Burgers with cucumber & pepper relish

Burgers with cucumber & pepper relish

Total: 1 hr 30 Min. | Active: 30 Min.
Nutritional value / people: 586 kcal
, Fat: 22 g
, Carbohydrate: 56 g
, Protein: 40 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Cucumber & pepper relish

1 cucumber
1 yellow pepper
1 green pepper
½ tsp mustard seeds
½ tsp fennel seeds
½ tsp chilli flakes
½ tsp Fine Food Sri Lanka Curry
½ tsp coriander seeds
1 tsp salt
100 g sugar
5 dl white wine vinegar


2 Fine Food Angus Beef Burger
a little clarified butter
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How it's done

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Cucumber & pepper relish

Peel and halve the cucumber, remove the seeds and cut into strips.

Remove the seeds from the pepper and cut into strips.

Place the cucumber and pepper in a bowl, cover with cold water, leave to stand for 1 hr.

Drain the vegetables and press out all the liquid. Crush the mustard seeds and fennel seeds.

Put the mustard seeds, fennel seeds, chilli flakes and all the other ingredients up to and including the vinegar in a pan. Add the vegetables, bring to the boil, reduce the heat and leave to infuse for approx. 10 mins.

Transfer the vegetables to preserving jars while still hot, barely cover with the liquid, seal the jars and allow to cool, refrigerate.


Fry the burgers in a little clarified butter for approx. 4 mins. on each side.

Serve the burgers with the cucumber & pepper relish.

Good to know
Serve with: Serve with toast or baguette.
Serve: Serve the relish with the burger, garnished to taste with cress.


Cutting sweet peppers

Cutting sweet peppers

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