Name: Double-swiss and green chilli relish burgers
Total time: 20 min
Yield: Makes 8
Ingredients: 750g beef mince; 1 red onion peeled and grated; a good handful flat-leaf parsley chopped; a good handful breadcrumbs; 1 egg; 1 tbsp Dijon mustard; for frying oil; 16 slices emmenthal; to serve soft lettuce; to serve tomato slices; 8 crusty rolls split and toasted; 10 cornichons finely diced; 2 green chilles seeded and finely diced; 1⁄4 onion finely diced; 1 tbsp of finely chopped flat-leaf parsley; 2 tsp white wine vinegar; 1⁄2 tsp golden caster sugar

750g beef mince
1 red onion
peeled and grated
a good handful flat-leaf parsley
chopped
a good handful breadcrumbs
1 egg
1 tbsp Dijon mustard
for frying oil
16 slices emmenthal
to serve soft lettuce
to serve tomato slices
8 crusty rolls
split and toasted

RELISH

10 cornichons
finely diced
2 green chilles
seeded and finely diced
1⁄4 onion
finely diced
1 tbsp of finely chopped flat-leaf parsley
2 tsp white wine vinegar
1⁄2 tsp golden caster sugar

Method

step 1
Mix all the relish ingredients together with a splash of olive oil and leave it to one side while you make the burgers.
step 2
Mix the mince, onion, parsley, breadcrumbs, egg and mustard and season. Divide into 16 and form into flat burgers (they will shrink and pull up when cooking so make them flatter than you want them to end up). Heat a barbecue, griddle or heavy frying pan. Brush the burgers with oil then cook them for 3-4 minutes on each side until cooked through. Add a slice of cheese to each then let the heat melt the cheese a little.
step 3
Put some lettuce and tomato on the bottom of each bun. Sit two burgers on top then a spoonful of the relish. Skewer to secure.