Spicy Chili Beef Burger

Elevate your burger game with a bold, spicy chili beef topping. Infused with fresh bird's eye chilies and tangy pickled jalapeños, it delivers the perfect kick.

Ingredients

• 1 beef patty
• 1 burger bun
• 1 slice cheddar cheese
• 1 handful lettuce
• 2 tbsp peanut oil
• 20 g butter
• 5 red birds eye chilies, chopped
• 3 cloves garlic, minced
• 30 g pickled jalapeño slices
• to taste salt

Instructions

1. 1Heat the wok with oil

   

   Place a large wok over medium-high heat. Once the wok is hot, carefully pour in the cooking oil to coat the bottom, ensuring it is ready for the aromatics.

   Tip: Use a neutral-flavored oil like peanut oil to enhance the overall aroma of the stir-fry.
2. 2Add butter

   

   Add the butter cubes into the hot oil. Allow the butter to melt completely until it begins to foam and combine with the oil.

   Tip: Keep an eye on the heat to ensure the butter melts without burning.
3. 3Add aromatics

   

   Add the chopped red birds eye chilies and minced garlic to the melted butter. These ingredients will infuse the fat with a spicy and savory base.

   Tip: Adjust the amount of birds eye chili based on your heat preference.
4. 4Stir-fry the mixture

   

   Use a large metal spatula to continuously stir-fry the chili and garlic mixture. Ensure everything is evenly cooked until fragrant.

   Tip: Stir constantly to prevent the minced garlic from browning too quickly or burning.
5. 5Incorporate jalapeños

   

   Add the pickled green jalapeño slices into the wok with the chili and garlic mixture. Stir-fry again to incorporate the flavors.

   Tip: The acidity of the pickled jalapeños balances the richness of the butter and oil.
6. 6Season with salt

   

   Finish the sauce by sprinkling a little bit of salt over the stir-frying chili and jalapeño mixture. Stir well to combine, and the sauce is ready to be served.

   Tip: Add salt sparingly, as the pickled jalapeños already contain sodium.

Storing Leftover Topping

Burn It Off

Frequently Asked Questions