BBQ Chilli Cheeseburger
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Pair this with
Greasy Fingers Luscious Red. A medium-bodied wine with a plush palate of juicy, dark fruits accented by warm spices, and generous fruit sweetness. Made to be enjoyed with a juicy burger.
Greasy Fingers Luscious Red. A medium-bodied wine with a plush palate of juicy, dark fruits accented by warm spices, and generous fruit sweetness. Made to be enjoyed with a juicy burger.
Sophie Wyburd
Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024. Photo credit: Stuart Simpson
Using high fat percentage beef is key here to get a moist yet crispy burger.
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Pair this with
Greasy Fingers Luscious Red. A medium-bodied wine with a plush palate of juicy, dark fruits accented by warm spices, and generous fruit sweetness. Made to be enjoyed with a juicy burger.
Greasy Fingers Luscious Red. A medium-bodied wine with a plush palate of juicy, dark fruits accented by warm spices, and generous fruit sweetness. Made to be enjoyed with a juicy burger.
Unlock Mob Premium
- Unlimited access to 3000+ recipes
- Plan your meals with ease
- Organise and save your favourite recipes
Pair this with
Greasy Fingers Luscious Red. A medium-bodied wine with a plush palate of juicy, dark fruits accented by warm spices, and generous fruit sweetness. Made to be enjoyed with a juicy burger.
Greasy Fingers Luscious Red. A medium-bodied wine with a plush palate of juicy, dark fruits accented by warm spices, and generous fruit sweetness. Made to be enjoyed with a juicy burger.
Step 1.
Finely chop your chillies and roughly chop your coriander. Add them to a food processor along with your pickled jalapeños, lime juice and a pinch of salt. Blitz to a smooth paste.
Step 2.
Add your beef mince to a bowl and season with salt and pepper, lightly tossing the mince so the seasoning is combined but not overworking it.
Step 3.
Grate your red leicester cheese.
Step 4.
Heat a frying pan on a high heat. Fry your streaky bacon until crisp. Toast your burger buns.
Step 5.
Take an eighth of the beef mixture and shape it into a loose ball. Place it in the pan and press it down with your spatula. Place a piece of baking parchment on top, then compress the patties with a heavy cast iron pan. Fry for 2 mins.
Step 6.
Flip over your patties and brush them with Bull’s-Eye Original BBQ Sauce. Top with a handful of Red Leicester, then place a lid on the pan and let the cheese melt.
Step 7.
Assembly time. Place some Bull’s-Eye Original BBQ Sauce on the base of your burger, then top with two patties and a slice of bacon. Spread your chilli chutney on the lid of the buns, then pop on top of the burgers. Serve!
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