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  • Serves 4
  • 20 mins

Ingredients

BEEF BURGER

250g NIFQA steak minced beef

1 Clove garlic

1x5ml sp (1 tsp mustard) English or Dijon

1x5ml sp (1 tsp) ground pepper

Parsley

1x5ml sp ( 1tsp) Worcestershire sauce

50g breadcrumbs

1x10ml sp (1 dessertspoon) tomato ketchup

1x10ml sp (1 dessertspoon) sweet chilli sauce

½ beaten egg

50g cheese of choice, e.g. cube cheddar, cubed feta, or cubed mozzarella

Brioche buns

1x15ml (1 tbsp) rapeseed /olive oil     

 

GINGER AND TOMATO RELISH:

1 red onion

8/10 cherry tomatoes

1 garlic clove

1x 10ml sp (1 dessertspn) root ginger

2x15ml sp (2 tbsp). honey

1x15 ml sp (1 tbsp) balsamic vinegar

1x15 ml sp (1 tbsp). vegetable oil

 

Equipment

Mixing Bowl, chopping board, frying pan with lid, knife, garlic crusher, wooden spoon, spatula, measuring spoons, small saucepan, grater, pot rest, tongs, tablespoon, teaspoon, plate.

 

Method

BURGER

1. Mix burger ingredients together in a bowl, minced steak, mustard, garlic, ketchup, Worcestershire sauce, sweet chilli sauce, breadcrumbs, seasoning, bind with lightly        beaten egg. Wash and chop parsley.

2. With clean wet hands to prevent sticking, on a chopping board divide into equal portions, shape into burgers, place cheese cube in centre , reshape, rest in refrigerator

 REMEMBER TO WASH HANDS THOROUGHLY AFTER HANDLING RAW MEAT

3. Heat a little oil in a frying pan, pan fry burgers until golden brown, and ensure they are cooked through to the centre

GINGER AND TOMATO RELISH

4. Peel and dice onion, peel and crush garlic, fry in a little oil in saucepan

5. Add balsamic vinegar, honey, bring to the boil and reduce until syrupy

6. Halve tomatoes, coat in syrup, reduce heat and keep warm.

7. To assemble, split and toast brioche buns, place the meat burgers on the bun, and add the ginger and tomato relish on top of burger ,sprinkle chopped parsley. 

 SERVE: Side salad. 

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