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Island Jerk Burgers with Habanero Lime Coleslaw
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
- 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
Directions
- 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.
