For the Burger
- 4 Angel Bay Gourmet Burger Patties
- 1 tbsp oil
- 4 burger buns
- 4 slices cheese
- 2 tbsp tomato chutney
- 2 large tomatoes, sliced thickly
- A large handful mesclun
- Garlic mayonnaise (recipe follows)
- 4 tbsp beer onion relish (recipe follows)
For the Garlic Mayonnaise
- 1 cup good quality mayonnaise
- 1 clove garlic, finely crushed
Mix together until well combined.
For the Beer Onion Relish
- 3 onions. finely sliced
- 2 tbsp olive oil
- 1 bottle ale
- Handful brown sugar
Heat a pan with the olive oil, add onions and cook on a medium/low heat until soft. Add the beer and brown sugar and continue cooking for 25-30 minutes until the onions are caramelised and all the beer has all been absorbed. Set aside until required. This will keep for 10 days in the fridge.
For the Kumara Wedges
- 2 small kumara
- Olive oil
- Salt and freshly ground black pepper
Preheat oven to 180°C. Wash two small kumara and then slice lengthways into wedges. Place in a baking tray with a little olive oil, salt and pepper. Roast, turning once until golden and cooked through – approx 25 minutes.
Preheat the oven, set on grill. Heat a little oil in a frying pan large enough to hold the burger patties. Cook for 2-4 minutes on each side until cooked through (timing depends on whether the patties are frozen – see instructions on pack). Cut the buns in half and place the cheese on the bottom half of the bun. Put on a baking tray and grill in the oven until the cheese is melted.
Put a spoonful of tomato chutney on top of the cheese and then place a patty on top. Add a spoonful of beer onion relish, a couple of tomato slices and the mesclun on top. Smear the top half of the bun with a little garlic mayonnaise and place on top.
Serve immediately with kumara wedges.