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Island Jerk Burgers with Zesty Lime Coleslaw

Prep Time1 hr 20 mins
Cook Time20 mins
Total Time1 hr 40 mins
Servings: 4 servings


  • 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


Serving: 1g