1/3 cup olive oil (we used extra-virgin olive oil)
1/3 cup red wine vinegar
3 tablespoons honey
1 teaspoon cajun seasoning
¼ teaspoon Worcestershire sauce
1 teaspoon hot sauce (we used Tabasco)
1 package coleslaw or broccoli slaw mix (we used a 12 oz. bag of broccoli slaw mix)
2 jalapeños, minced (we used 3 small jalapeños)
Salt and pepper to taste (we used kosher salt and freshly ground black pepper)
Take a large mixing bowl out and whisk together the first 6 ingredients in it, thus creating the vinaigrette dressing for the slaw. Add remaining ingredients to the bowl and toss until everything’s mixed together. Stick the slaw in the fridge until you’re ready to eat it.
This was a really tasty slaw but don’t be surprised if you have a lot of leftover vinaigrette at the bottom of the bowl (we did).
1 medium-size jalapeño pepper, seeded and minced (we left the seeds in)
2 Tbsp. fresh lime juice
Start off by making the Cilantro-Jalapeño Cream: take a small mixing bowl out and mix all the Cilantro-Jalapeño Cream ingredients together in it. Let the mixture stand at room temperature for 30 minutes before using unless you’re making this in advance. If you do make this in advance, simply put a lid on the bowl and stick it in the fridge for up to 2 days.
To make the patties, take a large mixing bowl out and add to it the ground sirloin, ground chuck, salt, black pepper and the minced pickled jalapeño slices, mixing everything together gently. Divide the meat mixture into 6 portions, each portion getting shaped into a 5-inch wide patty. Preheat your grill to medium-high heat (we used our grill pan). Grill the pineapple slices for 1 to 2 minutes per side, leaving them off to the side for now. Grill each patty for 4 to 5 minutes on each side (covered with the grill lid*) or until the patty’s fully cooked (we went for 4 minutes per side).
To assemble the burger, place a patty on the bottom bun followed by the cilantro jalapeño cream, a grilled pineapple slice, avocado slices (2 or 3 can fit on one burger depending on the size of the slice), a cilantro sprig, and finally the top bun.
*Since we were cooking indoors with our grill pan, we didn’t put a lid on the pan.
This was a really tasty burger. You think it’s going to be really spicy but the pineapple and avocado tone down the heat a lot. We might have had our heat up too high because the patties were a little dry but the cilantro-jalapeño cream and avocado slices made up for it.
We found this recipe in Southern Living.
We weren’t paid in any form to promote Southern Living.