1 red onion, finely chopped
3 garlic cloves, crushed
500g quality steak mince (preferably from a local butcher)
1 x Tbsp Tex rub
1 x Tbsp tomato purée
2 x Tbsps hot sauce
300ml beef stock
Tin of kidney or black beans
4 Beef burgers (I used jalapeño burgers from local butcher)
Fresh brioche buns, jalapeños, cheese, sour cream, chopped white onion, to serve
Salt and pepper
Good olive oil
Prep: 10 mins
Cook: 50 mins (or longer the better for the chilli)
1) Fry the onion in the oil for 2-3 minutes over a medium heat until starting to soften.
2) Add the mince and garlic and turn heat to high. Fry for 5 minutes or so, until nicely browned. Try not move the mince around too much or it won’t brown.
3) Add the Tex rub and tomato purée and stir until combined.
4) Add passata, stock and hot sauce.
5) Season to taste with salt and pepper & stir.
6) Lower heat to a simmer and simmer for at least 30 minutes.
7) Add the beans and simmer for at least a further 10 minutes (longer the better)
8) Check seasoning and add if needed.
9) Fry the burgers, topping with cheese for the last few minutes and covering with a lid to melt.
Serve the burgers in fresh brioche buns topped with the chilli, jalapeños, sour cream and chopped white onion.
More about Documenting My Dinner:
I’m Kerry, of Documenting My Dinner. My blog features my own recipes where I focus on local produce, unique ingredients and most importantly tasty dishes! I have also recently travelled around Asia and written blogs about the food I experienced. (When I am not blogging I also work as a trainee solicitor!)