Beef and Lamb Burgers with Gherkin Relish and Swiss Cheese
- Meat type
- Beef
- Cooking time
- <10
- Serves
- 1-4
- Preparation time
- 10
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Beef and Lamb Burgers with Gherkin Relish and Swiss Cheese
Ingredients
- 4 Silver Fern Farms Beef and Lamb with Mānuka Smoked Salt Burgers
- Olive oil, for brushing
- 4 Swiss cheese slices
- 4 hamburger buns, split in half and toasted
- 2 Tbsp harissa sauce
- Watercress sprigs
GHERKIN RELISH
- 4 sweet pickled gherkins, finely chopped
- ¼ small onion, finely chopped
- 2 tsp capers, finely chopped
- 1 green chilli, finely chopped
- 1 Tbsp parsley, finely chopped
- 1 tsp wine vinegar
- 1 tsp olive oil
Beef and Lamb Burgers with Gherkin Relish and Swiss Cheese
Method
Remove Silver Fern Farms Beef and Lamb with Mānuka Smoked Salt Burgers from the fridge and packaging and allow to bloom at room temperature for 10 mins.
Combine the gherkins, onion, capers, green chilli. parsley, wine vinegar, and olive oil together in a small bowl.
Season to taste, then set aside while you prepare the Beef and Lamb with Mānuka Smoked Salt Burgers.
Preheat a BBQ to high heat.
Brush Beef and Lamb with Mānuka Smoked Salt Burgers with olive oil then cook for 3½ mins each side, or until cooked through (cook for 4 mins each side if cooking on the stovetop). Top with a slice of cheese and allow the heat to melt the cheese.
Cover loosely on a plate to rest for 5 mins.
Spread harissa sauce over the bottom of each bun. Add watercress, a burger, then a spoonful of gherkin relish. Add the burger top.
Recommended Burger: Beef & Lamb
Genuinely natural and straight up delicious, these burgers are made with a dusting of locally-sourced Mānuka smoked salt that adds wonderfully smoky undertones while highlighting the full flavour of the finest cuts of New Zealand’s best grass-fed beef and lamb. No weird bits or hidden tricks. Just honest to goodness deliciousness.
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