Island Jerk Burgers with Habanero Lime Coleslaw
A hint of lime, jerk seasoning and peppers add a burst of Caribbean flavor to this “glam-burger.” A juicy, beef patty topped with Sargento Deli Style Sliced Chipotle Cheddar Cheese brings out a smoky richness that your family will love. Be sure to wipe off any sand that you may get between your toes!
- Prep Time: None minutes
- Cook Time: None minutes
- 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
- 1/2 tsp. sea salt
- 1/4 tsp. fresh ground pepper
- 4 (6 oz.) beef sirloin patties
- 4 tsp. jerk seasoning
- 8 slices Sargento® Deli Style Sliced Chipotle Cheddar Cheese
- 4 hamburger buns
In a mixing bowl, combine cabbage, red onion and bell pepper. Cover with ice water and place in refrigerator for 1 hour.
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.
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.
Amount Per Serving
Total Fat 69.4g
Saturated Fat 11.9g
Trans Fat 0.0g
Polyunsaturated Fat 0.0g
Dietary Fiber 2g
Vitamin A 40RE
Vitamin C 30mg