Chili Cheese Burger
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large buns (hamburger buns)
- 1 kg minced beef, lean
- 4 slices processed cheese (e.g. Chester)
- 6 hot peppers (jalapenos), sliced
- salt and pepper
For the sauce:
- 20 g butter
- 6 hot peppers (jalapenos), finely chopped
- 100 g cheddar cheese
- 80 ml milk
- 3 tablespoons water
- 2 teaspoons Worcester sauce
- 2 tablespoon cream cheese (paprika-chili)
- 4 slices processed cheese (e.g. Chester), cut into strips
- 0.5 teaspoon ½ tomato paste (3 times concentrated)
- 0.5 teaspoon ½ sugar
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 pinch garlic granules
Print Recipe
Pin Recipe Instructions
- Season the minced meat with salt and pepper and form 125 g balls. Cover with cling film and roll out with the rolling pin into a burger pattie about 1 cm thick. Make sure that the patties are slightly larger than the rolls, as the meat will contract while frying.
- Fry the finely chopped chilli peppers in the butter over medium heat for a few minutes. Add the cream cheese, milk and the spices, wait briefly until the cream cheese has completely dissolved. Stir in tomato paste and water. Dissolve the cheddar and processed cheese while stirring, keep the sauce warm on the lowest setting, stir occasionally. Attention! Can burn easily!
- Fry the burger patties and lightly toast the rolls. Brush the bottom and lid of the rolls with the cheese sauce. Place a pattie on the bottom, top it with a slice of processed cheese and the jalapenos cut into strips. Place a second pattie on top of the jalapenos and then cover the buns and serve.
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