I can never say no to anything cooked with chillies. If you are giving this to kids, you might consider not putting in too much chilli, but I make one just for myself that almost burns. You can experiment with different types of chillies until you find the perfect combination. For me, Jalapeños are my favourite!
Preparation time 40 mins
Serves approx 4
- 481g of frying steak
- 4 multi-seeded rolls
- 2 green chilies
- Olive oil,
- black pepper
Pre-heat the oven to 190C
Make the burgers fist as you need to rest them in the fridge for a while after making them. Take a large bowl and add 2 very finely chopped green chillies (seeds included) and the steak also very finely chopped (you can use a food processer for the steak).
Season well with salt and pepper and mix well.
To assemble the burgers (the mixture will make 4 burgers); make a ball of about ¾ of the size of a tennis ball, roll around the palm of your hands and then flatten into a burger shape about 2cm in thickness. Place the burgers on a lightly oiled plate and put in the fridge for 30 minutes.
In order to cook the burgers, I’m going to assume a medium cook is ok for this recipe’s purposes.. Get a griddle pan on a high heat and let the pan heat up for a few minutes.
When the pan is smoking hot, rub the burgers with a little olive oil and place in the pan.
Cook for 3-4 minutes on each side.
Try not to press down on them and try not to move around too much as you lose heat in the pan.
Once cooked rest for 2 minutes in a warm place.
If you take out the chilli, these can be made as standard hamburgers too.