Hamburgers with Rhubarb Relish and Chimichurri

Hamburgers with Rhubarb Relish and Chimichurri
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For the burgers
  1. 1 kg (approximately 2 lbs.) mixture of ground beef, pork and sausage
  2. 1 teaspoon Worcestershire sauce
  3. 1 teaspoon dry mustard powder
  4. 4 tablespoons fine bread crumbs
  5. 1 teaspoon salt
  6. 1/2 teaspoon freshly cracked pepper
  7. 1 egg
  8. 8 hamburger buns
For the rhubarb relish
  1. 4-5 stalks of rhubarb, leaves removed, stalks cut into 2cm pieces
  2. 1/2 cup (125ml) apple cider vinegar
  3. 1/2 red onion, finely chopped
  4. 1/2 cup (125ml) white sugar
  5. 1 star anise pod
  6. 1 birds eye chilli, sliced in half
  7. 1 piece preserved ginger, finely sliced (or substitute fresh ginger + 1 tsp honey)
For the chimichurri
  1. 1 large handful of cilantro and flat leaf parsley, stems and all leaves from a few sprigs of oregano, (add or substitute rosemary as well if available)
  2. 2 cloves garlic, roughly chopped
  3. 3 tbsp red wine vinegar
  4. Juice of 1 lime
  5. Sea salt and black pepper to taste
For the burgers
  1. Combine ground meats, Worcestershire sauce, mustard powder, breadcrumbs, salt, pepper and egg in a large mixing bowl. Whisk egg lightly with a fork, then use your hands to mix everything together. Don’t over mix. Shape into eight patties, roughly the size of the buns, and set aside on a plate.
  2. When ready to grill, preheat griddle pan or barbeque to medium high heat. Lightly oil grill bars. Grill burgers until brown and charred, about 5 minutes. Turn over and grill for 2 minutes more for a medium-rare burger, 3-4 minutes more for a medium burger.
For the rhubarb relish
  1. Place ingredients in a saucepan over medium heat. Leave to simmer, stirring every so often until rhubarb softens and liquid is released. Continue to simmer, gently, until relish reaches the consistency of jam. Store any remaining relish in a jar, covered, in the refrigerator for up to two weeks.
For the chimichurri
  1. Combine all ingredients in a food processor and blitz until everything is combined. Taste for seasoning, then blitz again. Store any remaining chimichurri in a jar, covered, in the refrigerator for up to 1 week.
  2. To build the burger, start with a patty on a bun, then top with chimichurri, relish and a tangle of greens. Finish with the top of the bun and enjoy.
Notes
  1. Makes 8 burgers.
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