Wasabi-spiked burgers with pickle relish

  • serves 2
  • Easy

Our favourite fiery burger recipes, made with lean beef mince, wasabi and jalepeños. Add more or less wasabi depending on how much of a kick you want.



  • butter
  • courgettes 2-3 small, sliced on a diagonal
  • shallots 2, finely chopped
  • risotto rice 200g
  • white wine a glass
  • vegetable stock 950ml
  • lemon 1/2, zested and juiced
  • sage 1/2, a small bunch
  • capers 1 tbsp 


  • Step 1

    Melt a knob of butter in a deep, wide frying pan. Add the courgettes and some seasoning then fry for a few minutes on each side until golden. Scoop out and drain on kitchen paper. Wipe out the pan. 

  • Step 2

    Heat 2 tbsp olive oil in the same pan. Add the shallots and cook until beginning to soften. Stir in the rice and heat through for a minute until shiny. Pour in the wine and bubble, stirring until it evaporates. add the stock a ladleful at a time, allowing the liquid to be absorbed into the rice before adding more. Keep adding stock until the rice is tender with a tiny bit of bite left. Chop half the sage and stir into the rice with the courgettes, lemon juice and zest, plus another large knob of butter, and heat through.

  • Step 3

    Fry the capers and the rest of the sage in a little hot olive oil so they frizzle up. Serve on top of the risotto. 

Nutritional Information

  • Kcals 608
  • Carbs 89.1g
  • Protein 12.6g
  • Fat 17.5g
  • Salt 1.6g
  • Fibre 6g