Ingredients
Hint:
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
kochen@bettybossi.ch
Cucumber & pepper relish
Burgers
How it's done
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.
Burgers
Fry the burgers in a little clarified butter for approx. 4 mins. on each side.
Serve the burgers with the cucumber & pepper relish.
| Serve: | Serve the relish with the burger, garnished to taste with cress. |
|---|---|
| Serve with: | Serve with toast or baguette. |
How-tos
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