Spice up your burger with Jerk’s feisty flavors and top with a citrus coleslaw.
Looking for a way to spice up a summer barbecue?
Cool off the chili heat with a citrus, mayo-based coleslaw.
Elise Bauer
The oil in the mayo helps to absorb the spicy chili, to take the edge of the heat.
We strongly recommend wearing protective gloves while handling the chilies and the jerk mixture.
Pulse until finely chopped.
If you do not have a food processor, finely mince the chili, garlic, and green onion.
Mix ingredients together in a bowl.
Shape into patties, about 1/2 inch thick and wider than the diameter of your hamburger bun.
Chill about 30 minutes or until you are ready to cook.
Prepare gas or charcoal grill for cooking over high direct heat.
Place the patties on the clean, well-oiled grill grate.
Grill the burgers for about 5 minutes per side.
Do not press down on the burgers while cooking.
Serve burgers topped with coleslaw, with or without hamburger buns.
