Chilli Con Carne Burger
Chilli Con Carne Burger
We know very well how our Gran Luchito Chipotle Paste can transform a chilli con carne. So we were pretty confident that a Chilli Burger recipe would be pretty special too. We weren’t wrong!
Serve this chilli con carne burger with our homemade chips and our chipotle slaw. You can also try our Serranos Chillies as an optional topping to serve with.
Be sure to check out our recipe for the Juicy Lucy ( an inside-out Cheese Burger!) our other ideas for how to use up leftover chilli carne.
Serves 4
Prep 20 mins
Cook 1 hr 20 mins
Ingredients
- For the burger:
- 400g / 14 oz Beef mince
- 3 teaspoons Gran Luchito Chipotle Paste
- 3 Jacobs crackers (crushed to fine crumbs)
- 1 Garlic Clove (squashed to a paste)
- 100g / 4 oz Chorizo (removed from skin)
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cinnamon powder
- 200g / 7 oz Kidney beans (chopped quite small)
- 1 Egg
- Handful coriander (finely chopped)
- Salt & pepper
- 4 Nice bread rolls (your choice)
- Pack of burger cheese (or any other cheese)
- For the guacamole:
- 2 Avocados
- Handful of coriander (chopped)
- 1 Ripe tomato (roughly diced)
- Glug of olive oil
- Juice of 1 lime
- Salt & pepper
KCAL:
180
FAT:
12g
Saturates:
4.7g
Carbs:
7.1g
Sugars:
1g
Fibre:
2.1g
Protein:
9.8g
Salt:
0.76g
Nutrition: PER SERVING
Method
- To make the burgers, combine the beef mince, chorizo, Gran Luchito Chipotle Paste, crushed crackers, garlic paste, cumin, coriander, cinnamon, chopped kidney beans, egg, fresh coriander, salt & pepper. Best to mix by hand.
- If you’re keen to get your flavours bang on, heat a little oil in a frying pan and cook a tiny patty. Taste, adjust seasoning and re-do until happy.
- Form the mixture into patties (as big as you like). Put them on a plate, cover with clingfilm and leave in the fridge.
- Meanwhile, make your guacamole. Remove the flesh from the ripe avocados. Squash with the back on a fork and add lime juice, chopped coriander, tomato, a little olive oil, salt & pepper.
- After 15-20 mins in the fridge, remove the burgers. Heat a griddle pan/frying pan/bbq and add a little olive oil. Once smoking, add the burgers and don’t turn until nicely browned. Unless you’ve ground the beef yourself, you should cook the meat through fully. Place in a hot oven for 10mins to do this.
- Build your burger and serve with your choice of salads/tortilla chips/fries. You can also try serving it with our Serranos Chillies .
What you’ll need
Chilli Con Carne Burger
We know very well how our Gran Luchito Chipotle Paste can transform a chilli con carne. So we were pretty confident that a Chilli Burger recipe would be pretty special too. We weren’t wrong!
Serve this chilli con carne burger with our homemade chips and our chipotle slaw. You can also try our Serranos Chillies as an optional topping to serve with.
Be sure to check out our recipe for the Juicy Lucy ( an inside-out Cheese Burger!) our other ideas for how to use up leftover chilli carne.
Ingredients
- For the burger:
- 400g / 14 oz Beef mince
- 3 teaspoons Gran Luchito Chipotle Paste
- 3 Jacobs crackers (crushed to fine crumbs)
- 1 Garlic Clove (squashed to a paste)
- 100g / 4 oz Chorizo (removed from skin)
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cinnamon powder
- 200g / 7 oz Kidney beans (chopped quite small)
- 1 Egg
- Handful coriander (finely chopped)
- Salt & pepper
- 4 Nice bread rolls (your choice)
- Pack of burger cheese (or any other cheese)
- For the guacamole:
- 2 Avocados
- Handful of coriander (chopped)
- 1 Ripe tomato (roughly diced)
- Glug of olive oil
- Juice of 1 lime
- Salt & pepper
How to make it
- To make the burgers, combine the beef mince, chorizo, Gran Luchito Chipotle Paste, crushed crackers, garlic paste, cumin, coriander, cinnamon, chopped kidney beans, egg, fresh coriander, salt & pepper. Best to mix by hand.
- If you’re keen to get your flavours bang on, heat a little oil in a frying pan and cook a tiny patty. Taste, adjust seasoning and re-do until happy.
- Form the mixture into patties (as big as you like). Put them on a plate, cover with clingfilm and leave in the fridge.
- Meanwhile, make your guacamole. Remove the flesh from the ripe avocados. Squash with the back on a fork and add lime juice, chopped coriander, tomato, a little olive oil, salt & pepper.
- After 15-20 mins in the fridge, remove the burgers. Heat a griddle pan/frying pan/bbq and add a little olive oil. Once smoking, add the burgers and don’t turn until nicely browned. Unless you’ve ground the beef yourself, you should cook the meat through fully. Place in a hot oven for 10mins to do this.
- Build your burger and serve with your choice of salads/tortilla chips/fries. You can also try serving it with our Serranos Chillies .
What you’ll need
- Chipotle Paste https://gran.luchito.com/our-products/chipotle-paste/
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