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.

Smoky Corn Relish

• 3 corn on the cob, husks removed
• 175ml white wine vinegar
• 75g sugar
• 1 garlic clove, crushed
• 2.5 cm piece of root ginger, finely grated
• ¼ tsp ground allspice
• ¼ tsp dried mustard powder
• 4 spring or green onions, white part only, finely chopped
• 1 red pepper, halved deseeded, finely chopped
• 1 small red chilli, deseeded, finely chopped
• 1 tsp cornstarch mixed with 1 tsp cold water
• Salt and freshly ground black pepper

To Make:

1. Blanch the cobs in boiling water for 2-3 minutes, remove, drain.

2. Heat a chargrill or pan grill until very hot. Add the cobs and grill for 5-6 minutes, turning them until lightly charred all over.

3. When cool enough to handle, run a small knife along the length of the cob to remove the kernels.

4. In a pan, bring to the boil the vinegar, sugar then add the garlic, ginger and spices, cook for 10-15 minutes

5. Add the corn, onions, pepper and chilli and cook for a further 6-8 minutes. Stir in the cornstarch, cook for 30 seconds season to taste and cool.

6. Refrigerate for at least 2 days before serving. It will keep in the refrigerator for up to 5 days.