Kevin’s best beef burgers with chilli mayonnaise
4 people
0 minutes
0 minutes
Ingredients
- 1 - Black Pepper
- 1 large Egg lightly beaten
- 2 cloves Garlic minced
- 2 tbsp Plain Flour for dusting, optional
- 1 - Salt
- 2 - Spring Onions thinly sliced
- 1 pinch SuperValu Chilli Flakes
- 50 g SuperValu Fresh Breadcrumbs
- 2 tbsp SuperValu Fresh Parsley chopped
- 700 g lean minced beef
For the chilli mayonnaise
-
4
tbsp
Mayonnaise
-
1
-
Red Chilli
deseeded and chopped
-
4
tbsp
SuperValu Signature Tastes Tomato Relish
To serve
-
4
-
SuperValu Burger Buns
halved
-
40
g
SuperValu Rocket Leaves
-
4
slices
SuperValu Signature Tastes Mature Red Cheddar
-
8
slices
SuperValu Streaky Bacon Rashers
pre-cooked or from the deli
-
2
-
Tomatoes
sliced
Method
- Preheat the barbecue to medium. Alternatively, you can cook these on the hob in a chargrill pan.
- Put the minced beef in a large mixing bowl with the breadcrumbs, egg, spring onions, garlic, parsley, chilli flakes and some salt and pepper. Use your hands to combine the mixture.
- Dust your hands lightly with flour, if using, and divide into four large burgers about 1cm thick. Put on a plate, cover with cling film and chill in the fridge for at least 30 minutes to allow the burgers to firm up.
- Meanwhile, put the tomato relish, mayo and chilli in a bowl and stir to combine, then season to taste with salt and pepper.
- Brush the burgers on each side with olive oil, then place over a direct heat on the barbecue or put in the chargrill pan. Cook for 4 to 5 minutes on each side, then move to the indirect heat on the barbecue or reduce the heat on the hob and continue to cook for a further 2 or 3 minutes, until the burgers are completely cooked through.
- Drizzle the halved burger buns with olive oil and toast on the barbecue or grill pan. Immediately add some rocket and two tomato slices, then top with a burger, a slice of Cheddar, two slices of pre-cooked bacon and a good dollop of the chilli mayonnaise.
