As promised this morning, this delicious discovery of a good relish recipe has given my burgers a massive boost, and I’ve gone back twice this week for more! It’s sweet and bitter and a little spicy, and complements a lamb or beef burger like a dream!
- 1 Red pepper (or a sweet pepper, such as roquito)
- 1/2 red chilli, finely diced (or 1 tsp chilli flakes)
- 100g golden caster sugar
- 115ml cider or white wine vinegar
Chop up the pepper and the chilli. The chilli should be teeny tiny, and the pepper into 1/2 cm chunks, just keep dicing it till it becomes a pain.
Add the chopped veg to a small saucepan, and add the vinegar and sugar, bring to a medium boil and stir for about 5 minutes. Then reduce the heat to the merest simmer, and leave for about 20 minutes. Do go back and check on it occasionally- burnt on sugar syrup is an absolute nightmare to clean off.
When the vinegar and sugar has turned to a fairly thick consistency, somewhere around that of a thin jam, transfer to a small heatproof ramekin, or, y’know, a bowl if you’re not pretentious, and set this in the fridge for at least 10 minutes to cool, unless your mouth is genuinely made out of Teflon.
Serve atop a burger of minced meat, a good cheese, a few thin slices of gherkin and a single sheet of crisp watery lettuce.