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BobbiKozyKitchen Jerk Burger2

There’s still time this summer to throw some burgers on your grill. And if you also want to transport yourself to a tropical paradise (Jamaica, maybe?!), check out these deliciously sweet and spicy Jerk Burgers from Bobbi’s Kozy Kitchen. The slaw adds such a nice crunch to these juicy burgers; you won’t be disappointed! Make sure you check out Bobbi’s inspiring story of her blog creation, too…and enjoy the rest of this glorious summer!

Jerk Burgers with Spicy Tropical Slaw

Ingredients:

For the burgers:

2 pounds ground 80/20 beef
Salt
Cracked black pepper
Saucy Mama’s Jamaican Jerk Wing Sauce for basting

For the slaw:

1/2 bag coleslaw mix (cabbage and carrot blend)
1 20-ounce can pineapple tidbits, drained well
1 large mango, diced
1 small red bell pepper, chopped
1/2 medium red onion, diced
1/2 bunch fresh cilantro, chopped
1 tablespoon fresh ginger, grated
1/2 cup fat free Greek yogurt
1/4 honey
2 tablespoons white vinegar
4 to 5 tablespoons Saucy Mama’s Orange Habanero Wing Sauce
Salt to taste

6 burger buns
Thai sweet chili sauce (found in the Asian food isle of your store)

Directions:

Split your ground beef into 6 portions. Form the patties, salt and pepper them generously, and set aside.

In a large bowl combine the slaw ingredients minus the salt. Stir to combine well, taste for seasoning and add salt to taste. Cover with plastic wrap and place in the refrigerator.

Heat a grill or grill pan to medium-high heat. Brush the grill with an oiled towel. Place the patties on the grill and brush the top with the Saucy Mama’s Jerk Wing Sauce, grill for about 3 minutes. Flip the burgers carefully and brush the cooked side with the sauce. Continue to grill for an additional 4 minutes for medium rare, or cook to desired doneness. Remove from the grill.

To assemble the burgers place the burger patty on the bottom bun. Top with a generous amount of the spicy slaw, drizzle with sweet chili sauce, and place the top bun on the slaw.

Serves 6

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