Big Boys' Beef Burger

Servings: 2 Big Burgers
Author: Dini from Giramuk's Kitchen
Print Recipe


Spicy Beef Patties

  • 1 lb ground chuck beef
  • 1-2 tbsp ground pepper less if you like it less spicy
  • 1 tbsp paprika
  • 2 tbsp chilli powder less if you like it less spicy
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp salt plus more to taste after the beef patty is grilled

Beer & Jalapeno Cheese

  • 1 cup of beer choose a beer that you like to drink
  • 3 oz sharp cheddar grated
  • 3 oz pepper-jack grated
  • 1 jalapeno chopped
  • 2 tsp cornflour
  • 1 tsp paprika
  • Milk or cream a few tablespoons if needed
  • salt and pepper to taste

Chimichurri Mayonnaise

  • 10 g cilantro if you don't like cilantro you can use only parsley instead
  • 30 g parsley
  • 3 tbsp balsamic vinegar
  • 1 tbsp crushed chilli
  • ½ clove of garlic
  • ¾ cup oil
  • 1 egg yolk
  • salt to taste
  • or 1 cup of mayonnaise instead of the oil and egg yolk.


  • 2 burger buns toasted or grilled
  • Sliced tomatoes
  • Sliced Red Onions
  • Washed and dried lettuce
  • Your favourite pickle I used Beet Pickle, and dill pickle
  • 4-6 candied spicy bacon recipe here


Spicy Beef Patties

  • Mix all the spices in a small bowl and sprinkle it all over the ground beef.
  • With “loose” fingers (keeping all your fingers spread out), gently toss the ground beef to mix in the spices. You do not want to over handle the meat.
  • Leave to marinade for a few hours if you can, but it can be used right away too.
  • Divide the beef into 4 portions (4 oz each) and gently flatten them out into patties with a 4-5 inch diameter. With your thumb press down gently in the middle of the patty to create “a dimple” on each patty.
  • Heat a grill or non-stick pan on medium- high heat. Brush the surface with some oil (especially if you are using lean meat).
  • Cook each burger patty on medium - high heat (you should hear a good sizzle), for 1 minute per side. Lightly sprinkle salt on the uncooked side.
  • Flip the burger and immediately place a portion of the beer and jalapeno cheese on top and cover the burger with a lid to allow the cheese to melt for 1 to 1 and a half minutes. As these burger patties are relatively thin, they cook very quickly, without drying out. Please see note.
  • When the burger is cooked through, place it on a plate to rest for a few minutes.

Beer and Jalapeno Cheese

  • In a saucepan, place the 1 cup of beer and bring it to a boil. Reduce the heat allowing the beer to reduce to about a ⅓ of a cup.
  • Mix the cheese, cornflour and paprika in a bowl. Add the cheese mix into the beer and allow the cheese to melt smoothly. If needed add a little milk or cream.
  • Fold in the jalapeno pieces and add salt and pepper to taste.
  • Let it cool down, and divide into four portions to use on the burgers.

Chimichurri Mayonnaise

  • In a small food processor combine the cilantro, parsley, garlic, chilli and balsamic vinegar and pulse until the herbs are chopped finely. You can chop the herbs before adding to the processor to make the mixing easier, depending on what type of food processor you have.
  • Add the yolk to the herb mix and mix it well.
  • While the processor is running, add ½ a cup of oil in a thin stream until you have an emulsified thick mayonnaise like paste. If needed add the rest of the oil in a thin stream to get the right mayonnaise consistency.
  • Add salt to taste.
  • Please see note on mayonnaise.
  • Keep in an airtight bottle in the fridge but use within 4 days.


  • Place 2 burger patties on the bottom burger bun and top them with spicy candied bacon, tomatoes, onions, pickles and lettuce.
  • Generously spread the chimichurri mayonnaise on the top burger and place it on top of all the toppings.
  • Serve with your favourite beer and fries!


Note on cooking the Beef Patties - My stove top is ridiculously hot. Every time I make burger patties I make them thin so they cook faster without burning. I used medium-high heat, because if I use high heat it would smoke up my pan. Try cooking the patty on medium high heat, and leave it a little longer if it's not cooked through - we're looking for a 160°F internal temperature for a well done, but moist burger patty here.
Note on Mayonnaise - If your food processor is too big to make 1 yolk mayonnaise, you can use a hand held beater with a whisk attachment. Make sure you whisk the egg and oil together in a deep and narrow "bowl" (I use a wide glass or jug), to make the mixture swirl naturally with the whisk making the whisking and mixing easier.