Burger: Chili Cheese
Tags:
Description
You could also call the chilli cheese burger a chilli con carne burger. Because the hot peppers are used twice. The fiery burger gets even more zing from the jalapenos. So that the burger doesn't just "taste hot", the ketchup that you make yourself for this burger is sweetened with honey and apple juice. A little cocoa powder is also added to the chilli con carne. Here, paprika and sweet corn add further sweetness. The spices used - cinnamon, allspice, aniseed, cumin, cayenne and coriander - give your burger a completely different flavour. With so much spiciness and different flavours, bake classic buns with sesame seeds.
Zutaten für
For the buns
3
eggs
25
g
sugar
65
ml
milk
5
g
dry yeast
280
g
wheat flour, type 550
65
g
butter
10
g
salt
3
Tablespoon(s)
milk (for the egg spread)
3
Tablespoon(s)
sesame seeds
For the patties
800
g
beef (e.g. prime rib)
2
Teaspoon(s)
salt
1
Teaspoon(s)
pepper
1
Pinch(es)
baking powder (optional)
2
Tablespoon(s)
oil (for frying)
For the ketchup
50
g
onion
0.5
Clove(s)
garlic
2
Tablespoon(s)
oil
1
Pinch(es)
cinnamon
1
Pinch(es)
allspice
1
Pinch(es)
aniseed
1
Tablespoon(s)
tomato paste
2
Tablespoon(s)
balsamic vinegar, light
2
Tablespoon(s)
honey
300
ml
apple juice (reduce to 100-150 ml)
400
ml
tinned tomatoes
2
Tablespoon(s)
starch (dissolved in cold water)
For the chilli con carne
200
g
minced beef
50
g
onions
50
g
corn
50
g
kidney beans
50
g
yellow peppers
50
g
red peppers
400
ml
canned tomatoes, chopped
1
Tablespoon(s)
cocoa powder, unsweetened
1
Teaspoon(s)
cumin
1
Teaspoon(s)
cayenne
0.5
Teaspoon(s)
coriander, ground
salt, pepper, sugar (to taste)
2
Tablespoon(s)
oil (for frying)
For the cheese sauce
10
g
butter
10
g
flour
1
Clove(s)
garlic
250
ml
milk
150
g
cheddar cheese
2
jalapenos (amount to taste if necessary)
100
ml
cooking oil
2
Teaspoon(s)
salt
2
Tablespoon(s)
vinegar
2
Teaspoon(s)
sugar
For the garnish
6
Leave(s)
lettuce
6
Slice(s)
cheddar
2
jalapenos
Preparation
Note
This recipe is designed for 6 large burgers, made with the Flexiform Burger Bun L. For burgers in size M or S, all ingredients - except for the buns - can be converted from 6 to 4 portions to obtain the correct portion size of 6 medium or 12 small burgers. For the buns, we recommend using the respective burger bun recipe for sizes M or S from our recipe world.
For the buns
1
Beat the eggs. Take a very small portion of the egg mixture to brush the buns with later. Put most of the egg mixture into a mixing bowl with the sugar, milk and dry yeast and mix together.
2
Add the flour a little at a time. Add the butter and salt and knead for about 30 minutes.
3
Refrigerate the dough until it is well chilled (at least 2 hours, better overnight).
4
Knead the dough briefly by hand and then cut out small balls weighing about 95 g each. Place them slightly flattened in the moulds and cover with foil. Then leave to rise for 1 - 2 hours until the dough has risen well.
5
Preheat the oven to 175°C convection oven. Mix the remaining egg with the milk for the egg spread and brush the raw dough with it and sprinkle with sesame seeds.
6
Bake the buns in the oven for 15 minutes.
For the patties
1
Remove the tendons from the beef well and grind with the fine perforated disc of the rotary grinder.
2
Mix the meat with salt and pepper (and optionally baking powder) and knead intensively.
3
Measure out portions of about 130g and shape into patties.
4
Sear on both sides in a hot pan and then reduce the heat or finish in the oven (140°C/10 minutes).
5
Alternatively, grill over high heat on both sides and then finish over indirect heat.
6
Tip:
Fresh beef can be roasted pink and eaten without hesitation.
For the ketchup
1
Reduce the apple juice by about half. At the same time, finely dice the onions and garlic and sauté until translucent. Add the spices and tomato purée and sauté briefly.
2
Deglaze the onions, garlic and spices with the reduced apple juice, add the balsamic vinegar and honey and bring everything to the boil. When the mixture boils, add the canned tomatoes. Let everything simmer for a few minutes.
3
Puree the mixture and pass it through a sieve. Bring to the boil again and gradually thicken with starch (you may not need all of it) until the desired consistency is reached. Allow the ketchup to cool and shake or blend again before use if necessary.
For the chilli con carne
1
Sear the meat in a saucepan. Meanwhile, finely dice the onions and peppers and drain the sweetcorn and kidney beans.
2
Add all the vegetables and the spices to the minced meat, sauté briefly and then add the canned tomatoes and allow everything to reduce slightly.
3
After about 30 minutes, season the chilli with the spices and set aside.
For the cheese sauce
1
Finely chop the chillies and garlic. Grate the cheese.
2
Melt the butter in a pan. Add the flour and fry briefly.
3
Add the garlic and chillies, sweat briefly and then deglaze with milk. Bring to the boil and stir constantly.
4
Remove the pan from the cooker, add the cheese and stir until smooth. Then add the oil and stir until smooth.
5
Season to taste with salt, sugar and vinegar.
For the garnish
1
Wash and dry the lettuce.
2
Finely slice the jalapenos.
Serving
1
Cut the burger buns in half and lightly toast the cut sides.
2
Spread the ketchup and a slice of cheddar on the underside of the bun and place a patty on top.
3
Place a lettuce leaf and a portion of chilli con carne on the patty and garnish with the cheese sauce.
4
Place a few jalapeno rings on the burger and fold over the top of the bun.
Zutaten für
For the buns
3
eggs
25
g
sugar
65
ml
milk
5
g
dry yeast
280
g
wheat flour, type 550
65
g
butter
10
g
salt
3
Tablespoon(s)
milk (for the egg spread)
3
Tablespoon(s)
sesame seeds
For the patties
800
g
beef (e.g. prime rib)
2
Teaspoon(s)
salt
1
Teaspoon(s)
pepper
1
Pinch(es)
baking powder (optional)
2
Tablespoon(s)
oil (for frying)
For the ketchup
50
g
onion
0.5
Clove(s)
garlic
2
Tablespoon(s)
oil
1
Pinch(es)
cinnamon
1
Pinch(es)
allspice
1
Pinch(es)
aniseed
1
Tablespoon(s)
tomato paste
2
Tablespoon(s)
balsamic vinegar, light
2
Tablespoon(s)
honey
300
ml
apple juice (reduce to 100-150 ml)
400
ml
tinned tomatoes
2
Tablespoon(s)
starch (dissolved in cold water)
For the chilli con carne
200
g
minced beef
50
g
onions
50
g
corn
50
g
kidney beans
50
g
yellow peppers
50
g
red peppers
400
ml
canned tomatoes, chopped
1
Tablespoon(s)
cocoa powder, unsweetened
1
Teaspoon(s)
cumin
1
Teaspoon(s)
cayenne
0.5
Teaspoon(s)
coriander, ground
salt, pepper, sugar (to taste)
2
Tablespoon(s)
oil (for frying)
For the cheese sauce
10
g
butter
10
g
flour
1
Clove(s)
garlic
250
ml
milk
150
g
cheddar cheese
2
jalapenos (amount to taste if necessary)
100
ml
cooking oil
2
Teaspoon(s)
salt
2
Tablespoon(s)
vinegar
2
Teaspoon(s)
sugar
For the garnish
6
Leave(s)
lettuce
6
Slice(s)
cheddar
2
jalapenos
