Kiwi beef burger with pickled beetroot and a fried egg - delicious. magazine

Ingredients

• For the green tomato chutney
• 1kg green unripe tomatoes, cut into 7mm–1cm cubes
• 350g onions, cut into 7mm–1cm cubes
• 350g cooking apples, peeled, cored and cut into 7mm–1cm cubes
• 300g light brown, dark brown or muscovado sugar
• 550ml cider vinegar
• 2 tsp mustard seeds, lightly crushed
• 100g raisins (optional)
• 1 tsp salt
• For the spice bag
• 1 tsp black peppercorns
• 1 lime, washed and chopped into 8-10 pieces
• 2 hot chillies, roughly chopped
• 20g fresh ginger, roughly chopped
• For the pickled beetroot
• 450ml white wine vinegar
• 100ml water (ideally filtered)
• 50g white sugar
• 1 tsp sea salt
• 2 bay leaves
• 8 cloves, gently toasted in a hot dry pan
• 3 green cardamom pods, gently smashed
• 2-3 pared strips lemon zest
• 450-500g beetroot, peeled, sliced or diced, then blanched for 1-2 minutes in boiling water
• For the burgers
• 400g British beef mince (at room temperature)
• 4 good-quality brioche buns
• 4 tbsp oil
• 1 red onion, finely sliced
• 4 slices emmental or gouda
• 4 medium free-range eggs
• Mustard, sliced tomato, lettuce to serve
• You’ll also need
• Sterilised jars
• Muslin for the spice bag