Burgers With Lime And Red Onion Relish Recipes

MASALA BURGERS WITH TANGY TAMARIND SAUCE AND RED ONION-MINT RELISH

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• For the sauce: Place the thawed pulp in a non-reactive (stainless steel or anodized aluminum) 3-quart fire-proof saucepan. Add the brown sugar, cumin, cayenne, and salt and mix well. Place the pan on the grill and let the mixture simmer for 10 to 15 minutes, stirring occasionally. The mixture will thicken and result in about 1 cup of sauce. Transfer the sauce to a small glass bowl and let it cool.;
• For the patties: Place the ginger and garlic in the bowl of a food processor. Pulse a few times until finely chopped.
• Place the oil in a medium-sized nonstick fire-proof skillet. Place the skillet on the grill and let heat for a few minutes. Transfer the chopped garlic and ginger to the skillet and cook, stirring occasionally, until golden brown, just a few minutes. Add the garam masala and cayenne and cook until the mixture turns brown. Remove from the heat and set aside to cool for a few minutes. Add the salt and mix well. Transfer the spice mixture to a large bowl. Add the beef and mix well. Divide the mixture into 6 equal portions and form 6 patties. Transfer the patties to a large baking dish and refrigerate.
• For the relish: Combine the onion, tomatoes, mint, salt, and lemon juice in a medium-sized glass bowl, mix well, and refrigerate.
• When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and grill for 3 to 4 minutes. Turn the patties over, cover, and grill for another 3 to 5 minutes or until done to your liking. Transfer the patties to a serving platter.
• Brush the cut sides of the buns with oil and grill them until lightly browned, 1 to 2 minutes.
• To assemble the burgers, place enough lettuce to cover the browned side of the bottom buns. Spread about 2 tablespoons of the sauce on each of them. Add the patties and then add a few tablespoons of relish on each patty. Add the top buns and serve.

BARBECUE BURGER RELISH

Steps:

• Heat the sunflower oil in a saucepan over a medium heat and cook the red onion, finely chopped, for 5 mins until slightly softened. Add the chopped tomatoes, garlic clove, finely grated, sweet smoked paprika, tomato purée, red wine vinegar and red chilli, if using. Season and simmer for 15-20 mins until the mixture has cooked down and thickened slightly.

LATIN BURGERS WITH CARAMELIZED ONION AND JALAPENO RELISH AND RED PEPPER MAYONNAISE

Steps:

• In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs. Form the burgers into 6 patties without pressing them too much or they can become tough. Line a baking pan with waxed paper and put the burgers side-by-side in a single layer. Cover and refrigerate for at least 30 minutes. This will help the burgers hold together. If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.;
• Heat the olive oil in a heavy skillet over medium-low heat. Add the onions and season with salt and pepper. Add the jalapeno chiles and the brown sugar. Saute for 15 minutes or until the onion and the chiles are caramelized and soft. Set aside.;
• Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise, and season with salt and pepper. Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth. NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling.;
• Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side. In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt. If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.
• To serve: Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls. Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.

RELISH

Steps:

• Process the cucumbers, onions, and bell peppers in the food processor to create a coarse grind.
• Pour the ground veggies into a large pot and add the water and salt to the pot, stirring well to combine.
• Cover and let sit overnight or for at least 12 hours.
• The next day, drain the veggies well and return them to the pot.
• Add the vinegar, turmeric, celery seed, mustard seed and sugar.
• Stir everything together very well to combine and bring the mixture to a boil for at least 1/2 hour, stirring regularly.
• Dissolve the cornstarch in a tablespoon or so of water and add it to the mixture.
• Stir it in well, and reduce the heat. Continue to cook the relish for another 15 minutes or so or until it thickens slightly.
• Sterilize your jars and lids according to proper canning procedures.
• Add the mixture to the jars leaving about 1/2 inch of room at the top of each jar. Add the lids.
• Process the filled jars in a pot of boiling water for at least 5 minutes (you may need a rack at the bottom of the pot to prevent the jars from sitting on the bottom of the pot where they may crack or break).
• When the jars have finished processing, remove them to a wooden board to cool completely. Any lids that have not popped down (indicating a proper seal) should be stored in the fridge and consumed within 1.5 months.
• Properly sealed jars can be stored at room temperature in a cool, dark place for up to one year.

TURKEY BURGERS WITH RED ONION RELISH

Steps:

• Prepare grill (or broiler).
• Place scallions in a food processor; pulse until chopped, about 10 pulses.
• Add mushrooms and pulse until chopped; about 10 pulses.
• Add turkey, egg, mustard, Worcestershire sauce, pepper, and 2/3 of the salt; pulse until combined; about 30 seconds.
• Divide mixture into equal parts.
• Shape into burgers.
• Combine red onions with sugar, vinegar, and remaining salt in a medium-sized mixing bowl.
• Toss thoroughly to combine.
• Set aside to marinate for a minimum of 15 minutes.
• Place burgers on grill or under broiler until golden-brown, about 5 minutes on each side.
• Serve burgers with washed lettuce, marinated red onions, and mayonnaise on a toasted bakery roll.
• If desired, stir some pesto into your favorite mayonnaise to create a pesto mayonnaise spread.