Homemade Mini Burgers with Tomato Relish and “Pickled” Cues

Serves: 4

PREP: 6-8 minutes

COOK: none

If you haven’t ever tried making your own burgers, then you should give it a go and I bet you will never want to eat another pre-formed burger again. If you don’t have a solid plate on your BBQ then place a cast iron griddle or frying pan on the BBQ to preheat 5 minutes before you want to cook the burgers.

Make it today with Fresh & Naked Unwashed Wild Rocket!

Serves: 4

PREP: 6-8 minutes

COOK: none

Ingredients:

250g Beef Steak Mince
1 Small Onion (finely chopped)
1 tbsp Ketchup
1 tsp Horseradish Sauce
Freshly ground black pepper
Pickled Cues
5 Mini Cucumbers
125ml Vinegar
1 tbsp Sugar
Pinch Pickling spice
4 Cherry Tomatoes
180g Vine Ripened Tomatoes
1 tbsp cider or White Wine Vinegar
1 tsp Sugar
1 tbsp Water
Garnish
4 small Bread rolls
1 small Cooked Beetroot
2 tbsp Mayonnaise
60g Fresh and Naked Wild Rocket
4 Radishes
4 small wooden skewers

Method:

Combine the ingredients together for the burgers with wet hands form into four balls and chill for 30 minutes.
Meanwhile bring the vinegar and spices to the boil and pour over the cucumbers and leave to marinade.
Place the cherry tomatoes sugar and vinegar in a pan.
Cook quickly over a high heat stirring regularly until the vinegar evaporates and the tomatoes begin to caramelize and then remove from the heat and place in a small serving dish.
Place the burgers on the BBQ or pan and allow the burger to sear, carefully turn the burger over, sear the second side then gently press down with an egg slice to create a burger shape. Allow to cook for 2-3 minutes then turn again and allow to cook for a further 3-4 minutes. Move it to the side of the BBQ and allow to cook slowly for a further 5- 10 minutes (depending how rare you like your burger).
Meanwhile split the burger buns and toast lightly on the BBQ , thread the skewer with a cherry tomato and a halved cucumber.
Spread the buns with a little mayo then arrange the burger on top, garnish the burger bun with the skewer, and serve with the relish and rocket.