Hamburger Relish Food

HEINZ RED HAMBURGER RELISH COPYCAT

Steps:

• In a large enamel or stainless steel bowl, mix the cucumbers, onion, peppers, celery, salt, turmeric, and water. Let stand for 12 hours or overnight, then drain in a strainer, lightly pressing out any excess liquid. Set aside.
• Tie up cinnamon, cloves, and allspice in a piece of cheesecloth. In a large, heavy, enamel or stainless steel saucepan, bring the spices and vinegar to a boil over moderate heat. Reduce the heat to low and. simmer, uncovered, for 15 minutes.
• Add the tomatoes, increase the heat to moderate, and bring the mixture. to a boil. Reduce the heat to low and simmer, partially covered, until the tomatoes resemble a puree - about 30 minutes. Add the sugar and mustard. seeds, cover, and let stand overnight at room temperature.
• Add the drained vegetables to the tomato mixture and bring to a boil over moderately high heat. Then reduce the heat to low and simmer, uncovered, until most of the liquid has evaporated - 25 to 30 minutes. Remove the spice bag.
• Ladle into 4 hot, sterilized, 1/2 pint preserving jars, leaving 1/2 inch of head space. Wipe the jar rims clean, seal, and process in a boiling water bath for 10 minutes. Label, then let the relish mellow in a cool dry place for. at least 3 weeks before using. Will keep for up to 1 year. Refrigerate after opening.

OLD-FASHIONED HAMBURGER RELISH

Steps:

• 1. In a large enamel or stainless steel bowl, mix the cucumbers, onion, peppers, celery, salt, turmeric, and water. Let stand for 12 hours or overnight, then drain in a strainer, lightly pressing out any excess liquid. Set aside. 2. Tie up cinnamon, cloves, and allspice in a piece of cheesecloth. In a large, heavy, enamel or stainless steel saucepan, bring the spices and vinegar to a boil over moderate heat. Reduce the heat to low and simmer, uncovered, for 15 minutes. 3. Add the tomatoes, increase the heat to moderate, and bring the mixture to a boil. Reduce the heat to low and simmer, partially covered, until the tomatoes resemble a puree - about 30 minutes. Add the sugar and mustard seeds, cover, and let stand overnight at room temperature. 4. Add the drained vegetables to the tomato mixture and bring to a boil over moderately high heat. Then reduce the heat to low and simmer, uncovered, until most of the liquid has evaporated - 25 to 30 minutes. Remove the spice bag. 5. Ladle into 4 hot, sterilized, 1/2 pint preserving jars, leaving 1/2 inch of head space. Wipe the jar rims clean, seal, and process in a boiling water bath for 10 minutes. Label, then let the relish mellow in a cool dry place for at least 3 weeks before using. Will keep for up to 1 year. Refrigerate after opening.

NORMA'S HOT DOG & HAMBURGER RELISH

Steps:

• 1. Chopped fine the tomates, onions and peppers
• 2. Place in a wire strainer to drain off extra liquid from the tomatoes, peppers and onions.
• 3. Place all into a large stainless steel pot. (Using any other type of pot might stain it from the acid from the tomatoes).I also have used a roaster pan when I didn't have stainless steel.
• 4. Add sugar, mustard seed, celery seed and vinegar stir well.
• 5. Place on stove with burner on med-high heat.Bring all to a boil, remove from heat and add turmeric and stir once again.
• 6. Place in sterilized pint jars; one at a time, leaving 1/2 inch from top of jar. Wipe dry the edge of opening with a clean cloth.
• 7. Place lid and band on jar and twist tight. Continue filling other jars and repeat as above.No need to process. They will seal themselves.
• 8. One batch makes 7 to 8 pint jars of relish.

TINY HAMBURGERS WITH ONION RELISH

Steps:

• Heat a grill to high.
• Combine all of the ground meat into a large mixing bowl. Shape into 16 (1-ounce) patties. Season patties generously with salt and pepper and drizzle with oil.
• Cook burgers on a very hot grill for about 30 seconds on each side. If a smoky flavor is desired, you may place a lid on the grill during cooking. Serve the patties on Parker House rolls garnished with a dill pickle and Onion Relish.
• Heat a large skillet over medium-high heat and add the olive oil and garlic cloves. Saute the garlic until lightly browned. Add the onions and continue to cook the mixture until golden brown. Season well with salt and pepper, add the water, stir, and bring to a boil, scraping up the caramelized bits on the bottom of the pan. Stir in ketchup and mustard. Simmer until thick. Remove from heat and let cool before serving with the burgers.

HAMBURGER RELISH

Steps:

• Mix all ingredients together. Put in covered jar in refrigerator. Will keep for a number of weeks.

BEEF BURGER RELISH

Steps:

• Place all the ingredients in a pan with salt and pepper. When it starts to bubble, simmer for about 15 minutes until the tomatoes have cooked down.

HOMEMADE BURGER RELISH

Steps:

• Wash the tomatoes. Cut them up in a small bowl using scissors(i use scissors as then all the juice goes into the bowl not onto the chopping board...so less washing up:) )
• Make them as small or chunky sized peices as you want.
• Then, add the puree and stir.
• Season with the chilli powder or any other seasoning you like.
• Pour onto a burger or hot dogand enjoy!!!

DIANE'S NO-COOK RED HAMBURGER RELISH

Steps:

• Mix relish, tomato paste, roasted red peppers, vinegar, sugar, liquid smoke, black pepper, and cinnamon together in a bowl. Spoon mixture into a clean glass jar and screw the lid on tightly. Store in the refrigerator.