This recipe came across my email feed from Simply Recipes. I adapted a little here and there and we thoroughly enjoyed the flavors. The recipe calls for either Scotch Bonnet or Habanero chile peppers. I used Serranos. The slaw is a citrus mayo based version and it definitely helps to cool the heat of the peppers in the burgers.
2 t. white vinegar
1 T. water
1/2 Scotch Bonnet or Habanero pepper, seeds removed and minced
1/2 cup chopped green onion, including greens
2 cloves garlic, chopped
1 T. fresh thyme
1 t. ground allspice
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. ground coriander
1 t. ground ginger
1 T. molasses
1/2 t. salt
1/2 t. freshly ground black pepper
1 1/2 pounds ground chuck
In a food processor, put the vinegar, water, chili, green onion, garlic, thyme, allspice, cinnamon, nutmeg, coriander, ginger, molasses 1/2 t. each of salt and pepper. Pulse until finely chopped. If you do not have a food processor, finely mince the chili, garlic, and green onion. Mix ingredients together in a bowl.
Using your hands, gently mix the jerk mixture in with the ground beef in a large bowl until just incorporated. Do not over-mix. Shape into patties, about 1/2 inch thick and wider than the diameter of your hamburger bun. Chill about 20 minutes or until you are ready to cook. Remember to wear gloves while handling the jerk seasoning or thoroughly wash your hands with soap and water after handling.
Prepare gas or charcoal grill for cooking over high direct heat. Place the patties on the clean, well-oiled grill grate. Grill the burgers for about 5 minutes per side. Do not press down on the burgers while cooking. If you have a grill, you can use a grill pan or a cast iron frying pan.
Serve burgers topped with cole slaw, without without hamburger buns.
Citrus Cole Slaw
2 cups shredded cabbage
1/4 cup chopped red onion
Pinch of fresh thyme
1/4 t. ground coriander
3 T. mayonnaise
2 T. orange juice
1 t. orange or lime zest
salt and freshly ground black pepper to taste
In a medium bowl, gently mix all ingredients.