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    Wednesday, 7 October 2015

    'HIDDEN' CHILLI CHEESE BURGERS

    Encona is my favourite hot sauce, i put it on everything - omelettes, beans on toast, sandwiches - seriously everything. So when Encona asked if they could send me some of their new Peruvian Amarillo Chilli sauce, I couldn't turn them down - but I also couldn't decide how I would feature it on my blog.

    Now I'm sure you don't need me to walk you through how to make beans on toast so I thought I'd have a go at making one of my favourite foods to go with my favourite sauce - a burger.

    My philosophy when it comes to burgers is the messier the better. 'Chin dribblers' as I like to call them always taste the best - the kind of burger which needs two hands and a fistful of napkins. Way backkk last year, I went to a Byron burger event and was introduced to the Juicy Lucy - a double pattied burger with a molten 'hidden' cheese centre. It was amazing so I wanted to create my own.
    Now this baby isn't the prettiest - we won't go winning any beauty contests  - but it tasted pretty darn good. The new Encona sauce has a little kick to it but not quite as intense as the regular, and my favourite, west Indian pepper sauce so it should appeal to most tastebuds. Plus burger making at home is a lot of fun - and eating them is even better.
    What you'll need for two burgers
    For the patties
    250g lean beef mince
    1 egg
    1/2 Onion (diced)
    1 clove Garlic
    1 tsp Chilli Flakes
    1 tsp Coriander 
    Splash worcester sauce
    1 tbsp Encona Amarillo Chilli Sauce*
    Red Leicester Cheese
    Extras:
    2 brioche buns
    Lettuce
    Tomato
    Add whatever you fancy here though: jalapenos, red onion, avocado - go wild
    What you'll need to do:
    1. First up preheat your oven to 200c then it's time to get messy. Put all your ingredients (bar the egg) into a bowl and mix together with your hands. You can use a wooden spoon if you prefer - but hands are wayyy more fun and I find the mix binds better by hand.
    2. Add your egg to the mix last. This will help to stick everything together but if it makes the mixture a bit too gloopy, you can add some breadcrumbs. (I usually grate up a spare burger bun)
    3. Shape the mince into four patties (about half the size you want your burger to be) and pop into the fridge for about 15 minutes.
    4. Once they've firmed up a bit - it's time to start forming your hidden cheese burgers. Take one burger - press down the centre and put a lump of cheese in the middle then place another patty on top and press down the edges. Like a little burger parcel.
    5. Now get these babies under the grill and cook for 10-15 minutes
    6. Get stacking. Toast your buns, spead with a lil' mayo and layer your patties with lettuce, tomatoes, ketchup and a little more hot sauce for good measure. (yes i like a lot of sauce)
    Now grab that baby with two hands and get your face all involved! If you've got a good burger recipe - link me up, I'd love to see how you make yours!

    * I was sent some Encona samples to sample

    If you liked this post, you may also enjoy: Fattoush Salad or Jambalaya

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