2cupsshredded cabbage mixture for coleslaw(bought in a bag)
1/2medium red onion, peeled, halved and sliced very thin
1/2red bell pepper, seeded and finely sliced
1/2cupmayonnaise(homemade or store-bought)
Zest and juice of 1 small lime
2-3garlic cloves, minced or pressed
4slicescheese(chipotle cheddar cheese preferred)
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.