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Chilli cheese burger
- Jessica Carter
Published: July 25, 2022 at 3:04 PM
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Serves 4
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 5 out of 5.4 ratingsRate
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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
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Make these fully stacked chilli cheese burgers from Burger & Beyond, then check out our perfect cheeseburger, ultimate beef burger, gochuchang burgers and more juicy burger recipes. For another variation on this popular dish, try our cheeseburger pasta.
Founded by Tom Stock and Craig Povoas, Burger & Beyond began in 2015 when the pair turned their passion for burgers and hospitality into a fledgling street-food business. They launched from a converted Citroën H van, before taking up spots at London’s premier street food markets KERB and Street Feast, and, in 2018, opened the first permanent restaurant in Shoreditch High Street. As well as two new sites in Soho and Borough Yards opening in 2022, Burger & Beyond operates several delivery kitchens across London, as well as appearing at major music and food festivals in the UK and around the world.
“This chilli cheese burger, AKA the Hot Mess burger, was one of the first burgers we ever did from the food truck.”
Ingredients
Nutrition
-
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 jalapeños
sliced
Nutrition: Per serving
- kcal1148
- fat88.2g
- saturates32.6g
- carbs37.4g
- sugars10.1g
- fibre2g
- protein50g
- salt2.4g
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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.
Check out more of our best burger recipes
Authors
Jessica Carter
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