Double jalapeno cheese Mexican burgers
INGREDIENTS
1 tablespoon extra virgin olive oil
1 brown onion, thinly sliced
2 garlic cloves, thinly sliced
1 small fresh red chilli, deseeded, finely chopped
400g can whole peeled tomatoes, drained, coarsely chopped
2 tablespoons red wine vinegar
1 tablespoon brown sugar
300g Monterey Jack cheese with jalapeño (see notes)
500g beef mince
60g (1 cup) fresh breadcrumbs
1 egg
1/4 cup chopped fresh coriander
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/4 teaspoon chilli powder
4 bread rolls, warmed, split
Rocket, to serve
Micro herbs, to serve
Corn chips, to serve
METHOD
Step 1
Heat the oil in a saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until soft. Add the garlic and chilli. Cook, stirring, for 2 minutes or until aromatic. Add the tomato, vinegar and sugar. Cook, stirring, for 3-5 minutes or until the mixture comes to the boil. Set aside.
Step 2
Thinly slice half the cheese. Coarsely chop remaining cheese. Combine mince, breadcrumbs, egg, fresh coriander, cumin, ground coriander, paprika and chilli powder in a large bowl. Season. Use wet hands to divide into 4 balls. Make a hollow in the centre of each. Fill each hollow with a quarter of the chopped cheese. Shape mince around the cheese to enclose. Flatten into patties. Transfer to a plate. Place in the fridge for 30 minutes to rest.
Step 3
Lightly grease a frying pan or barbecue flatplate and heat over medium-high heat. Cook the patties for 6 minutes each side or until cooked through. Top each patty with sliced cheese. Cook until cheese is melted.
Step 4
Top the bases of the rolls with rocket, patties, tomato sauce, micro herbs and corn chips. Top with roll tops.
RECIPE NOTES
You can find Monterey Jack cheese with jalapeño at some supermarkets and delis. If you can’t find it, use colby or cheddar, and add thin slices of fresh or pickled jalapeño.