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.

Barbecue Red-Bean Burger with smoky corn relish and chimichurri peppers

• 150g cooked red kidney beans (canned are fine)
• 650g well trimmed, coarsely minced beef
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 1 tsp fresh thyme leaves
• 1 tsp Dijon mustard
• 60ml English Style Barbecue Sauce
• Salt and freshly ground black pepper
• Vegetable or sunflower oil for cooking
• 4 wooden skewers

Toppings:

• 4  burger buns, split
• Chimichurri Peppers
• Smoky Corn Relish
• Spicy Red-Chili 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 overwork. Chill for 1 hour in the refrigerator.

3. Divide the mix into 4 evenly sized burgers and brush liberally with the oil on both sides.

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

5. Toast the buns. Place the Chimichurri Peppers on the base buns, top each with a burger and add a dollop of  Smoky Corn Relish on top. Close with the top of the buns.

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

Chimichurri Peppers

• 60ml olive oil
• 2 garlic cloves, crushed
• 1 tbsp honey
• 1 jalapeño chilli, deseeded, finely chopped
• 4 large red peppers, deseeded, cut into large pieces
• 30ml white wine vinegar
• Small bunch of coriander, chopped
• Small bunch flat-leaf parsley, chopped
• 1 tbsp roughly chopped fresh oregano
• Salt and freshly ground black pepper

 To Make:

1.      Heat the olive oil in a frying pan, add the garlic, honey and chilli, and cook over a low heat until softened and slightly caramelised.

2.      Add the pepper pieces, cover, cook for 5-6 minutes. Add the vinegar, cover again and cook for a further 5 minutes.

3.      Remove the lid and add the herbs, increase the heat and sauté until all the liquid has evaporated, season and serve warm.