Created by chef and author Dean Edwards, these fully loaded chilli beef burgers are perfect for feeding a crowd. Made with the same ingredients as classic chilli con carne, these moreish beef and bean patties have a gooey cheese centre and taste amazing topped with onion rings, fresh coriander and a dollop of soured cream.
Preheat the oven to gas 5, 190°C, fan 170°C.
In a large bowl, mash the kidney beans, then combine with the mince, spices and some seasoning.
Divide the mixture into eight slim patties, then put a quarter of the cheese into the centre of four of the patties. Top each with one of the remaining patties, then press down to fully enclose the cheese. Chill in the fridge for 30 minutes.
Heat a splash of the oil in a frying pan over a medium heat. Fry the burgers on each side until they are lightly browned – this should take around 5 minutes. Put the burgers into an ovenproof dish and cook in the oven for 10-12 minutes, until cooked through.
Put a slice of tomato on the bottom half of the burger buns, then top with a burger, followed by some coriander, a few drained jalapeños to taste, onion rings and a dollop of soured cream. Serve the burgers with some oven chips on the side, if you like.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.
This delicious recipe was created by chef and writer Dean Edwards and is part of our Tesco Dinner Tonight series, which shows you how to turn kitchen classics into new and inspiring dishes. You can watch the full recipe video here.