Perfect chips
Crunchy on the outside, fluffy on the inside – nothing is more comforting than homemade chips. Here’s how to make the perfect, golden little beauties at home
Chilli cheese burger
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 800g aged minced beef(at least 20% fat), we use 50% chuck steak and 50% short rib
- 1 tbsp chipotle paste
- 160g mayonnaise
- 2 tsp white wine vinegar
- 4 seeded brioche buns
- 15g unsalted butter
- 8 pepper jack cheese slices(chilli pepper-infused cheese)
- 4 fresh jalapeñossliced
Nutrition: Per serving
- kcal1148
- fat88.2g
- saturates32.6g
- carbs37.4g
- sugars10.1g
- fibre2g
- protein50g
- salt2.4g
Method
step 1
Divide 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 2
Mix 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 3
Reheat 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 4
Add 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.
