Looking for a way to spice up a summer barbecue?
Try these hamburger patties, seasoned with a homemade Jamaican jerk spice mixture of Scotch bonnet peppers, allspice, thyme, cinnamon, nutmeg, green onions, and garlic!
Scotch bonnets, or their habanero cousins, are insanely hot, so you don’t really need much, half a 1 1/2-inch long pepper, seeds removed.
Some people substitute jalapeños, but the flavor really is different, so I would stick to Scotch bonnets or habaneros if you can get them.
Cool off the chili heat with a citrus, mayo-based coleslaw. The oil in the mayo helps to absorb the spicy chili, to take the edge of the heat.