Feuervogel's fiery Mexican burger

Ingredients for 6 servings:

• 600 g minced beef or mixed mince
• 1 tsp salt
• 1 tsp pepper
• 1 small onion(s), chopped
• 1 m.-large chili pepper(s), red, hot, e.g. Jalapeno, Habanero pepper, to taste
• 1 clove(s) garlic, finely chopped
• 6 burger buns, preferably homemade
• 1 tbsp mayonnaise
• 3 large tomatoes
• some mustard
• 4 medium-sized gherkins
• 1 handful of nachos with chili to taste
• 6 slice(s) processed cheese, or cheese to taste at least 45% fat
• 2 tbsp Salsa Mexicana – see my recipe

Instructions

Working time approx. 30 minutes; Rest time approx. 3 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 53 minutes

a warming burger for autumn

Knead the ground beef in a bowl with salt and pepper. Finely chop the onions, garlic, and chili (with seeds if desired, depending on how spicy you like it) and add to the ground beef. Mix thoroughly again. Form the ground beef into patties. Cut open the buns, slice the tomatoes, onions, and cucumbers, and set aside. Wash the lettuce and spin it dry thoroughly. Heat up the grill. Brush and oil the grill grate. Grill the burgers on both sides to taste. Lightly grill the bottom of the bun and lid, then spread mayonnaise on the bottom and top with lettuce, tomatoes, onions, mustard, and cucumbers. Place some nacho chips on the patties and cover with cheese. Close the grill lid, if present, and let the cheese melt. Place the grilled burgers on the buns and spread Mexican salsa on top. Place the bun lids on top and enjoy.