Beef Burger With Red Pepper & Tomato Relish - perfect for BBQ season

Mon, 22 July 2019

The recipe we have listed will make 6-7 substantial sized burgers so you can wrap them up in cling film and freeze some until they are required. Also if you wish use this recipe to make meat balls to serve with tomato enriched spaghett

Ingredients:

1 ½lb/700g Lean Minced beef

1 bunch spring onions/ ½ medium onion-finely sliced

2 tablespoons sweet chilli jam

1 tablespoon freshly chopped mixed herbs

Seasoning

2oz/50g breadcrumbs

2oz/50g grated cheese (parmesan, cheddar, blue, mozzarella) 

1 large egg

Chef ketchup

Method:

Preheat the barbecue.

Put the minced beef into a large mixing bowl.

Add in the finely diced onion.

Mix in the breadcrumbs, cheese and chopped parsley together with the chilli.

Season the mixture with a little salt and pepper.

Add in the egg and mash the mixture together with your hands using the egg as a binding agent.

Divide the mixture into 6-7 pieces and using a little plain flour shape them into your desired shapes about ½ inch thick.

Allow to rest in the fridge for at least 30 minutes.

 

Cooking Instructions:

Brush the burgers with a little oil to prevent them from sticking and barbecue on either side for 4-5 minutes.

You can cook the burgers in their entirety on the barbecue or if you so desire, transfer the burgers to a baking sheet and put them into the preheated oven for 10-12 minutes after being sealed, until they are fully cooked. Cut one in the centre just to make sure as undercooked mince is a high risk product.

Alternatively if you are not using a barbecue, seal the burgers on a hot pan and continue to cook in the oven.

Serving Instructions:

Cut a bread roll/burger bun in half and grill lightly on the barbecue.

Mix some mayonnaise with a little sweet chilli jam and spread this on top of the bun.

Grill a rasher on the grill

Serve the burger on top of the bun with a little lettuce, crispy bacon and some of the red pepper & tomato relish and then finish with Chef Ketchup.

Spicy Tomato & Chilli Relish

Sometimes it is nice to pile this onto some well toasted bread as like a Thai style bruschetta.

Ingredients:

½ red onion-diced

2 garlic cloves-chopped

1 tablespoon chopped coriander

4 ripe tomatoes-deseeded and chopped

75-80ml rapeseed oil

1 fresh chilli-finely diced

1 red pepper-diced

Seasoning.

Method:

Finely chop the red peppers and red chilli. Flash fry them in a little rapeseed oil for 20-30 seconds. Set these aside and allow to cool down.

Meanwhile deseed the tomatoes, chop the onions and garlic and add these to the red pepper and chilli mixture.

Mix in chopped herbs, seasoning and oil.

Add a squeeze of lime juice and store in the fridge until ready to eat