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Double jalapeno cheese Mexican burgers
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Prep Time:
60 minutes
Cook Time:
25 minutes
Total Time:
85 minutes
Spicy burger with cheese-filled beef patty.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 small fresh red chilli, deseeded, finely chopped
  • 400g can whole peeled tomatoes, drained, coarsely chopped
  • 40.00 ml red wine vinegar
  • 16.00 gm brown sugar
  • 300g Monterey Jack cheese with jalapeño (see notes)
  • 500g beef mince
  • 60g (1 cup) fresh breadcrumbs
  • 62.50 ml chopped fresh coriander
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 2.50 gm smoked paprika
  • 1/4 tsp chilli powder
  • 4 bread rolls, warmed, split
  • Rocket, to serve
  • Micro herbs, to serve
  • Corn chips, to serve
Instructions:
  • In a saucepan over medium heat, warm the oil. Sauté the onion until soft, about 5 minutes. Stir in the garlic and chili and cook until fragrant, about 2 minutes. Add the tomato, vinegar, and sugar, and bring to a boil while stirring, for 3-5 minutes. Set aside.
  • Slice half of the cheese thinly and coarsely chop the rest. Mix mince, breadcrumbs, egg, fresh coriander, cumin, ground coriander, paprika, and chilli powder in a large bowl. Season with salt and pepper. Divide the mixture into 4 portions and form into balls with wet hands. Make a hollow in each ball and stuff with the chopped cheese. Enclose the cheese with the mince mixture and flatten into patties. Chill in the fridge for 30 minutes before cooking.
  • Grease a frying pan or barbecue flatplate, heat over medium-high heat, then cook the patties for 6 minutes on each side until cooked through. Top each patty with sliced cheese and continue cooking until the cheese is melted.
  • Layer rocket, patties, tomato sauce, micro herbs, and corn chips on the bottom halves of the rolls, then finish with the top halves of the rolls.

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