Chilli con Carne is one of our favourite meals and we are eating this dish in a variety of different forms nowadays. We have a meat version, a vegan recipe and a vegetarian recipe too. However, we have never tried chilli in a burger so I thought I would use the spice mix from my meat version of the recipe and a few other ingredients and we were not disappointed.
While making these burgers I wondered where chilli came from as I assumed it would be a Mexican dish. So I looked at a brief history of chilli and I was wrong about the country. Many food historians agree that chilli con carne is an American dish with Mexican roots. Mexicans are said to deny any association with the dish.
In the 1880s a market stall in San Antonio, Texas started setting up chilli stalls from which chilli or “bowl o’red”, as it was called, by women who were known as chilli queens. A “bowl o’red” cost diners ten cents with a glass of water and a slice of bread. The fame of chilli con carne began to spread and the dish became a tourist attraction.
By the 20th century, chilli joints had made their debut in Texas and became familiar all over the west of America. In fact, by the end of that decade, there wasn’t a town that didn’t have a chilli parlour. During the Great Depression, chilli parlours meant people survived since chilli was cheap.
So chilli con carne has a great history, but it’s also packed full of flavour. We love it because it’s an inexpensive meal. For me, making it into burgers and serving the dish with sweet potato chips and salad just made the recipe different. We love trying new foods and flavours in this house and we all enjoyed these burgers too. Well worth a try.
- Chopping board
- Sharp Knife
- Large Mixing bowl
- Baking tray
- Minced beef x 500g (preferably organic)
- Onion x 1 large
- Courgette x 1 meduim
- Carrot x 1 small
- Tommy K or tomato puree x 2tbsp
- Mild or hot chilli powder x 1 – 2 tsp
- Ground cumin x 1 tsp
- Ground coriander x 1 tsp
- Ground ginger x 1 tsp
- Ground cinnamon x 1 tsp
- Date syrup x 1 tbsp
- Dried oregano x 1tsp
- Salt and pepper to taste.
- Preheat the oven to 180ºC and add the tray at the same time.
- Start by chopping the onion and grating the courgette and carrot.
- I like to use a fine grater for this task as it makes the burger very moist.
- Add the chopped onion and grated courgette to the bowl along with the mince beef.
- Next add the tommy k or tomato puree, mild or hot chilli powder, coriander, cumin, ginger, cinnamon, date syrup, dried oregano and freshly ground salt and pepper.
- Using your hands, scrunch all the ingredients together.
- Once they are well mixed, make the mixture into four burgers.
- Remove the preheated tray from the oven and put the burgers in.
- Let them cook for 25 – 30 minutes and remove once browned on the outside.
Chilli burgers are simple and easy. They can be made in advance of a meal and frozen until needed. Then all that needs to be done is the defrosting part. We really enjoy this dinner as we love burgers. While eating this dish last time, we also felt that a melted slice of cheese on top of these burgers would make them taste even better. We haven’t tried it yet but maybe next time! If you try it then let me know in the comments below. However you decide to enjoy these burgers, as always, enjoy.