Jalapeño Cheeseburger by Breddos

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.

Separate the mince into four 150g (5.oz) pieces and roll into balls.
To make the chipotle mayonnaise, simply mix all of the ingredients until combined in a bowl.
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.
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.
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.