Todd Eyre
This recipe first appeared in Food magazine.
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Ingredients
Easy beetroot relish
Method
1.Make the easy beetroot relish (see below)
2.Grill burger patties until cooked. Halve the burger buns and toast the cut sides until golden.
3.Spread buns lightly with mayonnaise. Divide the lettuce between the bases of the buns and lay the burgers on top.
4.Top each patty with a slice of brie and a spoonful of beetroot relish; add the bun top. Serve with a little more easy beetroot relish on the side.
Easy beetroot relish
5.Heat the oil in a small saucepan and add the mustard seeds. When the seeds start popping add the onion and clove; cook gently until the onion is tender.
6.Add the beetroot, balsamic vinegar and â…“ cup sugar, and simmer gently for 15 minutes, stirring frequently. Taste and add more sugar if desired. Simmer until all the liquid is absorbed. Cool.
Note
- Experiment with different burger fillings – tomato and avocado work well. Try the relish with crackers and cheese or in a sandwich. – You can use precooked, vacuum-packed beetroot, or peeled and roasted beetroot. Relish will keep covered in the fridge for a week. – PER SERVE Energy 463kcal, 1939kj • Protein 19.9g • Total Fat 13.8g • Saturated Fat 5.3g • Carbohydrate 61g • Fibre 6.3g • Sodium 394mg
