Mexican Burger Recipe
We decided to set ourselves the challenge of developing the ultimate Mexican 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 cheeseburger 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!
1 hour 10 mins
How to make it
- Get the beef mince in a mixing bowl along with the Gran Luchito Chipotle 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 you’re 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 (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 Chipotle Mayo to the bottom, and a spoonful of Gran Luchito Chipotle 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. You can also add Gran Luchito Serrano pepper as topping if you like it a bit spicy.
- 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 its shape right down to the 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.