Nacho Chilli Cheeseburger With Wedges
A pimped chilli cheeseburger that will undoubtedly require no cutlery but plenty of napkins! These burgers are spicy, cheesy, delicious, and will rival any American dinner. Enjoy with homemade wedges, oven chips or some griddled corn on the cob for a true all-American feast.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 200°C fan. Cut your potatoes (skins on) into wedges and place them onto a baking tray (you may need to use two trays so the wedges aren't crowded). Drizzle over a little vegetable oil and a pinch of salt and pepper. Give everything a good mix-up and put the tray in the oven for 20-25 min or until golden and crisp. You can add a pinch of cajun spice if you like spicy wedges.
Step 2
While the wedges are cooking, chop your tomatoes. Peel and finely dice your shallot (or red onion) and chop the coriander finely, including the stalks. Mix it all together in a bowl with a pinch of salt and pepper – this is your tomato salsa
Step 3
To make the nacho cheese sauce, combine the grated cheese with the cornflour in a small pan. Add the milk along with the ground paprika, American mustard, salt and pepper. Place on a medium heat and cook for 2-3 min, stirring frequently, or until the cheese has melted and the sauce has thickened. We recommend adding a splash of pickled Jalopenos chilli juice from the jar, to the nacho cheese sauce.
Step 4
Heat a large, wide-based pan (preferably non-stick) over a medium heat. Slice your brioche bun in half. Once the pan is hot, add your brioche halves, cut-side down, and cook for 2-3 min or until toasted and charred. Set aside but keep the pan on the heat, turning it up to high.
Step 5
Once hot, add a dash of oil and the burger patties. Press down firmly with a spatula and cook for 5 min. Flip the burgers, reduce the heat to medium-high and cook for 5 min further until cooked through and charred.
Step 6
Fill your toasted brioche bun with your cooked burger patty, a spoonful of the nacho cheese sauce, some of the tomato salsa and a few sliced Jalapeños chillies. Serve the wedges to the side with any remaining tomato salsa and nacho cheese sauce.
- Ingredients
- Based on 4 servings
-
12 Pickled Sliced Jalapeños Chillies, drained 1x Sainsbury's Sliced Green Jalapeños 200g (90g*) -
6 White Potatoes, cut into wedges, skin on 1x Sainsbury's White Potatoes 2kg -
325g Baby Plum Tomato, chopped 1x Sainsbury's Baby Plum Tomatoes 325g -
2 tsp Ground Paprika 1x Sainsbury's Paprika 44g -
1 tbsp Coriander, or parsley 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
4 British Beef Burgers 1x Sainsbury's British Beef Steak Burgers, Taste the Difference x4 680g -
80g Cheddar Cheese 1x Sainsbury's British Mature Cheddar Cheese 400g -
2 tbsp Shallot, or red onion, finely diced 1x Sainsbury's Echalion Shallots 400g -
200 mls Whole Milk 1x Sainsbury's British Whole Milk 568ml (1 pint) -
1 tbsp American Mustard 1x Sainsbury's American Style Mustard 325g -
2 tbsp Veg Oil, or any flavourless oil 1x Sainsbury's Vegetable Oil 1L -
Maldon Salt to taste, 1x Maldon Sea Salt Flakes 250g -
4 Brioche Style Buns 1x Sainsbury's Brioche Burger Buns x4 -
1 tbsp Cornflour 1x Sainsbury's Cornflour 500g