Dry Rubbed Beef Burger With Chili Jam


Serves 10 People

Rub Ingredients 

  • 100 g Dry rub – light brown sugar 
  • 30g Ground black peppercorn 
  • 20g Ground green peppercorn 
  • 20g Paprika 
  • 20g Garlic salt
  • 10g Course sea salt 

Batch of Chili Jam

  • 75g Red chilies
  • 100g Red peppers
  • 300g Red wine vinegar
  • 500g Jam sugar 


  • 100g Chopped Iceberg 
  • 50g Sliced Red Onion 
  • 200g Red cabbage, finely sliced 
  • 200g White cabbage finely sliced 
  • 100g White sweet onion, finely sliced 
  • 200g Carrot Grated 
  • 200g Mayonnaise 
  • White wine vinegar 
  • 50g Chopped Chive or Parsley

By Louise Wroth, Lantmännen Unibake UK 


  1. In a pestle and mortar combine the ingredients for the rub and grind together.
  2. Apply the rub to the burgers up to 30 minutes before grilling.

Chili Jam

  1. Deseed and cut each chili into about 4 pieces.
  2. Blend in a food processor until they are finely chopped. Repeat steps 1 & 2 with the red peppers.
  3. Over the low heat dissolve the sugar in vinegar
  4. Add the chili & pepper mix to the pot and bring to boil. Leave boiling for ten minutes. Only stir if you need too.
  5. After ten minutes, remove from heat and leave to cool.
  6. Once cool and once the chili flecks are suspended in the jelly, you can ladle into sterilized jam jars.
  7. The Jelly will set into a set but spoonable consistancy.
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Lisle, IL 60532



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