Solo: Delish Relish Burger

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Solo: Delish Relish Burger

A burger with homemade tomato relish, a cheese-stuffed beef patty, and some fresh red onion and lettuce. Served with warm rosemary chips and Sriracha Mayo.

Ingredients to serve 1

  • 150g x potato – skin on, cut into thick chips
  • 3g x rosemary – remove leaves and chop roughly
  • 150g x steak mince
  • 20g x mature cheddar – cut into 2cm cubes
  • ½ x tomato – cut into small cubes (½ cm)
  • ½ clove x garlic – crush, peel and chop finely
  • 1 tbsp x tomato paste
  • ¾ tbsp x balsamic vinegar
  • 15ml x water
  • ½ tsp x sugar (from your pantry)
  • ¼ x lettuce – separate leaves
  • ¼ x red onion – slice into rings
  • 1 x burger bun
  • `1½ tbsp x Sriracha Mayonnaise
  • . x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)
  • . x tin foil (from your pantry)


Step 1

Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Place the potato chips onto a tin foil lined tray. Sprinkle with the rosemary and season with salt and pepper. Drizzle with a generous amount of olive oil and mix. Roast them in the oven for 25-30 minutes.

Step 3

Season the steak mince generously with salt and pepper. Divide the mince into 2 patties per person. Place the cheese on top of the one patty and then sandwich the cheese with the other patty on top, so that the patty has a cheese middle. Set aside on a plate in the fridge.

Step 4

Place a small pan with a little olive oil on medium-high heat. Add the tomatoes and a pinch of salt, and cook for 3 minutes. Add the garlic and tomato paste and cook for another minute. Then mix in the balsamic vinegar, sugar and water and cook for 3-4 minutes until the relish has thickened.

Step 5

Place a pan on a medium-high heat with a little olive oil. When hot, fry the burger patties for 4-6 minutes per side. Remove and set aside.

Step 6

Brown the rolls cut-side down in the same pan.

Step 7

To assemble, place a lettuce leaf on the bun, with the patty on top. Add a dollop of tomato relish and a few slices of red onion. Serve with the rosemary fries and Sriracha Mayonnaise.