Turkey BLT Burger Stack

Makes 4 burgers

• 1 tsp Dijon mustard
• 1 tsp fresh oregano, chopped
• 1 tsp Worcestershire sauce
• 1 tsp Simple Tomato Ketchup
• salt and freshly ground black pepper
• vegetable or sunflower oil for cooking
• 4 long wooden skewers

Toppings:

• 4 sesame burger buns
• 8 slices smoked bacon
• Cooked Tomato Relish
• 4 Beefsteak tomatoes, thinly sliced

 To Make:

1. Mix all the hamburger ingredients in a bowl with 15ml water then chill for 1 hour

2. Divide the mix into 8 evenly sized burgers. Use thumb to make small depression in one side of burger. Brush liberally with the oil.

3. Heat a chargrill or pan grill until very hot. Place the burgers on the grill and cook for 4-5 minutes or longer if preferred. Grill the smoked bacon.

4. Mix all the ingredients together for the Lettuce Mayonnaise, season to taste.

5. Cut the buns into 3 horizontal slices and toast. Place 1 tbsp Tomato Relish  on the base buns.

6. Top each with a burger, then some Lettuce Mayonnaise and grilled smoked bacon. Add toasted middle slice of bun and another 1 tbsp Tomato Relish.

7, Finally, add some tomato slices grilled bacon a second burger, and more Lettuce Mayonnaise. Close with the top of bun and plunge the wooden skewer into the center to keep it in place;

Cooked Tomato Relish

• 1 tbsp Olive oil
• 2 shallots, finely chopped
• 1 Garlic clove, crushed
• 50g Brown sugar
• 2 tbsp White wine vinegar
• 500g Ripe but firm plumb tomatoes, blanched, peeled, seeded, cut into 1cm dice
• 2 tbsp Simple Tomato Ketchup 
• 1 tbsp Cornflour
• 1/4 tsp Ground cumin
• Salt and freshly ground black pepper to taste

To Make:

 1. Heat the olive oil in a pan. Add the shallots and garlic and cook for 3-4 minutes until soft but before getting any color. Add the sugar and vinegar, stirring until the sugar dissolves.

2. Bring to the boil and cook for 2 minutes. Combine the tomatoes, Simple Tomato Ketchup, cornflour and cumin and add to the pan; reduce the heat and simmer for 15-20 minutes until thickened to a 'relish' consistency.

3. Remove and allow to cool before adding the mustard. Add salt and pepper to taste

4. Kept well covered, this relish will keep in the refrigerator for 2 weeks.