Burgers with cucumber & pepper relish

Burgers with cucumber & pepper relish

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

Ingredients

2 people

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@bettbossi.ch

Cucumber & pepper relish

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

Burgers

2 Fine Food Angus Beef Burger
a little clarified butter
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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.

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

How-tos

Cutting sweet peppers

Cutting sweet peppers

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