Spicy Mexican Beef Burger Recipe

Spicy Mexican beef burger with salsa fresca, chipotle mayonnaise and french fries.

Spicy Mexican Beef Burger Recipe

You gotta love burgers for their versatility... here a beef burger is combined with Mexican flavours to create a fantastic spicy munch. The patty is flavoured with smoked paprika, oregano, cumin and pickled jalapeno peppers. It is served on a toasted bun with salsa fresca and fantastically easy chipotle and lime mayonnaise.

Course Lunch, Main Course

Cuisine Modern European

Keyword mexican burger, mexican cheese burger, mexican salsa burger, spicy mexican burger

Prep Time 30

Cook Time 10

Total Time 40

Servings Servings

Calories 743kcal

Author Brian Jones

Ingredients

For the Burger Patties:

300 g Minced Beef 11oz
3 tablespoon Pickled Jalapeno Chilli Peppers
1 teaspoon Dried Oregano
½ teaspoon Smoked Paprika
¼ teaspoon Ground Cumin
½ teaspoon Salt

For the Salsa Fresca:

1 Small Onion 75g
3-4 Small-Medium Tomatoes 250g
1 Jalapeno Chilli Pepper
2-3 tablespoon Fresh Coriander (Chopped)
1 teaspoon Lime Juice
1 Pinch Salt

For the Chipotle Mayonnaise:

6 tablespoon Mayonnaise
1-2 teaspoon Chipotle Paste
1 teaspoon Lime Juice
2-3 tablespoon Fresh Coriander (Chopped)

For the Burger:

2 Burger Buns
1 Handful Iceberg Lettuce
2-3 tablespoon Pickled Jalapeno Peppers
1 teaspoon Cooking Oil

Instructions

Place the minced beef in a large mixing bowl.
Finely chop the pickled chillies for the burger patty and add them to the bowl, along with the dried oregano, smoked paprika, ground cumin and salt. Mix well to combine and form the mix into 2 patties.
Set them aside whilst you make the rest of the toppings

You want to make them 1-1½cm (½") larger than your burger buns, in order for them allow for shrinkage.

Cut the onion in half for the salsa fresca, peel it and then dice it into a 2-3mm (⅛") dice and add it to a bowl.
Chop the tomatoes for the salsa fresca (aim for a similar size to the onions) and add them to the bowl with the onions.
Finely chop the jalapeno chilli and chuck it into the bowl.
Finely chop the coriander, add it to the bowl, add the lime juice, and give it a stir, adding salt to taste, then set this aside.

You may as well chop the coriander for the chipotle mayonnaise at this point, too.

Mix all of the ingredients for the chipotle mayonnaise, adding both the chipotle paste and lime juice to taste, in a bowl and set aside.

This recipe makes a little too much of this mayo, so that I have some left over to dip my French fries in!

Heat a large frying pan (use two pans if your burgers are too large for a single pan) over a high heat, and whilst it is heating up, brush the burgers with the cooking oil.
Add the burgers to the pan and cook for 2-4 minutes on each side (depending on how thick you have made your burgers).
Whilst the burgers are cooking, slice your buns.
Remove the burgers from the pan and set aside; I like to toast the burger buns for a minute or so in the fat from the burgers.
Then, build your burger. I start with some shredded iceberg lettuce, then some salsa fresca and some pickled jalapeno peppers. Then on with the burger, some of the chiptle mayonnaise, more salsa fresca and pickled jalapenos, and off you go!

Nutrition