Burgers with Jicama Slaw

Cathy's Garden Fresh Cooking Blog

Written by Cathy on 05 May 2010

It’s Cinco De Mayo and I thought I would share my Burger with Jicama Slaw recipe. This recipe is a winner and was featured in Better Homes and Gardens Magazine June 2003. My friend Emily said I have to put this on the website! Jicama can be found at most grocery stores in the produce section, if you don’t see it ask (it’s pronounced Hic-a-ma, not Jic-a-ma) and it is always there for Cinco De Mayo. This is an easy burger recipe. I have friends that just made the burger and said it was the best burger they ever had! I also make the slaw by itself without the burger, as I’m doing today. It’s good alone or a great topping for just about anything. It’s great on fish tacos and even jazzes up your every day sandwich!

A word of caution! Only use one of the canned peppers and save the rest for a later date. My friend used the whole can of chipotle peppers! These peppers are hot and there’s no turning back. She doubled all of the other ingredients and it was still hot, but they ate it and said it was hot and delicious. Dump the whole can of chipotle peppers with adobo sauce in a freezer bag, flatten to a single layer, and lay flat in the freezer until frozen. By freezing them in a single layer it will be easy to break off a piece next time you need one.

Burgers with Jicama Slaw

1 canned chipotle pepper in adobo sauce

1/4 cup fresh lime juice

1/2 teaspoon salt

1/3 cup snipped fresh cilantro

1/4 cup light dairy sour cream

2 Tablespoons mayonnaise

2 cups peeled shredded jicama

1/4 cup fire-roasted chunky salsa

1 clove garlic, minced

2 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 1/2 pounds lean ground beef

1/2 cup black beans, rinsed and drained

6 kaiser rolls, split and toasted

1. For slaw, in a small food processor bowl or blender container combine chipotle pepper, lime juice and 1/2 teaspoon salt. Cover; process until smooth. Transfer to bowl; stir in cilantro, sour cream and mayonnaise. Add jicama; toss to combine. Cover; set aside.

2. In another bowl combine salsa, garlic, chili powder, 1/2 teaspoon salt, and black pepper; add beef and beans. Mix well. Shape into six 1/2 inch thick patties.

3. For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 10 -13 minutes or until and instant-read thermometer registers 160 degrees 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 1/4 cup of the slaw and the top half of roll. Makes 6 servings.

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