It all started with the simple burger. All you need for a great burger patty is plain, good quality minced beef, salt, and pepper. No fillers like breadcrumbs or what-have-you. Since then, I have relished home-made burgers. That led to the roquefort burger, and now the chilli-cheese burger. The options are endless, really.Of course, there have been others in between, like the tobasco chicken burger and burger hand pie.
For this chilli cheese burger, you make the chilli relish before hand. The quantity of chilli the recipe will yield will suffice for a good nine to ten double cheese burgers. I got six patties out of 500grams of mince good enough for three double chilli-cheese burgers. You don’t even need sauces like ketchup or mustard; just a good swipe of butter over the warm buns would do perfectly.
500g minced beef
6 slices cheese
3 burger buns
2-3 Tbsp butter
For the chili:
150g (10-12pc) long mixed chilis
1 tsp salt
1/4 cup vinegar
4 tsp sugar
First make the chilli: remove the stems from the chilli and cut in half lengthwise to discard the seeds (if you want a hotter chilli keep some seeds).
In a food processor, pulse the chillis, peeled onion, and salt until finely chopped.
Pout the mixture in a strainer placed over a bowl and let sit for 2-3 hours, pressing down with a spoon to release as much moisture as possible.
In a saucepan, bring the vinegar and sugar to a boil then add the drained chilli mixture.
Simmer 15 minutes, then set aside to cool.
Make the burgers: toast the cut sides of the burger buns until golden, the smear with some butter; set aside.
Divide the meat into six patties. Place each patty in a plastic bag and press down to form a thin (about 1 cm or less) patty. Each burger will have two patties.
Sear the patties in a hot pan, seasoning with salt and pepper.
Once the patties are cooked, place a patty on the bottom bun, top with a slice of cheese, a teaspoon of chilli, another patty, more cheese, and more chilli. Top with the buttered cap of the bun.
Serve immediately with fries.