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.

Chorizo Burger Baps

200g finely diced chorizo or bacon

To Make:

1. Add chorizo to the Basic Burger Bun recipe.