Name: Chilli cheese burger
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 800g aged minced beef (at least 20% fat), we use 50% chuck steak and 50% short rib; 1 tbsp chipotle paste; 160g mayonnaise; 2 tsp white wine vinegar; 4 seeded brioche buns; 15g unsalted butter; 8 pepper jack cheese slices (chilli pepper-infused cheese); 4 fresh jalapeños sliced

A double patty burger in a seeded bun with melted cheese on a red plate in front of a ketchup bottle

800g aged minced beef
(at least 20% fat), we use 50% chuck steak and 50% short rib
1 tbsp chipotle paste
160g mayonnaise
2 tsp white wine vinegar
4 seeded brioche buns
15g unsalted butter
8 pepper jack cheese slices
(chilli pepper-infused cheese)
4 fresh jalapeños
sliced

Method

step 1
Divide the beef mince into eight equal portions and loosely form into meatballs. Put one of the meatballs between sheets of baking paper and use a spatula or the base of a pan to press into a patty, about 1cm thick. Season, then repeat with the remaining meat and set aside.
step 2
Mix the chipotle, mayo and vinegar. Split the buns, then heat a heavy non-stick frying pan over a medium heat. Melt a knob of butter, then toast the buns, cut-side down, in the pan until golden. Set aside.
step 3
Reheat the frying pan over a high heat and cook the burgers for 2-3 mins on each side for a slightly pink middle. Add a slice of cheese to each burger a minute before you finish cooking and cover the pan with a lid to allow the cheese to melt. Cook in batches and keep warm in a low oven, if you like.
step 4
Add a generous spoonful of the chipotle mayo to the bun bases and add a double stack of the cooked burgers on top. Add the sliced jalapeños to taste, then finish with the bun tops and serve.