½ tbsp freshly chopped coriander
  • 15g snipped chives
  • 1 tbsp roughly chopped fresh root ginger
  • 2 garlic cloves
  • 1 tsp salt
  • 1 organic egg
  • 150g fresh mango, cut into small dice
  • 2 courgettes
  • olive oil, for brushing
  • 6 burger buns, buttered
  • juice of 1 lime
  • 2 large tomatoes, sliced thickly
  • 1 red onion, finely sliced (optional)


  1. Put all the burger ingredients except the mango into a food-processor and whizz to a rough paste. Tip into a mixing bowl and carefully stir in the mango. Alternatively, finely chop everything by hand and thoroughly mix together with the egg and then the mango.
  2. Form the mixture into 6 patties. Place each patty on the side of a large rectangle of foil. Fold the foil over and scrunch the edges together to make secure parcels. Put the parcels in the fridge to firm up for 1 hour, or overnight if you want to get ahead.
  3. Barbecue the burgers in their parcels for 10 minutes. You can prick the foil with a fork to let the juices run out or leave them as they are. Meanwhile, slice the courgettes into thin lengths, brush with oil and barbecue them alongside the parcels until patched with brown on both sides, and soft and floppy in texture.
  4. Remove the burgers from their foil, brush with oil and barbecue on both sides until lightly browned.
  5. To serve, squeeze a little lime juice over the burgers and place them in the buns with a nice slice of tomato, a couple of slices of courgette and some red onion, if you like.

Hot and Fruity Caribbean Coleslaw


  • ½ Savoy cabbage
  • ½ white cabbage
  • ½ red onion, peeled
  • ½ small mango
  • 3 tsp hot mustard
  • 100ml cider vinegar
  • 8 tbsp soft light brown sugar
  • 105ml olive oil
  • ½ tbsp X Hot Reggae Reggae Sauce
  • 2 red chilis, halved, seeded and cut into fine slivers
  • salt and pepper


  1. Remove and discard the cabbage cores and finely shred the leaves. Slice the onion wafer-thin using a mandolin if you have one. Peel the mango and cut the flesh into matchsticks.
  2. Put the mustard in the base of a large bowl and stir in the vinegar and sugar, whisking as you do so. Add the oil, salt and pepper and Reggae Reggae Sauce. Toss in the cabbage, mango and chillis and mix well. Taste for seasoning.
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