Napalm chilli burgers

    55 min

    Spicy burgers with a lot of heat! Warning: Best cooked outside on the barbecue or in a kitchen with good extraction. The spice fumes can be quite strong!


    Hampshire, England, UK
    6 people made this

    Makes: 4 beef burgers

    • Burgers
    • 500g lean beef mince
    • 1 medium red onion, finely chopped
    • 1 tablespoon chopped garlic
    • 1 tablespoon smoked paprika powder
    • 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
    • olive oil
    • To serve
    • 2 jalapeno peppers, chopped
    • 1/2 white onion, chopped
    • 1 tablespoon olive oil
    • 4 ciabatta rolls
    • 4 slices Cheddar or Monterey Jack cheese

    Prep:15min  ›  Cook:10min  ›  Extra time:30min  ›  Ready in:55min 

    1. Pour all burger ingredients except for the olive oil into a bowl and mix well.
    2. 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.
    3. 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.
    4. 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.
    5. For the topping, heat olive oil in a frying pan and add the jalapenos and onion. Fry for 4 minutes, or till softened.
    6. When cooked place each burger in ciabatta roll topped with a slice of cheese and a spoonful of the jalapeno mixture.

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