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Quick Cheese Burgers with Chipotle Mayo
I’ve always loved the idea of cheese burgers but generally don’t bother to make them at home because it always seems like a hassle to get the cheese melted ‘just right’ while you’re cooking the burger patties. Then a few weeks ago I had the idea to add parmesan to the meat.
Cheese inside the burger!
So you get all they lovely cheesy complex flavours without the pressure of melted cheese perfection. Win!
Oh and this chipotle mayo is seriously the business. I love it with these burgers but it’s also brilliant with chicken or fish or for adding a flavour explosion to your tacos or your breakfast eggs for that matter :)
Cook Time 30 minutes
Servings 2
Ingredients
- 100 g (3.5oz) chipotle chillies in adobo sauce
- 100 g (3.5oz) mayo + 2-3 tablespoons extra for slaw
- 450 g (1lb) minced (ground) beef
- 50 g (2oz) grated parmesan, plus extra
- 1/4 medium cabbage
- small bunch coriander cilantro
Instructions
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First make the mayo by chopping chipotle chillies and mixing with the mayo. Taste and season with salt if needed.
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Combine beef and parmesan and form into 4 burger patties. Heat a large frying pan on a medium high heat. Add a little oil. Reduce heat to medium and then cook the burger patties for 4-5 minutes on each side, or until well browned on the outside and no longer pink in the middle.
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While the burgers are cooking, shave the cabbage using a mandoline or sharp knife. Finely chop coriander stems and coarsely chop the leaves. Toss shaved cabbage and chopped coriander in a bowl with the 2-3 tablespoons of extra mayo.
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When the burgers are cooked, divide chipotle mayo between two plates smearing into an off centered circle. Top with cooked burger patties. Add slaw on the side and finish with an extra grating of parmesan.