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Jalapeño Cheeseburger
Jalapeño Cheeseburger
Mexican
Main
45 mins
Beef
Easy
Serves
4

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.

Recipe courtesy of
Ingredients
  • 600g dry-aged, coarsely ground beef chuck and short-rib (25-30% fat content)
  • 4 brioche rolls, preferably not too sweet
  • 4 tsp ketchup, or to taste
  • 4 tsp chipotle mayonnaise
  • 1 head of lettuce, leaves shredded
  • 1 gherkin, sliced into thick rounds
  • 1 tbsp sea salt mixed with 1 tbsp freshly ground black pepper
  • 4 tsp sliced fresh jalapeño chillies (sliced into rings)
  • 1 shallot, finely diced
  • 1 tbsp butter
  • 8 slices American processed cheese
  • 25ml (1fl oz/2 tbsp) water

Chipotle Mayonnaise 

This makes more than you need for this recipe but it is a great condiment to have handy in the fridge

  • 100ml mayonnaise
  • 35ml chipotle in adobo
  • 35ml Sriracha sauce
Method
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Method

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.

  1. Separate the mince into four 150g (5.oz) pieces and roll into balls.
  2. To make the chipotle mayonnaise, simply mix all of the ingredients until combined in a bowl.
  3. Split your buns and toast until slightly brown. Squirt some ketchup and chipotle mayonnaise on the base of the bun then add some lettuce and gherkins.
  4. Heat a thick-based cast-iron frying pan or griddle until smoking hot and add the mince balls, pressing them down with your hand or a spatula from the top to create a thick 2—3cm patty. Season the raw side of the patties with a big pinch of the salt and pepper mix. Add the jalapeños and the shallot to the pan with the butter and cook for around 7 minutes until soft and caramelized and a nice crust has formed on the cooked side of the patties, flip them and season the now cooked side.
  5. Add 2 cheese slices to each of the patties, with some of the jalapeños and a few of the shallots, then add the water to the frying pan or griddle, immediately putting the lid on to contain all the steam. After a minute, take the lid off the frying pan and add the lids of the buns on top of the burgers. Add another splash of water and put the lid back on — this will achieve a shiny soft lid to your bun. Cook for 45 seconds, take the burgers out. Serve immediately.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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