Chilli Burgers with Pepper Relish

Ingredients

50 gm butter 

2 large diced onions 

3 chopped red chillies 

2 tsp cumin roasted, ground 

400 gm lamb, minced 

1 Tbsp mustard 

1 Tbsp Worcestershire sauce 

300 gm kidney beans, pureed, cooked 

75 gm fresh bread crumbs 

4 Tbsp  parsley, chopped

1 large egg, beaten 

Oil for shallow frying 

6 buns

1 onion, sliced 

2 large tomatoes, sliced

1  lettuce, shredded

Flour to coat 

For roasted pepper relish:

1/2 kg red bell peppers, quartered and seeded 

1 tsp roasted cumin 

2 Tbsp chilli sauce, mild and sweet 

50 ml salad/olive oil

Method

For the relish: 

Grill peppers until skin blackens. Remove skin. 

Blend the peppers with cumin and sauce until smooth. 

Gradually add oil. 

Cover and chill before using.

For the chilli burger:

Heat butter, add onion, chillies and cumin. 

Cook until onion softens. 

Combine with meat, mustard, sauce, bean paste, breadcrumbs, parsley and egg. Mix well. Shape into 6 large patties. 

Chill well and coat with flour. Shallow fry in hot oil until colored and cooked. 

Halve and toast bread rolls. Spread with relish, top with burgers, lettuce, onion rings and tomato slices. 

Key Ingredients: Butter, Onion, Red Chilli, Cumin Seeds, Lamb Meat, Mustard Powder, Breadcrumbs, Vegetable Oil, Tomato, Bell Pepper, Kidney Beans, Parsley, Egg, Onion, Lettuce, Flour