Quick Cheese Burgers with Chipotle Mayo

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Quick Cheese Burgers with Chipotle Mayo-2

Quick Cheese Burgers with Chipotle Mayo

I’ve always loved the idea of cheese burgers but generally don’t bother to make them at home because it always seems like a hassle to get the cheese melted ‘just right’ while you’re cooking the burger patties.

Then a few weeks ago I had the idea to add parmesan to the meat. Cheese inside the burger! So you get all they lovely cheesy complex flavours without the pressure of melted cheese perfection. Win!

Oh and this chipotle mayo is seriously the business. I love it with these burgers but it’s also brilliant with chicken or fish or for adding a flavour explosion to your tacos.

enough for: 2
takes: 30 minutes

100g (3.5oz) chipotle chillies in adobo sauce
100g (3.5oz) mayo + 2-3 tablespoons extra for slaw
450g (1lb) minced (ground) beef
50g (2oz) grated parmesan, plus extra
1/4 medium cabbage
small bunch coriander (cilantro)

1. First make the mayo by chopping chipotle chillies and mixing with the mayo. Taste and season with salt if needed.

2. Combine beef and parmesan and form into 4 burger patties. Heat a large frying pan on a medium high heat. Add a little oil. Reduce heat to medium and then cook the burger patties for 4-5 minutes on each side, or until well browned on the outside and no longer pink in the middle.

3. While the burgers are cooking, shave the cabbage using a mandoline or sharp knife. Finely chop coriander stems and coarsely chop the leaves. Toss shaved cabbage and chopped coriander in a bowl with the 2-3 tablespoons of extra mayo.

4. When the burgers are cooked, divide chipotle mayo between two plates smearing into an off centered circle. Top with cooked burger patties. Add slaw on the side and finish with an extra grating of parmesan.

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WINE MATCH: A cold Eos Eqquis beer or a glass of Tempranillo.

Variations & Substitutions

no chipotle chillies in adobo sauce – replace with 2 teaspoons tomato paste, 1-2 teaspoons smoked paprika and dried chilli powder to taste (1/2 to 1 teaspoon).

short on time – skip the slaw and serve with green salad instead.

vegetarianchickpea burgers.

veganlentil burgers + vegan mayo.

more substantial (carb lovers) – burger buns and fries or roast sweet potato.

more substantial (low carb)almond burger buns. Or add some roast nuts to the slaw. I love it with roast walnuts.

Low FODMAP – use the no chipotle option to flavour the mayo (the adobo sauce contains onions). And use low fodmap cabbage (white or red, not savouy).

family-friendly – skip the chipotle mayo or serve tomato ketchup instead. And serve with burger buns.

Waste Avoidance Strategy

chipotle chillies in adobo sauce – keep it in the pantry.

mayonnaise – unopened in pantry or once opened will keep for months in the fridge.

minced (ground) beef – freeze it.

parmesan – wrap in waxed paper or baking paper and store in the fridge in a sealed paper bag or airtight container. Will keep for months. Can be frozen if you’re going away.

cabbage (white) – will keep in a plastic bag in the fridge for weeks, even months. Can be frozen but will have a wilted texture once defrosted.

coriander (cilantro) – best to use for another meal. Can be frozen but will wilt when defrosted.

Prepare Ahead

You can but I do think burgers are nicer when freshly cooked. Leftover burgers will keep in the fridge for 2 weeks or can be frozen. Leftover mayo and slaw will keep in the fridge for up to a week for the salad and up to 2 weeks for the mayo but neither of these can be frozen. To serve, I would warm the patties in the oven so they don’t over brown (200C / 400F for 10 minutes or so).

Quick Cheese Burgers with Chipotle Mayo

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