Mexican Chilli Burger With Fries Recipe

Mix

In a large bowl combine the lean ground beef, 1/2 cup finely chopped onion, 2 tsp minced garlic, 1/4 cup drained chopped mild green chilies, 1 tsp minced chipotle in adobo, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground coriander, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp Worcestershire sauce. Mix gently with your hands or a fork until just combined — avoid overworking to keep patties tender.

Form Patties

Divide the mixture into two equal portions and shape each into a patty about 3/4 inch thick and slightly wider than the buns (they will shrink as they cook). Make a shallow dimple in the center of each patty with your thumb to help even cooking.

Cook Patties

Heat 1 tbsp neutral oil in a large skillet over medium-high heat until shimmering. Add the patties and cook undisturbed 3-4 minutes per side for medium (internal temperature ~160°F / 71°C) or until desired doneness. During the last minute of cooking, place a slice of pepper jack cheese on each patty and cover the pan to melt.

Rest

Transfer patties to a plate and let rest 3 minutes while you finish sauce, toast buns and assemble fries.

In a small saucepan warm 1 tsp olive oil over medium heat. Add 1/4 cup finely chopped onion and sauté 2-3 minutes until translucent. Add 1 tsp minced garlic and 1/2 tsp chopped chipotle or ancho chile (if using) and sauté 30 seconds more until fragrant.

Add 1 cup tomato passata, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp brown sugar, and 1 tbsp apple cider vinegar (or lime juice). Stir, bring to a simmer and cook gently 6-8 minutes until slightly thickened. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust balance of heat/sweet/tang — add a pinch more sugar or a squeeze of lime if needed.

Keep the sauce warm. Spoon some sauce over the rested patties when assembling the burgers and reserve extra to serve on the side for dipping fries.

Prep Potatoes

Peel (optional) and cut 2 medium russet potatoes into even matchstick fries (about 1/4-1/2" thick). Place cut fries in a large bowl of cold water and soak 20-30 minutes to remove excess starch. Drain and pat completely dry with a clean towel.

Optional Toss

For extra crispness lightly toss the dried fries with 1 tsp cornstarch to coat evenly. This step is optional but recommended if oven-roasting.

Roast or Fry

Oven method (preferred for ease): Preheat oven to 425°F (220°C). Toss fries with 2 tbsp neutral oil, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1 tsp kosher salt and 1/4 tsp black pepper on a baking sheet in a single layer. Roast 25-30 minutes, turning halfway, until golden and crisp. Frying method: Heat oil in a deep pot to 350°F (175°C) and fry in batches 3-5 minutes until golden, drain on paper towels and season immediately with the salt/seasoning mix.

Keep Warm

Keep fries warm in a low oven (200°F / 95°C) while you finish assembling burgers.

Toast buns: Butter or oil the cut sides of the 2 buns lightly (about 1 tsp total) and toast cut-side down in a skillet over medium heat until golden, about 1-2 minutes.

Assemble: Spread a thin layer of the Mexican-style chilli sauce on the bottom bun (reserve extra). Place lettuce leaf on bottom bun, add the rested cheese-topped patty, spoon 1-2 tbsp of the chilli sauce over the patty, top with tomato slice, some thin red onion, cilantro leaves and pickled jalapeños if using. Cap with top bun.

Serve: Plate the burger with the fries alongside and lime wedges. Offer sour cream/crema and extra chilli sauce or hot sauce for dipping.

Enjoy: Squeeze a lime wedge over the burger or fries to brighten the flavors just before eating.