A double smash burger with jalapeños and IPA-caramelised onions — brewed hops cut straight through the heat.
Ingredients
- 600 g beef mince (20% fat)
- 4 brioche buns
- 8 slices cheddar
- 2 onions, sliced
- 150 ml IPA
- 2 Tbsp brown sugar
- Pickled jalapeños
- Salt and pepper
Method
- 1
Cook the onions slowly in a little oil for 20 minutes, add sugar and IPA and reduce to a jammy glaze.
- 2
Divide the mince into 8 loose balls. Do not compact them.
- 3
Smash each ball flat on a screaming hot pan, season, and cook 90 seconds a side.
- 4
Top each patty with cheese in the last 30 seconds.
- 5
Stack two patties per toasted bun with IPA onions and jalapeños. Serve with the IPA cold.
Kwai Lekr Wine
🍷 What Should I Pour?
The bold, smokey dark fruit profile of Pinotage complements the caramelised onions and charred beef while standing up to the heat of the jalapeños. A South African Shiraz also works beautifully, offering spicy undertones that echo the IPA's bitterness and handle the richness of the cheese.
Everything you need for IPA Chilli Cheese Burger is in the ingredients above. Add a bottle to the table from a Kwai Lekr estate.
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