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Levi Roots' calypso chicken burger

by Sarah Alcock

Serves: 6

It's National Barbecue Week and, although the weather isn't exactly urging us to sit out in the garden and soak up the rays, we will not be deterred. We WILL barbecue!

We've picked the sunniest barbecue recipe we can find from the king of sunshine food Levi Roots' cookbook book Grill it with Levi: 101 Reggae Recipes for Sunshine and Soul (Ebury Press, £18.99). This chicken burger is full of flavour and perfect for an informal get together. Get the beers on ice!

What's your favourite barbecue dish? Tell us in the comments box below.


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


  1. Put the chicken, spring onions, herbs, ginger, garlic and egg in a food processor and whizz to a rough paste.
  2. Tip into a mixing bowl and carefully stir in the mango.
  3. Form the mixture into 6 patties. Place each patty on a large rectangle of foil. Fold the foil over and scrunch the edges together to make secure parcels.
  4. Chill the parcels in the fridge for 1 hour, or overnight if you want to get ahead.
  5. Barbecue the burgers in their foil parcels for 10 minutes. 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 in texture.
  6. Remove the burgers from the foil, brush with oil and barbecue on both sides until lightly browned.
  7. To serve, squeeze a little lime juice over the burgers and place them in the buns with a slice of tomato, slices of courgette, some red onion and a drizzle of sauce, if you like.

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