This pepper steak burger with red onion relish is NOT for the kids unless they like pepper steak of course! If you really love steak with pepper sauce, you will love these pepper laced easy to make beef burgers. We recommend you make the onion relish too because the flavours are just so darn good together.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

pepper steak burger with red onion relish

• 1 kg Ritchies pure beef hamburger mince
• 4 tablespoons finely chopped fresh basil leaves
• 2 teaspoons Dijon mustard
• 1 x 55g can  pickled green pepper corns, drained
• 2 tablespoons mixed coloured pepper corns, roughly crushed
• 1 teaspoon sea salt
• a little olive oil for frying

for the red onion relish

• 3 large red onions peeled and finely sliced
• 1 tablespoon olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon  dark brown sugar
• ½ teaspoon salt

To serve

• 6 burger buns split and toasted
• 6 slices of Jarlsburg cheese
• 2 medium ripe tomatoes, sliced
• lettuce leaves

pepper steak burger with red onion relish method

First make the relish.

In a medium non reactive frying pan (stainless steel or enamel so it won’t react with the vinegar) on a low to medium heat, add the sliced onion and a little olive oil.

Cook stirring occasionally for about 7-10 minutes or until the onions is soft and starting to caramelise. Stir in the balsamic vinegar and dark brown sugar and salt cook for a few more minutes, until the vinegar is all absorbed and the flavours are well combined. Set on one side.Using the side of a large knife on a chopping board partially crush the pickled green pepper corns and transfer them to a large bowl. Add the hamburger mince, salt, Dijon mustard and chopped basil leaves. Using your clean hands mix all the ingredients together until the mince is slightly sticky and everything is well combined.  Divide the mixture into 6 and roll into balls. Place them on a plate and scatter with the crushed multi coloured peppercorns, roll them to coat lightly. You can use black pepper corns if you prefer.

Preheat either a BBQ hot plate or a large frying pan to medium high. Drizzle a little olive oil and place the burgers in the pan.  Flatten with a fish slice, fry the turning once until cooked to your liking, about 3 minutes each side for medium. Serve them on a large platter with the toasted buns, red onion relish, cheese, tomatoes and lettuce leaves and let everyone put their burger together their way.

Tip: If you’re short of time you can buy red onion relish.

Makes 6 large burgers.  Preparation time 15 minutes. Cooking time 25 minutes.