Recipe for Burgers with homemade Tomato Relish, a cheese-stuffed beef patty with fresh red onion and lettuce

Ingredients
1 potato – skin on, cut into thick chips
3g rosemary – remove leaves and chop roughly
150g steak mince
20g mature cheddar – cut into 2cm cubes
½ tomato – cut into small cubes (½ cm)
½ clove garlic – crush, peel and chop finely
1 tbsp tomato paste
¾ tbsp balsamic vinegar
15ml water
½ tsp sugar (from your pantry)
¼ lettuce – separate leaves
¼ red onion – slice into rings
1 burger bun
`1½ tbsp
Sriracha Mayonnaise
olive oil (from your pantry)
salt and black pepper (from your pantry)
tin foil (from your pantry

How to
Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Place the potato chips onto a tin foil lined tray. Sprinkle with the rosemary and season with salt and pepper. Drizzle with a generous amount of olive oil and mix. Roast them in the oven for 25-30 minutes.

Season the steak mince generously with salt and pepper. Divide the mince into 2 patties per person. Place the cheese on top of the one patty and then sandwich the cheese with the other patty on top, so that the patty has a cheese middle. Set aside on a plate in the fridge.

Place a small pan with a little olive oil on medium-high heat. Add the tomatoes and a pinch of salt, and cook for 3 minutes. Add the garlic and tomato paste and cook for another minute. Then mix in the balsamic vinegar, sugar and water and cook for 3-4 minutes until the relish has thickened.

Place a pan on a medium-high heat with a little olive oil. When hot, fry the burger patties for 4-6 minutes per side. Remove and set aside.

Brown the rolls cut-side down in the same pan.

To assemble, place a lettuce leaf on the bun, with the patty on top. Add a dollop of tomato relish and a few slices of red onion. Serve with the rosemary fries and Sriracha Mayonnaise.

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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.