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Chilli Beef Burgers

November 4, 2010Chilli Main Courses Standard

Now there are hundreds of different recipes for making great burgers, some take more effort than others, some use crackers or breadcrumbs to bulk them out, some even use fillet steak but I like to keep it nice and simple, all in one bowl and then top them with plenty of stuff.

If you’re making them in advance you can always fry the onion off and let it cool before adding it to the mix, this helps stop the burger from discolouring before they are cooked.

The one in the pic was topped with the rather none to healthy option of smoked bacon, extra chillis, onion rings and cheese but you can top them with as little or as much as you like and serve them with whatever you like. Home made chips are best though (see here for the recipe)

You can also blend the ingredients in a food processor if you dont want to get your hands mucky (or you could wear rubber gloves). I did try to add kidney beans to the mix once but wasn’t keen on the texture so kept it purely to beef for this.

Ingredients

  • 400g lean minced steak
  • 1 nice hot spicy chilli, de seeded and finely chopped, you can also use jarred Jalapenos for ease.
  • 1 small red onion, peeled and finely diced
  • 2 cloves of garlic, peeled and crushed
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon chilli powder
  • 1 teaspoon of tomato ketchup with chilli
  • 1 egg, beaten
  • 2 teaspoons of Henderson’s relish or worcestershire sauce.
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • Few leaves of fresh coriander, chopped
  • salt and pepper
  • Buns, salad and any toppings you want, and a beer to drink with it.

Method

  1. Put  the mince in a bowl with the egg, sprinkle the dried herbs and spices over the top, then using your hands, mix well then add the mustard, ketchup, Henderson’s/W.sauce, chillis, garlic and onions. Mix well again.
  2. Take a small amount and shape and form into a micro burger … this allows you to check the seasoning.
  3. Heat a griddle pan or a frying pan up really hot and fry the micro burger until its cooked, taste and adjust your seasoning/flavouring accordingly, if you want them hotter add more chilli etc etc.
  4. Shape the rest of the mixture  into as bigger burgers as you can handle. rub each burger with a little olive oil.
  5. Cook on the heated griddle pan until cooked to your liking, only serve them medium or rare if you are confident on where your meat has come from.
  6. Serve with chips and all the trimmings.

COMMENTS

Jayne November 4, 2010 at 15:01 -

Andy,
This recipe looks really good, I can’t believe how quickly you put it on the website, can’t wait to have a go at making these next week!
Thanks
Jayne

Ian November 12, 2010 at 09:25 -

I made these last weekend, and very nice they were to, although I wouldn’t have been able to manage all the trimmings as they very filling.
Nice one Andy
Ian

Spudz February 28, 2011 at 16:58 -

Making these tonight, sound spanking, will post results laters

Anonymous July 23, 2012 at 18:53 -

When do u add the egg?

Andy July 23, 2012 at 20:34 -

Egg goes in the mix with the meat, have edited the recipe

mark September 6, 2012 at 12:37 -

i have now made these, burgers,twice,all most 60 of them.
and they went down very well.
great recipe. love them.

Andy September 7, 2012 at 09:22 -

Nice one, glad you like them!!! I’ve not made them for a while now, might make some at the weekend!

mark October 15, 2012 at 12:34 -

hi there,
well i loved these burgers.
i did a test run,just useing of 400g mince.
then i made them again useing 10lb of mince,for a bbq,and they all loved them.

thanks mark.

Andy October 17, 2012 at 13:20 -

Nice one, glad you enjoyed them!

Graham September 29, 2013 at 18:50 -

Fantastic, great results!

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