Recipes Chipotle Cowboy Burger with Pineapple-Jalapeno Salsa

Chipotle Cowboy Burger with Pineapple-Jalapeno Salsa

Making its' chilli range debut - delight in this deliciously Smoky Southwestern Chipotle Chilli Seasoning by Cape Herb & Spice...


For the burger/ chip sauce:

4 tbs mayonnaise

2 tbs tomato sauce

¼ tsp Cape Herb & Spice Chipotle Chilli seasoning

For the pineapple-jalapeno salsa:

1 cup pineapple, diced

3-6 pickled jalapenos, diced

½ red onion, diced

2 tbs coriander leaves, finely chopped

1 tbs mint leaves, finely chopped

juice of one lime

For the burger:

½ large brown onion, very finely diced

2 slices white bread, crusts removed

500g beef mince

1 egg

3 tsp Cape Herb & Spice Chipotle Chilli seasoning

4 sprigs coriander – leaves only, finely chopped

vegetable oil for frying

For serving:

4 burger buns

4 slices mozzarella

lettuce leaves

sliced tomato

salt to taste



To make the burger sauce, combine all the burger sauce ingredients. To make the salsa, combine all the salsa ingredients.

To make the burgers, fry the onion in 2 tbs vegetable oil until soft and translucent but not browned. Place bread in a food processor and blitz until you have fine crumbs. Combine all the burger ingredients. Form burger patties and fry them in a bit of oil until cooked to your liking. Alternately cook the burgers on the braai. Place the mozzarella slices on the burger patties for the final few minutes of cooking to allow the heat of the pattie to melt the cheese.

Toast the burger buns on the braai or in a hot dry pan and assemble your burger just the way you like it.

This recipe makes 4 very generous burger patties.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at