You are currently viewing Classic Burger Relish

Classic Burger Relish

We’ve been making this classic for the last thirty years, after a chef shared it with us and blew our minds with its secret ingredient. We’re pretty sure you’ll love it too.

Obviously great with burgers, you’ll find yourself reaching for it with any BBQ meats, as well as cold meat platters and salads.

Burger with Relish on the side

Classic Burger Relish

A classic burger relish, with a secret twist, that really complements any grilled meats
5 from 1 vote
Print Recipe
Prep Time 15 mins
Cook Time 35 mins
Course Side Dish
Cuisine American
Servings 4 people
Calories 325 kcal

Equipment

  • Large saucepan

Ingredients
 
 

  • 2 tbsp olive oil
  • 2 medium red onions peeled and finely sliced
  • 1 clove garlic peeled and crushed
  • 1 tsp red chili seeded and pith removed, chopped
  • 800 g tomatoes chopped, fresh or tinned
  • 150 ml red wine vinegar
  • 200 g soft brown sugar
  • 2 tsp instant coffee mixed with 100ml hot water
  • 50 g gherkins drained and finely chopped
  • 50 g capers drained and chopped
  • seasoning to taste

Instructions
 

  • Heat the oil in the pan over a medium heat. Fry the onions until soft, about 10 minutes, stirring often, then add the garlic and chili and fry for a further two minutes. Season with a little salt.
  • Add all the remaining ingredients bar the gherkins and capers, and bring to a low boil. Simmer for 20-30 minutes, until it starts to thicken like a jam.
  • Add in the gherkins and capers, taste and season if required. Allow to cool before serving.

Nutrition

Nutrition Facts
Classic Burger Relish
Amount per Serving
Calories
325
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Sodium
 
527
mg
23
%
Potassium
 
668
mg
19
%
Carbohydrates
 
64
g
21
%
Fiber
 
4
g
17
%
Sugar
 
56
g
62
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
325
Keyword bbq, burger, Easy, one-pot, steak
Tried this recipe?Mention @ColyfordB or tag #colyfordbutchers!
Share on Facebook Share on Twitter

Leave a Reply