Long Chili Cheese Burger
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
1 burger
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill , pan
Ingredients
• 3 beef patties 100 g each
• 1 jalapeno,
cut in slices
• 3-4 slices of cheese, e.g. Emmental
• 1 handful of nachos
• 1 ciabatta
For the chili cheese sauce:
• 75 g jalapeños, chopped
• 20g butter
• 1 tbsp flour
• 125 ml milk
• 70 g grated cheese,
Cheddar or Emmental
• ½ tsp chili powder
• 1 tsp paprika powder
• ½ tsp chipotle powder
• Salt and pepper
Burger accessories are available in the FIRE&FOOD Shop
preparation
➊ Prepare the grill for direct grilling and preheat to 200 °C.
Halve the ciabatta lengthwise and bake on the grill, then set aside.
➋ For the sauce, heat the pan and melt the butter, add the flour and sauté, then pour in the milk while stirring constantly. Make sure that no lumps form. Simmer on a low heat, stirring frequently so that nothing burns. Add the cheese and let it melt, then stir in the jalapeños and spices, season with salt and pepper. Simmer until the sauce has thickened nicely.
➌ Grill the patties on both sides until they are cooked to your desired degree, placing them close together in the last minute. Top the patties with the jalapeño slices, add the cheese slices and let them melt nicely. In fact, we end up placing all 3 patties together on the bottom half of the ciabatta!
➍ Spread some chili cheese sauce on the bottom of the ciabatta. Now, without making a mess, remove the ciabatta lid and carefully place the filled patties on the bottom half of the ciabatta using a spatula. Spread a few nachos on top and add some extra cheese sauce. Put the bun lid on and serve the finished burger immediately.
Recipe by Elmar Fetscher
Elmar Fetscher is a pioneer of the German BBQ lifestyle. In 2002 he founded Europe's largest BBQ magazine FIRE&FOOD and has been editor-in-chief, opinion maker and popular expert on German BBQ ever since.
Recipe from FIRE&FOOD issue 01/2022
