500g premium lean steak mince
1 tsp chilli powder
50g grated parmesan cheese
2 tbsp olive oil
Coarse ground black pepper, optional
For the relish
1 can of chopped tomatoes in juice with herbs
1 jar roasted peppers, drained well
2 small onions, peeled and roughly chopped
2 tbsp extra virgin olive oil
2 tbsp tomato ketchup
2 tbsp malt vinegar
2 tbsp granulated sugar
1 vegetable stock cube
1 pot of fresh basil, chopped
Place the mince into a bowl and then add the chilli, pepper and parmesan.
Mix the mince really well as this should make the mince stick together better.
Divide the meat into 4 equal balls.
Place a piece of greaseproof paper or cling film onto a board, place a ball of meat onto one side, fold over, then gently press out into a round shape (we like ours about 1cm thick and even.)
Repeat with the rest of the meat, and chill well.
When ready to cook, lightly oil the burgers and sprinkle with a little salt and pepper on both sides.
Remember the golden rule, oil the bars of the barbecue before heating with a piece of kitchen towel dipped in a little oil, this will stop them sticking!
Grill for a couple of minutes on each side, and then serve with the relish on the side.
For the relish
Place all the ingredients for the relish apart from the basil into a saucepan, and bring to the boil.
Turn down the heat, simmer for 15-20 minutes, or until thick and packed full of flavour.
Once cooked, add the fresh basil and check the seasoning, stir well.
This can be served hot, warm or cold.