Beef burger with chilli relish

Name: Beef burger with chilli relish
Prep time: 85 min
Cook time: 20 min
Total time: 105 min
Yield: 4 servings

Posted: 17/03/2026Updated: 30/03/2026

Double beef patty burger with American cheese, on toasted potato buns and finished with a jalapeño relish.

Serve with french fries, sweet potato fries or a simple green salad. On the side, pickles or coleslaw complement the burger's richness.

Active prep: 25 minutesPassive prep: 60 minutesActive cooking: 20 minutes

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Ingredients

Adjust servingsServings

Chilli relish

6 Jalapeños
1 small Green bell pepper
0.5 small Brown onion, finely diced
3 tablespoons Apple cider vinegar
2 tablespoons White sugar
2 tablespoons Water
0.5 teaspoon Mustard seeds
0.25 teaspoon Ground turmeric
0.25 teaspoon Ground cumin
2 teaspoons Lime juice
Ground black pepper, to taste
Salt, to taste

Burger

4 Potato buns
8 American cheese slices
640 grams Minced beef 20%
Mayonnaise
Yellow mustard (optional)
Salt, to taste
Ground black pepper, to taste

Instructions

Chilli relish

Cook the whole jalapeños and green bell pepper directly over a flame or under the grill. Turn them frequently until they are mostly blackened (about 5–7 minutes).
Once charred, place the hot peppers in a small bowl and cover for 5 minutes.
Scrape off the charred skin, remove the stems and seeds, then finely chop.
Add to a small saucepan: onion, vinegar, sugar, water and spices.
Bring to a gentle simmer for 4-5 minutes, stirring occasionally.
Add the roasted peppers and continue to simmer for another 4-5 minutes, stirring occasionally, until the vegetables soften and the liquid becomes slightly syrupy.
Mash about a third of the relish briefly, then stir it back in.
Taste and season with salt, black pepper and lime juice.
Let it rest for at least 1 hour but overnight in the fridge is best (allow to reach room temperature before using).

Burger

Split the minced beef into 8 equal sized balls (80g each).
Heat a pan (no oil) over medium-high heat until very hot, but not smoking.
Put two balls in the pan and wait a few seconds before placing baking paper on top and pressing each down firmly with a burger press. Flatten to about 3-4 mm thick.
Hold pressure for 10 seconds then season with salt and pepper on top.
Allow it to cook for about 90 seconds without moving then using a thin metal spatula scrape firmly underneath and flip.
Add a slice of cheese to each patty and cook for another 30 seconds then stack one on top of the other and set aside.
Under the grill, toast both halves of the bun for 1-2 minutes.
Add a layer of mayonnaise and mustard (if using) on the bottom half, followed by the patties and a spoonful of chilli relish. Add with the top half and serve immediately.

Video tutorial

Helpful notes

Cooking tips

Let the charred peppers steam briefly in a covered bowl before peeling for easier skin removal.
Mash part of the relish to give it body while leaving texture in the rest.
Stir in the lime juice in after removing from heat to preserve its flavour.
Don’t compact the mince when forming balls as this will result in a dense burgers with a worse crust.
Pressing the burgers with baking paper ensures thin, even patties without sticking.
The minced beef should be cold as it smashes thinner without falling apart and creates a better crust because the fat renders more slowly. Put the balls back in the fridge after forming if necessary.
Only cook 1–2 patties at a time so the pan stays hot.
Only salt after smashing, not before as the salt pulls out moisture and prevents browning.
Only smash the patty once as pressing it again will cause it to lose juices.

Alternative ingredients

Switch out American cheese for mild cheddar or Monterey Jack.
Brioche or sesame seed buns can be used instead of potato buns. However, as the relish is a little sweet, using a brioche bun may cause the burger to become too sweet overall.
Swap jalapeños for red chillies or roasted red peppers for milder flavour.

Storage instructions

Avoid storing assembled burgers as the bun can become soggy.

The chilli relish can be stored in the fridge for up to 1 week in a sealed container.

Cooked patties are best eaten immediately but they can be refrigerated for 1–2 days.

Re-heating instructions

Allow the chilli relish to reach room temperature before using.

Reheat already cooked patties in a hot pan for 1–2 minutes per side.

Nutrition and dietary facts

Per serving:Calories: 720kcal (32%), Protein: 42.2g (70%), Fat: 40g (50%), Saturated fat: 17g (113%), Carbohydrates: 53.5g (19%), Sugars: 10g (40%), Fibre: 4g (13%)

NOTE: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.