Chili Burgers

Credit Allrecipes
Recipe by: MEHUNGRY98
 

"Sausage and chili sauce add to the usual ground beef to make a great consistency and flavor for burgers."

• 1 1/2 pounds ground beef
• 1/2 pound Italian sausage
• 1/3 cup tomato-based chili sauce

Toppings:

• Chilli Mayonnaise
• Ketchup
• Mustard
• Relish
• Lettuce
• Tomato
• Pickles

To Make:

1. Preheat a grill for high heat. When the grill is hot, lightly oil the grate.

2. In a medium bowl, mix together the ground beef, Italian sausage, chili sauce, salt and pepper. Form 8 balls out of the meat, and flatten into patties.

3. Grill patties for 5 minutes per side, or until well done. Serve on buns with your favorite toppings.

Serve with  Barbecue Coleslaw

Big Apple Deli Burger with Swiss cheese and barbecue coleslaw

• 100ml tomato juice
• 2 shallots, finely chopped
• 1 tbsp coriander seeds, toasted, crushed
• 1/4 tsp cayenne pepper
• 1/4 tsp paprika
• 1 tbsp black treacle or molasses
• 800g well trimmed, coarsely minced beef, chilled
• 1 tbsp chopped fresh flat leaf parsley
• salt and freshly ground black pepper
• vegetable or sunflower oil for cooking

Toppings:

• 
  
• 4 rye or plain hamburger buns, split
• Mustard
• 4 leaf lettuce leaves
• 2 dill pickles, thinly sliced
• 4 slices Swiss Gruyère Cheese
• Barbecue Coleslaw

To Make:

1. Place the tomato juice, shallots, spices and molasses in a small pan and bring to the biol. Cook for 1 minute, then remove and allow to cool.

2. Place the meat and parsley in a bowl add the cooked sauce and mix well. Cover and place in the refrigerator for 1 hour.

3. Divide the mix into 4 x200g evenly sized patties and brush liberally with oil.

4. Heat a chargrill or pan grill until very hot. Place the burgers on the grill and cook for 3-4 minutes on each side.

5. Toast the buns, then lightly spread the base buns with mustard.

6. Top with a patty and a slice of Gruyère Cheese, place under a hot grill to melt. Top with sliced pickles and the lettuce. Garnish with the Barbecue Coleslaw and serve.

* Serving Note *

Twice cooked Jacket Potatoes go particularly well with this burger.

Barbecue Coleslaw

• 300g white cabbage
• 150g carrots, peeled
• 2 green peppers, halved, deseeded
• 300ml Basic Mayonnaise
• salt and freshly ground black pepper
• Pinch of celery salt
• 2 tbsp tomato ketchup
• 1 tbsp hot pepper sauce

To Make:

1. Remove outer leaves from cabbage, cut the cabbage into 5cm wedges, remove and discard center core.

2. Using a sharp knife or a food processor, shred it into strips

3. Place the shredded cabbage into ice water for 30 minutes.

4. Meanwhile, cut the carrots into shreds using a knife or small kitchen mandolin. Thinly shave the onion and peppers.

5. remove the cabbage from the water, drain it well, dry it on a clean cloth.

6. Place all the ingredients together in a bowl, bind it with the mayonnaise, season to taste, chill until needed.