Chilli Cheese Burger

• porciones: 2-4
• tiempo activo: 3hrs
• tiempo total: 3hrs

Ingredientes

Burgers

•1 Lb of 80/20 Ground Chuck or whatever Burger Blend You Like

•2 Slices of American or Cheddar Cheese

•6 Brioche or Potato Buns

•Pickles

•1 Tablespoon of High Heat oil or Rendered Beef Fat if available

Simple Spicy Chili: Makes 1 Quart

•1 Lb of 80/20 Ground Chuck or whatever Burger Blend You Like

•1 Onion, Diced

•1 Cup of Beer or Water (For Deglazing)

•1 Cup of Tomato Puree

•2 Tablespoons of Tomato Paste

•1-2 Cups of Water (or as needed)

•1 1/2 Tablespoons of Worcestershire sauce

•1/2 Teaspoon of White Vinegar

•1/4-1/2 Cup of Chili Spice Blend

•Salt and Pepper

Chili Spice Blend: Makes 1/2 Cup

•2 Tablespoons Chili Powder

•1 Tablespoon Ground Cumin

•1 Tablespoon Ground Coriander

•1 Tablespoon Granulated Onion

•1 Tablespoon Granulated Garlic

•1 Tablespoon Mustard Powder

•1 Tablespoon Paprika

•1 Tablespoon MSG (if you have)

•1/2 Tablespoon of Cayenne

•1/2 Tablespoon of Red Chili Flake

Instrucciones

Make the Chili

1. In a pan or pot over high heat, add your fat and once hot add the ground beef, get it scattered across the pan, and season with some salt and pepper, and then let one side sear for a minute or two on high heat.

2. Once you begin to develop some color, start to chop up the beef to break it down to a finer coarse texture and allow the beef to release its moisture, allow the moisture to evaporate, and then the beef will begin to brown.

3. Once it begins to brown, add the onion. Add a little salt to the onions, then cook until the onions are softened. Then add at least a 1/4 cup of the chili spice mixture, but I like it heavily spiced so I add a little under a half cup, reserving some if I want to add a bit later if I deem it needs more flavor. You can determine the level of spice you want but the chili should be intensely flavored. Let the spices toast for a minute or two then add the tomato paste.

4. Get the tomato paste mixed in and cook the rawness out of it and once some fond is developing to the bottom of the pot, you can deglaze it with the beer or water and then reduce it by half, then add the tomato puree, the Worcestershire sauce, the vinegar, and the sugar and then add some fresh water to thin it out a bit so that it can cook for an hour or so and allow the flavors to marry.

5. Keep an eye on it and if it reduces a bit too much at any point, just add a bit more water to correct the consistency.

6. Then once it's cooked for an hour, taste it, adjust the seasoning if necessary and then keep it warm until its ready to use but I like to let it cool and let it set in the fridge overnight to really let the flavors marinate so it will be ready to use throughout the week.

Making the Smashed Burgers

1. Measure out 2.5 oz burger balls, essentially the size of a meatball. Then place them on squares of parchment paper.

2. The best pan for this is gonna be a cast iron pan or flat top, I find a 12 inch cast iron with a wide cooking surface is best. Get it on the stove over medium-high heat and allow it to heat up. If your chili was made ahead of time, get it in a pot with a touch of water to thin it back out and get it hot. Once the cast iron pan is hot, add a touch of fat, and then toast the brioche bun until nicely browned and crispy. Remove from the pan and then jack the heat up to full blast and let it get smoking. Then season 2 burger balls (for a double smash burger) and then place seasoned side down in the cast iron with the parchment paper on the top side of the burger and with a sturdy spatula, smash the burger until very flat and then keep that pressure on the burger for a few seconds to make sure it's making great contact with the surface of the pan. Once the patties are properly smashed, remove the parchment paper and lightly season the patties, but be careful, you can easily over salt patties this thin. Once you see the patties browning around the edges, take the spatula and scrap under the patties to release the crust and flip. Immediately add the cheese and then one of the patties should be slightly wider than the other, identify that patty and add a thin layer of chili to the wider patty, Then place the slightly smaller patty on top, and then the burger is ready to assemble.

3. To the bottom burger bun add some pickles. I also added some pickled jalapeños that I had on hand. Then place the burgers on top and then finish with a couple of nice tablespoons of the chili and then close the burger up. Then enjoy what is to me, the most underrated burger of all tim