This started life as an ode to the famous Green Chilli Cheeseburger at the Bobcat Bite restaurant in Santa Fe, but as it developed I added more and more chillies. It might seem like a competitive attempt to burn your tastebuds into submission, but the combination of chillies provides complex flavour that can still be appreciated above the heat. Where chilli quantities are concerned, this recipe is merely a guide…
2-4 pc whole green chillies
2-4 teaspoons Adobo Chilli Sauce
4 tablespoons mayonnaise
800 g mince meat from brisket
8 slices of Cheddar cheese
4 large Burger Buns
4 leaves of Bibb lettuce
2-4 tablespoons sliced pickled green jalapenos
ADOBO CHILLI SAUCE
8 garlic cloves
5 jalapeno chillies (halved lengthways and deseeded)
large bunch of coriander
large bunch of parsley
Maldon sea salt flakes
- Grill the fresh chillies, or place them directly over a gas burner, turning occasionally, until charred and blistered all over. Transfer to a sheet of foil and wrap tightly. Set aside for 5 minutes, then remove from the foil and carefully peel off most of the skin. Discard the stems and seeds and roughly chop the chillies.
- Combine the Adobo Chilli Sauce and mayonnaise in a small bowl and stir to combine. Set aside.
- Blend together your choice of minced chuck steak, fat and bone marrow and form 4 loose petties. Season and pan-fry one side of the burger patties, then press the chopped fresh chillies into the raw side.
- Flip the patties to fry the other side and top each patty with 2 slices of cheese.
- Spread the base of each bun with the Adobo Chilli Sauce mayonnaise, then add the lettuce and the burger patties. Top the patties with pickled jalapenos, then close the buns and serve.
ADOBO CHILLI SAUCE
- Heat a frying pan over a high heat and char the garlic and chillies. Tip into a food processor or blender and add the herbs and a generous pinch of salt, then blitz. Slowly pour in enough olive oil to achieve a sauce-like consistency and continue to blitz. Taste and correct the seasoning if needed.
- Store covered in the fridge in a sterilized container with a layer of olive oil on top.