chilli pepper burgers

Serves 4

Preparation time 15 minutes, plus chilling

Cooking time 12 minutes

450 g (14½ oz) lean minced beef

1 small onion, finely chopped

1 garlic clove, crushed

1 small red pepper, cored, deseeded and finely diced

½ teaspoon dried mixed herbs

2 tablespoons sweet chilli sauce

40g (1½ oz) fresh white breadcrumbs

1 egg, beaten

1 tablespoon sunflower or vegetable oil

salt and pepper

To serve

4 burger buns

handful of crisp lettuce leaves

tomato slices

red onion slices

Put the mince in a bowl and add the onion, garlic, red pepper, herbs, sweet chilli sauce and breadcrumbs. Add the egg and season with a little salt and pepper. Mix well. (This is best done with your hands.) Shape the mixture into 4 large burgers, and place on a baking sheet lined with nonstick baking paper. Cover loosely and chill for at least 30 minutes.

Brush each burger lightly with the oil and place on the upper rack of the halogen oven.

Set the temperature to 200°C (392°F) and grill for about 12 minutes, turning halfway through cooking, until cooked through. Serve in the burger buns with crisp lettuce leaves and tomato and onion slices, and accompany with mayonnaise and relish or pickle.

For coriander & cucumber pickle to serve as an accompaniment, put 2 teaspoons mustard seeds in a small frying pan and heat until the seeds start to pop. Remove from the heat and tip into a bowl so that they don’t overcook. Process 150 g (5 oz) roughly chopped dill pickled cucumber and 1 roughly chopped shallot in a food processor until chopped into small pieces. Add 5 g (¼ oz) roughly chopped coriander and process until finely chopped. Tip into a bowl and stir in the toasted mustard seeds, 2 tablespoons pickling juice from the jar and 1 tablespoon caster sugar. Stir well to mix and store in the refrigerator for up to 3 days.