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You are so right about the gloves.
Great recipe! We made it today, inspired by leftover habanero and green onion not to be wasted! Like some of the other posts, we skipped the slaw. The burgers were delish – next time we’ll even double the habanero! Thanks for the great share~
We looked at the thawing ground meat on the counter and we all said…blah. I googled “interesting hamburger recipies” and found this one. Man-o-man…this has to be one of the best burgers I’ve ever made. What a delicious and interesting flavor…which is perfectly set off with the coleslaw. A keeper!!!Many thanks…I’ll be back on your site soon to try some of your other dishes.
Thanks so much for this recipe! My husband LOVES it. I liked it a lot, too, but would increase the habanero. Also, I forgot that dried thyme does not equal fresh thyme in the amounts, so it was a bit too thyme-y. But still – awesome!
We had this burger for Memorial Day and it was delicious. I made the coleslaw part for myself and my BH made a yogurt/rum sauce. I could get a hint of cayenne every now and again, but it wasn’t overpowering. I didn’t have a habenero. I think next time I would like the green onions to be sautéd a bit with the garlic, think this will enhance the flavor. Otherwise, very good.
We, too love theme burgers, jerk, grilling and tried this yesterday.
Can I say? It was A.W.E.S.O.M.E.
Thanks for the GREAT burger recipe Elise.Happy Memorial Day!
What type of cabbage is best to use?
Regular cabbage, purple or green. ~Elise
I tried this recipe when I had some friends over and it was wonderful. I’m going to be trying it again tonight, but I am definitely upping the amount of habanero peppers. My husband and I could taste them, but we couldn’t feel the heat!
This burger looks delicious!
Could anyone tell me if the used scotch bonnet pepper is the same as the “Madame Jeannette” pepper as used in the Surinam kitchen?
These look almost the same and are also insanely hot, but the best to make a killer-jerky or sambal as we call it in the Netherlands.
I have actually tried this. There’s way to much nutmeg suggested, in fact, I’d leave it out all together, it doesn’t work. I won’t be doing this recipe again as whilst I was eating it I’d wished that I had cooked a regular burger and spiced it up at the end with chopped chillies. Sorry!
Hi Andre, I’ve adjusted the nutmeg amount, if you are using freshly ground it is easy to overdo it. ~Elise
We love these burgers so much we just planted our own habenero pepper plant to ensure constant supply!
Instead of the coleslaw, we make a sauce with 1 cup mayo, 3 tablespoons of orange juice, and 1 tablespoon chopped canned chipotle chiles.
Why is there pumpkin pie spice in your jerk seasoning?
Hi James, you could also ask, why are there parts of jerk seasoning in pumpkin pie? These are just spices that work well in a jerk seasoning. ~Elise
Ever since visiting Virgin Gorda 3 years ago, my husband and I have been big fans of authentic jerk flavor. We discovered that they key really is the allspice. Even if we don’t feel “fancy” we always at least put teriyaki, jerk or cajun seasoning and allspice in our burger before grilling.
Try also grilling pineapple rings to top these spicy burgers
We are fans of making flavor themed burgers. So when I read this recipe I couldn’t wait to try it.
I love jerk and burgers. This recipe is fantastic!
I admit I did add some chopped orange to the coleslaw for extra color and juice bursts.
But wow– the jerk seasoning in the burgers was absolutely delicious. That teaspoon of molasses really adds a wonderful mellowness that accentuates the spices.
Thanks! We will be making these again and again.