Any remaining relish will last up to 1 week in an airtight container in the fridge. Use it to jazz up Bolognese, spread it on sandwiches, or serve with cheese and sliced deli meats as part of an entertaining platter.
Ingredients
- 1 tbsp olive oil
- 4 Coles Brand Cheese Burger Patties
- 4 slices Coles Brand Colby Cheese
- 4 Coles Bakery Ciabatta Rolls, toasted
- 8 baby gem lettuce leaves
- 200g drained beetroot slices
- 4 sandwich pickles, drained, sliced lengthways
- Tomato chilli relish
- 1 tbsp olive oil
- 1 small brown onion, chopped
- 1 garlic clove, crushed
- 1 birdseye chilli, halved, seeded, finely chopped
- 500g tomatoes, chopped
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar
Description
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Step 1
To make the tomato chilli relish, heat the oil in a medium saucepan over medium heat. Add the onion, garlic and chilli and cook, stirring, for 5 mins or until onion softens. Add the tomato and cook, stirring occasionally, for 5 mins or until tomato softens. Stir in the sugar and vinegar and cook, stirring occasionally, for 10 mins or until thickened. Season. Set aside to cool.
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Step 2
Heat the oil on a barbecue grill or chargrill on medium heat (alternatively, heat the oil in a large frying pan over medium heat). Cook the burger patties for 5 mins or until browned underneath. Turn and cook for a further 5 mins, topping each patty with a cheese slice for the last 2 mins of the cooking time, or until golden and cooked through.
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Step 3
3 Place roll bases on serving plates. Top with lettuce, patties, beetroot, pickles and tomato chilli relish. Top with the roll tops to serve.
