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Recipes

Island Jerk Burgers with Habanero Lime Coleslaw

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INGREDIENTS

  • 2 cups shredded cabbage mixture for coleslaw
  • 1/2 medium red onion, peeled, halved and sliced very thin
  • 1/2 red bell pepper, seeded and finely sliced
  • 1/2 cup mayonnaise
  • 1 tsp. habanero hot sauce
  • Zest and juice of 1 small lime
  • 1 tsp. honey
  • 1/2 tsp. chopped garlic
 

DIRECTIONS

  • 1

    In a mixing bowl, combine cabbage, red onion and bell pepper. Cover with ice water and place in refrigerator for 1 hour.

  • 2

    In a small mixing bowl, combine mayonnaise, hot sauce, lime zest and juice, honey, garlic, salt and pepper. Mix well. Remove cabbage mixture from refrigerator, drain and pat dry with paper towels. Toss with dressing. Keep chilled.

  • 3

    Heat grill to medium-high heat. Season each beef patty with 1 teaspoon jerk seasoning. Add additional salt and pepper as desired. Place burgers on grill and cook to 160°F. Place one slice cheese over each burger and allow to melt. Toast buns lightly on grill. Place slice of cheese on bottom half of buns. Heat briefly to melt, if desired. Place burgers on buns and top with cabbage mixture.

Island Jerk Burgers with Habanero Lime Coleslaw

SUMMARY

  • Prep Time: None minutes
  • Cook Time: None minutes
  • Yield:

HELPFUL HINTS

 

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See Nutrition Facts

Amount Per Serving

Calories 860

Total Fat 67.6g

Saturated Fat 10.3g

Trans Fat 3.2g

Polyunsaturated Fat 0.6g

Cholesterol 174g

Sodium 1643g

Carbohydrates 21g

Protein 40g

Dietary Fiber 2g

Vitamin A 40g

Vitamin C 30g

Calcium 304g

Iron 0g