Man Meal Of The Week: How To Make A Cheesy Relish Burger

Burgers are always amazing, especially when they are topped with a rich and tangy tomato relish. When I was in Croatia, I learned that the Croats don’t serve their burgers with bread, so don’t be fooled by it, the meat and the toppings make an excellent week night meal. I paired it with spicy sweet potato fries (I am crazy about them).

I made these yesterday for an early dinner braai:

INGREDEINTS

2 kg lean beef mince
2 free-range eggs
1 heaped tablespoon chopped parsley
1 heaped tablespoon ground cumin
1 heaped tablespoon ground coriander
1 heaped tablespoon coarse sea salt
1 heaped tablespoon black pepper
2 tsp ground chilli flakes
2 heaped tablespoon wholegrain mustard
1 large swig of beer
Good quality BBQ sauce
Ready-sliced good quality gouda cheese
6-10 sesame rolls, warmed before serving

5 sweet potatoes
2 large garlic cloves, crushed
1 tsp dried rosemary
1 tsp whole mustard seeds
1 tsp dried chilli flakes
1 tsp sea salt
1 tsp black pepper
Olive oil

For the relish:

2 large red onions, sliced
5 garlic cloves, crushed
1 heaped tsp sugar
1 tin whole italian tomatoes
1/2  a tin chicken stock
1 green chilli
2 tablespoons balsamic vinegar
1 heaped tablespoon chopped parsley

For the toppings:

1 small packet of crisp iceberg lettuce
Ready-made onion marmalade (I get mine from Woolworhs)
Chopped chillies

METHOD
Serves 6-10 people
Preparation 1 hour
Cooking time 30 minutes

In a large bowl add mince, eggs, ground spices, salt, pepper, parsley, mustard and beer. Drink the rest (because why not?). Combine with your hands until properly mixed. Get out a large tray that can fit in your fridge. The,n using a scale measure 150 g of meat, make it into a ball then with squeeze between 2 side plates. Then mould with your hands until they resemble patties. Place them in the fridge for at least 45 minutes. 

Wash and poke holes in the sweet potatoes and parcook in the microwave until tender.

Preheat the oven to 200°C. 

Roughly chop the potatoes, place on a large oven tray, then cover in all the spices and olive oil, toss and place in the oven for 30 minutes. 

Then slice the onions, place a heavy-based pot a high-heat add 1 tablespoon of olive oil, add the onions, crushed garlic and sugar and let caramelize for 5-7 minutes, stirring occasionally. Once they have softened, add the chopped parsley and pinch of sea salt and black pepper. Fry for another 3 minutes, then add the tinned tomato, and 1/2 a tin of chicken stock, be sure not to break up the tomatoes, turn the heat right down, cover and cook for 30 minutes, stirring occasionally. 

Check on the potatoes and add the crushed garlic and toss, cook while everything else is being prepared, but keep an eye on them. The sauce should have reduced by a third, then add 2 tablespoons of balsamic vinegar and stir. Take to the table, along with the sliced warm rolls, the onion marmalade and fresh chilli.

Turn the braai on; it should reach 180°C. Pour an adequate amount of BBQ sauce into a bowl with a basting brush and take to the braai, along with the cheese. Place all the patties on the braai and cook for 5 minutes on each side, after the meat is sealed, baste with the BBQ sauce until saucy. Turning every 30 seconds so the BBQ sauce can caramelize. Top with the cheese and wait for it to melt.

Place the cooked patties on top of the rolls and let everyone else do their own. Take the chips to the table and top with fresh parsley.

Check out more awesome recipes on Young & Hungry.