Kettleburger
Succulent, juicy, enormous (now, now). Post-sweat sesh, this iron-rich offering will refuel you good and proper**
INGREDIENTS
460g extra-lean steak mince
• 2 tbsp garlic puree • 1 tbsp fresh thyme leaves • 1 small red onion, diced • 4 seeded burger buns • 4 handfuls of lettuce • 1 gherkin, sliced
• 4 tbsp red onion chutney For the ketchup: 1 small white onion, sliced • 1 carrot chopped • 500g pitted prunes
• 1 tin chopped tomatoes •
40ml white wine vinegar
METHOD
1. Start by making the sauce. In a pan, simmer together all the ketchup ingredients for an hour. Then blitz until smooth.
2. Now, on to the burgers. Get stuck in with your hands and combine the mince, garlic puree, thyme and red onion. Then mould into four patties.
3. Turn your griddle (or frying pan) on to a high heat and cook the patties for 3 mins on each side.
4. To build the burgers, warm the buns lightly under the grill. Then spread with your tomato sauce. Next, add the lettuce and the burger patty, and top with gherkin and red onion chutney. Serve and scoff.