eCook Meal
Savanna’s Jalapeño Burger
with a charcoal bun, caramelised onion & bacon
Ready for a flavour fiesta? This Mexican-inspired burger marries creamy, spicy & sweet. Try layers of caramelised onions and guacamole on top of a juicy burger patty. Stuff all that deliciousness between a toasted charcoal burger bun and serve with a side of charred corn on the cob. Let the party begin!
Serving guide
Choose your portion size.
CRISPY BACON
Place a pan over medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, drain on paper towel, and roughly chop.
CARAMELISATION STATION
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 7-8 minutes (shifting occasionally). At the halfway mark, add a sweetener. In the final 1-2 minutes, add the chopped bacon and the NOMU chipotle flakes (to taste). Remove from the pan, season, and cover.
CORN ON THE COB
Place a pan (with a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a knob of butter. Fry until lightly charred, 3-4 minutes (turning they colour). Remove from the pan and set aside.
BURGER PATTY
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the patty until browned and cooked to your preference, 3-4 minutes per side. Remove from the pan and season.
GUAC & SALAD
In a bowl, combine the Guacamole, the sour cream, the chopped jalapeños (to taste), and seasoning. In a separate bowl, toss together the rinsed salad leaves, the cucumber matchsticks, and a drizzle of olive oil. Set aside for serving.
CHARCOAL BUN
Halve the burger bun, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the bun cut-side down until golden, 1-2 minutes.
MEXICAN FEAST
Top the burger bun with the caramelised Onion, the patty, and ½ of the Guacamole. Side with the corn on the cob, the fresh salad, and the remaining guacamole. Sprinkle any remaining onions over the salad. Dig in, Chef!
CRISPY BACON
Place a pan over medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, drain on paper towel, and roughly chop.
CARAMELISATION STATION
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 7-8 minutes (shifting occasionally). At the halfway mark, add a sweetener. In the final 1-2 minutes, add the chopped bacon and the NOMU chipotle flakes (to taste). Remove from the pan, season, and cover.
CORN ON THE COB
Place a pan (with a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a knob of butter. Fry until lightly charred, 3-4 minutes (turning as they colour). Remove from the pan and set aside.
BURGER PATTIES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 3-4 minutes per side. Remove from the pan and season.
GUAC & SALAD
In a bowl, combine the Guacamole, the sour cream, the chopped jalapeños (to taste), and seasoning. In a separate bowl, toss together the rinsed salad leaves, the cucumber matchsticks, and a drizzle of olive oil. Set aside for serving.
CHARCOAL BUN
Halve the burger buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns cut-side down until golden, 1-2 minutes.
MEXICAN FEAST
Top the burger buns with the caramelised Onion, the patties, and ½ of the Guacamole. Side with the corn on the cob, the fresh salad, and the remaining guacamole. Sprinkle any remaining onions over the salad. Dig in, Chef!
CRISPY BACON
Place a pan over medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, drain on paper towel, and roughly chop.
CARAMELISATION STATION
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. In the final 1-2 minutes, add the chopped bacon and the NOMU chipotle flakes (to taste). Remove from the pan, season, and cover.
CORN ON THE COB
Place a pan (with a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a knob of butter. Fry until lightly charred, 3-4 minutes (turning as they colour). Remove from the pan and set aside.
BURGER PATTIES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 3-4 minutes per side. Remove from the pan and season.
GUAC & SALAD
In a bowl, combine the Guacamole, the sour cream, the chopped jalapeños (to taste), and seasoning. In a separate bowl, toss together the rinsed salad leaves, the cucumber matchsticks, and a drizzle of olive oil. Set aside for serving.
CHARCOAL BUN
Halve the burger buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns cut-side down until golden, 1-2 minutes.
MEXICAN FEAST
Top the burger buns with the caramelised Onion, the patties, and ½ of the Guacamole. Side with the corn on the cob, the fresh salad, and the remaining guacamole. Sprinkle any remaining onions over the salad. Dig in, Chef!
CRISPY BACON
Place a pan over medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, drain on paper towel, and roughly chop.
CARAMELISATION STATION
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. In the final 1-2 minutes, add the chopped bacon and the NOMU chipotle flakes (to taste). Remove from the pan, season, and cover.
CORN ON THE COB
Place a pan (with a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a knob of butter. Fry until lightly charred, 3-4 minutes (turning as they colour). Remove from the pan and set aside.
BURGER PATTIES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 3-4 minutes per side. Remove from the pan and season.
GUAC & SALAD
In a bowl, combine the Guacamole, the sour cream, the chopped jalapeños (to taste), and seasoning. In a separate bowl, toss together the rinsed salad leaves, the cucumber matchsticks, and a drizzle of olive oil. Set aside for serving.
CHARCOAL BUN
Halve the burger buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns cut-side down until golden, 1-2 minutes.
MEXICAN FEAST
Top the burger buns with the caramelised Onion, the patties, and ½ of the Guacamole. Side with the corn on the cob, the fresh salad, and the remaining guacamole. Sprinkle any remaining onions over the salad. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R150.99
for 4 servings · R37.75 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sliced Pickled Jalapeños needs 40 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 10% of packR6.00
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Sour Cream needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Guacamole needs 160 gGuacamole Seasoning 40 g 40 g at R20.99 · 4.0× packsR83.96
Not in the Woolies basket — source these elsewhere:
- Corn On The Cob
- Charcoal Burger Buns
- Free-range Beef Burger Patties
- NOMU Chipotle Flakes
- Streaky Pork Bacon - 8 strips
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Savanna’s Jalapeño Burger?
The preparation time for Savanna’s Jalapeño Burger with a charcoal bun, caramelised onion & bacon is between 25 and 45 minutes.
What is the total time required to make Savanna’s Jalapeño Burger with a charcoal bun, caramelised onion & bacon?
The total time required to make Savanna’s Jalapeño Burger with a charcoal bun, caramelised onion & bacon is between 35 and 55 minutes.
How many servings does Savanna’s Jalapeño Burger provide?
4 servings
What are the main ingredients in Savanna’s Jalapeño Burger?
Beef, Beef Burger Patty, Charcoal Burger Bun, Corn On The Cob, Cucumber, Guacamole, NOMU Chipotle Flakes, Onion, Pickled Jalapeño, Salad Leaves, Sour Cream, Streaky Pork Bacon
What is the nutritional information of Savanna’s Jalapeño Burger?
Calories: 1081, Carbs: 81 grams, Fat: grams, Protein: 42.7 grams, Sugar: 20.3 grams, Salt: 778 grams
How do I prepare Savanna’s Jalapeño Burger?
BURGER PATTIES: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 3-4 minutes per side. Remove from the pan and season. CORN ON THE COB: Place a pan (with a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a knob of butter. Fry until lightly charred, 3-4 minutes (turning as they colour). Remove from the pan and set aside. CHARCOAL BUN: Halve the burger buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns cut-side down until golden, 1-2 minutes. GUAC & SALAD: In a bowl, combine the guacamole, the sour cream, the chopped jalapeños (to taste), and seasoning. In a separate bowl, toss together the rinsed salad leaves, the cucumber matchsticks, and a drizzle of olive oil. Set aside for serving. CARAMELISATION STATION: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 7-8 minutes (shifting occasionally). At the halfway mark, add a sweetener. In the final 1-2 minutes, add the chopped bacon and the NOMU chipotle flakes (to taste). Remove from the pan, season, and cover. MEXICAN FEAST: Top the burger buns with the caramelised onion, the patties, and ½ of the guacamole. Side with the corn on the cob, the fresh salad, and the remaining guacamole. Sprinkle any remaining onions over the salad. Dig in, Chef! CRISPY BACON: Place a pan over medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan, drain on paper towel, and roughly chop.
What should be prepared from my kitchen to make Savanna’s Jalapeño Burger?
Beef, Beef Burger Patty, Charcoal Burger Bun, Corn On The Cob, Cucumber, Guacamole, NOMU Chipotle Flakes, Onion, Pickled Jalapeño, Salad Leaves, Sour Cream, Streaky Pork Bacon
How many calories does Savanna’s Jalapeño Burger have?
1081 calories
How much fat content does Savanna’s Jalapeño Burger have?
grams