Hamburgers With Fresh Tomato And Onion Relish Recipes

Steps:

• Preheat the oven to 350 degrees F. Preheat the grill to high heat.
• Start by forming the meat into 4 patties about 3/4-inch thick. Refrigerate until ready to grill.
• For the relish: Combine 2 cups water, the vinegar, seeds, honey and salt in a medium saucepan. Bring to a simmer and cook over medium-high heat until the liquid has reduced to a creamy consistency, about 12 minutes. Heat the oil in a medium skillet over medium heat. Add the onions and cook, stirring occasionally until caramelized and golden brown, about 20 minutes. Add the veal stock and cook until the skillet is dry, about 3 minutes. Stir the onions into the mustard seed mixture and reserve until needed.
• Meanwhile, lay the pancetta on a baking sheet and bake until golden brown and crispy, 12 to 15 minutes.
• Sprinkle the burgers liberally with salt and pepper and grill until medium rare, 4 minutes per side. Toast the buns on the grill and place 1 ounce of the cheese on top of each burger. Close the lid until the cheese melts and becomes gooey, about 30 seconds.
• Place the burgers on the buns and top each with the relish and 2 slices of pancetta. Garnish with the tomatoes and lettuce and serve.

Steps:

• In a large saucepan, bring vinegar and sugar to a boil. Remove from the heat; cool completely. , In a large bowl, combine remaining ingredients; add vinegar mixture and mix well. Spoon into storage containers, allowing 1/2-in. headspace. Refrigerate up to 2 weeks or freeze up to 12 months. Serve with a slotted spoon.

Steps:

• Heat oven to 200C/fan 180C/ gas 6. Mix the beef with the chilli and some chopped coriander, then season well. Shape into four patties about 2.5cm thick. Chill until needed.
• Keeping the tomatoes on the vine, put them in a roasting tin. Drizzle over 1 tbsp of olive oil and season. Roast for 12-15 mins until just soft.
• Heat 1 tbsp of oil in a non-stick frying pan. Then cook burgers on each side for 4 mins for rare or 5 mins for medium. For the relish, mix 2 tbsp of olive oil, the lime juice and sweet chilli sauce, parsley, coriander leaves and red onion. To serve, place a burger on a muffin half, add a branch of tomatoes and top with red onion relish.

Steps:

• In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for 2 to 4 hours.
• Preheat grill for high heat.
• Form burgers into 1/2 inch thick patties. Lightly oil grate. Place burgers on grill. Cook for approximately 6 minutes, turning once.

Steps:

• Heat a grill to high.
• Combine all of the ground meat into a large mixing bowl. Shape into 16 (1-ounce) patties. Season patties generously with salt and pepper and drizzle with oil.
• Cook burgers on a very hot grill for about 30 seconds on each side. If a smoky flavor is desired, you may place a lid on the grill during cooking. Serve the patties on Parker House rolls garnished with a dill pickle and Onion Relish.
• Heat a large skillet over medium-high heat and add the olive oil and garlic cloves. Saute the garlic until lightly browned. Add the onions and continue to cook the mixture until golden brown. Season well with salt and pepper, add the water, stir, and bring to a boil, scraping up the caramelized bits on the bottom of the pan. Stir in ketchup and mustard. Simmer until thick. Remove from heat and let cool before serving with the burgers.

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers., Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot. Bring to a boil. Reduce heat and simmer, uncovered, for 60-75 minutes or until slightly thickened. Discard spice bag., Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes.

Steps:

• Make relish: In a large mixing bowl, combine onion and lime juice. Season with salt and pepper. Cover tightly; set aside to marinate, about 1 hour or up to overnight.
• Make burgers: In a mixing bowl, gently combine ground beef and Worcestershire sauce. Season with salt and pepper. Divide into 4 equal-size patties.
• Heat a large nonstick skillet with a tight-fitting lid over medium-high, until water droplets sizzle. Add patties; cover. Cook until golden brown, turning once, 6 to 8 minutes total. Place each patty on a slice of toast, and garnish with onion relish.

Steps:

• In a large skillet, combine the olive oil and the red onion over medium low heat. Cook until softened, about 5-10 minutes.
• Lower the heat, and add the tomatoes, brown sugar, and vinegar. Cook until thickened, about 10 more minutes.

Steps:

• For the tomato relish, fold a 36x18-inch piece of heavy foil in half to make an 18x18-inch square. In a medium bowl combine 2 cups of the tomatoes, the onion, garlic, oregano, mustard, water, salt, brown sugar and pepper. Place mixture in center of the foil. Bring up two opposite edges of the foil; seal with a double fold. Fold the remaining edges to enclose the mixture, leaving space for steam to build.
• For a charcoal grill, place the foil packet on a grill rack directly over medium coals. Grill for 10 minutes; turn packet. Grill about 10 minutes more or until onion is tender. (For a gas grill, preheat grill. Reduce heat to medium. Place foil packet on grill rack directly over heat. Cover and grill as above.).
• Meanwhile, place hot dogs on grill rack around foil packet; grill for 5 to 7 minutes or until heated through, turning occasionally.
• Carefully open rellish packet and stir remaining 1 cut tomato halves and the grapes into hot relish mixture. Place hot dogs in toasted buns; serve tomato relish with the hot dogs.