Cast-Iron Green Chilli Cheeseburger Sliders
Inspired by techniques from America's Test Kitchen.
These sliders carry the gentle heat of green chillies right through the beef, with a cooling lime-spiked sauce and melting pepper Jack on top.
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Method
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Equipment
- large cast-iron frying pan with a lid
- food processor
- spatula
- small bowl
- large bowl
- platter
- 2 fish slices
- instant-read thermometer
- kitchen paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 596 kcal |
| Protein | 25.9 g |
| Carbohydrate | 37.7 g |
| of which sugars | 8.2 g |
| of which free sugars | 4.5 g |
| Fat | 37.9 g |
| of which saturates | 10.5 g |
| Fibre | 2.3 g |
| Salt | 2.04 g |
Protein per 100 kcal
4.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Chilli paste
- 75 ml vegetable oil, divided
- 1 medium onion, finely chopped about 150 g
- 300 g tinned chopped mild green chillies, rinsed and patted dry
- 1 garlic cloves, finely chopped
Chilli sauce
- 4 tbsp mayonnaise
- 1 tbsp lime juice
- 1.5 g fine sea salt or table salt about ¼ tsp
Sliders
- 450 g beef mince (85% lean)
- 3 g fine sea salt or table salt about ½ tsp
- ¼ tsp ground black pepper
- 115 g Monterey Jack with jalapeños (pepper Jack), grated
To serve
- 12 soft white dinner rolls, split and toasted
- 1
Chilli. Heat 30 ml vegetable oil in a large cast-iron frying pan over medium for 3 min, cook 1 finely chopped medium onion for about 5 min until soft, then add 300 g rinsed and patted dry tinned chopped mild green chillies and 1 finely chopped garlic clove for 1 min.
- 2
Blend. Transfer the cooked chilli mixture to a food processor and blend until smooth.
- 3
Sauce. Mix 120 ml of the chilli paste with 4 tbsp mayonnaise, 1 tbsp lime juice and ¼ tsp salt; set aside for serving.
- 4
Meat. Knead the remaining chilli paste with 450 g beef mince, ½ tsp salt and ¼ tsp ground black pepper.
- 5
Shape. Make 12 loose balls from the mixture and flatten them to 6 mm patties slightly wider than the rolls.
- 6
Chill. Refrigerate the patties for at least 30 min, or up to 24 hours in advance.
- 7
Fry. Wipe the pan, heat over medium for 5 min, add 1 tbsp oil until just smoking; cook 4 patties without moving for about 2 min until well browned, flip with 2 fish slices, top each with a heaped tbsp of grated Monterey Jack with jalapeños, cover and cook for 2 min until melted and the centre reaches 71 °C.
- 8
Batch. Repeat in 2 more batches with the remaining oil and patties.
- 9
Serve. Place each slider in a toasted soft white dinner roll and serve with the chilli sauce.
Storage
These sliders are best served immediately. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
