These fantastic burgers with all trimmings make the perfect barbecue meal. They could also be cooked on a ridged griddle or frying pan. If you prefer you can buy a relish, there are lots of good ones available.
Method
To make the relish:
- Cut the onion in half, cut one half into thin slices and reserve for garnishing, then finely chop the other half.
- Heat the olive oil in a pan and gently fry the onion and leek for a few minutes until softened but not coloured.
- Stir in the garlic and chilli, then season to taste and cook for another minute.
- Tip in the tomatoes and allow to bubble for 8-10 minutes or until the relish is well reduced and slightly thickened, stirring occasionally.
- Remove from the heat, check the seasoning and then stir in the basil.
To make the burger:
- If using a charcoal barbecue, light it 30 minutes before you want to start cooking. If using a gas barbecue, light it 10 minutes beforehand.
- Divide the beef into four portions, then using wet hands, shape into patties that are 2.5cm thick. Sprinkle a teaspoon of the pepper all over the burgers.
- Add to the grill rack and cook for 4 minutes on each side for rare, 6 minutes each side for medium and 8-9 minutes for well-done.
Serving Suggestions
Toast the cut sides of the burger buns on the grill rack and place the bottom halves on warmed plates. Add a smear of mayonnaise followed by the lettuce. Top with the burgers, then add the crumbled blue cheese and reserved onion slices. Add the burger buns to the side and place a small bowl of the tomato relish on each plate to serve.
