
Nutrition and extra info
Nutrition: per serving
- kcal509
- fat35g
- saturates11g
- carbs21g
- sugars1g
- fibre2g
- protein29g
- salt1g
Ingredients
- 500g minced beef
- 1 red chilli, deseeded and finely chopped
Chilli
chill-eePart of the capsicum family, chillies come in scores of varieties and colours (from green…
- 2 tbsp chopped coriander, plus small handful leaves, to serve
- 300g pack cherry tomatoes on the vine
Tomato
toe-mart-ohA member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 4 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- juice 1 lime
Lime
ly-mThe same shape, but smaller than…
- 2 tbsp sweet chilli
Chilli
chill-eePart of the capsicum family, chillies come in scores of varieties and colours (from green…
- small handful flat-leaf parsley leaves
Parsley
par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 small red onion, cut into wafer-thin slices
- 2 English muffins, toasted
Method
Heat oven to 200C/fan 180C/ gas 6. Mix the beef with the chilli and some chopped coriander, then season well. Shape into four patties about 2.5cm thick. Chill until needed.
Keeping the tomatoes on the vine, put them in a roasting tin. Drizzle over 1 tbsp of olive oil and season. Roast for 12-15 mins until just soft.
Heat 1 tbsp of oil in a non-stick frying pan. Then cook burgers on each side for 4 mins for rare or 5 mins for medium. For the relish, mix 2 tbsp of olive oil, the lime juice and sweet chilli sauce, parsley, coriander leaves and red onion. To serve, place a burger on a muffin half, add a branch of tomatoes and top with red onion relish.
Comments, questions and tips