Prep time: 10 min Cook time: 25 min Total time: 35 min 4 Serving
Mix ground beef and chili sauce together. Separate ...
minced beef: 500g
red chili, deseeded and finely chopped: 1
chopped coriander: 2 tablespoons
cherry tomatoes on the vine: 300g
olive oil: 4 tablespoons
lime juice: 1
sweet chili: 2 tablespoons
flat-leaf parsley leaves: 1 handful
red onion, cut into wafer-thin slices: 1
English muffins, toasted: 2
Heat oven to 200C/fan. Mix the beef with the chili and some chopped coriander, then season well. Shape into four patties about 2.5cm thick. Chill until needed. Keeping the tomatoes on the vine, put them in a roasting tin. Drizzle over 1 tablespoon of olive oil and season. Roast for 12-15 mins until just soft. Heat 1 tablespoon of oil in a non-stick frying pan. Then cook burgers on each side for 4 mins for rare or 5 mins for medium. For the relish, mix 2 tablespoons of olive oil, the lime juice and sweet chili sauce, parsley, coriander leaves and red onion. To serve, place a burger on a muffin half, add a branch of tomatoes and top with red onion relish.
Tags chili 2 | beef 2 | parsley | burger | coriander leaves | chopped coriander | vine | onion relish | sweet chili sauce | chili burger |