Juicy Jamaica Slaw Burger
2 pounds of ground chuck
2 teaspoons of Kosher salt
2 teaspoons of red wine sauce
2 large firm red tomatoes
1 large Jamaica, peeled & finely shredded
1 cup of shredded cabbage
1 yellow bell pepper thinly sliced
1 red bell pepper thinly sliced
2 tablespoons of sugar
the juice of 2 large lemons
1 tablespoon of chopped cilantro
1 teaspoon of kosher salt
1/2 teaspoon of freshly ground black pepper
1/2 cup of EVOO
6 large kaiser rolls
Red Wine Sauce:
1 cup of Sutter Home Merlot
1/4 cup of brown sugar
1 tablespoon of Worchesire sauce
1 teaspoon of crushed red pepper flakes
1/2 cup of miracle whip
4 tablespoons of finely chopped mango
1 teaspoon of grated lemon
1 teaspoon of lemon juice
1 chopped scallion
1/2 teaspoon of kosher salt
Preheat a gas grill to medium-high or prepare a charcoal grill to medium-high.
To make the Red Wine Sauce, take the cup of wine, 1/4 cup of brown sugar, 1 tablespoon of Worcestershire sauce, and 1 teaspoon of crushed red pepper flakes and put it in a heavy bottom sauce pan on low heat and cook until
the sauce reduces by half.
To make the slaw, combine the sugar, lemon juice, salt, pepper, cilantro leaves and the EVOO in a bowl. Whisk briskly and then add the jicama, cabbage, red and yellow bell peppers. Mix well and let flavor meld together at least 30 minutes before use.
To make Patties: combine chuck, salt and red wine sauce. shape into 6b patties handling as little as possible. Cover and let sit until ready to grill.
Place the patties on the grill rack and cover until desired doneness. I cook mine 6-8 minutes per side for medium well. Toast rolls on grill cut side down until lightly brown about 1-2 minutes.
To assemble burgers, spread mango mayo on each side of the bun, place patty on bottom roll followed by a thick slice of tomato and heaping tablespoon of the jicama slaw top with the bun and serve immediately.