Four-Chilli Cheeseburgers
Inspired by techniques from Serious Eats.
Juicy beef layered with three types of chilli—roasted poblanos, pickled jalapeños and fiery chipotle mayo—all balanced by creamy pepper Jack cheese.
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Method
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Equipment
- barbecue (or griddle pan and gas flame)
- foil
- small bowl
- tongs
- fish slice
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 1002 kcal |
| Protein | 55.2 g |
| Carbohydrate | 34.5 g |
| of which sugars | 6.6 g |
| of which free sugars | 4.4 g |
| Fat | 70.2 g |
| of which saturates | 26.9 g |
| Fibre | 2.7 g |
| Salt | 3.88 g |
Protein per 100 kcal
5.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Patties
- 900 g beef chuck mince (about 20% fat)
- 6 g fine sea salt or table salt about 1 tsp
- ½ tsp ground black pepper
Chipotle mayo
- 1 chipotle chilli in adobo, finely chopped, plus 2 tsp of the sauce
- 4 tbsp mayonnaise
Toppings
- 2 fresh poblano chillies
- 8 slices pepper Jack cheese
To serve
- 4 large burger buns, split
Toppings
- 30 g pickled jalapeño slices
- 1
Mayo. Stir 1 finely chopped chipotle chilli in adobo (plus 2 tsp of the sauce) and 4 tbsp mayonnaise together.
- 2
Poblanos. Char 2 fresh poblano chillies over the hot coals or a gas flame, turning, until blistered all over; wrap in foil for 5 min, then peel off most of the skin, discard stalks and seeds and chop roughly.
- 3
Shape. Divide 900 g beef chuck mince into 4 and shape patties about 1 cm wider than the buns, season well.
- 4
Grill. Grill the patties over the hot side turning now and then for about 8-10 min until well charred and 71 °C in the centre; top each with 2 slices of pepper Jack cheese, move to a plate and cover with foil.
- 5
Toast. Toast 4 large burger buns on the hot side for about 30 s.
- 6
Build. Place patties on bun bases, then 30 g pickled jalapeño slices and the poblanos, top with chipotle mayo, close and serve.
Storage
Keep cooked patties for 2 days in the fridge; store the roasted poblano mixture and chipotle mayo separately for 3-4 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
