Sweet chilli double cheese burger recipe
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- Meat and poultry
- Beef burgers
Very simple to make beef burgers on a ciabatta roll with fried onions, Cheddar and sweet chilli sauce.
Kent, England, UK
2 people made this
- 250g lean steak mince
- 4 heaped tablespoons breadcrumbs
- 1 onion, very finely chopped or minced
- good pinch cayenne pepper
- salt and pepper to taste
- 1 onion, sliced
- 2 ciabatta rolls
- 2 slices mature Cheddar cheese
- sweet chilli sauce to serve
MethodPrep:5min ›Cook:12min ›Ready in:17min
- In a mixing bowl combine the mince, breadcrumbs, minced onion, cayenne and seasoning. Mix well using your hands.
- Use a burger press to make 4 thin burgers or use your hands. If you have time, chill in the fridge for a little while to firm up.
- Heat a frying pan with a little oil. Add the burgers and to one side of the pan add the sliced onion. Cook over medium to low heat for approximately 12 minutes or until the burgers and onions are cooked.
- Lightly toast the ciabatta rolls. Serve the burgers in a roll (2 per roll as these rolls are long or double up in a burger roll). Top with cheese, fried onions and sweet chilli sauce.
Reviews & ratingsAverage global rating:(1)
Carolina Style Burgers
My grandpa used to say, &ldquoHay is for horses!,&rdquo whenever I said &lsquohey&rsquo instead of &lsquohi&rsquo. I didn&rsquot realize it at the time, but I&rsquom pretty sure he was teasing me for picking up some sort of southern-ish affectations in my speech.
My parents moved to North Carolina from Illinois before I turned 2. My mom is a Midwest meat-and-potatoes cook through and through. I wasn&rsquot raised eating any traditional southern foods, so even though I wandered into grits-with-my-omelet territory by the time I was in high school, I was a full-on adult before I ever had a Carolina Style Burger or hot dog. Or Sundrop for that matter. But we will talk about that one another day.
There are some local foods I can&rsquot get down with. Like livermush. NO. Or peanut butter and mayonnaise sandwiches. DOUBLE NO.
Burgers covered in cheese, chili, and slaw though &mdash those I can get behind. Which is strange for me because I have never been a lover of slaw. <<<&mdash I type that every single time I write a recipe with slaw in it, for the record. (See evidence here, here, and here) I think the issue is that I don&rsquot like other&rsquos people&rsquos slaw. I&rsquom a slaw snob.
Can I confess something before we make this very southern-style burger thing? I don&rsquot ever feel authentic enough to use the word &lsquoya&rsquoll&rsquo. Sometimes I type it and I feel like a total fraud because I never say it in real life. Chad does, though! So we are gonna borrow some of his thick-drawl-sundrop-loving style and work out this Carolina Style Burger recipe.
I can assure you that I do say &lsquoHEY!&rdquo, I love sweet tea, and I have mastered this southern burger with chili and slaw thing.
I used 93% lean ground beef here. That leaves me enough fat in the pan (I pan-seared these burgers because we got a big-fat thunderstorm just as I was ready to start cooking, but you can definitely go for the grill) to cook without additional oil, but also turns out juicy burgers.
This is Southern-style chili, the stuff you pour over your cheese fries, hamburgers, and hot dogs, is rich with just a slight spice, and there are NO BEANS. If you are looking for beefy chili with beans, you have to check out this Mole Chili con Carne. It&rsquos my favorite. But burger chili is a whole other situation.
If you read the ingredient list for the chili, your eyes might bug out of your head because it is REALLY long. If you have a well-stocked pantry, there is nothing out of the ordinary listed and you are good to go. If you do not have a zillion spices hanging around, please don&rsquot feel intimidated. Grab yourself one of those chili seasoning packets for $1.39 at the store, add the tomatoes and brown sugar, and get on with your day. Seasoning can get pricey and you need this chili in your life.
How To Make A Bob’s Big Boy Burger
As burgers go, this one is quite simple but delicious.
My dad asked my mom to marry him 50 years ago over a burger just like this one at the Bob’s Big Boy Restaurant on Riverside Drive in Burbank, California. Pretty romantic I know.
The restaurant is the oldest remaining Bob’s Big Boy in the US and a must try place if you ever find yourself in Burbank.
My parents used to take my sister and me there whenever we vacationed in LA while we were growing up.
Last time I was in California, I took my kids there and purchased about ten burgers so that I could copy the recipe. Eating all those burgers was difficult work but it had to be done.
You might think that the Bob’s Big Boy Double Deck Cheeseburger looks like a copy of that other famous double decker.
The fact is, this was the first double decker burger ever. The Big Mac arrived on the scene three decades later.
The Bob’s Big Boy Double burger actually started as a joke. In February 1937, members of the Glendale High School Orchestra who frequented the Glendale restaurant and asked the owner, Bob Wian if he could cook up something a little different. He intended this burger to ‘look rediculous, like a leaning tower’. The kids loved it and it became his signature burger.
The red sauce on top is one of the things that makes the burger. If you can get your hands on some Heinz Chilli Sauce and Heinz Sweet Pickle relish you will achieve the famous flavour. If you live in an area where these products aren’t available, choose any tomato based chilli sauce and finely chop some sweet pickles. It will be close enough.
Tip: For best results, ask your butcher for a 80% meat 20% fat ground beef mix.
Thai Style Fish Burgers
We love a good burger in our house.
Usually it's the beef variety, topped with bacon and cheese and lots of other goodies (Chris is generally the burger maker at home, although I do get the odd look-in - as with my burger with baked parmesan onion rings).
If you're in the mood for a burger with a difference however, this is what you need!
Toasted brioche rolls filled with crunchy veggies and a tender spicy salmon patty. Drizzled with sweet chilli sauce, this makes one moreish burger!
There are quite a few ingredients in this recipe, but don't be put off, you've probably already got most of them in your store cupboard.
The veggies are roughly chopped and thrown into a food processor, then pulsed:
Followed by the salmon and coriander:
The mix is then molded into burgers and fried on a hot griddle - or in a frying pan.
Not to be confused with Thai fish cakes - which tend to use white fish and curry paste - these burgers have all of those classic Thai flavours without the need for store-bought pastes.
When you add everything together in the the food processor, be sure to pulse until just combined. This will ensure a juicy, tender burger that almost melts in the mouth.
Topping the Thai Style Fish Burgers with strips of crunchy cucumber and carrot adds a whole new taste dimension, but if you prefer you can use regular burger toppings like lettuce and tomato (probably not bacon though - which might be the first time I've ever recommended not using bacon!) or you could go really out there and top with piles of beansprouts and chopped peanuts!
I first created this Thai Style Fish Burgers recipe for DIYs - check them out for great recipe and craft ideas.
Cheddar Cheese Sauce
Cheddar cheese sauce is an easy, creamy, indispensable, and versatile homemade go-to in your recipe repertoire, whether destined for burgers, tater tots, broccoli, chili, nachos, cauliflower, baked potatoes…get the picture? Here’s how to make it.
Adapted from Spike Mendelsohn | The Good Stuff Cookbook | Wiley, 2010
This Cheddar cheese sauce creates a spectacular cheese sauce so stupendously rich and gooey and versatile you’ll want to slather it onto everything by the ladleful. And when we say everything, we mean everything, including the ridiculously indulgent Uncle D’s Chili and Cheddar Burger. Or a classic Uncle D’s Chili. Or a baked potato. Or a roasted sweet potato. Or fries. Or broccoli. Or macaroni. Or nachos. Or cauliflower. Or tater tots. Or, well, use your imagination. Any which way, this recipe is a keeper. As the author says, “Warm, oozing cheese is never a bad idea.” Amen to that.–Renee Schettler
CAN YOU REHEAT CHEDDAR CHEESE SAUCE?
Reheating cheese sauce can seem like a daunting task—all that solidified dairy, seemingly immovable. But wait, it can be done. The best way to do it, is not in the microwave, but on the stovetop. Slowly reheating over low heat, and stirring frequently, is the best way to ensure a smooth sauce on the second day.
Sweet Caramelized Pork
The other day I had made some pork with a dry rub, using the same base recipe I use to make my Chili Pork with Peppers (see recipe here). When making the pork however, I had some brown sugar rub leftover and so I ended up tossing that into the pan when I stir fried the slices of pork to get them a little crispy….the result was this delicious sticky sweet pork dish that made me want to sink my teeth into the juicy bits. So that’s how this simple recipe came about.
I’ve since tweaked the proportions of the 5 ingredient rub, making it a little sweeter than the rub I used for the Chili Pork, but I still used cayenne to give it some heat, as well as to add another dimension of flavor other than just sweet. The cayenne breaks up the sweetness and gives the dish a savory element along with a touch of zip, without making it spicy.
I made a big batch of this Sweet Caramel Pork for dinner the other day when my in-laws were visiting and paired it with a bright Sweet ‘n Tangy Apple- Cabbage slaw to make some Sticky Caramelized Pork Sandwiches, which turned out absolutely delicious. They were a huge hit!
I could just eat this pork plain, all day and not get bored of it. My husband said it one of his favorite dinners and voted to have it more often. As simple as this recipe is, I could easily make it a weeknight meal. You could serve this pork up with fried rice, as I think it would taste great with Asian flavors too. However you wish to serve it or eat it, this recipe is a definite MUST-TRY!
Recipe: Sweet Chilli Pork & Chorizo Burgers
This recipe is great for warm Summer days (when we’re lucky enough to get them in Glasgow!). The pork is slightly lighter than beef and the sweet chilli sauce, chorizo and red onion really lift the flavour.
Enjoy this one outside, with an ice cold bottle of beer, cider or your favourite soft drink.
400g of pork mince
100g chorizo sausage, finely diced (skin removed)
3 tbsp sweet chilli sauce
1 tsp dried coriander
3 tbsp breadcrumbs
1 onion, grated
1 red onion, finely sliced
1 beef tomato, sliced
Applewood cheese, sliced (as much as you like)
Burger buns (we used the ‘Ultimate’ brioche buns store-bought from M&S due to time constraints, but you can also make your own. Please refer to the Halloween burger recipe HERE for a step by step on how to make our buns!)
*** BEFORE YOU START, PRE-HEAT THE OVEN. YOU’LL NEED IT AT THE END ***
Slice each bun in half and place them face down on a dry frying pan, over a medium heat (as pictured below) until they are lightly toasted. Be careful, as these will toast quickly! Remove and set aside
Mix together the pork mince, chorizo, onion (not the red onion), garlic, sweet chilli sauce, coriander, breadcrumbs and egg with your hands. Season with salt and pepper and then shape and form into 4 patties.
Mix together in the bowl Ready to cook
Once prepared, fry the burgers in some oil for roughly 5-6 minutes on each side over a medium heat (or until done).
Build the burgers:
Layer the burgers as follows: bottom half of bun, lettuce, patty, applewood cheese, tomato, red onion, top half of bun. Spread a little more sweet chilli sauce on the top half of the bun before you place it on.
Wrapping the burgers in tin foil, ready for the oven
Once you’ve done this, lightly wrap the burgers in tin foil and place them on the bottom shelf of the oven for around 5 minutes. This will heat the entire burger a little more and further melt the cheese, meat, sauce and toppings all together for a great look and finish.
Tried our recipe? Let us know what you thought and send us a photo too! Contact us via e-mail, Twitter & Facebook here. You can also leave a comment below!
The Brazil grill burger
All the flavours of Brazil crammed into one epic mouthful – peri peri bacon, smoky chimichurri relish, cumin-spiced onion rings, creamy lime and avocado mayo – it’s a bit of extra effort but take the challenge and you’ll be rewarded with a gold-medal burger
Published: July 14, 2016 at 10:53 am
- peri peri sauce 3-4 tbsp
- brown sugar 1 tbsp
- streaky bacon 16 slices
- beef mince 1kg
- red onion 1 large, peeled and grated
- flat-leaf parsley a small bunch, chopped
- soft breadcrumbs a good handful
- egg 1
- vegetable oil for frying
- emmental 16 slices
- brioche burger buns 8, toasted
- soft lettuce to serve
SMOKY CHIMICHURRI RELISH
- flat leaf parsley 1/2 a small bunch, finely chopped
- oregano leaves, a small handful, chopped
- red chilli 1 small, finely chopped
- garlic 1/2 clove, chopped
- smoked paprika 1 tsp
- gherkin 1 large, chopped
- red wine vinegar 1 tbsp
- olive oil
CREAMY LIME AND AVOCADO MAYO
- mayonnaise 4 tbsp
- avocado 1 small, stoned and diced
- coriander a small bunch, roughly chopped
- lime 1, juiced
SWEET AND SOUR PICKLED PINK ONIONS
- red onions 2 large, cut into thin rings
- brown sugar 1 tbsp
- red wine vinegar 2 tbsp
CUMIN-SPICED ONION RINGS
- plain flour 100g
- cornflour 1 tsp
- ground cumin 1 tsp
- mild chilli powder 1 tsp
- soda water chilled
- ice cubes 2
- onions 2 large, peeled and first layer of onion removed
- vegetable oil for deep frying
To make the chimichurri, pulse all the ingredients in a food processor, adding enough olive oil to make a spoonable relish and season.
When we’re not out reviewing burgers, we’re usually at home making our own. In this section, you’ll find a selection of our homemade burger recipes (and maybe the occasional sandwich) along with our usual mouth-watering photography.
Tried any of our recipes? Let us know what you thought and send us a photo too! Contact us via e-mail, Twitter & Facebook here. Remember to add your photos to our ‘You vs. Burger’ section on our official Facebook page too!
The Classic Burger
Our take on the simple, classic cheeseburger.
Our tribute to the greatest television show ever made: Breaking Bad
The ‘Fight Night’ Burger
Handmade patty seasoned with a red wine vinegar based marinade and topped with salad, two different types of cheese, relish, burger sauce and some homemade onion rings.
The Astro Burger
A 50% lamb, 50% beef patty, infused with picante peppers, jalapenos, garlic and various herbs, containing a disc of smoked applewood and topped off with a homemade sweet balsamic beetroot relish on a red leicester and onion bun.
Peanut Butter Cheeseburger
Yes, it sounds strange but it works amazingly well. A beef patty seasoned with wholegrain mustard, topped with American cheese, peanut butter, ketchup and American mustard on a seeded burger bun.
The ‘Andy Murray’ Burger
In celebration of Andy Murray’s US Open win, here is a beef and haggis patty topped with bacon, black pudding, fried onions and fried mature scottish cheddar.
The Halloween Burger
The perfect treat for your Halloween party. Or just for watching scary movies with!
The Christmas Burger
Christmas dinner between a burger bun. You know you want it.
We tried these out on pancake day. Perfect for dinner! A good sweet/savoury combo.
Eggs Benedict Burger
One of our favourite breakfasts reconstructed as a burger.
Sweet Chilli Pork & Chorizo Burgers
Tasty alternative to beef and great with an ice cold drink on a hot day!
Krispy Kreme Burger
Our homemade burger using a glazed-doughnut substitute for a bun. We chose Krispy Kreme.
Simple lamb burger on a ciabatta bun with Harissa & Feta cheese.
Monster Munch Burger
Crushed up crisps actually make a really good burger seasoning!
Croeso! I'm Karen it’s lovely to see you here. I was born in South Africa, but I've lived all over the world, latterly calling North Yorkshire my home where I lived for many years before moving to SW France, although I'm now living in North Wales in an old converted Schoolhouse on the edge of Snowdonia National Park. I am a freelance food and travel writer, as well as a food stylist, and recipe developer, with a passion for art, travel, books, photography, seasonal food and especially cheese and wine. Please do get in contact with me if you have any questions about my work or commissioning me. Read More…
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