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Napalm chilli burgers recipe

Napalm chilli burgers recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef burgers

Spicy burgers with a lot of heat! Warning: Best cooked outside on the barbecue or in a kitchen with good extraction. The spice fumes can be quite strong!

Hampshire, England, UK

6 people made this

IngredientsMakes: 4 beef burgers

  • Burgers
  • 500g lean beef mince
  • 1 medium red onion, finely chopped
  • 1 tablespoon chopped garlic
  • 1 tablespoon smoked paprika powder
  • 2 large red Scotch bonnet or habanero chillies, finely chopped
  • 1 handful fresh coriander, chopped
  • 2 1/2 tablespoons Tabasco® chipotle sauce
  • 1 tablespoon fresh 100% ghost chilli powder
  • 1/2 tablespoon sea salt
  • 1 1/2 tablespoons freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • olive oil
  • To serve
  • 2 jalapeno peppers, chopped
  • 1/2 white onion, chopped
  • 1 tablespoon olive oil
  • 4 ciabatta rolls
  • 4 slices Cheddar or Monterey Jack cheese

MethodPrep:15min ›Cook:10min ›Extra time:30min › Ready in:55min

  1. Pour all burger ingredients except for the olive oil into a bowl and mix well.
  2. Lightly wet your hands. Gently roll the mixture into balls, making 4 equal balls. Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick.
  3. Place burgers on a plate and cover with cling film and leave in the fridge to firm up for at least 30 to 40 minutes.
  4. Heat the barbecue to a medium heat. Lightly brush one side of each burger with oil. Place the burgers, oil-side down, on the barbecue. Cook for 5 minutes until the meat is lightly charred. Don't move them around or they may stick. Oil the other side, then turn over. Cook for another 5 minutes.
  5. For the topping, heat olive oil in a frying pan and add the jalapenos and onion. Fry for 4 minutes, or till softened.
  6. When cooked place each burger in ciabatta roll topped with a slice of cheese and a spoonful of the jalapeno mixture.

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Chilli beef burgers

1. To make the burgers, put the beef, shallots, onion flakes, garlic, chilli, coriander, chilli garlic sauce, egg, breadcrumbs and 1 1/2 teaspoons of salt in a large bowl, and knead well with your hands until the ingredients are thoroughly combined. Cover the bowl and refrigerate for 2 hours.

2. Using wet hands, divide the beef mixture into four equal portions, roll each portion into a ball, then flatten it slightly to form patties. Preheat the chargrill plate to medium direct heat. Brush the patties lightly with oil and grill them for 5-6 minutes, then flip them over and cook for another 5-6 minutes, or until they are well browned and cooked through. A few minutes before the patties are done, toast the bread, cut-side down, on the chargrill plate for 1-2 minutes, or until it is marked and golden.

3. Divide the lettuce among four of the toasted bread slices. Add a patty, season the burgers with salt and pepper, then top with the remaining toasted bread. Delicious served with pineapple mint salsa.

How to Make a Low Carb Chile Burgers

So how hard is it to make our version of these burgers? Not hard at all. You start by preheating your grill. If you are an RVer like us or a tailgater in general, you might like the new portable grill we added to our camper kitchen. It allows for both propane AND charcoal grilling, depending on your needs. While your grill is preheating mix your meat, egg, seasonings and sauces and blend well. We like to use our Zing hand tool for jobs like this, but the hand God gave ya will work just as well too ). Once fully mixed, form into six patties and grill until cooked through. While grilling your burgers, take your poblanos and saute them in butter on the stove until they soften and become slightly charred. Add cheese of choice (Jack Allen uses Jack Cheese, I used Havarti) to each burger and top with chilies. Serve with a side of guacamole or bun and other burger fixin&rsquos.

Cheddar, corn and chilli smash burgers recipe

A &lsquosmash&rsquo burger is just what it sounds like: you crush balls of burger mixture onto a hot surface, creating lots of irresistible, crunchy edges.

You will need a chapa (a heavy-duty flat surface you put on your grill bars to cook on) or a heavy-duty baking sheet, and a cloche or large metal bowl.


  • 2 tbsp olive oil
  • 2 shallots, thinly sliced
  • 200 g can sweetcorn (corn), drained
  • 1 pinch chipotle (or other) chilli flakes
  • 12 slices smoked streaky bacon
  • 600 g beef mince (ground beef)
  • 250 g Cheddar, sliced
  • 1 pinch each of sea salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 2 shallots, thinly sliced
  • 7.1 oz can sweetcorn (corn), drained
  • 1 pinch chipotle (or other) chilli flakes
  • 12 slices smoked streaky bacon
  • 21.2 oz beef mince (ground beef)
  • 8.8 oz Cheddar, sliced
  • 1 pinch each of sea salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 2 shallots, thinly sliced
  • 7.1 oz can sweetcorn (corn), drained
  • 1 pinch chipotle (or other) chilli flakes
  • 12 slices smoked streaky bacon
  • 21.2 oz beef mince (ground beef)
  • 8.8 oz Cheddar, sliced
  • 1 pinch each of sea salt and freshly ground black pepper
  • 4 brioche burger buns, sliced open
  • 1 handful lettuce leaves
  • 4 brioche burger buns, sliced open
  • 1 handful lettuce leaves
  • 4 brioche burger buns, sliced open
  • 1 handful lettuce leaves


  • Cuisine: American
  • Recipe Type: Burger
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 25 mins
  • Serves: 4


  1. Fire up the barbecue ready for direct cooking. Set a chapa (or heavy-duty baking sheet) onto the grill bars, directly over the fire so it gets really hot.
  2. Once it is hot, pour in the oil, add the shallots, sweetcorn and chilli, tossing to mix. Lower the lid and cook, stirring 1 or 2 times, until the shallots and sweetcorn are lightly charred, about 10 minutes. Scoop into a bowl and set aside.
  3. Add the bacon to the chapa and grill until crisp, then move off the direct heat and keep warm.
  4. Divide the mince into 4 even-sized balls. One at a time, place the mince balls on the hot chapa and use a spatula to firmly press them down to form burgers 1cm (0.5in) thick. Season the burgers with salt and pepper and lower the lid.
  5. After 1 minute, flip the burgers over, season the other side and top each with a spoonful of the sweetcorn and onion mixture followed by the cheese slices. Place the lids of the buns on top of the burgers.
  6. Have the cloche (or large metal bowl) at the ready then sprinkle 2 tbsp water onto the chapa around the burgers and quickly cover with the cloche. Cook for 2 minutes. The steam will help to melt the cheese and soften the buns.
  7. To serve, place a few lettuce leaves on the base of each bun, followed by 3 bacon slices. Use a spatula to slide the burgers, complete with lids, onto the burger bases, scraping up any loose crispy bits of cheese and sweetcorn and tucking them into the bun. Eat straightaway while piping hot.

This recipe is from Foolproof BBQ by Genevieve Taylor (Quadrille, £12.99). Photography ©Jason Ingram.

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Recipe Summary

  • 1 cup Kewpie mayonnaise
  • 1/2 cup ketchup
  • 1 tablespoon bottled yuzu juice
  • 1 (28-ounce) can whole peeled tomatoes
  • 1 tablespoon olive oil
  • 4 pounds ground beef, divided
  • 1 cup finely diced yellow onion
  • 4 teaspoons kosher salt, divided
  • 1/4 cup tonkatsu sauce
  • 2 teaspoons gochugaru
  • 2 teaspoons turbinado sugar
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1/2 cup (4 ounces) sake
  • 1/4 cup cold water
  • 2 tablespoons all-purpose flour
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoons black pepper, divided
  • 8 sesame seed hamburger buns, buttered and toasted
  • 8 fresh tomato slices
  • 2 cups shredded iceberg lettuce

Stir together Kewpie mayonnaise, ketchup, and yuzu juice in a bowl. Refrigerate until ready to serve. Process canned tomatoes in a food processor until smooth, about 1 minute. Set processed tomatoes aside.

Heat oil in a small saucepan over medium-high. Add 1 pound ground beef, onion, and 2 teaspoons salt cook, stirring occasionally, until meat is no longer pink and onion is lightly browned, about 7 minutes. Add processed tomatoes, tonkatsu, gochugaru, sugar, coriander, and cumin stir in sake. Bring to a simmer. Stir together 1/4 cup cold water and flour in small bowl add to ground beef mixture, and stir to combine. Stir in smoked paprika and 1/2 teaspoon black pepper. Reduce heat to medium-low, and return to a simmer. Cook, stirring often, 10 minutes. Remove from heat.

Preheat grill or griddle to medium (350°F to 450°F). Gently stir together remaining 3 pounds ground beef, remaining 2 teaspoons salt, and remaining 1 teaspoon black pepper in a large bowl until just combined. Shape mixture into 8 (6-ounce) patties, pressing to 1/2-inch thickness. Place on oiled grates, and grill, covered, to desired degree of doneness, about 5 minutes per side for medium.

Place patties on buns. Top each with 1/3 cup chili, 1 tomato slice, 1/4 cup lettuce, and 1 tablespoon mayonnaise mixture.


  • 1 pound 85% lean ground beef
  • 1/4 cup grated sweet onion (from 1 small onion)
  • 2 tablespoons roasted, peeled, and chopped Hatch chiles (from fresh or thawed frozen chiles)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup canola oil, divided
  • 8 white American cheese slices
  • 4 brioche hamburger buns, split
  • 1/4 cup unsalted butter, melted
  • 6 tablespoons mayonnaise
  • 6 tablespoons Hatch Chile Salsa

Using your hands, combine beef, onion, chiles, salt, and black pepper in a large bowl just until evenly incorporated. Shape into 8 (2 1/2-ounce) balls.

Heat a large cast-iron skillet or griddle over high until smoking. Add 2 tablespoons oil. Add 4 meatballs, and immediately flatten to 1/4-inch-thickness with a sturdy, wide spatula. Cook until bottoms are crisp and deep brown, about 1 minute. Flip patties, top each with 1 cheese slice, and cook until bottoms are well charred and cheese is melted, 45 seconds to 1 minute. Remove from skillet, and cover to keep warm. Repeat with remaining 2 tablespoons oil, remaining 4 meatballs, and remaining 4 cheese slices.

Preheat broiler to high with oven rack 5 to 6 inches from heat. Brush cut sides of buns with butter. Arrange buns, cut side up, on a baking sheet. Broil in preheated oven until toasted, 1 to 2 minutes. Spread each bottom bun half with 1 1/2 tablespoons mayonnaise, top with 2 patties, and spoon 1 1/2 tablespoons Hatch chile salsa over top. Cover with top bun halves, and serve immediately.

How to Make Homemade Mexican Burgers &ndash the Recipe Method

Mixing Bowl. First, in a large bowl, combine ground beef, taco seasoning, crushed tortillas, egg and chopped roasted jalapeno pepper.

Onions and Garlic. Heat the olive oil in a pan to medium heat. Add onion and cook about 5 minutes. Add garlic and cook 1 minute, stirring, until fragrant. Remove from heat and add onion and garlic to the mixing bowl.

Make the Burger Patties. Hand mix everything in the mixing bowl but do not over-mix or it will become mushy. Form into two large patties.

Cook the Burgers. Cook the burgers in the hot pan about 5 minutes per side, or until cooked to your desired doneness. The time will depends on the thickness of your burgers.

Cheeseburgers. Top with cheese and cover a minute, until cheese melts.

The Toppings. Top with guacamole, if desired, and sliced roasted jalapeno peppers. I used my Easy Perfect Homemade Guacamole recipe for this. Perfect!

Serve them up, my friends! I love these!

  • 1 teaspoon canola oil
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 teaspoons ground cumin
  • 1 cup cooked black beans
  • 12 ounces 90%-lean ground beef
  • 2 tablespoons tomato paste
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 4 whole-wheat Kaiser rolls, split and toasted
  • Tomato salsa, for garnish
  • Shredded lettuce, for garnish

Heat oil in a small nonstick skillet over medium heat. Add onion and saute until light golden, about 3 minutes. Add garlic, jalapeno and cumin saute until fragrant, about 2 minutes longer. (If the mixture becomes too dry, add 1 tablespoon water.) Transfer the mixture to a medium bowl.

Prepare a grill or preheat the broiler. Add beans to the onion mixture and mash coarsely with a potato masher. Add beef, tomato paste, cilantro, thyme, salt and pepper mix thoroughly but lightly. Shape the mixture into four 3/4-inch-thick patties (see Tip).

Grill or broil the patties on a lightly oiled rack until browned and cooked through, about 5 minutes per side. Place on rolls and garnish with salsa and lettuce.

When forming burger patties, make them thinner at the center to prevent them from steaming as they cook.

1 1/2 pound lean ground beef
1/2 cup finely chopped onion
2 cloves garlic, minced
1 jalapeno pepper, seeded and finely chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 cup finely chopped fresh cilantro
1 cup mayonnaise
1 tablespoon cayenne pepper, or to taste
2 tablespoons chopped fresh cilantro
6 hamburger buns
lettuce leaves
tomato slices
avocado slices

Preheat an outdoor grill or stove-top griddle.

Combine the ground beef, onion, garlic, jalapeno, chili powder, cumin, coriander, and cilantro in a bowl. Mix until just combined (do not overwork the meat).

Form the meat mixture into patties. Grill or cook on the griddle for 6 minutes per side or until desired doneness.

While the burgers are cooking, combine the mayonnaise, cayenne and cilantro. Spread the spicy mayo mixture on the cut sides of the buns.

Serve the burgers on the buns along with lettuce, tomato, and avocado as desired.

Smoked Chilli Bean Burgers

I fell in love with Gran Luchito last year when I lurked around their stall at Food Blogger Connect in London. After my first taste, I just had to go back for more and more. It's seriously addictive stuff!

They use rare Oaxacan (pronounced wa-ha-can) chillies to make chilli paste and to flavour mayo and honey. The thing that struck me was there was so much flavour and not just heat. I was instantly a convert. The mayo is particularly good.

Burgers always need to be over seasoned and spiced as a lot of flavour is lost when they are cooked, so I decided to use the chilli paste in my burgers to spice things up for Valentines Day.

I made this first batch with an egg as a binder, but next time I make them I'll use a flax egg so they are vegan friendly for my lovely hubby.

1 Flax Egg = 1 tbsp freshly ground flax seeds (linseeds) and 3 tbsp water mixed, then left in fridge to thicken.

For spice I added 2 tsp of chilli paste to my burgers, but you could add even more if you want them extra spicy.

I served my burgers on a bun with salad leaves, sliced baby beets and pink marie sauce (a bit like a rose marie, but pinker). For 2 burgers you need 2 tbsp mayonnaise, 1 tbsp ketchup and 1 tsp of pickled beetroot vinegar, whisked together and seasoned with black pepper.

Watch the video: Moonpig: Chilli Burgers 2018