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Jamaican jerk beef sliders
5 from 5 votes

Jamaican Jerk Beef Sliders

Prep Time10 mins
Cook Time50 mins
Resting time30 mins
Total Time1 hr
Servings: 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, 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.
Course: Beef, Dinner, Lunch, Snacks & Appetizers
Cuisine: American
Keyword: Jamaican Jerk Beef Sliders
Author: Silvia