Chilli Beef Burger Food

CHILI BURGERS

Steps:

• Mix ground beef, onion, chili powder, cumin, lime juice, beer or Sangria, garlic and oregano together in a bowl.
• Shape into 12 patties.
• Grill over hardwood coals (I use lump charcoal, better flavor than if you use smoke chips) until done to your preference.
• Serve on hamburger buns or hard rolls with your choice of toppings.

CRISPY CHILLI BEEF

Steps:

• Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
• Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
• Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
• Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn.
• Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
• Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
• Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.

BEEF BURGER WITH SWEET POTATO CHILLI CHIPS

Steps:

• Heat oven to 220C/200C fan/gas 7. Toss the chips with the oil, 1 tsp chilli flakes and some seasoning. Arrange in a single layer on a large baking tray and cook for about 30 mins, turning halfway through.
• Put the mince, remaining chilli flakes, onion, Parmesan, tomato ketchup and lots of black pepper in a large bowl and mix to combine. Shape into 4 burgers. Ten mins before the chips are ready, put the burgers on a baking tray and bake for 10 mins until cooked through.
• Top one half of the buns with the lettuce, tomato and onion. Add the burgers, then top with the roll tops. Serve with chips and pickles on the side.

CHILLI BURGER WITH ROASTED TOMATOES & RED ONION RELISH

Steps:

• Heat oven to 200C/fan 180C/ gas 6. Mix the beef with the chilli and some chopped coriander, then season well. Shape into four patties about 2.5cm thick. Chill until needed.
• Keeping the tomatoes on the vine, put them in a roasting tin. Drizzle over 1 tbsp of olive oil and season. Roast for 12-15 mins until just soft.
• Heat 1 tbsp of oil in a non-stick frying pan. Then cook burgers on each side for 4 mins for rare or 5 mins for medium. For the relish, mix 2 tbsp of olive oil, the lime juice and sweet chilli sauce, parsley, coriander leaves and red onion. To serve, place a burger on a muffin half, add a branch of tomatoes and top with red onion relish.

CHILI BURGERS

Steps:

• In a saucepan over medium heat, brown beef; drain. Add beans, soup, celery, green pepper, onion, ketchup, brown sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Serve on buns.

CHILLI BEEF BURGER

Steps:

• Combine beef, onion, garlic, herbs, and sauce. Shape into 8 patties and refrigerate, covered, for 15-30 minutes.
• Spray a non-stick frying pan with oil and cook patties over medium heat for 8 minutes. Turn and cook for 5 minutes more.
• Serve with bread rolls, lettuce, tomato, carrot, beetroot, and extra sweet chilli sauce.

THAI CHILI BEEF BURGER

Steps:

• In a bowl, combine the ground beef with the red curry paste, chopped cilantro, egg, light soy sauce and black pepper. Mix the ingredient together with your hand until sticky.
• Divide into 8 portions and shape into mini burger patties.
• Heat up the grill and cook this over high heat for 4-5 minutes on each side, or until cooked through.
• Cut the baguette (lengthwise) into 4. Assemble each with 2 cooked mini burger patties, shredded lettuce and a little sweet chili sauce. Serve warm.