Featuring our very own Wicked Salsa recipe plus a double meat stack, these burgers are guaranteed to be a smash hit.
Serves 2
Preparation time: 10 minutes
Cooking time: 5 minutes
Ingredients:
- 200 g beef mince, about 20% fat
- 4 slices American cheese
- 2 hamburger buns, split open and toasted
- 1 roasted red pepper, chopped
- ½ small red onion, finely chopped
- 300g jar Wicked Hots Salsa, Mild or Medium, or Hot
- Chimichurri
- Optional Wicked Hots Pickled Jalapenos Hot or Pickled Habaneros
- Optional Wicked Hots Purple Scorpion Hot Sauce
- 4 T mayo
Method:
- Place a large cast iron or stainless steel frying pan over a medium high heat. While pan is heating, divide the mince into 4 equal sized balls. Flatten the balls slightly.
- Place meat patties into the preheated frying pan. Using a metal spatula, immediately smash into thin patties, getting them as thin as possible. Season liberally with salt and pepper. Cook for about 2 minutes, until the patties are well brown.
- Using a metal spatula, carefully scrape the patties off the pan and flip them. Lay a piece of cheese on each patty then cook for a further minute.
- Mix Wicked Hots Purple Scorpion Hot Sauce with the mayo to make a spicy hot pink mayo.
- To serve, place 2 patties onto each toasted bun base, cheese side up. Top with red pepper, red onion, dollops of salsa and Chimichurri and a few pickles and hot sauce mixed in mayo if desired,. Add the bun top.