Green chilli cheeseburgers

  • Preparation Time20 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyEasy
900g minced braising steak, 20 to 15% fat
1 tsp coarse salt
1 tsp freshly ground black pepper
8 thin slices Chihuahua or provolone cheese
4 good-quality hamburger buns, toasted
Green chilli sauce, recipe follows
Cos lettuce leaves, optional
4 thick slices beefsteak tomatoes, optional
Pickled jalapenos, optional

For the green chilli sauce

2 poblano chillies, grilled, peeled, seeded and chopped
1 medium white onion, grilled and chopped
1 to 2 cloves garlic, chopped
2 tbsp chopped fresh epazote, or fresh oregano leaves
60ml cold water
1 tbsp honey
1/4 tsp coarse salt
1/4 tsp freshly ground black pepper
1) Heat the barbecue to high. Form the meat into 4 (225g) burgers and season each burger on both sides with 1/4 tsp of salt and a 1/4 tsp of pepper. Griddle until charred on both sides and cooked to desired doneness.

2) Place 2 slices of the cheese on each burger, close the lid or tent with aluminium foil, and cook until the cheese has just melted, about 1 minute. Place the burgers on the buns and top with a few tablespoons of green chilli sauce, lettuce, tomato and pickled jalapeno, if desired.

For the green chilli sauce:
1) Place all ingredients in a blender and blend until smooth. Season with salt and pepper, to taste.

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