Main courses
Stuffed Chilli Cheese Burger
Ingredients
For the Chilli Cheese Burgers
- 1/2 cup Kerrygold Mature Cheddar, grated
- 2 jalapeno chilli peppers, deseeded and finely chopped
- 8 pack of premade free range beef burger patties, or 500g of free range beef mince
- 2 tsp mexican spice mix, optional
- Salt & Pepper to taste
Extras
- 4 burger buns of your choice
- Pre-made or homemade guacamole
- Sour cream, optional
- 3-4 large carrots, shredded
Directions
Recipe by: Vanessa Vermaak (@my_homemade_kitchen_za)
2. Lay 4 burger patties out on a board and season with Mexican Spice Mix, salt and pepper.
3. If making your patties from scratch, mix the mince, 1 egg, half a cup of breadcrumbs, the spices and salt and pepper, then form into 8 thin patties.
4. Place a heap/mound of the cheese and chilli mixture in the centre of each of the 4 patties.
5. Place the reserved 4 patties on top and squeeze them together in a lined burger press or by hand, ensuring that the sides are sealed well.
6. Cook on a lightly oiled pan on medium-high for 4 – 5 minutes per side.
2. Slice the buns in half. Use as-is or toast them in the oven, cut sides up, for 8 minutes at 180°C.
3. Prepare your guacamole if using homemade, by mashing 1 – 2 avocados, season with salt, pepper, chilli flakes (optional) and a squeeze of lemon or lime juice.
4. Once toasted, spread the cut sides of the buns with Kerrygold Butter Spread then assemble your burgers.
5. Place a spoonful of guacamole onto the bottom bun, then place the burger patty on top. Add a dollop of sour cream on top of the patty, then top with a handful of crispy carrots.
6. Place the top of the bun on the burger and serve
Serving Suggestion: Serve on toasted burger buns with homemade guacamole, a dollop of sour cream and crispy shredded carrots
For the Chilli Cheese Burgers
1. Grate the Kerrygold Mature Cheddar, chop the chillies, mix to combine and set aside.2. Lay 4 burger patties out on a board and season with Mexican Spice Mix, salt and pepper.
3. If making your patties from scratch, mix the mince, 1 egg, half a cup of breadcrumbs, the spices and salt and pepper, then form into 8 thin patties.
4. Place a heap/mound of the cheese and chilli mixture in the centre of each of the 4 patties.
5. Place the reserved 4 patties on top and squeeze them together in a lined burger press or by hand, ensuring that the sides are sealed well.
6. Cook on a lightly oiled pan on medium-high for 4 – 5 minutes per side.
For the Assembly
1. For the crispy carrots, place the shredded carrots on a paper towel to remove excess moisture. Cook in your air fryer until crispy. Alternatively, fry in a saucepan of vegetable oil until they start turning golden and crispy. Remove and spread out onto a paper towel to drain any excess oil.2. Slice the buns in half. Use as-is or toast them in the oven, cut sides up, for 8 minutes at 180°C.
3. Prepare your guacamole if using homemade, by mashing 1 – 2 avocados, season with salt, pepper, chilli flakes (optional) and a squeeze of lemon or lime juice.
4. Once toasted, spread the cut sides of the buns with Kerrygold Butter Spread then assemble your burgers.
5. Place a spoonful of guacamole onto the bottom bun, then place the burger patty on top. Add a dollop of sour cream on top of the patty, then top with a handful of crispy carrots.
6. Place the top of the bun on the burger and serve
Serving Suggestion: Serve on toasted burger buns with homemade guacamole, a dollop of sour cream and crispy shredded carrots
