Chilli Burger

Ingredients

• 50 gm butter
• 2 large diced onions
• 3 chopped red chillies
• 2 tsp cumin roasted, ground
• 400 gm lamb, minced
• 1 Tbsp mustard
• 1 Tbsp Worcestershire sauce
• 300 gm kidney beans, pureed, cooked
• 75 gm fresh bread crumbs
• 4 Tbsp  parsley, chopped
• 1 large egg, beaten
• Oil for shallow frying
• 6 buns
• 1 onion, sliced
• 2 large tomatoes, sliced
• 1  lettuce, shredded
• Flour to coat 

For roasted pepper relish:

• 1/2 kg red bell peppers, quartered and seeded
• 1 tsp roasted cumin
• 2 Tbsp chilli sauce, mild and sweet
• 50 ml salad/olive oil 

Method

For the relish:

1. Grill peppers until skin blackens. Remove skin.
2. Blend the peppers with cumin and sauce until smooth.
3. Gradually add oil.
4. Cover and chill before using.

For the chilli burger:

1. Heat butter, add onion, chillies and cumin.
2. Cook until onion softens.
3. Combine with meat, mustard, sauce, bean paste, breadcrumbs, parsley and egg. Mix well. Shape into 6 large patties.
4. Chill well and coat with flour. Shallow fry in hot oil until colored and cooked.
5. Halve and toast bread rolls. Spread with relish, top with burgers, lettuce, onion rings and tomato slices.