Chilli Burger With Roasted Tomatoes Red Onion Relish Recipes

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.

CHEDDAR CHILI BURGERS

Steps:

• In a large bowl, combine beef and chili powder. Shape into 4 patties. Pan-fry, grill or broil until meat is no longer pink. , Meanwhile, in a small saucepan, bring chili to a boil. Reduce heat; simmer for 5 minutes or until heated through. Place burgers on bun bottoms; top with chili, cheese and onions. Replace bun tops.

CHILI BURGERS

Steps:

• In a saucepan over medium heat, brown beef; drain. Add beans, soup, celery, green pepper, onion, ketchup, brown sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Serve on buns.

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 PEPPER & TOMATO RELISH

Steps:

• Quarter and deseed the peppers, then place, skin-side up, on a grill pan. Grill until the skins are blackened, then transfer to a bowl and cover with foil until they are cool enough to handle. Strip off the skins and roughly chop the peppers.
• Roughly chop the tomatoes and garlic. Deseed and roughly chop the chilli. Put all the ingredients in a food processor with a good amount of seasoning. Blitz until finely chopped but not puréed. Tip into a bowl, cover and chill for up to 3 days. Bring to room temperature to serve.

BARBECUE BURGER RELISH

Steps:

• Heat the sunflower oil in a saucepan over a medium heat and cook the red onion, finely chopped, for 5 mins until slightly softened. Add the chopped tomatoes, garlic clove, finely grated, sweet smoked paprika, tomato purée, red wine vinegar and red chilli, if using. Season and simmer for 15-20 mins until the mixture has cooked down and thickened slightly.

GRILLED CHILI BURGERS

Steps:

• Heat gas or charcoal grill. In medium bowl, mix ground beef, chili powder and ground red pepper. Shape mixture into 4 (4-inch) patties, 1/2 inch thick. Spray both sides of onion slices with cooking spray or brush with oil.
• When grill is heated, place patties and onion slices on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 11 to 13 minutes, turning patties and onion slices once, until thermometer inserted in center of patties reads 160°F. During last 2 minutes of cooking, place buns, cut sides down, on grill and cheese on patties; cook 1 to 2 minutes or until buns are golden brown and cheese is melted.
• Place patties on bottom halves of buns. Top with onion slices. Cover with top halves of buns.