Barbecue Ranch Burger with smoky con relish and chimichurri pepper

• 150g cooked red kidney beans
• 650g well trimmed, coarsely minced beef
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 1 tsp fresh thyme leaves
• 1 tsp Dijon mustard
• 60 ml barbecue sauce
• salt and freshly ground black pepper
• vegetable or sunflower oil for cooking
• 4 wooded skewers

To Serve:

• 4 chorizo burger baps, split
• chimichurri peppers
• smoky corn relish
• spicy red-chilli onion rings

To Make:

1. Place the beans in a bowl and crush them with a fork.

2. Add the remaining ingredients, except the oil, and work together to form a paste; do not over work. Chill 1 hour in the refrigerator.

3. Divide the mix into 4 evenly sized patties and brush liberally with the oil.

4. Heat a chargrill or pan grill until hot, add the burgers and cook for 4-5 minutes until cooked.

5. Toast the baps; place the chimichurri peppers on the base baps, top each with a burger and add a dollop of corn relish on top. Close with the top of the baps.

6. Plunge a wooded skewer down the through the center of each burger, place the onion rings draped over the sticks and serve.