annndd for the relish:
1 large red onion
5 (ish) plum/medium sized tomatoes
white wine vinegar
sugar -to taste
Next, form into even balls. I made 4x 150g and 1x 90g -ideally, you would weigh the total mass of the burger meat and divide by how many burgers you want but I didn't think of that.
Now refridgerate for 40 minutes to 1 hour. I ended up only giving mine 35 minutes as we were short on time. I would recommend quite a bit longer and some of mine started to fall apart. Alternatively, pop in a tupper-ware box, separated by greaseproof and put in the freezer. Just make sure they are completely defrosted by the time you want to cook them.
When your pan is ready, flip your burger into the pan, peeling back the paper and being carefully the oil doesn't spit on your hand. (I didn't time how long I cooked each side for but basically...) Cook until it is brown over half way up the sides and the bottom is starting to go a nice dark brown (very technical). Then turn over and cook until its brown throughout- you don't want any of it to be pink! Then voila, your burger is done, put into your pre-heated dish and move onto the relish.
Chop your onion in half from root to tip and cut into fine half-rings. Chop your tomato however you like and if you want to add more then go ahead, this recipe is very much put as little or much as you want.
Put the onion and tomato into a small saucepan and pour about 200ml of vinegar over it. Add roughly 4-5 tablespoons of sugar~ with this, its really just depends on how sweet you want it, I actually just chucked some in so I'm estimating the amount.
Now simmer for 10-15 minutes or until the relish completely purpley-redand soft. Taste some and see if you need to add more sugar/vinegar etc. I added a little more because I like things sweet :)
Now all that's left for you to do is eat it!! We ate ours with salad, coleslaw, couscous and jacket potato but basically just whatever you would usually have with a BBQ.
lots of hugs,