emea
Ingredients
Chilli & Patties
- 600 gr minced beef
- 2 tsp paprika
- 1 tsp cayenne
- 1 tsp ground cumin
- Salt & pepper to taste
- 1 cayenne pepper, chopped
- 1 tomato, chopped
- 1 red onion, chopped
- 2 tbsp olive oil
- 1 clove of garlic, crushed
- 1 tbsp tomato paste
- 75 gr Cheddar cheese, grated
And then…
- 400 gr Lamb Weston Private Reserve Fries
- 1 tsp paprika
- ½ tsp garlic powder
- Salt & pepper to taste
- 2 hamburger buns
- 1 jalapeño pepper, sliced finely
- 4 slices of Cheddar cheese
- (pickled) red onion rings
Preparation
Method
Chilli & Patties
- Mix the ground beef with the paprika, cayenne, cumin, salt and pepper. Knead well and then form into 3 patties.
- To make the chili, heat up the olive oil on medium heat and crumble in one of the patties. Add chopped cayenne pepper, tomato and red onion and sauté until the meat is browned. Now add the crushed garlic, tomato paste and grated cheese and turn the heat to low.
- Cook the chilli for 5 minutes, until the flavours are mixed well.
Grill the remaining 2 patties in a hot skillet with a little vegetable oil on high heat, until desired doneness.
And then…
- Fry the Lamb Weston Private Reserve Fries in hot oil (180°C) until golden (see pack instructions). Add the paprika, garlic powder and salt & pepper to taste and toss the fries until coated with the spices.
- Lightly toast the burger buns on the inside and then assemble the dish as such:
- Half of a burger bun, slice of Cheddar cheese, burger patty, jalapeño peppers, slice of Cheddar cheese, chilli, (pickled) onion rings, top of the burger bun.
- Serve the chili cheeseburgers with a serving of the spiced Lamb Weston Private Reserve Fries.