For the past year or so, I’ve had the privilege of testing recipes from Sargento, with the permission to share with you the ones that I end up loving (read: added to our household’s recipe pool). This is how we came across our favorite burger and one of our best pizza combos.
Recently, we tried an habanero cheeseburger from Sargento’s collection. I was initially skeptical of the combination of the spices and coleslaw in this recipe, but was quickly put to ease once I took a bite of the ‘slaw after prepping it ahead of time. So much flavor is packed into just the coleslaw, that I knew the burger had to be pretty bad for this one to not turn out good!
The burger, itself, did not disappoint. The dry rub (jerk seasoning) was a surprisingly welcomed twist to how I would normally spice up my patties. I love that these are called Island Jerk Burgers because they did make me reminisce of a tropical meal. The only things missing were a margarita in my hand and my toes in the sand.
- 2 cups shredded cabbage mixture for coleslaw (bought in a bag)
- 1/2 medium red onion, peeled, halved and sliced very thin
- 1/2 red bell pepper, seeded and finely sliced
- 1/2 cup mayonnaise (homemade or store-bought)
- 1 teaspoon hot sauce
- Zest and juice of 1 small lime
- 1 teaspoon honey
- 2-3 garlic cloves, minced or pressed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1.5 pounds ground beef
- 4 teaspoons jerk seasoning
- 4 slices cheese (chipotle cheddar cheese preferred)
- 4 burger buns
Combine the cabbage, red onion and bell pepper in a large bowl. In a separate small bowl, mix together the mayonnaise, hot sauce, lime zest and juice, honey, garlic, salt and pepper. Toss it into the cabbage mixture to coat. Chill in the refrigerator for at least 1 hour, and up to 24 hours.
Heat up your grill. Shape the beef into 4 individual patties. Rub each patty with the jerk seasoning, adding additional salt and pepper as desired. Grill the burgers until cooked to desired doneness, flipping once. Lightly toast the buns of the grill. Place a slice of cheese on the bottom half of the buns and heat briefly to melt. Assemble burgers on top of the cheese and topped with a pile of coleslaw.
Source: Adapted from Sargento
Full Disclosure: Although I’m in partnership to test and review Sargento recipes, I only share with you the ones that I truly enjoy and will make again. This post was sponsored by Sargento, but the opinions expressed about this recipe are my own.