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An irresistible combination of Angus Beef, Jamaican jerk spices, and coleslaw, these Jamaican Jerk Beef Sliders with Citrus Coleslaw are great appetizers for both family gatherings or as a main dish any time of the week. They are tender, juicy and fragrant. My kids can't get enough of them. Try them out!
Thank you to High River Angus® for making this recipe post possible. As always my comments, opinions, and love for enjoying tasty foods with my family are my own.
The first time I tried Jamaican jerk spices was at Mama Roomba, a fabulous restaurant offering a fusion of Caribbean, Latin, and Mexican dishes. I'd never tasted that pungent combination of spices before. I loved them and I've never forgotten that experience.
So when my friends at Colorado Boxed Beef asked me to create a recipe for their juicy, High River® Angus ground beef, I immediately thought Jamaican jerk sliders.
First, you add the Jamaican jerk spices to the already flavorful ground beef, then you grill the patties and top them with a generous serving of citrus coleslaw. Heaven!
This dish is ideal for a quick lunch, or snack after school. Add a serving of sweet potato fries and lime agua fresca and you have a scrumptious dinner.
Affiliate links below.
Cooking Tip: Grilling is what I recommend for creating that distinctive char on the meat. When the temperature is right I use my outdoor grill; however, when I want to grill something fast, my cast iron grill pan is my best friend. If you don't own one, I highly recommend getting one. You won't regret it.
If you make these Jamaican jerk beef sliders, be sure to snap a photo and share it with us on social media using the #mamalatinatipsrecipes hashtag. I’d love to see it and have a chance to share it as well.
Jamaican Jerk Beef Sliders
Makes 8 sliders
For the Patties:
- 1 lb. High River® Angus ground beef
- 1 tablespoon garlic salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 3 fresh parsley sprigs, washed and finely chopped
- 1 tablespoon honey, agave syrup or any other sweetener
- 8 slider buns
For the Coleslaw
- 1/4 purple cabbage
- 1/4 green cabbage
- 1 carrot, washed and peeled
- 1 tablespoon honey mustard
- 3 tablespoons orange juice
- 1 teaspoon orange zest
- 1 teaspoon olive oil
- Salt and pepper to taste
Mix Angus ground beef, garlic salt, allspice, ginger, paprika, cinnamon, nutmeg, onion powder, pepper, parsley and honey.
Make 8 even balls. Place on a plate or in a glass bowl, cover with kitchen plastic and refrigerate for 30 minutes.
Wash and slice purple and white cabbage, shredded carrot. Set aside
Mix honey mustard with orange juice and orange zest. Slowly add olive oil and mix until well integrated. Add salt and pepper to taste.
Pour vinaigrette over the vegetables. Mix, refrigerate.
Heat up your grill. As I mentioned before, for this recipe I used a cast iron pan grill over medium-high heat.
Flatten the meatballs and grill 8 minutes one side, then 4 minutes on the other side, or until cooked through depending on your grill.
Heat up or grill the slider buns if you like. Add some mayo, add a cooked Jamaican jerk patty and top with the crunchy coleslaw.
Enjoy!
More Recipes
I’m a proud Colorado Boxed Beef ambassador creating delicious recipes with their products. Check these out:
- Angus Beef Kabobs for Kids
- Chorizo Tacos with Roasted Onion, Corn and Avocado Salsa
- Shrimp in Beer Sauce
- Angus Beef and Chorizo Parrillada
- Tilapia Empanadas
- Strip Roast Adobado
- Shrimp in Roasted Green Salsa
- Chorizo Garbanzo Bean Stew
Print the recipe:
Recipe here
Jamaican Jerk Beef Sliders
Ingredients
For the Patties:
- 1 lb. High River® Angus ground beef
- 1 tablespoon garlic salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 3 fresh parsley sprigs washed and finely chopped
- 1 tablespoon honey agave syrup or any other sweetener
- 8 slider buns
For the Coleslaw
- 1/4 purple cabbage
- 1/4 green cabbage
- 1 carrot washed and peeled
- 1 tablespoon honey mustard
- 3 tablespoons orange juice
- 1 teaspoon orange zest
- 1 teaspoon olive oil
- Salt and pepper to taste
Instructions
- Mix Angus ground beef, garlic salt, allspice, ginger, paprika, cinnamon, nutmeg, onion powder, pepper, parsley and honey.
- Make 8 even balls. Place on a plate or in a glass bowl, cover with kitchen plastic and refrigerate for 30 minutes.
- Wash and slice purple and white cabbage, shred carrot. Set aside
- Mix honey mustard with orange juice and orange zest. Slowly add olive oil and mix until well integrated. Add salt and pepper to taste.
- Pour vinaigrette over the vegetables. Mix, refrigerate.
- Heat up your grill. As I mentioned before, for this recipe I used a cast iron pan grill over medium-high heat.
- Flatten the meatballs and grill 8 minutes one side, then 4 minutes on the other side, or until cooked through depending on your grill.
- Heat up or grill the slider buns if you like. Add some mayo, add a cooked Jamaican jerk patty and top with the crunchy coleslaw.
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