Xinjiang Spicy Chili Burger

Experience a bold fusion of flavors with this Xinjiang-inspired spicy chili burger, featuring a signature savory-spicy chili skin sauce and a juicy beef patty.

Ingredients

• 2 burger buns
• 2 beef patties
• 2 tbsp butter
• 1/2 cup dried red chili skins
• 1 cup shredded lettuce
• 2 tomato slices
• 4 red onion rings
• 4 tbsp mayonnaise
• 1 tsp light soy sauce
• 1 tsp oyster sauce
• 1 tsp sugar
• 1/4 tsp black pepper
• 1/4 tsp sea salt

Instructions

1. 1Soak the chili skins

   

   Place the dried red chili skins into a metal container and pour in enough hot water to submerge them completely. Let them soak for about 30 minutes until they soften. This process makes the chili skins pliable and easier to dice, while also rounding out their sharp heat.

   Tip: Use a heavy object like a small plate to keep the chili skins submerged if they float to the surface.
2. 2Prepare the lettuce

   

   Drain the freshly washed shredded lettuce thoroughly and place it into a large mixing bowl. At this stage, you will season the greens by adding mayonnaise, freshly cracked black pepper, and a pinch of sea salt. Toss everything together until the lettuce is evenly coated.

   Tip: Ensure the lettuce is completely dry before adding the mayonnaise, otherwise the dressing will become watery and fail to coat the leaves.
3. 3Dice the chili skins

   

   Once the chili skins have fully softened from their hot water soak, remove them and drain any excess moisture. Place them on a cutting board and carefully dice them into small, uniform pieces.

   Tip: Wear kitchen gloves when handling and chopping the chilies to prevent any lingering spicy oils from burning your skin.
4. 4Prepare the chili sauce

   

   Add the diced, softened chili skins to a pan with water, light soy sauce, oyster sauce, and a teaspoon of sugar. Cook the mixture over medium heat until the chili skins are tender and have absorbed the savory flavors of the sauce.

   Tip: Ensure the chili skins are well-hydrated before cooking so they soften properly in the sauce.
5. 5Mix the chili mayo

   

   Once the chili mixture has cooked through and slightly cooled, transfer it into a clean mixing bowl. Squeeze a generous amount of mayonnaise over the top of the savory chilies. Mix thoroughly to create a rich, creamy, and spicy sauce that will elevate the burger.

   Tip: Let the chili skins cool for a few minutes before mixing, so the residual heat doesnt cause the mayonnaise to separate and turn oily.
6. 6Toast the buns

   

   Melt a generous amount of butter in a clean pan over medium heat. Place the burger bun halves cut-side down into the pan and toast them until they become golden brown and crisp, creating a protective barrier against the juicy burger ingredients.

   Tip: Watch the buns closely, as buttered bread can go from golden to burnt very quickly.
7. 7Fry the beef patty

   

   In the same pan used for the buns, fry the beef patty until it is thoroughly cooked and develops a deep, flavorful brown crust on both sides. Ensure the center is cooked through while maintaining juiciness.

   Tip: Press down lightly on the patty with a spatula to ensure even contact with the pan for a better sear.
8. 8Assemble the burger

   

   Build your Xinjiang spicy chili burger by layering fresh lettuce, the cooked beef patty, sliced tomatoes, and a generous portion of the prepared spicy chili skin sauce on the toasted bun. Top with the second bun half and serve immediately.

   Tip: If you prefer extra heat, feel free to add more of the chili skin sauce during the assembly process.

Storage & Reheating

Burn It Off

Frequently Asked Questions