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Burgers With Jicama Slaw


1 canned chipotle pepper in adobo sauce
cup lime juice
teaspoon salt
⅓ cup snipped fresh cilantro
cup dairy sour cream
2 tablespoons mayonnaise
2 cups shredded peeled jicama
cup bottled fire-roasted chunky salsa
1 clove garlic, minced
2 teaspoons chilli powder
teaspoon salt
teaspoon black pepper
1 pound lean ground beef
cup canned black beans, rinsed and drained
6 Kaiser rolls, split and toasted


Serves: 6


For slaw, in a small food processor bowl or blender container combine chipotle pepper, lime juice and ½ teaspoon salt. Cover; process until smooth. Transfer to bowl; stir in cilantro, sour cream and mayonnaise. Add jicama; toss to combine. Cover; set aside.

In another bowl combine salsa, garlic, chilli powder, ½ teaspoon salt, and black pepper; add beef and beans. Mix well. Shape into six ½-inch-thick patties.

For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 10 to 13 minutes or until an instant-read thermometer registers 160 degree F, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.) Place burger on bottom half of roll. Add about ¼ cup of the slaw and the top half of roll. 

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