As promised, here is another fab recipe that takes a different spin on chipotle chilli’s and shows that they can be versatile and delicious, not just in traditional Mexican cuisine. If you can’t find them in your supermarket, I got mine from http://mextrade.co.uk, and they were awesome (they came marinated in a tin, and therefore I just blended them and saved the hassle of trying to wash spicy chilli juice off my fingers).
In Sam’s words, these were the best burgers he had ever had, and my man has eaten a LOT of burgers to compare them to! I cooked my burgers on the barbecue, but if the weather quickly turns into Autumn then just cook them on a griddle pan or under an oven grill and they will still give you the ultimate levels of satisfaction.
For the Burgers
- 3 rashes smoky bacon
- 400g rump steak (or steak mince)
- Salt and pepper
- 1 egg
- ½ jar La Costena chipotle chilli – blended
For the garlic mushrooms
- 250g chestnut mushrooms
- 1 onion thinly sliced
- 3 large garlic cloves – minced
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tbsp truffle oil
- Salt and pepper
- 1 tsp oregano
- 4 x burger buns
- 100g good quality strong cheddar – grated
- Selection of salad leaves
So…. you can make the burgers in one of two ways. I bought a batch of rump steak from the meat market and so minced it together with the rashes of bacon, but if you don’t have a mincer (or access to fab quality, cheap steak), then just finely chop the bacon and use a pack of steak mince – either way, mix all the ingredients together with your hands until well combined.
Divide the mixture into 4 and shape into burger patties.
Put on a plate, cover in cling film and chill for half an hour to bind the mixture together.
If you are cooking your garlic mushrooms on a barbecue, simply toss the ingredients together and then lay out two pieces of foil to make a cross shape. Wrap the mushrooms in the foil so that they are well contained and then they will take about 15 minutes on the barbie, turning half way through. If you are cooking these in your kitchen, simply cook the ingredients together in a pan over a low temperature for 15 minutes.
Cooked the burgers on a barbecue or griddle, for 8-12 minutes, turning occasionally until cooked to your liking.
Slice your buns and spread the mayo on the bottom of the bun, then top with the salad, burgers, garlic mushrooms and cheese (you can always add a splash of ketchup too if it takes your fancy).