From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Island Burgers
2 lb of ground chuck 80/20
4 cups of Sweet Baby Rays BBQ sauce
1 cup of mango or pineapple juice
6 kaisers or onion rolls
Pat out into 5 oz patties. In a sauce pan add bbq sauce and pineapple juice let reduce for 3-4 minutes. Place patties on the grill using your index and middle finger make a little indention in the patty to help patty from shrinking.
Cook 4-5 minutes a side mopping with the sauce. Serve on a bun with the jicama slaw for a flavorful summer burger.
1 large jicama peeled and sliced thin or Diakon radish
½ red or green cabbage shredded fine with one carrot shredded fine
½ Cup fresh squeezed lime juice
2 Tablespoons of rice vinegar
1 Tablespoons of McCormick Cayenne pepper
1 Tablespoon of McCormick Caribbean Jerk Seasoning
2 Tablespoons of honey
½ Cup oil
¼ Cup Cilantro finely chopped
Place jicama, cabbage, and carrots in a bowl. Whisk together the lime juice, vinegar, cayenne pepper, Jerk seasoning, honey, and oil in a medium bowl and season with salt and pepper. Pour lime mixture over jicama mixture and toss to coat well. Add the cilantro and fold in. Let sit at room temperature for 15 minutes before serving.