Beef and Horopito Pepper Burger with Beetroot Relish

Ingredients

• 1 pack Silver Fern Farms Beef and Horopito Pepper Burgers
• 2 tsp olive oil
• 4 brioche buns, halved, warmed
• ½ cup mayonnaise
• Large handful rocket leaves
• 8 tomato slices
• 1 avocado, sliced
• 100g New Zealand goat’s brie, cut into 8 thin slices

Beetroot and Orange Relish:

• 550g beetroot, tops trimmed, peeled
• 1 orange, zest and juice of
• 2 Tbsp olive oil
• 2 Tbsp pomegranate molasses or balsamic vinegar
• 1 Tbsp brown sugar
• 2 garlic cloves, crushed
• 2 bay leaves
• Salt
• Pepper

Method

To prepare the relish, grate the beetroot and place in a medium saucepan with all the remaining ingredients. Season generously then bring to the boil.

Reduce the heat and simmer uncovered for about 20 mins, or until most of the liquid has evaporated and the beetroot is tender.

Cool and store in a covered container in the fridge.

Remove Silver Fern Farms Beef and Horopito Pepper burgers from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Heat oil in a large sauté pan and cook burgers for 3½ - 4 mins each side, or until done to your liking.

To serve, spread the cut sides of each bun with mayo then layer up with rocket, tomato, avocado and the burgers. Top with 2 slices of cheese and a dollop of relish. Serve while hot.