An adaptation of Elise Bauer’s Recipe from Simply Recipe
Time: 35 min (+ 30 min to cool the patties)
Servings: 6 burgers


For the patties
- 2 tsp white vinegar
- 1 tbsp water
- 1/2 cup chopped green onion
- 2 cloves garlic, minced
- 1 ½ tbsp Jamaican Jerk Seasoning A Spice Affair
- 1 tsp molasses
- 680g ground beef (1 1/2 pounds), with at least 16% fat

For the coleslaw
- 2 cups shredded cabbage
- 1/4 cup chopped red onion
- Pinch of A Spice Affair’s Thyme Leaves, ground with a mortar
- 3 tbsp mayonnaise
- 2 tbsp orange or lime juice (if using lime juice, add 1 tsp sugar)
- 1 tsp orange or lime zest
- Salt and freshly Ground Black Pepper to taste

For Serving
- burger buns (optional)



1- Prepare the jerk mixture. In a food processor, put the vinegar, water, green onion, garlic, A Spice Affair’s Jamaican Jerk Seasoning and molasses. Pulse until finely chopped. If you don't have a food processor, finely chop the garlic and green onion. Mix the ingredients in a bowl.

2- Prepare the patties. Using your hands, gently mix the jerk mixture with the ground beef in a large bowl until just incorporated. Do not over mix. Form patties about 1.5 cm thick and larger than the diameter of your hamburger bun. 

3- Refrigerate the patties for about 30 minutes or until you are ready to cook (remember to wear gloves when handling the jerk seasoning or wash your hands thoroughly with soap and water after handling it).

4- Prepare the coleslaw. In a medium bowl, gently mix cabbage, red onion, thyme, mayonnaise, citrus juice, zest, salt and pepper.

5- Grill the jerk burgers. Prepare the gas or charcoal grill for high direct heat cooking. Place the patties on the clean, well-oiled grill rack. Grill the burgers for about 5 minutes on each side. Do not press the burgers while grilling. If you don't have a grill, you can use a grill pan or a cast iron skillet.

6- Serve the burgers with coleslaw, with or without a burger bun.

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