Chilli Burgers With Roasted Pepper Relish |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Economical burger recipe that can be frozen. The meat is extended with mashed kidney beans, and its hard to tell. People are surprised when they ask me for the recipe, to find the cleverly disguised addition. Recipe adapted from 'hot and spicy cookbook'. Serve in breadrolls with some sliced avocado, tomato and rucola leaves. Allow enough time to refrigerate the relish, relish best made a day ahead Ingredients:
40 g butter |
1 medium onion, finely chopped |
2 small red chilies, finely chopped |
1 tablespoon ground cumin |
400 g minced beef |
1 tablespoon mild mustard |
1 tablespoon worcestershire sauce |
290 g red kidney beans, drained and mashed |
1 cup stale breadcrumbs (not the packaged variety, homemade is best) |
1/4 cup chopped parsley |
1 egg, lightly beaten |
3 medium red peppers |
2 teaspoons ground cumin |
2 tablespoons mild sweet chili sauce |
1/4 cup olive oil |
Directions:
1. Heat butter in pan, add onions, chiilies and cumin , cook, stirring until inion is soft. COOL.
2. Combine onion mixture with meat, mustard, sauce, beans, breadcrumbs, parsely and egg. mix well.
3. 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.
4. 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.
5. 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.
6. To cook.
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