For the burgers:
For the tomato relish:
For the coleslaw:
Prep time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
First, make the tomato relish so that it has time to cook. Place a tablespoon of rapeseed oil into a saucepan and gently saute the onions for the relish and burgers until translucent. Add the garlic for the relish and burgers and saute for a further 2 minutes. Take out half of the amount and place in a large bowl to the side ready for the burger mix. Add the rest of the ingredients to the relish pan and give it a good stir. Bring it to the boil and then reduce to a simmer for 40 minutes until the sauce thickens. Stir from time to time to stop it catching on the bottom.
Preheat your barbeque or oven to 180/350/gas 4.
Next make your burger mix. Add all of your ingredients to the cooked onions and garlic and mix well. Take a handful of mince and roll it into a ball using both hands. Flatten slightly so that the burgers are 3cm thick. If you are using a barbeque, place the burgers directly on the hot grill and cook for about 7 minutes on either side. If you are using an oven, heat a teaspoon of rapeseed oil in a frying pan, sear the patties on either side until brown and place them on a tray in the oven for 10 minutes.
Meanwhile, make the coleslaw by mixing all the ingredients together in a bowl and taste for seasoning.
If the burgers are ready before the relish, they can be left to stand on the side covered in tin foil. Enjoy with some homemade potato wedges or sweet potato fries.
For cheeseburgers, add a slice if cheese on each patty 3 minutes before the end of cooking and place them on the barbeque or in the oven so that the cheese melts all over the burger. I have stopped eating burgers in buns as I feel it just adds another layer of unecessary carbs but my husband would wholey disagree. Choose a floury wholemeal roll over an over-processed American-style pre-cut bap if you can.”