Homemade Burger Relish Recipes

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HEINZ RED HAMBURGER RELISH COPYCAT



Heinz Red Hamburger Relish Copycat image

This is similar to the "red relish" once sold under the Heinz and Knott's Berry Farm labels. Recipe Source: "Cook Now, Serve Later" from Reader's Digest.

Provided by Wheres_the_Beef

Categories     Vegetable

Time P1DT1h15m

Yield 2 pints, 64 serving(s)

Number Of Ingredients 15

2 medium cucumbers, peeled, seeded, and chopped (about 2 cups)
1 medium yellow onion, chopped
1 medium green bell pepper, cored, seeded, and chopped
1 medium red bell pepper, cored, seeded, and chopped (or yellow)
1 stalk celery, chopped
2 tablespoons kosher salt (or 1 tablespoon pickling or non-iodized salt)
1/2 teaspoon turmeric
3 cups cold water
1 cinnamon stick
12 whole cloves
1/4 teaspoon ground allspice (optional)
2 cups cider vinegar
4 medium tomatoes, peeled, seeded, and chopped (about 2 cups)
1 cup granulated sugar
2 teaspoons mustard seeds

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.

HAMBURGER RELISH



Hamburger Relish image

The Heinz Hamburger Relish can't be found on the store shelves anymore so I found this recipe to make my own. Very easy and quick to make.

Provided by Chubby Cook

Categories     Low Protein

Time 5m

Yield 2 cups

Number Of Ingredients 6

1 1/2 cups chili sauce (Bottled)
1/2 cup sweet pickle relish
1 pinch ground black pepper
1 pinch cayenne pepper
1 pinch salt
1 teaspoon cinnamon

Steps:

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

Nutrition Facts : Calories 295.8, Fat 0.9, SaturatedFat 0.1, Sodium 3314.1, Carbohydrate 63, Fiber 13.4, Sugar 31.4, Protein 5.4

BARBECUE BURGER RELISH



Barbecue burger relish image

Enjoy our barbecue relish with a classic beef burger. With fresh tomatoes, garlic, chilli and spices, relish is so much more delicious freshly made

Provided by Samuel Goldsmith

Categories     Condiment

Time 30m

Yield Makes 175g

Number Of Ingredients 8

1 tsp sunflower oil
1 small red onion, finely chopped
200g tomatoes, roughly chopped
1 large garlic clove, finely grated
1 tsp sweet smoked paprika
1 tbsp tomato purée
1 tbsp red wine vinegar
1 red chilli, finely chopped (optional)

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.

Nutrition Facts : Calories 9 calories, Fat 0.3 grams fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.4 grams fiber, Protein 0.3 grams protein, Sodium 0.01 milligram of sodium

DIANE'S NO-COOK RED HAMBURGER RELISH



Diane's No-Cook Red Hamburger Relish image

This is my copycat recipe for Bick's® Classic Hamburger Relish, which used to be my go-to condiment of choice to create a tasty burger. Unfortunately, the red relish is no longer available. However, I find my version to be remarkably similar to the original and hope you agree... Enjoy!

Provided by Diane C

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 10m

Yield 20

Number Of Ingredients 8

1 cup sweet green pickle relish
1 (5.5 ounce) can tomato paste
2 tablespoons jarred roasted red peppers with garlic, finely chopped
1 teaspoon white vinegar
½ teaspoon white sugar
6 drops liquid smoke flavoring
1 pinch ground black pepper
1 dash ground cinnamon

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.

Nutrition Facts : Calories 26 calories, Carbohydrate 6 g, Fat 0.4 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 165.1 mg, Sugar 4.6 g

OLD-FASHIONED HAMBURGER RELISH



OLD-FASHIONED HAMBURGER RELISH image

Categories     Condiment/Spread     Pepper     Tomato     Vegetable     Side     Vegetarian     Kid-Friendly     Backyard BBQ     Vegan     Simmer

Yield 4 1/2 pint jars

Number Of Ingredients 15

2 medium cucumbers, peeled, seeded, and chopped (about 2 cups)
1 medium yellow onion, chopped
1 medium sweet green pepper, cored, seeded, and chopped
1 medium sweet red or yellow pepper, cored, seeded, and chopped
1 stalk celery, chopped
2 tablespoons kosher salt or 1 tablespoon pickling or non-iodized salt
1/2 teaspoon turmeric
3 cups cold water
1 cinnamon stick
12 whole cloves
1/4 teaspoon ground allspice (optional)
2 cups cider vinegar
4 medium-size ripe tomatoes, peeled, seeded, and chopped (about 2 cups)
1 cup sugar
2 teaspoons mustard seeds

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.

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