- 675g minced beef
- 1 red onion
- 2 tablesp. olive oil
- 1 small leek, finely chopped
- 2 garlic cloves, crushed
- 1 mild red chilli, seeded and finely chopped
- Salt and freshly ground black pepper
- 400g can chopped tomatoes
- 1 tablesp. shredded fresh basil
- 4 burger buns, split in half
- 2 tablesp. low-fat mayonnaise
- 1 little gem lettuce, separated into leaves
- 50g blue cheese, crumbled
Beef Burger with Tomato Relish
4 people
30 min
Nutrition per serving
-
kcal596kcal
-
protein44g
-
iron6.2mg
-
carbs28g
Ingredients
Main
- 675g minced beef
- 1 red onion
- 2 tablesp. olive oil
- 1 small leek, finely chopped
- 2 garlic cloves, crushed
- 1 mild red chilli, seeded and finely chopped
- Salt and freshly ground black pepper
- 400g can chopped tomatoes
- 1 tablesp. shredded fresh basil
- 4 burger buns, split in half
- 2 tablesp. low-fat mayonnaise
- 1 little gem lettuce, separated into leaves
- 50g blue cheese, crumbled
Method
Copy TextTo make the relish: Cut the onion in half, cut one half into thin slices and reserve for garnishing, then finely chop the other half.
Heat the olive oil in a pan and gently fry the onion and leek for a few minutes until softened but not coloured.
Stir in the garlic and chilli, then season to taste and cook for another minute.
Tip in the tomatoes and allow to bubble for 8-10 minutes or until the relish is well reduced and slightly thickened, stirring occasionally.
Remove from the heat, check the seasoning and then stir in the basil
To make the burger: If using a charcoal barbecue, light it 30 minutes before you want to start cooking. If using a gas barbecue, light it 10 minutes beforehand.
Divide the beef into four portions, then using wet hands, shape into patties that are 2.5cm thick. Sprinkle a teaspoon of the pepper all over the burgers.
Add to the grill rack and cook for 4 minutes on each side for rare, 6 minutes each side for medium and 8-9 minutes for well-done.
The Quality Mark & You
Learn moreMethod
Copy TextTo make the relish: Cut the onion in half, cut one half into thin slices and reserve for garnishing, then finely chop the other half.
Heat the olive oil in a pan and gently fry the onion and leek for a few minutes until softened but not coloured.
Stir in the garlic and chilli, then season to taste and cook for another minute.
Tip in the tomatoes and allow to bubble for 8-10 minutes or until the relish is well reduced and slightly thickened, stirring occasionally.
Remove from the heat, check the seasoning and then stir in the basil
To make the burger: If using a charcoal barbecue, light it 30 minutes before you want to start cooking. If using a gas barbecue, light it 10 minutes beforehand.
Divide the beef into four portions, then using wet hands, shape into patties that are 2.5cm thick. Sprinkle a teaspoon of the pepper all over the burgers.
Add to the grill rack and cook for 4 minutes on each side for rare, 6 minutes each side for medium and 8-9 minutes for well-done.
Serving Suggestions
Toast the cut sides of the burger buns on the grill rack and place the bottom halves on warmed plates. Add a smear of mayonnaise followed by the lettuce. Top with the burgers, then add the crumbled blue cheese and reserved onion slices. Add the burger buns to the side and place a small bowl of the tomato relish on each plate to serve.
