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Chilli Cheeseburger
This burger might be one of the best I’ve ever had! Loaded with two cheesy patties, a smoky chipotle chilli, chunky guacamole and crispy tortilla chips, how could it not?!
- Prep Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2 1x
Ingredients
Scale
- 1 avocado, mashed
- ¼ small red onion, finely chopped
- 4 cherry tomatoes, finely chopped
- 1 small handful fresh coriander, finely chopped
- 1 lime, juice only
- 1 handful tortilla chips
- 6 tbsp leftover chilli con carne
- 2 brioche burger buns
- 400g beef mince (20% fat)
- vegetable oil
- greaseproof paper
- 4 Original Mexicana Cheddar slices
Instructions
- Place the avocado, red onion, cherry tomatoes, fresh coriander and lime juice in a bowl. Season with salt and pepper, to taste, mix to combine and set aside.
- Crush the tortilla chips, reheat the chilli con carne and toast the brioche burger buns in a dry pan and set aside.
- Divide the mince into 6 balls and season with salt and pepper.
- Heat a large cast iron pan over high heat. Add a splash of vegetable oil and two of the mince balls. Top each patty with a square of greaseproof paper and smash down with a spatula or something heavy to flatten.
- Cook for 2 minutes then flip, top with the cheese, add a splash of water and cover the pan to steam and melt the cheese. Repeat with the other mince balls.
- To assemble, spread lots of guacamole on the base of each bun. Add the patties, then top with the chilli and crushed tortilla chips. Spread the top bun with lots of guacamole then place it on top. Tuck in and enjoy!
