mmm it’s pronounced hal-apeeno burr-gerr.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. In this burger we chose a crusty, seeded bun to stand up to the 200 grams of hand crafted beef patty. Add a generous serving of jalapeno, cheese and sauce and you have yourself a burger to be remembered, end of story.
Course Main Course, Snack
Cuisine Fast Food, Mexican
Keyword burger, chilli, Chinese, Kung Pao Chicken, Chicken, Street Food, fast food, jalapeno, Mexican, modern, snack
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author cooking at home is fun
hot plate or large fry pan
small mixing bowl
4sesame seed rolls
½cupmixed lettuce leaves to serve
1small brown oniondiced
1small red chillifinely chopped
2tbspred wine vinegar
400gcan 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.