Chilli beef ‘Juicy Lucy’ burgers recipe

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  • Serves 4
  • 30 mins, plus chilling
  • 645 calories / serving
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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.

See more Burger recipes 

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.

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  • Ingredients

  • 1 x 205g tin red kidney beans, drained and rinsed
  • 1 x 500g pack lean beef steak mince
  • 1 heaped tsp smoked paprika
  • 1 heaped tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp garlic salt
  • 100g (3 1/2oz) Mexicana cheese, grated
  • 1 tbsp rapeseed oil
  • 1 beef tomato, sliced
  • 4 brioche burger buns, toasted
  • 1/2 x 31g pack coriander, chopped
  • pickled jalapeños (from a jar), to taste
  • 1/2 red onion, sliced into rings
  • 1 x 150ml pot soured cream
  • thin and crispy oven chips, cooked (optional)
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  • Energy 2697kj 645kcal 32%
  • Fat 34.7g 50%
  • Saturates 16.9g 85%
  • Sugars 9g 10%
  • Salt 2.6g 44%

of the reference intake
Carbohydrate 40g Protein 44g Fibre 6.8g


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