Jerk Lamb Burger Recipe with jamaican jerk sauce

Lamb burger infused with Jamaican Jerk Sauce

Jamaican Jerk Lamb Burger with Mango Creole Cole Slaw Recipe

Grilled lamb burger marinated with Jamaican Jerk Sauce and served with mango creole cole slaw

Jamaican Jerk Lamb Burger with Mango Creole Cole Slaw Recipe Image


5 burgers (1/3 lb. each)
¾ C.        Jamaican Jerk Sauce (Starport 125 Gluten Free) Save ¼ C. for finished burger
1.5 lbs.   Ground lamb, may substitute with other ground meat
3 oz.       Onion, diced (½ C.)
1.5 oz.    Red bell pepper, diced (1/4 C.)
1.5 oz.    Green bell pepper, diced (1/4 C.)
0.5 oz.    Jalapeño, red or green finely minced (1 Tbsp.)
0.5 oz.    Parsley, chopped (4 Tbsp. divided: 2 Tbsp. for meat and 2 Tbsp. for slaw)
0.15 oz.  Mint, fresh chopped (1 Tbsp.)
5 ea.       Burger buns
3/8 C.     Mango Creole Sauce (Starport 121 Gluten Free)
8 oz.       Pre-cut Cole Slaw mix
1 ea.       Mango, julienne slice (for slaw)
1 oz.       Red onions, julienne slice (for slaw)
1/8 C.     Rice or wine vinegar (for slaw)
1 Tbsp.   Olive oil (for slaw)
Tomatoes and lettuce for garnish


1.   Mix ground meat with ½ C. Jamaican Jerk Sauce, onions, red and green bell peppers, jalapeños, mint and 2 Tbsp. of parsley.
2.   Divide and shape meat mixture into 5 patties, refrigerate and set aside.
3.   Mix Mango Creole Slaw Dressing with Mango Creole Sauce, vinegar and olive oil and set aside.
4.   Combine pre-cut Cole Slaw with red onions, mango and 2 Tbsp. of parsley, then dress with Mango Creole Slaw dressing. Cover and refrigerate for 30 minutes before serving.
5.   Grill or pan-fry burgers about 3-4 minutes per side or until desired doneness.
6.   Place burgers on buns and drizzle some Jamaican Jerk Sauce on each patty, then top with lettuce and tomatoes.
7.   Serve with a side of Mango Creole Cole Slaw (about 3 oz. each).


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