Jerk Burgers with Citrus Slaw
plus Roasted Potato Wedges & Spicy Jerk Mayo
Take a trip to the tropics with this fresh and bold jerk-seasoned burger with roasted potato wedges. Layered with hot and warm spices, our jerk sauce seasons the juicy burgers and flavors the dipping mayo—perfect for those potatoes! A crisp citrus-forward slaw tops the burgers, making every bite a perfect bite.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 unit
Orange
4 ounce
Coleslaw Mix
2 ounce
Mayonnaise
(Contains: Eggs)
2 ounce
Jerk Sauce
10 ounce
Ground Beef
2 unit
Brioche Buns
(Contains: Wheat)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
Not included in your delivery
Salt
Pepper
Olive Oil
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on middle rack until browned and tender, 20-25 minutes.
• Meanwhile, zest and halve orange. Squeeze juice from half the orange (whole orange for 4 servings) into a small bowl. • In a medium bowl, combine coleslaw mix, 1 TBSP orange juice (2 TBSP for 4), a pinch of zest, a drizzle of olive oil, salt (we used 1⁄4 tsp), and pepper. Toss to coat; set aside until ready to serve. • In a separate small bowl, combine mayonnaise, half the jerk sauce, and 1 TBSP water (2 TBSP for 4).
• In a second medium bowl, gently combine beef*, remaining jerk sauce, panko, and a pinch of salt. • Form beef mixture into two patties (four patties for 4 servings), each slightly wider than a burger bun. • Heat a drizzle of oil in a large pan over medium heat. Add patties and cook to desired doneness, 3-5 minutes per side.
• Halve and toast buns; spread a thin layer of spicy jerk mayo on cut sides. • Fill buns with patties and citrus slaw. Divide burgers and potato wedges between plates. Serve with remaining spicy jerk mayo on the side for dipping.
Ground Meat is fully cooked when internal temperature reaches 160°.
