Chilli cheese burger
This recipe from Burger & Beyond sees brioche buns stuffed with homemade beef patties, chilli-infused cheese and chipotle-spiked mayo, for an impressive stack that really packs a punch
- Serves: 4 persons
- 800g aged minced beef (at least 20% fat), we use 50% chuck steak and 50% short rib
- 1tbsp chipotle paste
- 160g mayonnaise
- 2tsp white wine vinegar
- 4seeded brioche buns
- 15g unsalted butter
- 8pepper jack cheese slices (chilli pepper-infused cheese)
- 4fresh jalapeños, sliced
Step 1Divide the beef mince into eight equal portions and loosely form into meatballs. Put one of the meatballs between sheets of baking paper and use a spatula or the base of a pan to press into a patty, about 1cm thick. Season, then repeat with the remaining meat and set aside.
Step 2Mix the chipotle, mayo and vinegar. Split the buns, then heat a heavy non-stick frying pan over a medium heat. Melt a knob of butter, then toast the buns, cut-side down, in the pan until golden. Set aside.
Step 3Reheat the frying pan over a high heat and cook the burgers for 2-3 mins on each side for a slightly pink middle. Add a slice of cheese to each burger a minute before you finish cooking and cover the pan with a lid to allow the cheese to melt. Cook in batches and keep warm in a low oven, if you like.
Step 4Add a generous spoonful of the chipotle mayo to the bun bases and add a double stack of the cooked burgers on top. Add the sliced jalapeños to taste, then finish with the bun tops and serve.