Recipes CHIPOTLE COWBOY BURGER WITH PINEAPPLE-JALAPENO SALSA2
CHIPOTLE COWBOY BURGER WITH PINEAPPLE-JALAPENO SALSA2
Making its' chilli range debut - delight in this deliciously Smoky Southwestern Chipotle Chilli Seasoning by Cape Herb & Spice...
- WHAT YOU WILL NEED -
- FOR THE BURGER
- FOR THE PINEAPPLE-JALAPENO SALSA
- ½ large brown onion, very finely diced
- 1 cup pineapple, diced
- 2 slices white bread, crusts removed
- 3-6 pickled jalapenos, diced
- 500g beef mince
- ½ red onion, diced
- 1 egg
- 2 tbs coriander leaves, finely chopped
- 3 tsp Cape Spice and Herb CHIPOTLE CHILLI
- 1 tbs mint leaves, finely chopped
- 4 sprigs coriander – leaves only, finely chopped
- juice of one lime
- vegetable oil for frying
- FOR THE SERVING
- FOR THE BURGER / CHIP SAUCE
- 4 burger buns
- 4 tbs mayonnaise
- 4 slices mozzarella
- 2 tbs tomato sauce
- lettuce leaves
- ¼ tsp Cape Spice and Herb CHIPOTLE CHILLI
- sliced tomato and salt to taste
- METHOD -
To make the burger sauce, combine all the burger sauce ingredients. To make the salsa, combine all the salsa ingredients.
To make the burgers, fry the onion in 2 Tbsp vegetable oil until soft and translucent but not browned. Place bread in a food processor and blitz until you have fine crumbs. Combine all the burger ingredients. Form burger patties and fry them in a bit of oil until cooked to your liking. Alternately cook the burgers on the braai. Place the mozzarella slices on the burger patties for the final few minutes of cooking to allow the heat of the pattie to melt the cheese.
Toast the burger buns on the braai or in a hot dry pan and assemble your burger just the way you like it.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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