The key to a good burger relish is to be creative and unafraid of experimenting. Like any good thing, it takes dedication and a few tries to get your relish to turn out just right. So to take your barbecues to the next level, start by doing your research online, reading recipes, tips and reviews. As you read up on tasty relishes and experiment with certain recipes - keeping in mind that fresh, quality ingredients are always best - you may soon find yourself whipping up a relish of your own making. Once you use your trusty old grill and BBQ accessories to fire up the perfect burger patties, voilà, you will soon find yourself serving some special burgers.
To get you started on the right foot, here are two BBQ burger relish recipes worth trying. The recipes were created by British chefs Jo Pratt and Fatih Guven and are very tasty indeed…
Jo Pratt's Bloody Mary Salsa
Ingredients
-- 1 onion, chopped
-- 2 stalks celery, chopped
-- 2 cloves garlic, crushed
-- 2 tbsp olive oil
-- Can of chopped tomatoes
-- 2 tbsp caster sugar
-- Juice of ½ lemon
-- 1 tbsp Worcestershire sauce
-- ½-1 tsp Tabasco sauce
-- 75ml vodka
-- Salt and pepper
-- Splash of dry sherry
Method:
Cook the onion, celery and garlic in olive oil. Add the rest of the ingredients, apart from the sherry, and cook at a gentle simmer. Continue for about 20 minutes until the mixture thickens into a sauce. Stir in the sherry and serve warm.
Fatih Guven's Tomato Fig Jam
Ingredients:
-- 2 tbsp extra virgin olive oil
-- 1 tsp fennel seeds
-- 1 medium size Spanish onion, diced finely
-- 2 cloves garlic, minced
-- 5 plum tomatoes, medium diced
-- 15 dried figs, medium diced
-- ½ cup balsamic vinegar
-- 1 tsp smoked paprika
-- Salt and pepper to taste
Method:
Sauté fennel seeds in the olive oil until golden. Add onion and cook until soft. Add garlic and cook for one minute. Add tomatoes, figs, balsamic vinegar, salt and pepper.
Bring to a boil, reduce heat and simmer for half an hour. Add smoked paprika and continue simmering for a quarter of an hour. Place in food processor and combine until jam is a little chunky. Thin out with water if needed.
Newstex ID: CREA-0075-100169391