Chilli Burger With Roasted Tomatoes Red Onion Relish Food

CHILLI BURGER WITH ROASTED TOMATOES & RED ONION RELISH

Steps:

• Heat oven to 200C/fan 180C/ gas 6. Mix the beef with the chilli and some chopped coriander, then season well. Shape into four patties about 2.5cm thick. Chill until needed.
• Keeping the tomatoes on the vine, put them in a roasting tin. Drizzle over 1 tbsp of olive oil and season. Roast for 12-15 mins until just soft.
• Heat 1 tbsp of oil in a non-stick frying pan. Then cook burgers on each side for 4 mins for rare or 5 mins for medium. For the relish, mix 2 tbsp of olive oil, the lime juice and sweet chilli sauce, parsley, coriander leaves and red onion. To serve, place a burger on a muffin half, add a branch of tomatoes and top with red onion relish.

ITALIAN BURGERS WITH ROASTED TOMATOES AND CARAMELIZED ONIONS

Steps:

• Make the aioli: Blend the mayonnaise, sun-dried tomatoes, garlic, fresh herbs and 1/4 teaspoon each salt and pepper in a mini food processor or blender until smooth. Transfer to a bowl and refrigerate until ready to use.
• Make the roasted tomatoes: Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Pat the tomatoes dry with paper towels and arrange on the prepared baking sheet; drizzle with the olive oil and sprinkle with the dried basil, oregano and 1/2 teaspoon each salt and pepper. Roast until the tomatoes start caramelizing, about 30 minutes.
• Meanwhile, make the caramelized onions: Melt the butter in a large skillet over medium heat. Add the onions and sugar and toss to coat. Cover and cook, stirring occasionally, until golden, about 20 minutes. Increase the heat to medium high and cook, stirring, until browned and caramelized, 15 to 20 more minutes; season with salt and pepper. Remove from the heat and set aside.
• Make the burgers: Preheat a grill to medium high and brush the grates with vegetable oil. Put the beef and sausage in a large bowl and combine with your hands. Form four 3/4-inch-thick patties; season with salt and pepper. Grill the burgers until the edges begin browning, 3 to 5 minutes, then flip and top each patty with a slice of cheese. Cover and cook until the cheese is melted and the burgers are done, 3 to 4 more minutes for medium.
• Lightly toast the buns on the grill. Spread the aioli on the top and bottom buns. Sandwich with the burgers, roasted tomatoes, caramelized onions and arugula.

MASALA BURGERS WITH TANGY TAMARIND SAUCE AND RED ONION-MINT RELISH

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• For the sauce: Place the thawed pulp in a non-reactive (stainless steel or anodized aluminum) 3-quart fire-proof saucepan. Add the brown sugar, cumin, cayenne, and salt and mix well. Place the pan on the grill and let the mixture simmer for 10 to 15 minutes, stirring occasionally. The mixture will thicken and result in about 1 cup of sauce. Transfer the sauce to a small glass bowl and let it cool.;
• For the patties: Place the ginger and garlic in the bowl of a food processor. Pulse a few times until finely chopped.
• Place the oil in a medium-sized nonstick fire-proof skillet. Place the skillet on the grill and let heat for a few minutes. Transfer the chopped garlic and ginger to the skillet and cook, stirring occasionally, until golden brown, just a few minutes. Add the garam masala and cayenne and cook until the mixture turns brown. Remove from the heat and set aside to cool for a few minutes. Add the salt and mix well. Transfer the spice mixture to a large bowl. Add the beef and mix well. Divide the mixture into 6 equal portions and form 6 patties. Transfer the patties to a large baking dish and refrigerate.
• For the relish: Combine the onion, tomatoes, mint, salt, and lemon juice in a medium-sized glass bowl, mix well, and refrigerate.
• When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and grill for 3 to 4 minutes. Turn the patties over, cover, and grill for another 3 to 5 minutes or until done to your liking. Transfer the patties to a serving platter.
• Brush the cut sides of the buns with oil and grill them until lightly browned, 1 to 2 minutes.
• To assemble the burgers, place enough lettuce to cover the browned side of the bottom buns. Spread about 2 tablespoons of the sauce on each of them. Add the patties and then add a few tablespoons of relish on each patty. Add the top buns and serve.

BURGERS WITH LIME AND RED-ONION RELISH

Steps:

• Make relish: In a large mixing bowl, combine onion and lime juice. Season with salt and pepper. Cover tightly; set aside to marinate, about 1 hour or up to overnight.
• Make burgers: In a mixing bowl, gently combine ground beef and Worcestershire sauce. Season with salt and pepper. Divide into 4 equal-size patties.
• Heat a large nonstick skillet with a tight-fitting lid over medium-high, until water droplets sizzle. Add patties; cover. Cook until golden brown, turning once, 6 to 8 minutes total. Place each patty on a slice of toast, and garnish with onion relish.

CHILLI BURGERS WITH ROASTED PEPPER RELISH

Steps:

• Heat butter in pan, add onions, chiilies and cumin , cook, stirring until inion is soft. COOL.
• Combine onion mixture with meat, mustard, sauce, beans, breadcrumbs, parsely and egg. mix well.
• Shape mixture into 6 ( or 8) patties. I use a hamburger shaper. If you wont be using them all ,Freeze without cooking in a single layer until hard, then stack in a bag.
• Shallow fry patties in hot oil , in batches until brown and cooked through. Serve in rolls with some of the pepper relish or whatever you prefer.
• Relish: quarter peppers, remove seed. grill peppers, until skin blisters and blackens. Peel away skin. Process peppers , cumin and sauce until smooth, then with the motor running add the oil gradually in a thin stream ( just like when making mayonaise) Cover, and refrigerate several hours.
• To cook.

RED ONION, TOMATO AND CHILLI RELISH

Steps:

• Start off by skinning the tomatoes - put the tomatoes in a bowl and pour boiling water over them and leave for 1 minute and then drain them and slip off the skins.
• In a food processor, add the onion, tomatoes, chilli and garlic and blend until finely chopped.
• Place the mixture in a saucepan over low heat and add the sugar and vinegar.
• Simmer very gently, without the lid on, for 2 hours, by then the mixture will have reduced to a thick sauce.
• Stir frequently towards the end of cooking time so the sauce doesn't stick to the bottom of the pan.
• Taste to check the seasoning - serve hot or cold.