Spicy Chili Beef Burger

Ingredients

• 250 g Ground beef (80% lean) (freshly minced)
• 1 Large egg (optional, adds richness)
• 30 g Sharp cheddar cheese (cut into thin square)
• 2 slices Streaky bacon (thick cut)
• 2 Brioche buns (buttery, split top and bottom)
• 2 large leaves Romaine lettuce leaf (washed and dried)
• 1/2 medium Tomato (sliced thick)
• 1/4 Red onion (sliced thick)
• 1 small Fresh red chili (grated fine)
• 2 tbsp Mayonnaise (mixed with pepper)
• 1/4 tsp Black pepper (freshly ground)
• 1/2 tsp Salt
• 1 tbsp Grapeseed oil (high‑smoke‑point for grilling)
• 1 tsp Dijon mustard (optional, for mayo mix)

Instructions

1. Prep all fresh ingredients

   Grate the fresh chili, slice the onion thickly, slice the tomato, wash lettuce leaves and set aside. Keep everything within easy reach.

   Time: PT2M

2. Season and bind the meat

   Place the ground beef in a mixing bowl, add salt, pepper, the grated chili and the egg (if using). Gently mix with your hands until just combined – do not over‑work.

   Time: PT2M

3. Shape thin patties

   Divide the mixture into two equal portions (about the size of a tennis ball). Flatten each into a disc roughly 1 inch thick, slightly larger than the bun as it will shrink while cooking.

   Time: PT1M

4. Heat the grill pan

   Add 1 tbsp grapeseed oil to the grill pan and place over high heat until the oil just begins to shimmer.

   Time: PT1M

   Temperature: high

5. Cook the first side of the patty

   Lay the patty in the pan, season the top with a pinch of salt and pepper. Cook for 3 minutes 30 seconds without moving.

   Time: PT3M30S

   Temperature: high

6. Flip, add cheese and finish cooking

   Turn the patty, place the cheddar square on top, and cook another 2 minutes until the cheese melts and the underside is nicely browned.

   Time: PT2M

   Temperature: high

7. Cook bacon and onions simultaneously

   Push the patty to one side of the pan. Add the bacon strips and the sliced onion to the empty space, drizzle a little oil on the onion, season with salt and pepper. Cook bacon until crisp (≈2 minutes) and onions until caramelised (≈3 minutes), stirring occasionally.

   Time: PT3M

   Temperature: high

8. Toast the brioche buns

   Remove the cooked items onto a plate. Reduce heat to medium and place the cut sides of the buns in the pan, pressing lightly. Toast for about 1 minute until golden and slightly crisp.

   Time: PT1M

   Temperature: medium

9. Prepare pepper‑mayo spread

   In a small bowl combine the mayonnaise, a pinch of black pepper and, if desired, the Dijon mustard. Mix until smooth.

   Time: PT30S

10. Assemble the burger

    Spread the pepper‑mayo on the bottom bun, add a lettuce leaf, place the cheese‑topped patty, lay the crisp bacon, caramelised onions, tomato slice and top with the remaining bun. Press gently.

    Time: PT1M

11. Serve immediately

    Serve the burgers hot with extra mayo or chili flakes on the side if desired.

    Time: PT0M

Nutrition Facts

Calories

580

Protein

30 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ground beef (80% lean): ground turkey, ground lamb
• Instead of Large egg: egg white, flax egg
• Instead of Sharp cheddar cheese: Swiss cheese, provolone
• Instead of Streaky bacon: pancetta, turkey bacon
• Instead of Brioche buns: potato buns, ciabatta rolls
• Instead of Romaine lettuce leaf: spinach, arugula
• Instead of Tomato: roasted red pepper
• Instead of Red onion: sweet onion, shallot
• Instead of Fresh red chili: chili flakes, hot sauce
• Instead of Mayonnaise: aioli, Greek yogurt
• Instead of Grapeseed oil: canola oil, vegetable oil
• Instead of Dijon mustard: grain mustard, English mustard

Equipment Needed

• Grill pan (or heavy‑bottomed frying pan)
• Spatula or metal turner
• Mixing bowl
• Micro‑grater or fine grater
• Knife
• Cutting board
• Plate for resting cooked items (optional)

Critical Steps — Do Not Skip

• Mixing the chili into the meat without over‑working
• Shaping thin patties to ensure quick cooking
• Cooking the patty just long enough to stay juicy while melting the cheese
• Caramelising the onions without burning them
• Toasting the brioche buns to add texture

Chef Tips from the Video

• Use a high‑smoke‑point oil like grapeseed for a clean sear
• Press the patty lightly with the spatula just once to develop a crust
• Reserve a little bacon fat to brush the buns for extra flavor
• A thin patty cooks faster, keeping the interior juicy in a 10‑minute window

Troubleshooting

Storage

Refrigerator: Cooked patties, bacon and assembled burgers keep 2‑3 days in an airtight container. Buns stay fresh 2 days.

Freezer: Raw seasoned patties can be frozen for up to 2 months; thaw before cooking.

Room temperature: Do not leave assembled burgers at room temperature for more than 2 hours.

Make-Ahead Tips

• Grate the chili and store in a sealed container for up to 3 days
• Pre‑mix the meat with seasoning and keep refrigerated for 30 minutes before cooking
• Cook bacon a day ahead and re‑heat quickly in the pan
• Toast buns just before assembly for best texture