These Jamaican jerk burgers are made with spicy red bean and quinoa patties topped with a tangy ginger lime slaw and creamy avocado slices.
Always wear gloves when handling hot peppers. For a spicier version, include the seeds, as this is where most of the heat resides.
The burger mixture will be very moist. For this reason, I like to form the patties and transfer them directly to the oiled and preheated skillet, rather than to a plate first, which they might stick to. The mixture firms up as it cooks. Test before flipping–if the burger doesn’t feel ready, give it another minute or two.