Angus Beef Burgers with Spicy Tomato Jam and Avocado
Always a crowd favourite, these juicy beef burgers are topped with a tangy-sweet tomato jam, creamy avocado and pickles.
4 x 120-gram Angel Bay Premium Angus Beef Patties
4 brioche burger buns, halved, toasted
½ cup mayonnaise lettuce leaves 1 large avocado, sliced 2 tomatoes, sliced ½ cup zucchini pickles
TOMATO JAM
400-gram tin crushed Italian tomatoes
finely grated zest 1 lemon 2 cloves garlic, crushed
1 teaspoon grated fresh ginger
1 teaspoon sea salt
½ teaspoon each ground cumin and smoked paprika
¼ teaspoon each ground cinnamon and chilli flakes
2 tablespoons honey
2 tablespoons red wine vinegar
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 burger 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 Premium Angus Beef Patties. Layer up a good dollop of the tomato jam, avocado, tomato and the pickles. Add the bun tops. SERVES 4