In November I was in Tucson, Arizona and tried the most amazing jalapeño and bacon burgers and ever since I’ve been desperate to recreate them. Slight confession: I used to be a vegetarian and am not 100% mad about burgers, what keeps me coming back is the TOPPINGS. I feel a beef patty just doesn’t provide that much taste so I need it smothered in flavours to give it a little boost. That being said.. these jalapeño and bacon ones really did it for me and as I’m not at liberty to jet off to Arizona on the reg I needed to find me a burger that I could enjoy at home. Luckily the good people over at Spicentice had sent me some seasoning packets so I felt it was a sign that I needed to make these burgers ASAP. (side note: I can make anything in the world seem like a ‘sign’ to do something so it didn’t take much to convince myself to make these burgers)
For the burgers:
500g minced beef
4 rashers streaky bacon, finely chopped
1 medium onion, finely chopped
1 chilli, sliced
2 cloves garlic, crushed
1 packet seasoning (alternatively can use 1 tsp smoked paprika, 1 tsp cumin, 1 tsp oregano and generous amounts of salt and pepper)
For the fries and garnish:
2 large sweet potatoes, sliced into chips
1 avocado, sliced
Salad (leaves and cherry tomatoes)
1 tbsp coconut oil
Seasoning (again. you can use 1 tsp smoked paprika, 1 tsp cumin, 1 tsp oregano and generous amounts of salt and pepper instead)
- Place the sweet potato fries on a tray, cover with coconut oil and then cover with seasoning. Bake at 170C/350F for about 40 minutes (turning regularly) or until fully cooked and crispy.
- Meanwhile, mix the minced beef with the bacon, seasoning, egg, onion, chilli and garlic and mash together until fully mixed.
- Mould the mixture into patties (should make four reasonably sized burgers) and place in a heated non-stick pan with a little coconut oil.
- Fry for about five minutes on each side for medium-rare burgers, once ready allow to sit for a further five minutes before serving.
- Whilst the burgers are resting fry the eggs and prep the salad garnish. Add the chopped chives as a garnish to serve.