Mexican Hamburger Recipe
Following on from our blog post on the best burgers in London, we decided to set ourselves the challenge of developing the ultimate hamburger recipe.
At the heart of any hamburger recipe is the meat and the key to an excellent hamburger is getting this right. For this recipe we used minced chuck steak which has plenty of fat in it which means plenty of big flavour and juiciness in the final product.
Building out from the patty, you need plenty of cheese. Now we reckon that the best cheese by far for a cheese burger is a kraft slice. On top of the cheese you need bacon, a good salad combo (which must contain gherkins) and of course some Gran Luchito!
It all comes together to make a real beaut of a burger.
Mix beef mince with Gran Luchito Smoked Chilli Paste and a little salt
Mexican Hamburger Recipe
- 11oz Good quality ground beef (if possible get ground chuck steak). If getting from a supermarket, avoid the lean stuff as the fat is where the flavour's at!
- 4-6 Slices pancetta (these should be wafer thin)
- 2 tsp (heaped) Gran Luchito Smoked Chilli Paste
- 2 Soft white rolls (we prefer this over the popular brioche bun, but use whatever floats your boat; just make sure they're as fresh as possible)
- 2 Large pickles
- 1 Large, ripe tomato
- 1 Baby gem lettuce
- 4 Slices burger cheese (we prefer the 'plastic' stuff to fancy cheddar, but once again, do what makes you happy)
- 2tbsp Gran Luchito Smoked Chilli Mayo
- 2tbsp Gran Luchito Smoked Chilli Ketchup
- Get the beef mince in a mixing bowl along with the Gran Luchito Smoked Chilli Paste and a good pinch of salt. Mix well with your hands.
- Form meat into 4 mini patties (we think 2 smaller patties works better than 1 large one). Pop them on a plate and leave in the fridge to firm up for an hour or so.
- Once your almost ready to start cooking, prep your accompaniments. We used a mandolin to get the gherkins and tomato extra fine, but a sharp knife will do the job (watch those fingers!).
- Give the lettuce a rinse too (but make sure you dry it with a paper towel to avoid a soggy bottom 😉 )
- Get a griddle pan (or BBQ) really hot (we're talking smokin'). Use your hand to apply a little bit of olive oil to both sides of the patties.
- Add patties to the pan and cook for a couple of minutes (a slight charr is good, but don't burn them!).
- Flip them and pop a slice of cheese on each one. Cook for another couple of minutes and stack patties in twos. Cook for a further minute and remove from pan.
- You might need to clean the pan a little. Re-heat and add slices of pancetta. Cook on both sides until crispy.
- Slice buns in half and add a spoonful of Gran Luchito Smoked Chilli Mayo to the bottom, and a spoonful of Gran Luchito Smoked Chilli Ketchup to the top.
- On top of the mayo, add lettuce leaves, then tomato slices, then gherkins, then the patties (with melty cheese), then the pancetta, then add the top of the bun.
- Here's the top tip. Wrap the whole thing reasonably tightly in tin foil and leave it for about 5 minutes. This will firm the whole thing up and means it'll keep it's shape right down to last mouthful. There aren't too many things worse than a burger that falls apart while you're eating it are there!
- Unwrap and serve.
In the UNITED STATES Gran Luchito Smoked Chilli Paste Is Available online with Amazon
Have you tried this Mexican Hamburger Recipe? If so please let us know how you got on.