Using dry-aged beef from a combination of cuts is the thing that makes this cheese and jalapeño burger recipe sing, so it’s worth a trip to your local quality butcher before attempting this recipe.
Chipotle Mayonnaise
This makes more than you need for this recipe but it is a great condiment to have handy in the fridge
Ask your butcher to grind the mince coarsely for you — this will give a loose, crumbly texture. You’ll need a lid of some kind for your frying pan to melt the cheese. We recommend cooking your burger to medium-rare, which means you want to take the burger off when the meat’s temperature reaches around 55°C.
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