There's something just so tempting about homemade burgers.
They're 10 times better than shop bought(guaranteed not to be horse meat!!) and surprisingly easy to make. Choose good quality beef mince and make the burger patties a few hours before you plan to eat them so that they have time to firm up before frying.
My homemade chilli and tomato relish is a perfect sticky and sweet sauce along with any of your other favourite burger toppings.
To make 9 burgers(for very hungry friends):
1kg good quality beef mince
2 slices white bread(with crusts removed)
large handful chopped flat leaf parsley
large handful of basil leaves
small bunch of rosemary leaves
small handful sage
salt and pepper
1tsp cumin seeds
1tsp coriander seeds
For the relish:
1 punnet baby tomatoes
1 red pepper
1 red chilli
2 small garlic cloves
Splash of red wine vinegar
small handful of caster sugar
1 tablespoon light brown muscovado sugar
buns (we're lucky enough to live near to Hambleton Bakery- just been voted Britain's Best Bakery)
Firstly, wash and prepare your herbs by removing the stalks and finely chopping.
Add the herbs to your beef mince
Season your mix generously with salt and pepper and then add in two whole eggs. Using a pestle and mortar grind your cumin and coriander seeds and add to the mixture.
Next,cut the crusts off your bread and using a food processor, blitz to fine breadcrumbs. (I used gluten free Warburtons bread here which works just as well.)
Add these to the bowl.
Using your hands, work the mixture into a firm ball, mixing all the ingredients thoroughly.
Once mixed, divide your mixture into equal balls and flatten slightly into round patties.
Lay the burgers on a cling-filmed tray and cover with cling film before chilling in the fridge for approximately 2-3 hours.
(This allows the burgers to firm up slightly so that they keep their shape when cooking.)
Whilst the burgers are in the fridge, make the relish.
Deseed your pepper and red chilli and remove the tomatoes from their stalks.
Chop the vegetables into small chunks (not too small as they will cook down later on) and crush your garlic cloves.
Put a frying pan on a high heat and add a good glug of olive oil. Add your vegetables and fry until slightly softened.
Once the vegetables begin to release their juices add a good splash of red wine vinegar and your caster sugar, stirring constantly with a wooden spoon to prevent the sugar from catching on the bottom of the pan.
Season with black pepper.
As the relish begins to reduce add your light muscovado sugar and keep stirring until you have a sticky sauce.
Remove from the heat and decant the sauce to cool.
When you are ready to eat, put the frying pan back on a high heat and add a small splash of olive oil, making sure to coat the bottom of the pan. Once the oil is very hot and bubbling add your burgers.
Fry on each side for about 5 minutes until cooked through and golden brown.
Once cooked serve your burgers in a bun with your relish and whatever toppings you fancy. My personal favourite is cheese, fried mushroom and a piece of bacon on top!