We went on a family vacation to Nevis last winter and had the BEST time. At the beach we ordered the most delicious burgers seasoned with jerk and topped with coconut slaw and pineapple, so when we got home, I just had to try to recreate them. These taste like vacation to me!
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 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
- 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
- 4 tablespoons unsalted butter, at room temperature
- 4 potato buns
- Four 1/4-inch-thick slices fresh or canned pineapple
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 971 |
| Total Fat | 67 g |
| Saturated Fat | 31 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 7 g |
| Sugar | 18 g |
| Protein | 47 g |
| Cholesterol | 181 mg |
| Sodium | 942 mg |
Reviews
This burger is fantastic! I have also made it with ground turkey, with equally good results.
Love it! We’ve made this several times already!!!
Officially a family favorite. Don’t change a thing. Love Katie!!
This burger is absolutely delicious!! Thanks Katie!!
We are vegetarians so I used large capped mushrooms in place of the ground beef and the mushroom “burger” was delicious! I added olive oil with the seasoning to marinate the mushrooms. My husband also loved it. We plan to make this many times!
This recipe is vgood
These were excellent. We left the brown sugar out and didn’t miss it. Perfect recipe for a Blackstone griddle. I also subbed Greek yogurt for the coconut and it worked well. No coconut flavor but it has so many other flavors it’s not super necessary.
Saw this on the episode yesterday, and decided to make it. The combination of textures and flavours with the tropical twist was one of the best burgers I’ve ever tasted!! Thank you Katie! Love all y’all on @thekitchen
Just perfect! We watched the show this morning and couldn’t wait to try it! Thank you Katie!