Not as well photographed as some but tasted amazing
About 114g beef mince (minimum 20% fat)
½ teaspoon Mexican Spiced Salt
Dash of Worcester sauce
2 tablespoons (approx. 30g) finely chopped onion
1 small garlic clove, crushed
1 slice Monterey Jack cheese
1 large sesame seed burger bun
1 tablespoon Chipotle Mayonnaise
1 small handful shredded iceberg lettuce
1 tablespoon Pickled Jalapeños, drained and finely chopped
In a small bowl, combine the beef mince, spiced salt, Worcester sauce, chopped onion and crushed garlic. Mix well and form into a large meatball. Cover and set aside in the fridge for 1 hour.
Heat a griddle pan or large frying pan over a high heat. When the pan is just smoking hot, reduce the heat to medium and add the prepared beef. Use a burger press if you have one, or a spatula wrapped with greaseproof paper, and smash the burger patty down into a large thin, flat burger. Fry the burger for 2-3 minutes. Remove the greaseproof paper from your spatula, scrape underneath the cooking burger and flip. Top the burger with the Monterey Jack cheese slice and cook for a further 2 minutes. To help the cheese melt, you can add 1–2 teaspoons of water to the pan and cover with a lid – be careful, the steam will be very hot and will come up instantly when the water is added.
In another dry pan over a medium heat, toast the burger bun halves, cut side down, for around 30 seconds, or until golden and toasted.
Top the burger with one bun half. Dress the other half with the chipotle mayonnaise and add the shredded lettuce and pickled jalapeños.
Use your spatula to lift the cooked burger from the pan. Place it gently on top of the other burger bun half and wrap the burger loosely in foil.
Allow to rest for 1-2 minutes before serving.
Mexican Spiced Salt
1 tablespoon cumin powder
1½ tablespoons garlic powder
2 teaspoons onion powder
1 tablespoon smoked paprika
1½ tablespoons paprika
1 teaspoon cayenne pepper
3 tablespoons sea salt
1½ tablespoons MSG
½ teaspoon black pepper
Chipotle Mayo
4 tablespoons mayonnaise
2 tablespoons sour cream
1 teaspoon chipotle paste
1 teaspoon fresh lime juice
Pinch of garlic powder
Pinch of sea salt
by MrBaggyy