El Gringo Spicy Chilli Burgers
Makes 4 burgers Prep 10 minutes cooking time 10 minutes
500g lean minced Beef
150g El Gringo Cheese, grated
1 Shallot or Onion finely chopped
2 tbsp Garlic/Chilli/Olive Oil
1 Egg beaten
Salt and Pepper
2 bread rolls we used Lancashire Oven Bottom Muffins
Green salad leaves for garnish, Sour Cream and Salsa with Nachos as sided orders
1. Add the finely chopped shallots or onions, grated El Gringo, and the egg to the minced beef. Add either Garlic Farm Olive Oil, or Garlic Farm Chilli & Garlic Oil or Viirgin Olive Oil. Season well with salt and pepper and then work the mixture together with your hands until all combinded.
2. Split the mixture into four equal amounts and roll them into a ball squeezing the meat mixture together. Flatten the ball into 1 cm thick burger patties and shape into a circular burger. Cover with clingfilm and leave in the fridge for at least 30 minutes. You can freeze them at this point but seperate with greaseproof paper.
3. Heat a heavy based skillet or pan at a medium heat then toast your bread buns on one side for 1 or 2 minutes. Place your beefburgers without any extra oil onto the griddle. Do not turn them for 3 or 4 minutes to get the charred pattern. Cook for 3 minutes then Carefully lift the burgers changing the direction by 90 degrees to get an opposing striped finish. Cook for another 2 minutes each side until cooked to your preference.
4. Whilst the burgers are cooking prepare the garnish for your burgers, mixed salad leaves, onto the bun, (we used Lancashire Oven Bottom Muffins). Add some Salsa and try chopping some fresh tomato and coriander into this and some sourcream or guacomole. If you want to top with more El Gringo put a slice onto the burgers for the last 2 minutes or flash under a very hot grill for 1 minute. Finish with our Chilli Jam