icon-account icon-glass
Free shipping on all orders over £50!

Adam’s Original Pickled Joe’s Long Chilli Cheese Burgers

Posted by Adam Stacey on

Adam’s Original Pickled Joe’s Long Chilli Cheese Burgers

Preparation time: 10  minutes
Cooking time: 20-30 minutes
Serves: 4 burgers

Ingredients

For the burgers:

500g Minced Beef Steak

1 Red Onion

2 Garlic Cloves

1 Jar of Adam’s Original Pickled Joe’s Long Chillies

A Small Bunch of Chopped Fresh Parsley

1 Egg Yolk

1 tsp Cumin

Salt & Pepper

For the buns:

4 Rolls of Your Choice

4 Slices of Cheese – we like smoked cheese for this recipe!

A Handful of Salad Leaves

1 Sliced Tomato

3 tbsp Mayonnaise

1 tsp Smoked Paprika

A Squeeze of Lime Juice

Method

Finely dice the red onion, garlic cloves and parsley and throw them into a large mixing bowl.

Drain the jar of Adam’s Original Pickled Joe’s Long Chillies, remove the green heads and roughly chop all the chillies. Add them to the mixing bowl with all their seeds and excess juices.

Break up the minced beef steak over and into the bowl.

Add the egg yolk, cumin and season with salt and pepper.

Mash the mixture together with a wooden spoon until it is nicely combined, then break it into four even portions and with your hands, fashion each portion into a burger shape.

Cook the burgers under a medium grill for around 20-30 minutes, turning half way when the top side is nicely browned.

Place the sliced cheese on top of the burgers and return to the grill for another minute, until the cheese starts to bubble. Add the sliced rolls to the grill pan if you like your burger rolls toasted!

Meanwhile, mix the mayonnaise with the smoked paprika and lime juice in a small bowl.

When your cheese is bubbling and your rolls toasted to perfection, you can start building your burgers; half a roll, a burger, a generous dollop of paprika mayonnaise, sliced tomato and salad leaves – crowning it all off with the top of the roll.

Now roll up your sleeves, because it’s about to get messy!


Older Post Newer Post


0 comments


Leave a comment

Please note, comments must be approved before they are published