Double Chili Sauce Gourmet Burger

Elevate your burger game with a smoky, fiery double chili sauce made from pan-charred peppers, aromatic spices, and crunchy pickled mustard greens.

Ingredients

• 1 brioche burger bun
• 1 beef burger patty
• 1 slice yellow cheese
• 1 strip bacon
• to taste purple cabbage
• to taste green lettuce
• to taste local red and green chili peppers
• 2 tbsp pickled mustard greens
• 2 tbsp cooking oil
• 1 pinch sliced onions and mixed spices

Instructions

1. 1Prep Fresh Chilies

   

   Select fresh local red and green chili peppers, wash them thoroughly, and lay them out completely dry on a metal prep table.

   Tip: Ensure the chilies are washed and completely dry before cooking to avoid oil splatter.
2. 2Fry Spices and Aromatics

   

   Pour cooking oil into a wok and add sliced onions along with a selection of spices, stirring continuously until fragrant.

   Tip: Maintain medium-low heat to release the essential oils from the spices without burning them.
3. 3Pan-fry and blister chilies

   

   Pan-fry the green and red chili peppers over heat until their skins turn blistered and blackened, imparting a rich smoky flavor.

   Tip: Use tongs to turn the chilies frequently for an even char.
4. 4Filter spiced chili base oil

   

   Pour the hot spiced oil containing aromatics through a metal strainer into a bowl to filter out the solid spices, leaving a clear and fragrant base oil.

   Tip: Filter slowly to avoid splashing hot oil.
5. 5Torch Blister Chilies

   

   Apply direct heat using a flame torch directly onto the chili peppers to further blister and char their skins evenly.

   Tip: Move the flame steadily across the peppers to achieve an even smoky char.
6. 6Stir-Fry Blistered Chilies in Spiced Oil

   

   Transfer the torched and blistered chili peppers back into the wok containing the previously filtered spiced oil, and stir-fry vigorously over high heat.

   Tip: Keep the heat high to lock in flavor and achieve a rich, smoky infusion.
7. 7Add pickled mustard greens

   

   Add crunchy pickled mustard greens directly into the wok along with the chili peppers, then continue stir-frying over high heat.

   Tip: Drain excess moisture from the mustard greens before adding them to prevent cooling down the wok too quickly.
8. 8Transfer chilies to blender

   

   Transfer the cooked and blistered chili peppers into a food processor blender to prepare them for chopping.

   Tip: Let the chilies cool slightly before blending to prevent excessive pressure buildup.
9. 9Blend Chilies and Mustard Greens

   

   Add more pickled mustard greens into the blender along with the chilies and pulse them together until completely chopped to the desired texture.

   Tip: Pulse rather than run continuously to keep a nice texture.
10. 10Add Double Chili Sauce

    

    Scoop the freshly prepared double chili sauce and spoon it generously over the melted cheese covering the juicy beef patty, adding a spicy kick to the burger assembly.

    Tip: Ensure the sauce is evenly distributed so every bite gets a balanced amount of spice and flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions