Skip to main content

Mini Burger With Green Chilies


If you like to add a bit of extra “kick” to your burger, than you will definitely enjoy my Mini Burger With Green Chilies. Not to worry, the green chilies are not spicy at all. I used a combination of Anaheim and Serrano chilies. They were perfect, only a slight taste of hotness which does not over power the taste of the meat at all. The mini burgers were really good and guess what? You don’t even need the usual ketchup or mustard! Anyway, I hope you will try to make them at home. Enjoy!




Mini Burger With Green Chilies

Ingredients

5 Large (400 g) Anaheim Chilies/Pepper
2 Serrano Chilies/Pepper
1 Large White Onion, halved and sliced
1 Clove Garlic, minced or finely chopped
900 g Ground Beef (preferably with 20% fat)
4 to 5 Medium size Heirloom or any ripe Tomato, sliced
A bunch of Green Leaf Lettuce, washed
6 Slices Cheddar Cheese, quartered
12 Mini Hamburger Buns
1 Tbsp Olive Oil
A splash (about 1 Tbsp) of Balsamic Vinegar
Sea Salt
Freshly Ground Black Pepper

Method

Season the ground beef with sea salt and black pepper. Divide the meat into 12 equal patties. Shape the patties to about the size of the mini buns and set aside.

Roast the chilies over open flame or under a broiler. Turn the chilies to charred evenly. When chilies are charred, place in a bowl and cover with plastic wrap and let sit for 20 minutes. Then wipe the charred skins off with paper towel or wear gloves and remove with your fingers.

Cut the chili in half (lengthwise) and carefully remove and discard the seeds. Then slice the chili, about ¼ inch wide.

In a medium skillet over moderate to high heat, sauté the onion with olive oil for about 2 to 3 minutes and toss in the garlic and chilies. Continue to sauté until the onion is caramelized. Then drizzle the balsamic vinegar and season lightly with sea salt and pepper.

Prepare the grill for direct cooking over high heat. Grill the patties until cooked, turning only once and place 2 pieces of cheddar cheese on top of each patty. Meanwhile, toast the buns lightly and set side.

When the cheese melted, remove the patty with a wide spatula and serve immediately with lettuce, tomato and top with green chilies.

Comments

  1. omigosh i just drooled all over my keyboard. this looks so freakin delicious!

    ReplyDelete
  2. I don't like burgers (hate minced meat), but these look fabulous. I keep meanig to make veggie burgers but never seem to get around to it.

    ReplyDelete
  3. woah... this looks awesome! i like the spicy kick to it! yum yum!!!!

    ReplyDelete
  4. Hi Angie,
    this mini burger really makes me hungry...looks delish :) Thanks for sharing the recipe.
    Btw, I have tried out your crispy chicken wingettes and it was winner alright. Daddy loves it and me too..truly finger licking good. I have linked you . Sorry for not asking your permission first before I post the recipe up. Thanks for sharing that delectable crispy wingettes :)) I love it!

    ReplyDelete
  5. delicious! I've been craving burgers lately, and I bet these mini ones would make a nice dinner with some soup.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside..

Updated: November 26th 2013
This is an updated post with a new video guide on How To Slice Hasselback Potatoes


Hasselback Potatoes
(Printable Recipe)

Ingredients

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 min…

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up!

Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video.

UPDATED: November 26th 2013
This is an updated post with a new photo and video cooking guide.







Dumplings

Ingredients

200g Ground Pork
100g Prawns, finely chopped
200g Napa Cabbage, finely shredded
1 stalk Scallions, finely minced
80g Chives, finely chopped
20g Ginger, finely minced
2 Tbsp Soy Sauce
1 1/2 Tbsp Sesame Oil
1 1/2 Tbsp Shaoxing Wine or Sake
1/2 Tbsp Sug…