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.