Burgers with tomato relish and coleslaw



Serves 6

For the burgers:

  • 1 onion, peeled and diced
  • 2 cloves of garlic, peeled and crushed
  • 1kg pure beef mince
  • 1 teaspoon Dijon mustard
  • 1 teaspoon ketchup
  • 1 tablespoon rapeseed oil
  • 1/4 pinch of cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 teaspoon soy sauce
  • 1 teaspoon dried or fresh base herbs (rosemary, thyme, sage or oregano)
  • Pinch Maldon sea salt
  • Freshly ground black pepper
  • A few flakes of fried chilli (optional)


For the tomato relish:

  • 1 onion, peeled and diced
  • 2 cloves of garlic, peeled and crushed
  • 30ml red wine vinegar
  • 30g brown sugar
  • 1 tablespoon grainy mustard
  • 1 teaspoon Worcestershire sauce
  • 400g tin chopped tomatoes
  • 1 large pinch of Maldon sea salt


For the coleslaw:

  • 2 carrots, peeled and grated on the large grate
  • 1/2 bulb fennel, grated on a large grate
  • 1 apple, skin on grated on the large grate
  • 1 tablespoon mayonnaise
  • 2 tablespoons Greek yoghurt
  • 1/2 teaspoon cider vinegar
  • 1 teaspoon rapeseed oil
  • Pinch of Maldon sea salt
  • Freshly ground black pepper


Prep time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour

Burgers with tomato relish and coleslaw

These were a staple on our bar menu at The Colonsay and Jason, a professional connoisseur of burgers worldwide, still claims that they are his favourite. Really think about the flavours you are putting into the burger mix and play around with them as you become more confident. You will have leftover tomato relish which is delicious as a chutney or alternative to ketchup and will keep for up to a week in the fridge.


First, make the tomato relish so that it has time to cook (reserving some ingredients for your burger mix).Β Place a tablespoon of rapeseed oil into a saucepan and gently sautΓ© the onions until translucent. Add the garlic 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 by adding all of your ingredients to the already cooked onions and garlic, then 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.”

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