Chipotle Burgers with Overnight Pickle

Chipotle Burgers with Sweet and Sour Red Onion and Courgette Pickles

Perfect for all your summer BBQs or of course, anytime!

This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases at no extra cost to you.

This is a commissioned post for the Sarson’s Street Food Recipe Challenge (2015). Sarson's recreated my burger and pickle recipe and arranged for a professional photo.

Trust me, these are the best chipotle burgers!

Over the past few years, street food has come a long way from good old fish 'n' chips eaten from a paper bag on the way home from a night out.

But these days there's so much more street food available and the variety of different foods to be found is amazing.

Street food should be good, filling and full of flavour. Pickles are the finishing touch to any burger.

Pickling is a great way to preserve most vegetables. Sarson’s Malt Pickling Vinegar is already spiced meaning you don't have to add any more spices to it and can be used just as it is.

For my burger, I wanted a sweet and sour pickle with an extra kick of spice. 😋 

You might like to check out my other Homemade Burger Recipes. 

Sweet and red onions with courgettes (zucchini)

• Trim the ends of the courgettes and then using a mandolin slicer, slice them into 5mm thickness.

• Peel the onions and again using a mandolin slice the red onion into 2mm rings.

• Separate the onion rings and put them into a large bowl along with the courgettes.

• Sprinkle with salt and mix to coat.

• Cover with cling film and place in the fridge for about 3 hours.

• Meanwhile put the vinegar, sugar, turmeric, mustard seeds and coriander seeds into a saucepan and bring to a boil. Then turn the heat down and simmer for about 5 minutes.

• Remove the pan from heat and let the brine cool to room temperature.

• Leave the salt on the courgettes and onions and drain well.

• Fill sterilised jars with the courgettes and onions. Pour in the brine, pressing down to make sure they’re packed in nicely. 

• Tap the jars to remove any trapped air.

• Close the lids on the Kilner jars and store them in the fridge. These pickles will be ready to eat the next day, and they will keep in an airtight jar for up to 6 days.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

sweet and sour red onion pickle, chipotle burgers,

main, burgers, pickles,

English

Yield: 2

Author: Jan Bennett

Chipotle Burgers with Red Onion and Courgette Pickle

This recipe makes 2 burgers and the pickle recipe fills a 750ml Kilner jar.

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

Ingredients

For the burgers

• 200g lean minced beef (ground beef) 5% fat
• 200g lean minced pork 5% fat
• 1 red onion - peeled and chopped into fine dice
• 1 heaped tablespoon chipotle paste
• olive oil
• sea salt and black pepper
• American yellow mustard for basting

For the buns

• 2 brioche burger buns - sliced
• 2 slices Extra matured Cheddar cheese
• American yellow mustard
• To serve: sweet and sour courgette and red onion pickle - see recipe below

For the dressing

• 1 leaf of iceberg lettuce - shredded
• 1 heaped tablespoon mayonnaise
• ½ tablespoon of tomato ketchup
• ½ teaspoon smokey chipotle sauce

Makes enough to fill 1 x 500ml and 1 x 250ml Kilner jars:

• 3 courgettes (zucchini)
• 2 red onions
• 2 tablespoons of Maldon sea salt
• a good pinch of dried red chilli flakes

For the brine

• 400ml Sarson’s malt pickling vinegar
• 200g white sugar
• ¼ teaspoon turmeric
• 2 teaspoons yellow mustard seeds
• 1 teaspoon *dry roasted coriander seeds
• *To dry roast, put the coriander seeds into a frying pan over medium heat stir for a few minutes taking care they don’t burn. Dry roasting intensifies the flavour.

Instructions

To sterilise jars

1. Wash the jars in hot soapy water and rinse well.
2. Put them onto a baking tray and into a preheated oven at 120°C or Gas mark 1 for about 5 minutes or until completely dry.
3. If you're using Kilner jars remove the rubber seals, put them into boiling water and leave them to dry.

To make the pickle

1. Trim the ends from the courgettes and, using a mandolin slicer, slice the courgettes to 5mm thickness.
2. Peel the onions and again using a mandolin slice the red onion into 2mm rings.
3. Separate the onion rings and put them into a large bowl along with the courgettes. Sprinkle with salt and mix to coat.
4. Cover with cling film and place in the fridge for about 3 hours.
5. Meanwhile put the vinegar, sugar, turmeric, mustard seed and coriander seeds into a saucepan and bring to a boil. Then, turn the heat down and simmer for about 5 minutes.
6. Remove the pan from heat and let the brine cool to room temperature.
7. Leave the salt on the courgettes and onions and drain well.
8. Fill sterilised jars with the courgettes and onions. Pour in the brine, pressing down to make sure they’re packed in nicely. Tap the jars to remove any trapped air.
9. Close the lids on the Kilner jars and store them in the fridge. These pickles will be ready to eat the next day and will keep for up to 6 days.

To make the burgers

1. Heat up 2 teaspoons of olive oil in a large frying pan. Add the chopped onions and cook over low heat until softened but not coloured.
2. Add the chipotle paste and give it a quick stir. Remove from the heat and spread out on a plate to cool down.
3. Get a large bowl and add the onions along with the pork and beef mince. Use your hands to mix it all together.
4. Divide the mixture into two, wet your hand and shape into two balls then press into 2 burgers.
5. Put the burgers onto a lightly oiled plate, cover with cling film and pop into the fridge for 30 minutes or so. It’s really important to do this or your burgers will fall apart when cooking.
6. When you’re ready to cook; using a piece of kitchen paper, wipe a large frying pan with a little oil. Brush both sides of each burger with a little American yellow mustard.
7. When the frying pan is hot, over high heat put the burgers in to cook. Leave for about two minutes and then flip them over. Continue to cook the other side for another couple of minutes.
8. The burgers shouldn’t take long to cook so after a minute or so, check medium is best, so try not to overcook.
9. Put a slice of cheese on top of each burger.
10. Add a splash of water to the pan and cover the burgers with a heatproof bowl – this will make the cheese melt nicely.

To serve

1. Spread half the mayonnaise dressing onto the bottom of each bun. Place a cheese-topped burger on top of each, followed by a squirt of mustard.
2. Add the sweet and sour courgette and red onion pickle, top with the other half of the bun and enjoy!

https://www.aglugofoil.com/2019/08/chipotle-burgers-with-overnight-pickle.html

All rights reserved for A Glug of Oil

Did you make this recipe?

@aglugofoil #glugofoil