Chilli Cheeseburger with Grilled Baby Gem

30 mins
Serves 1
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Directions

  1. 1Form the beef into balls or patties.
  2. 2Form the beef into balls or patties.
  3. 3Form the beef into balls or patties.
  4. 4After about 2 minutes, flip the burger and add the cheese, then cover with a splash of water to melt.
  5. 5After about 2 minutes, flip the burger and add the cheese, then cover with a splash of water to melt.
  6. 6After about 2 minutes, flip the burger and add the cheese, then cover with a splash of water to melt.
  7. 7Mix all the burger sauce ingredients (Light Mayo, American Mustard, Ketchup, Pickle Brine, Salt, MSG).
  8. 8Mix all the burger sauce ingredients (Light Mayo, American Mustard, Ketchup, Pickle Brine, Salt, MSG).
  9. 9Mix all the burger sauce ingredients (Light Mayo, American Mustard, Ketchup, Pickle Brine, Salt, MSG).
  10. 10Mix all the salad dressing ingredients (Dijon Mustard, White Wine Vinegar, Water, Chives, Salt, Pepper).
  11. 11Mix all the salad dressing ingredients (Dijon Mustard, White Wine Vinegar, Water, Chives, Salt, Pepper).
  12. 12Mix all the salad dressing ingredients (Dijon Mustard, White Wine Vinegar, Water, Chives, Salt, Pepper).
  13. 13Cook the burger over a high heat, pressing down to maximise surface contact and crust.
  14. 14Cook the burger over a high heat, pressing down to maximise surface contact and crust.
  15. 15Cook the burger over a high heat, pressing down to maximise surface contact and crust.
  16. 16Press the open side of the lettuce into the hot pan until charred and slightly soft, dressing it with the sauce and setting it aside.
  17. 17Press the open side of the lettuce into the hot pan until charred and slightly soft, dressing it with the sauce and setting it aside.
  18. 18Press the open side of the lettuce into the hot pan until charred and slightly soft, dressing it with the sauce and setting it aside.
  19. 19Toast the buns.
  20. 20Toast the buns.
  21. 21Toast the buns.
  22. 22Build the burger: sauce on the bottom, then sliced onions, the burger patty, pickled chillies, and more sauce.
  23. 23Build the burger: sauce on the bottom, then sliced onions, the burger patty, pickled chillies, and more sauce.
  24. 24Build the burger: sauce on the bottom, then sliced onions, the burger patty, pickled chillies, and more sauce.

Ingredients

  • 175 g 5% Beef Mince
  • 175 g 5% Beef Mince
  • 175 g 5% Beef Mince
  • 1 Burger Bun
  • 1 Burger Bun
  • 1 Burger Bun
  • 2 American Cheese Slices
  • 2 American Cheese Slices
  • 2 American Cheese Slices
  • 1 tbsp Beef Tallow or Vegetable Oil
  • 1 tbsp Beef Tallow or Vegetable Oil
  • 1 tbsp Beef Tallow or Vegetable Oil
  • 3 White Onion slices
  • 3 White Onion slices
  • 3 White Onion slices
  • 2 Guindilla Peppers
  • 2 Guindilla Peppers
  • 2 Guindilla Peppers
  • 5 Pickled Jalapeños
  • 5 Pickled Jalapeños
  • 5 Pickled Jalapeños
  • 20 g Light Mayo
  • 20 g Light Mayo
  • 20 g Light Mayo
  • 1 tbsp American Mustard
  • 1 tbsp American Mustard
  • 1 tbsp American Mustard
  • 1 tbsp Ketchup
  • 1 tbsp Ketchup
  • 1 tbsp Ketchup
  • 1 tbsp Pickle Brine
  • 1 tbsp Pickle Brine
  • 1 tbsp Pickle Brine
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp MSG
  • 1 tsp MSG
  • 1 tsp MSG
  • 1 Baby Gem
  • 1 Baby Gem
  • 1 Baby Gem
  • 2 tsp Dijon Mustard
  • 2 tsp Dijon Mustard
  • 2 tsp Dijon Mustard
  • 2 tsp White Wine Vinegar
  • 2 tsp White Wine Vinegar
  • 2 tsp White Wine Vinegar
  • 2 tsp Water
  • 2 tsp Water
  • 2 tsp Water
  • Chives
  • Chives
  • Chives
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper

Equipment

pan

Tips

  • Form the beef into balls or patties, pressing down for contact and crisp, but not making it super thin.
  • Cook the burger over high heat, pressing down to maximize surface contact and crust.
  • Press the open side of the lettuce into a hot pan until charred and slightly soft.