Taste-of-the-Derby Burgoo Burgers with Spicy Lime Louisville Mayo and Tangy-Hot Bourbon Jicama Slaw

Ingredients

Spicy Lime Louisville Mayo:
1 cup mayonnaise with olive oil
1 1/2 tablespoons Spicy Brown Mustard
2 teaspoons lime juice
1 tablespoon Worcestershire Sauce
1 tablespoon Tabasco Sweet and Spicy Pepper Sauce
2 teaspoons Kentucky Bourbon Hot Sauce (prefer Jim Beam)
Patties:
2 pounds fresh ground beef chuck
1/4 cup finely chopped green onion
2 tablespoons Worcestershire sauce
1 teaspoon Kentucky Bourbon Hot Sauce (prefer Jim Beam)
1 tablespoon Tabasco Sweet and Spicy Pepper Sauce
2 teaspoons smoked paprika
2 tablespoons finely chopped cilantro
2 teaspoons kosher salt
1 teaspoon Worcestershire Ground Black Pepper Blend (prefer McCormick)
3 cloves of garlic, finely minced
Tangy-Hot Bourbon Jicama Slaw
2 1/2 cups thinly shredded Napa Cabbage
1/2 cup thinly shredded red cabbage
1/2 cup Vidalia onion, finely sliced
1 cup jicama, julienned
1/2 cup very thinly sliced red bell pepper
1/2 cup cider vinegar
1/3 cup sugar
1 tablespoon spicy brown mustard
1/4 cup fresh orange juice
1 tablespoon maple syrup
2 teaspoons Kentucky Bourbon Hot Sauce
3 tablespoons Colavita Extra Virgin Olive Oil
Other ingredients:
3 tablespoons vegetable oil for brushing on grill
2/3 cup Spicy Bourbon Barbecue Sauce (prefer Jim Beam)
6 high quality hamburger buns, split
6 tablespoons salted butter, softened
12 Bibb lettuce leaves

Instructions

To make the mayo, combine all of the ingredients in a small bowl and mix together. Cover and refrigerate until assembling the burgers.
To make the patties, combine all of the ingredients in a large bowl and mix together well while handling the meat as little as possible; this prevents it from becoming too dense. Divide the mixture into 6 equal portions and form into patties leaving a slight indention in the center of patties; this allows the final product to be more equal in thickness when finished. Set aside until grilling.
To make the slaw, In a large bowl combine cabbages, onion, jicama, and red bell pepper. Preheat a gas grill to medium-high heat. Place a medium fireproof saucepan on gas grill over medium-high heat, bring vinegar, sugar, spicy brown mustard, orange juice, maple syrup, and Kentucky Bourbon Hot Sauce to a boil, stirring occasionally until sugar is dissolved. Remove from heat and whisk in extra virgin olive oil. Pour over cabbage-jicama mixture and toss to coat. Cover and let sit for 15 minutes before serving.
Heat the grill to medium-high. When the grill is ready, with a paper towel, rub the grill rack with vegetable oil to prevent sticking. Place the patties on the rack and cook until done to preference, 3 to 5 minutes. The top of the patty should look like it has cooked a little. Flip once and cook another 3 to 5 minutes. Do not push down on the patty because this will release the juices. During the last few minutes of cooking, baste the patties equally with the Spicy Bourbon Barbecue Sauce. Spread the cut side of each bun half with 1/2 tablespoon butter and grill 1 to 2 minutes, until golden brown.
To assemble burgers: Spread the cut sides of the buns with equal portions of the mayo. On each bun bottom, top with two Bibb lettuce leaves and a beef patty. Using a slotted spoon, drain equal amounts of slaw and put it on top of the beef patties. Add the bun tops and enjoy! Serves: 6, prep time: 2 hours, grilling time: 15 minutes