Burger recipes are a dime a dozen. This doesn’t bother us in the slightest, so we shoot grain towards the walker so that there’s always enough there. We put a lot of effort into making our chili con carne burger, and there’s no question that we need another one.
Here, of course, the bun is baked in-house – with the special crunch of crushed nachos. And if you think that’s already creative, you won’t believe what ingredients are hidden inside the brownies. Just plain stuffing was boring to us… but here’s what we’ve been talking about for a long time. Watch the video and see for yourself:
Amazing, right? Before we get to the recipe, we want to draw your attention to some other highlights of the burger. Because we don’t want to make the choice easy for you:
Fire and Flame: Chili Con Carne Burger
The ultimate burger: try our chili con carne burger. It has nothing to do with classic fast food…
For the buns:
For the Mango Jam:
for the pie:
Prepare the buns
First, beat sugar and two eggs with a pinch of salt in a bowl until creamy. Now add melted butter, water and yeast and mix well. Sift the flour first, then gradually add the egg mixture until you have a smooth batter. Cover and leave in a warm place for an hour.
After this time, take the dough and divide it into eight equal parts – make rolls from them. Line a baking sheet with parchment paper and separate the buns. Leave on the sheet for another hour.
Preheat the oven to 180 degrees. Whisk together the milk and egg yolks and brush onto the buns. Crumble nachos and spread on buns. Place the tray in the oven and bake the rolls for 15 minutes – then remove from the oven and let cool.
Prepare the mango jam
The jam can be prepared while the rolls are in the oven. For that, peel the mango and cut the flesh into cubes. Peel and chop the onion and garlic. Peel and finely chop the ginger. Wash the chili pepper, remove the core, and finely chop the rest.
Place the mangoes in a bowl with the sugar. Add the onion, garlic, chilli, ginger, fruit jelly, red wine vinegar and chicken stock and bring to a boil. Then squeeze in the lime juice and mix well. Bring the mango jam to a boil, then remove from heat and let cool.
Place the beef in a bowl. Cut the corn off the cob and add to the meat – along with chopped red onion, black beans, chopped chili pepper, salt and pepper. Mix the ingredients well.
Make eight patties of the same size from the stuffing. Press them flat and fry them in a grill pan with a little hot oil. Flip after two minutes – then spread the sandwich cheese slices on the patties and cover the pan. Cook the cheese for two minutes, then the meat will be done.
Remove patties from pan and keep warm. Wash the pimientos and roast them in a grill pan. Meanwhile, cut the buns open and toast them briefly in a burger pan, cut side down, after the pimientos.
It’s about evidence. Spread all the burger buns with chili mayonnaise. Place two pimientos on the bottom half. Stick the patties au gratin on this layer and spread them with the mango jam. Sprinkle the coriander on top and place the top half of the bun on top.