Spicy Beef Burger Recipe

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This Spicy Beef Burger is a juicy and cheesy recipe, which is made with quality chuck steak and smoked streaky bacon. It’s the ultimate comfort food recipe, perfect for a weekend treat.

Spicy Beef Burger Ingredients

BURGER SAUCE

¼ of an iceberg lettuce
2 heaped tablespoons free-range mayo
1 heaped tablespoon tomato ketchup
1 teaspoon Tabasco Chipotle sauce
1 teaspoon Worcestershire sauce
optional: 1 teaspoon brandy or bourbon

BURGERS

800g higher-welfare minced chuck steak
olive oil
1 large red onion
1 splash of white wine vinegar
2 large gherkins
4 sesame-topped brioche burger buns
4–8 rashers of higher-welfare smoked streaky bacon
4 teaspoons American mustard
Tabasco Chipotle sauce
4 thin slices of Red Leicester cheese
4 teaspoons tomato ketchup

How To Make a Spicy Beef Burger

Prep the toppings and sauce: Finely slice the red onion and place it in a bowl with the vinegar and a pinch of sea salt. Slice the gherkins. For the burger sauce, finely chop the lettuce and mix it in a bowl with the mayo, ketchup, Tabasco, Worcestershire sauce, and optional brandy. Season to taste.
Shape and chill the patties: Divide the minced chuck steak into 4 equal portions. With wet hands, roll each piece into a ball, then press into a flat patty that is about 2cm wider than your buns. Place the patties on an oiled plate and chill them in the fridge to firm up.
Cook the burgers and bacon: Heat a large non-stick pan over a high heat for the burgers, and another pan over a medium heat for the bacon. Pat the burgers with oil, season them, and place two at a time into the hot pan, pressing down firmly with a spatula. Cook the bacon in the other pan until crispy.
Glaze and melt the cheese: After 1 minute, flip the burgers and brush each cooked side with ½ a teaspoon of mustard and a dash of Tabasco. After another minute, flip again and repeat on the other side. Cook for one more minute. Place the crispy bacon on top of each burger, followed by a slice of cheese. Add a tiny splash of water to the pan and cover the burgers with a heatproof bowl for 30 seconds to melt the cheese.
Toast the buns and assemble: While the cheese melts, toast the burger buns, cut-side down, in the hot bacon fat until golden. To build each burger, spread a quarter of the burger sauce on the bun base, top with a cheesy bacon burger, and then a quarter of the pickled onions and gherkins. Spread a teaspoon of ketchup on the bun top and gently press it all together.

Recipe Tips

What’s the best beef for a burger? The recipe recommends chuck steak for its great balance of fat and flavor, which keeps the burgers juicy. Ask your butcher to mince it for you for the best texture.
Why chill the patties before cooking? Chilling the formed patties in the fridge for at least 30 minutes helps them to firm up. This is a crucial step that prevents them from falling apart in the hot pan.
How do I get the cheese perfectly melted? The “steam-melt” trick is key. Placing a heatproof bowl over the cheese-topped patty and adding a tiny splash of water to the hot pan creates steam that melts the cheese quickly and evenly.
Can I cook these on a barbecue? Absolutely. These burgers are perfect for grilling. Cook them over a medium-hot barbecue for 3-4 minutes per side for a perfect medium, following the same steps for glazing and melting the cheese.

What To Serve With a Spicy Beef Burger

This is a classic burger that pairs perfectly with all the traditional sides.

French fries or chunky chips
A creamy coleslaw
Onion rings
A cold beer

How To Store Leftover Burgers

Refrigerate: It’s best to store the components separately. Cooked leftover patties, the burger sauce, and the pickled onions can be stored in individual airtight containers in the fridge for up to 2 days.

Spicy Beef Burger Nutrition Facts

Serving Size: 1 burger
Calories: 750 kcal
Fat: 45g
Carbohydrates: 40g
Protein: 45g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a different cheese?

Yes. While Red Leicester provides a great color and flavor, a classic sharp cheddar, Swiss, or even American cheese would also melt beautifully and taste delicious.

Is this burger very spicy?

The spice level comes from the Tabasco Chipotle sauce in both the burger glaze and the sauce. You can easily control the heat by adding more or less to suit your taste.

Why use wet hands to shape the patties?

Using slightly wet hands is a great trick that prevents the raw minced meat from sticking to your hands, making it much easier to shape the patties smoothly and quickly.

Try More Recipes:

Roast Forerib of Beef with Garlic & Rosemary Recipe
Beef Kofta Curry Recipe
Beef Stroganoff Recipe

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

750

kcal

A perfectly juicy, cheesy, and spicy homemade beef burger with all the classic toppings, including a special burger sauce and crispy bacon.

Ingredients

Burger Sauce: ¼ iceberg lettuce, 2 tbsp mayo, 1 tbsp ketchup, 1 tsp Tabasco Chipotle, 1 tsp Worcestershire sauce
Burgers: 800g minced chuck steak, 1 large red onion, 1 splash white wine vinegar, 2 gherkins, 4 brioche buns, 8 rashers bacon, 4 tsp American mustard, Tabasco Chipotle, 4 slices Red Leicester cheese, 4 tsp ketchup

Directions

Make the burger sauce by mixing all its ingredients. Finely slice the onion and dress with vinegar and salt. Slice the gherkins.
Divide the mince into 4 patties, slightly wider than your buns. Chill in the fridge.
Cook the bacon in one pan until crisp. In another very hot pan, cook the burgers for about 1 minute per side, pressing down.
Flip the burgers, brushing each cooked side with mustard and Tabasco. Flip and repeat.
Top each burger with crispy bacon and a slice of cheese. Add a splash of water to the pan and cover with a bowl for 30 seconds to melt the cheese.
Toast the buns in the bacon fat.
Assemble the burgers with the sauce, pickled onions, and gherkins.

Notes

Don’t overwork the meat when shaping the patties to ensure they stay tender.
A very hot pan is the secret to getting a great crust on your burgers.
The final step of wrapping the assembled burger in paper for a minute allows the juices to soak into the bun for an extra “filthy” (in a good way!) experience.
This is a “principal recipe” that can be easily adapted with different cheeses or toppings.