Angus Beef Burgers with Spicy Tomato Jam and Avocado
SERVES
4
PREP TIME
10 mins
COOK TIME
50 mins
INGREDIENTS
- 4 brioche burger buns halved toasted
- ½ C mayonnaise
- lettuce leaves
- 1 large avocado sliced
- 2 tomatoes sliced
- ½ C zucchini pickle
- tomato jam
- 400g crushed Italian tomatoes
- finely grated zest 1 lemon
- 2 cloves garlic crushed
- 1 tsp grated fresh ginger
- 1 tsp sea salt
- ½ tsp each ground cumin and smoked paprika
- ¼ tsp each ground cinnamon and chilli flakes
- 2 tbsp honey
- 2 tbsp red wine vinegar
Calories
858
Carbs
50g
Sugar
17g
Protein
28g
Fat
237g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Tomato jam: Place all the ingredients in a medium saucepan and bring to the boil. Reduce the heat and simmer very gently for about 30 minutes, or until reduced and thick, stirring occasionally. Cool.
- Cook the patties according to the packet instructions.
- To assemble: Spread the bun bases and tops with mayo. Place the lettuce on the bases then the Angel Bay patties.
- Layer up a good dollop of the tomato jam, avocado, tomato and the pickles. Add the bun tops.
