Jalapeno cheeseburger

Jalapeno cheeseburger

By
From
Breddos Tacos
Serves
4
Photographer
Kris kirkham

Everyone loves a good burger, and when breddos Tacos were asked to take over the kitchen at a basement cocktail bar in Soho, part of the remit was for us to design a small burger menu to complement our tacos. With Chris loving burgers more than life itself and being a true connoisseur of the meat sandwich, our task was to create a burger that would first and foremost please him.

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 achieve superior melted cheese. I highly recommend cooking your burger to medium rare, which means you want to take the burger off the heat when the meat’s internal temperature reaches 55°C.

Ingredients

Quantity Ingredient
600g dry-aged, coarsely ground beef chuck and short-rib, (25% fat content)
4 brioche rolls, preferably not too sweet
4 teaspoons ketchup, to taste
4 teaspoons Chipotle mayonnaise
1/2 head lettuce, leaves shredded
1 gherkin, sliced into thick rounds
1 tablespoon sea salt, mixed with 1 tablespoon freshly ground black pepper
2 jalapeno chillies, thinly sliced into rings
1 shallot, finely diced
1 tablespoon butter
8 slices american processed cheese
25ml water

Method

  1. Separate the mince into four 150g balls.
  2. Split your brioche buns and toast until slightly brown. Squirt some ketchup and chipotle mayonnaise on the base of the bun then add some lettuce and gherkins.
  3. 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 7 minutes until soft and caramelized and a nice crust has formed on the cooked side of the patties, then flip them and season the cooked side.
  4. Top each patty with 2 cheese slices, some of the cooked 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 tops of the buns to the burgers. Add another splash of water and put the lid back on. Cook for 45 seconds, then take the burgers out of the pan and put them on to their brioche bases.
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