About this recipe:This is a delicious but really fiery burger for those who like their food spicy and tastes great grilled or barbecued. When I make these burgers I make them in bulk and then freeze so that I can have them again later so the recipe is based on this method but the quantities can be adjusted to make as many or few burgers as you want. For this recipe you will need a burger press and wax discs which you can get very cheaply from Amazon and is a great purchase which you will use over and over again. From this recipe you will be able to make approximately 14 burgers and next time I make them I will add a photo.
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Method Prep:30min › Cook:10min › Ready in:40min
Cut the end stem off the finger chillies and discard, then finely chop all 16 finger chillies and place in a bowl. Open the tin of red kidney beans and drain; wash gently under the tap and then finely chop about 3/4 of the beans (save the remainder for another recipe). Transfer to a bowl and set aside.
Place the beef and pork mince in a large bowl followed by the remaining ingredients, including the chillies and the beans. Mix everything together thoroughly and form into burgers using your hands or place the mix in to your burger press making sure that you remember to use the wax disks (if you wish to store the burgers).
To cook the burgers heat a griddle pan or frying pan over a medium-high heat. Add the burgers to the hot pan and fry for a total of 6 minutes for medium-rare, 8 minutes for medium, or 10 or more minutes for well done, flipping the burgers only once halfway through cooking. Remove the burgers from the pan and serve in a bun with your favourite toppings.
Freeze the burgers individually on a tray then place frozen burgers into a sealable freezer bag to store until needed. Allow to thaw to room temperature before cooking as stated in step 3.