A burger patty made from plain mince is standard – this one goes further: Parmesan, a pinch of cinnamon and freshly chopped habanero are worked straight into the meat, rather than only showing up as toppings.
Why the Cheese Goes Into the Patty, Not Just on Top
Grated Parmesan in the mince adds both seasoning and binding at once – unlike a slice of cheese on top, it runs through the whole patty and combines with the meat juices as it cooks to build a savoury depth of flavour.
Cinnamon as an Unexpected Contrast
A small amount of cinnamon in the patty is unusual for a savoury burger, but it brings a warm note that ties the habanero heat and the salty Parmesan together, rather than just tasting sweet.
Patty or Smash Burger
The mixture can be shaped into classic patties, or pressed flat directly on the plancha as a smash burger – the latter gives you more browned surface and therefore a more intense flavour through the Maillard reaction.
The Classic Build, With a Kick
Bacon and lettuce keep the build deliberately classic, while Kohlenstoff BBQ sauce and Gurkerlfee relish provide the hot-and-savoury and the tangy-fresh counterpoints to the rich patty – combining the two keeps the burger from tasting one-dimensional.
You'll find the habanero chillies for this recipe in our Habanero Plants category, and Kohlenstoff BBQ sauce and Gurkerlfee relish in our Chilli Products category.
