Fiery Halloween Chilli Burgers

Written by Steve Smith, creator of The Pellet Man

Juicy smoked beef burgers topped with melted cheese, jalapeños and a creamy chilli sauce. Add cheese fangs and jalapeño eyes for a Halloween finish.

Servings 6

FIERY HALLOWEEN CHILLI BURGERS

Serves: 4
Preparation: 20 minutes
Cooking: Approximately 10 minutes
Recommended pellets: The Pellet Man Oak Cooking Pellets
Equipment: Woodfire Grill or FlexFlame
Cooking location: Outdoors only

Ingredients

For the burgers

• 500g beef mince containing approximately 15–20% fat
• 1 teaspoon The Pellet Man Piri Piri Rub
• 1 teaspoon fine sea salt
• ½ teaspoon garlic granules
• ½ teaspoon freshly ground black pepper
• 4 brioche burger buns
• 4 slices mature Cheddar or Red Leicester
• Sliced jalapeños
• Shredded lettuce
• Pickled red onions

For the fiery burger sauce

• 4 tablespoons mayonnaise
• 2 tablespoons tomato ketchup
• 1 teaspoon The Pellet Man Piri Piri Rub Link To Piri Piri Rub
• 1 teaspoon runny honey
• 1 teaspoon lime juice

Method

1. Mix all the fiery burger-sauce ingredients in a small bowl. Cover and refrigerate until required.
2. Place the beef mince in a bowl with the Piri Piri Rub, salt, garlic and black pepper. Mix gently without compressing the meat too firmly.
3. Divide the mixture into four equal portions. Shape into patties slightly wider than the burger buns and press a shallow indentation into the centre of each one. Refrigerate for approximately 20 minutes.
4. Add The Pellet Man Oak Cooking Pellets to the pellet chamber and start the smoke system following the appliance instructions.
5. Preheat the outdoor grill to a high grilling temperature. If using a FlexFlame, aim for approximately 230°C.
6. Place the burgers onto the hot grill. Cook for approximately 4–5 minutes before turning.
7. Cook the second side for another 4–5 minutes. Do not press the burgers down because this forces out the juices.
8. Add a slice of cheese to each burger during the final minute. Close the lid briefly to help it melt.
9. Lightly toast the cut sides of the brioche buns.
10. Spread the fiery sauce over the bottom buns. Add lettuce, the smoked burger, pickled onions and jalapeños.
11. Cut small triangles from an additional cheese slice to create fangs. Position two jalapeño slices above the burger as edible monster eyes.
12. Add the top bun and serve immediately with outdoor-cooked loaded fries.

Pellet pairing

Oak provides a balanced, traditional smoke that works well with beef, cheese and chilli without overpowering the burger. Link To Oak Pellets

For a stronger smoke profile, try The Pellet Man's 50/50 Charcoal and Beech combination. Link To Beech Pellets

Ultimate Pellet Guide

Important information

Ensure minced beef reaches a safe internal temperature of at least 75°C before serving.

Cooking Times & Temperatures are a Guide ONLY.

Woodfire and FlexFlame appliances must only be used outdoors in a suitable, well-ventilated area.

More Ninja Woodfire Recipes

Looking for more outdoor cooking inspiration? Explore more Ninja Woodfire recipes from The Pellet Man, including BBQ favourites, meat, chicken, kebabs, pizza and more.