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
2 jalapeno peppers, chopped
1/2 white onion, chopped
1 tablespoon olive oil
4 ciabatta rolls
4 slices Cheddar or Monterey Jack cheese
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:10min › Extra time:30min › Ready in:55min
Pour all burger ingredients except for the olive oil into a bowl and mix well.
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.
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.
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.
For the topping, heat olive oil in a frying pan and add the jalapenos and onion. Fry for 4 minutes, or till softened.
When cooked place each burger in ciabatta roll topped with a slice of cheese and a spoonful of the jalapeno mixture.