The El Diablo Burger

The El Diablo centres around a monumental, thick-cut smoked brisket patty cooked to a perfect, juicy medium over glowing lumpwood charcoal. We have layered it with melted American cheese, fresh salad, and a homemade Melinda’s Ghost Pepper mayonnaise, but the real showstopper is the presentation. Using vibrant red brioche buns, enhanced with food colouring, and fresh red chillies as horns, this burger looks as devilish as it tastes. We have captured the heat and the attitude in every layer, creating the ultimate spicy burger that perfectly balances smoky depth with serious heat.

Prep

20mins

Cook

15mins

Serves

Fuel

Charcoal

Ingredients

600g Coarsely ground beef brisket (aim for 20% fat content)
2 tsp Sea salt flakes
1 tsp Cracked black pepper
1 tsp Garlic powder
4 Slices American cheese
4 Red brioche buns (halved, made using red food colouring)
Shredded iceberg lettuce
1 Beef tomato (sliced)
100g Real mayonnaise
20g Melinda’s Ghost Pepper Hot Sauce
8 Fresh long red chillies (4 for slicing, 4 for horns)

Method

Step 1

Combine the ground brisket with the salt, pepper, and garlic powder. Do not overwork the meat. Gently form into 4 thick, round patties. Use your thumb to make a shallow depression in the centre of each patty to prevent them from doming during cooking. Slice your beef tomato and fresh red chillies, reserving four whole, curved ones for the horns. Shred the iceberg lettuce and set aside.
Step 2

In a small bowl, combine the real mayonnaise with the Melinda’s Ghost Pepper Hot Sauce. Whisk thoroughly until smooth and completely incorporated. Taste the mixture carefully, adding a touch more hot sauce if you want to elevate the heat, then cover and keep in the fridge until assembly.
Step 3

Load your barbecue firebox with high-quality lumpwood charcoal and light it. Set up your grill for a direct cooking configuration, open the vents, and let the barbecue reach a stable temperature of around 230°C to 260°C. Ensure your grill grates are completely clean and hot.
Step 4

Before the meat goes on, lightly toast your red brioche bun halves, cut-side down, directly over the hot charcoal until they are golden brown and slightly caramelised. Watch them closely, as brioche burns quickly over direct heat. Set aside.
Step 5

Place the thick brisket patties directly over the glowing charcoal. Grill them for 4 to 5 minutes per side. The intense heat of the charcoal will help develop a beautiful, dark crust on both sides. Do not press down on the patties while cooking to keep the juices locked in.
Step 6

In the final minute of cooking, place a slice of American cheese on each patty. Close the barbecue lid for 30 seconds to allow the cheese to melt perfectly. You are aiming for a medium cook; the internal temperature of the patties should reach approximately 57°C.
Step 7

To assemble, spread a layer of your homemade Ghost Pepper Mayonnaise onto the toasted bottom red bun. Add a generous handful of shredded iceberg lettuce and a slice of beef tomato. Carefully place the cheese-covered smoked brisket patty on top, then scatter a few sliced red chillies over the melted cheese. Place the toasted top red brioche bun over the whole stack.
Step 8

Take the four remaining whole red chillies and find two with a strong curve. Insert a clean cocktail stick or small skewer into the bottom of each. Push the skewers through the top red brioche bun so that the chillies stand upright, curving away from each other like horns. Serve immediately, letting the heat linger.