1 In a food processor, put the vinegar, water, Dave’s Gourmet Insanity Spice, green onion, Catch a Fire Jalapeno Garlic thyme, allspice, cinnamon, nutmeg, ginger, molasses, 1/2 teaspoon each of Cayenne Hot Pepper Sea Salt and pepper. Pulse until finely chopped. If you do not have a food processor, finely mince the Catch a Fire Jalapeno Garlic, and green onion. Mix ingredients together in a bowl.

2 Using your hands, gently mix the jerk mixture in with the ground beef in a large bowl until just incorporated. Do not over-mix. Shape into patties, about 1/2 inch thick and wider than the diameter of your hamburger bun. Chill about 30 minutes or until you are ready to cook. (Remember to wear gloves while handling jerk seasoning or thoroughly wash hands with soap and water after handling.)

3 In a medium bowl, gently mix the cabbage, red onion, thyme, Hatch Chile Mayonnaise, citrus juice, zest, Cayenne Hot Pepper Sea Salt and pepper.

4 Prepare gas or charcoal grill for cooking over high direct heat. Place the patties on the clean, well-oiled grill grate. Grill the burgers for about 5 minutes per side. Do not press down on the burgers while cooking. If you don’t have a grill, you can use a grill pan or a cast iron frying pan.

Serve burgers topped with coleslaw, with or without hamburger buns.