Jerk-Seasoned Burgers with Coconut Lime Slaw
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 971
- Total Fat
- 67
- Saturated Fat
- 31
- Carbohydrates
- 47
- Dietary Fiber
- 7
- Sugar
- 18
- Protein
- 47
- Cholesterol
- 181
- Sodium
- 942
- Total: 30 min
- Active: 30 min
Ingredients
Burgers:
1 teaspoon ground allspice
1 teaspoon onion powder
1 teaspoon dark brown sugar
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
1 1/4 pounds ground beef (I use 80/20)
Vegetable oil, for the griddle
8 slices Monterey Jack cheese
Slaw:
3 tablespoons coconut milk (try to use the cream at the top of the can)
1 tablespoon freshly squeezed lime juice
1/2 teaspoon garlic salt
1/2 teaspoon honey
3 cups shredded purple cabbage
1 tablespoon minced fresh cilantro
2 scallions, white and light green parts thinly sliced
Freshly ground black pepper
To Serve:
4 tablespoons unsalted butter, at room temperature
4 potato buns
Four 1/4-inch-thick slices fresh or canned pineapple
Directions
Special equipment:
a cast-iron griddle or large cast-iron griddle pan- For the burgers: In a small bowl, combine the allspice, onion powder, brown sugar, thyme, cayenne, cinnamon, garlic powder, ginger, nutmeg, 1 teaspoon salt and some black pepper. Place the ground beef on a baking sheet and sprinkle with half of the seasoning. Lightly mix, then sprinkle with the remaining seasoning. Mix until just combined, taking care not to over mix. Divide the mixture into 8 equal portions, and lightly form each into a loose ball.
- Heat a cast-iron griddle or large cast-iron griddle pan over medium high-heat and brush with vegetable oil.
- Place the burgers onto the griddle, using a spatula to immediately smash each one down into a patty. Season each burger with salt. Let cook for about 2 minutes, flip, and top each patty with a slice of cheese. Allow to cook until the burger is nicely browned and the cheese is melted, another 1 to 2 minutes.
- For the slaw: In a medium bowl, whisk together the coconut milk, lime juice, garlic salt and honey. Add the cabbage, cilantro and scallions. Toss to coat, season with black pepper to taste and set aside.
- To serve: Butter the insides of each potato bun. Lightly toast both sides of each bun on the same griddle that the burgers cooked on until golden brown, 20 to 30 seconds per side. Lightly cook the pineapple on the same griddle as well, about 1 minute per side.
- Build the burgers with two patties per burger, top with a pineapple slice and a scoop of slaw. Serve immediately.