Heat the canola oil in a medium skillet, then sauté the onion and garlic for about five minutes until translucent. Allow to cool for at least five minutes.

Place the ground beef in a large mixing bowl. Add the chili sauce, mustard, soy sauce, onion powder, garlic powder, hot pepper flakes, salt and pepper. Add the sautéed onions and garlic. Mix all together with a fork or, better yet, your hand. Try to use a light touch, so that the mixture does not become too dense. This technique ensures a lighter, juicier hamburger.

Divide the mixture into three or four parts, then form three or four patties.

Lightly grease a grill, then preheat for five to 10 minutes.

Place ground beef patties on grill for four to five minutes per side to desired degree of doneness.

In a large mixing bowl, combine the green and red cabbages, carrot, jicama, and apple.

In a medium missing bowl, whisk together the mayonnaise, raspberry vinegar, mustard, honey, Tabasco sauce, celery seed, salt and pepper. 

Add about 1/2 cup of the mayonnaise mixture to the cabbage mixture, and fold all together until well combined.

Add more of the mayonnaise dressing, if desired.

Refrigerate the coleslaw for at least one hour.