Recipe for Burgers with homemade Tomato Relish, a cheese-stuffed beef patty with fresh red onion and lettuce
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
½ tsp sugar (from your pantry)
¼ lettuce – separate leaves
¼ red onion – slice into rings
1 burger bun
olive oil (from your pantry)
salt and black pepper (from your pantry)
tin foil (from your pantry
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.