BBQ Chilli Cheeseburger

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Step 1.

Finely chop your chillies and roughly chop your coriander. Add them to a food processor along with your pickled jalapeños, lime juice and a pinch of salt. Blitz to a smooth paste.

Step 2.

Add your beef mince to a bowl and season with salt and pepper, lightly tossing the mince so the seasoning is combined but not overworking it.

Step 3.

Grate your red leicester cheese.

Step 4.

Heat a frying pan on a high heat. Fry your streaky bacon until crisp. Toast your burger buns.

Step 5.

Take an eighth of the beef mixture and shape it into a loose ball. Place it in the pan and press it down with your spatula. Place a piece of baking parchment on top, then compress the patties with a heavy cast iron pan. Fry for 2 mins.

Step 6.

Flip over your patties and brush them with Bull’s-Eye Original BBQ Sauce. Top with a handful of Red Leicester, then place a lid on the pan and let the cheese melt.

Step 7.

Assembly time. Place some Bull’s-Eye Original BBQ Sauce on the base of your burger, then top with two patties and a slice of bacon. Spread your chilli chutney on the lid of the buns, then pop on top of the burgers. Serve!

Using high fat percentage beef is key here to get a moist yet crispy burger.

2 Green Chillies
Bunch of Coriander
2 Tbsp Pickled Jalapeños
2 Limes
800g 12% Beef Mince
150g Red Leicester
4 Streaky Bacon Rashers
4 Seeded Buns
100ml Bull’s-Eye Original BBQ Sauce, Plus More To Serve
Salt
Pepper
Olive Oil