Nacho Chilli Cheeseburger With Wedges

    15m prep time
    45m total time
    Easy level
    14 ingredients

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
  • 80g Cheddar Cheese 1 x Sainsbury's British Mature Cheddar Cheese 400g
  • 2 tbsp Veg Oil, or any flavourless oil 1 x Sainsbury's Vegetable Oil 1L
  • 200 mls Whole Milk 1 x Sainsbury's British Whole Milk 568ml (1 pint)
  • Maldon Salt to taste, 1 x Maldon Sea Salt Flakes 250g
  • 1 tbsp American Mustard 1 x Sainsbury's American Style Mustard 325g
  • 12 Pickled Sliced Jalapeños Chillies, drained 1 x Sainsbury's Sliced Green Jalapeños 200g (90g*)
  • 4 British Beef Burgers 1 x Sainsbury's 4 British Beef Steak Burgers, Taste the Difference 680g
  • 6 White Potatoes, cut into wedges, skin on 1 x Sainsbury's White Potatoes 2kg
  • 2 tbsp Shallot, or red onion, finely diced 1 x Sainsbury's Echalion Shallots 400g
  • 4 Brioche Style Buns 1 x Sainsbury's Brioche Burger Buns Rolls x4
  • 325g Baby Plum Tomato, chopped 1 x Sainsbury's Baby Plum Tomatoes 325g
  • 2 tsp Ground Paprika 1 x Sainsbury's Paprika 44g
  • 1 tbsp Cornflour 1 x Sainsbury's Cornflour 500g
  • 1 tbsp Coriander, or parsley 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
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