Chilli Burger Recipe

If you love your burgers with a bit of a kick, this one’s for you. These Chilli Beef Burgers are juicy, full of flavour, and super easy to make — whether you’re cooking them on the BBQ, under the grill, in the air fryer, or using your Ninja Woodfire (like I am).

They’ve got just the right level of heat (you can always dial it up or down), and they’re perfect for summer BBQs, weekend dinners, or even batch prepping for the freezer.

How To Make Chilli Beef Burgers

This is one of those recipes that feels a bit fancy but is actually very easy — no special techniques, just good ingredients and the right amount of spice.

What You Need

💡 For the full recipe with measurements, scroll to the bottom of the post.

Beef Mince

I used 500g of beef mince — ideally with a bit of fat (15–20%) to keep things juicy. Lean mince can work too, but the burgers might be a bit drier, so just keep an eye on the cook time.

Red Chilli

A fresh red chilli adds a lovely bit of heat without overpowering. Make sure it is chopped up really small. If you’re a spice lover, throw in two or add a pinch of chilli flakes too!

Red Onion

Finely chopped red onion adds sweetness and a bit of crunch — it also helps keep the patties from feeling too dense.

Garlic

One clove, minced or crushed. You can leave it out if you’re not a fan, but I think it rounds everything out nicely.

Smoked Paprika + Chilli Powder

These two are optional but highly recommended — paprika brings a subtle smokiness, and chilli adds the extra heat and flavour for these burgers.

Egg (Optional)

If your mince is quite lean or you want a firmer burger, adding an egg helps bind everything together (I didn’t use one).

Salt + Pepper

To season everything properly — I always add a generous pinch of both.

Buns + Toppings

Go with whatever you love — brioche buns, lettuce, tomato, cheese, red onion, or a spicy mayo. Personally, I love these burgers with a spoonful of chilli jam too.

Making It

Step 1: Mix it all up

Start by grabbing a large bowl and adding in your beef mince, chopped red chilli, red onion, garlic, smoked paprika, chilli, egg (if using), and seasoning. Get in there with your hands or a fork and give it all a good mix — just until everything’s combined.

Step 2: Shape your burgers

Divide the mixture into four equal portions and shape into patties. You can use a burger press if you have one — it’s great for getting even thickness and a neat shape (I’ve written more about that here). If not, just press them into shape with your hands — about 2cm thick is a good guide, but it doesn’t have to be exact.

Step 3: Chill (optional but helpful)

If you have time, pop the burgers in the fridge for 15–30 minutes. This helps them firm up and hold their shape better during cooking — especially if you’re grilling or barbecuing.

Step 4: Cook

You’ve got options here, and they all work well. For each of the methods, increase cooking time for thicker burgers.

• Ninja Woodfire or similar: Preheat to 280°C on the ‘Max Roast’ setting and cook for about 5–6 minutes per side.
• Air Fryer: 180°C for 10–12 minutes, flipping halfway through.
• Grill or BBQ: Medium-high heat for 5–6 minutes per side.
• Oven: 200°C for around 20–25 minutes on a lined tray.

You might also like: Cooking burgers in an air fryer

You’re aiming for nicely browned burgers with no pink in the middle — or use a meat thermometer if you prefer (70°C internal temp).

As the weather was so nice I cooked ours in our Ninja Woodfire Oven but they can also be cooked in an air fryer, under the grill or on a regular BBQ.

Step 5: Build your burger

Now the fun part! Toast your buns (you won’t regret it), layer up your toppings on top of your spicy burger. I like to add lettuce, tomato, cheese, a little red onion, and a generous amount of chilli mayo or chilli jam for extra heat.