With dill jalapeño srirach mayonnaise
The best burgers are made by hand, I used minced Angus rib steak and chuck steak as it’s got a good level of fat which is flavour, just seasoned with sea salt and pepper and that’s a perfect burger made. I was inspired by my dads love of sour dressings and made a dill pickle, jalapeño and sriracha mayonnaise and loaded the burger with awesome flavours.
Prep time 5 mins / Cooking time 10 minutes
Ingredients
(serves 4 double stackers)
The Burgers
700g minced Angus rib steak
300g minced chuck steak
1/2 tsp Himalayan sea salt
1/2 tsp fresh ground black pepper
Dill Jalapeño Sriracha Mayonnaise
8 tbsp mayonnaise
1 dill pickle chopped
1 tsp dill pickle brine
2 tbsp sriracha
1 tbsp sliced fresh jalapeños
Mix the steak mince, salt and pepper together, divide in to 8 balls, press the balls out to form your 4oz patties. Heat a flat top skillet nice and hot, sear the patties for around two minutes on each side only turning once, this ensures another level of flavour to you burgers. Place the bun on the skillet to toast the inside. Turn off the heat and leave the burgers to rest while you make the dressing.
Make the dill sriracha mayonnaise by combining all the ingredients, stack the burgers with the mayo dressing and fresh jalapeños on each layer top off with the bun lid and chow down, its going to be face messy but that’s the point.
