Scottish steakburger with date and onion relish

Rind -

Scottish steakburger with date and onion relish

Recipe Facts

Difficulty level:
easy ◉◉◎◎◎

Quantity for:
per burger

Preparation time:
⧗ individual

Grilling time:
individual

Grill(s) & Equipment:
• Chopping knife, meat grinder, small pot, grill


Ingredients

• 200 g ground beef made from steak meat
(e.g. from Angus beef), chopped by hand or freshly minced

• 1 slice of cheddar
• Salt
• Pepper
• optional: leaf lettuce for decoration
1 slice of farmhouse bread, toasted

For the relish:
• 100 g dates, finely diced
• 1 white onion, thinly sliced
• 2 garlic cloves, diced
• 1 glass of red wine
• 2 dashes of Worcestershire sauce
• ½ tsp freshly grated ginger


You can find accessories in the FIRE&FOOD Shop

You can find accessories in the FIRE&FOOD Shop

You can find accessories in the FIRE&FOOD Shop

preparation

Be sure to chill the meat thoroughly before chopping or grinding – perhaps place it in the freezer for half an hour beforehand. Season the ground beef well with salt and pepper. Moisten your hands with cold water and form the ground beef into a patty. Let it rest in the refrigerator until ready to grill.

For the relish, combine all ingredients in a small saucepan and bring to a boil. Then simmer gently until the onions are tender and the liquid has reduced.

Grill the patty on both sides until the desired degree of doneness is reached.

To serve, place the patty on the toasted bread, top with the cheddar slice, and spread a generous amount of relish on top. Garnish with some lettuce, perhaps. This isn't exactly common in Scotland, as it is in the English-speaking world, where protein is always preferred. But the recipe can be adapted to suit continental European palates!

Recipe by Angela McGregor
Angela McGregor is Junior Vice President of the Aberdeen-Angus Cattle Society of Great Britain and Northern Ireland. As a third-generation breeder, she follows her grandfather, James McGregor, and her father, William McGregor, both of whom were highly successful Angus breeders. An uncle breeds Angus cattle in Western Australia—so you could say the breed is somehow "in her blood."
Recipe from FIRE&FOOD issue 03/2016


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