Authentic Taste is Just the Beginning With This Mexican Jalapeno Burger
mmm it’s pronounced; hal-apeeno burr-gerr, or Mexican Jalapeno Burger as we call it.
Just Roll With It!
There’s a certain hierarchy in burger manufacture, you need to start telling the story with a good set of buns. Really, the bun needs to hold the contents well enough to enjoy from start to finish without it falling apart in your hands. We’re not talking about those “craft beer“ style burgers you eat with a knife and fork, that’s not a burger, if you can’t eat it with your hands, it’s not legit. Do this Jalapeno Burger justice and grab yourself some nice buns!
In this burger we chose a crusty, seeded bun to stand up to the 200 grams of handcrafted beef patty. It’s possible to use other bread rolls or even make your own, so long as they have some textural strength.
What Makes The Mexican Jalapeno Burger So Appealing?
There are a few things which immediately bring Mexico to mind. One of them is certainly the food. And jalapeño is one of the typically Mexican ingredients too. In this burger we have added a generous serving of jalapeño, cheese and sauce and you have yourself a burger to be remembered.
If you want to amp up the burger further, you could always add some guacamole, the “other” typically Mexican ingredient. Guacamole will help cool the burger down a bit for those jalapeño novices amongst us.
We put some birds-eye chilli on the side, just to add a little more heat. It’s a completely different kind of hotness compared to that from jalapeño, but we think they two complement each other fairly well.
Mexican Jalapeno Burger
- hot plate or large fry pan
- small mixing bowl
- 800 g beef mince
- ½ cup breadcrumbs
- 2 tbsp jalapeno finely chopped
- ½ cup fresh coriander chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp chilli powder
- 1 tsp salt
- 1 tbsp olive oil
- 300 g gouda cheese sliced
- 1 red chilli sliced
- 4 sesame seed rolls
- ½ cup mixed lettuce leaves to serve
- 2 tsp olive oil
- 1 small brown onion diced
- 2 garlic cloves minced
- 1 small red chilli finely chopped
- 2 tbsp red wine vinegar
- 1 tbsp brown sugar
- 400 g can diced tomatoes
- Heat oil in a small saucepan, cook onion until soft, then add garlic and chilli, stirring for 2 minutes. Add tomato, vinegar and sugar, cooking for 4 minutes or until boiling, set aside.
- In a bowl, add together: mince, breadcrumbs, jalapeno, fresh and ground coriander, cumin, paprika, chilli powder and salt, mix well to combine.
- Divide into 4 balls, then flatten into a patty, refrigerate for 30 minutes.
- Use 1 tbsp of olive oil to grease a pan or flat plate and heat to medium-high. Cook the patties for 4 minutes, then flip and add cook for 2 minutes. Add 2 slices of cheese to each burger, then cover the pan with a lid, to allow cheese to melt (about 2 minutes).
- Place lettuce on the roll base, add the burger, a generous serve of sauce and any extra fresh chillies if desired.