Camel Burger with Bonfire Date Relish
Serves 4
Ingredients
- 750 g minced camel
- 80 ml Glasseye Creek Bonfire BBQ Sauce
- 120 g pitted dates, chopped
- 1 large onion, finely diced
- 4 burger buns
- 60 g rocket
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
- 1 small onion, finely grated
- 1/2 cup fresh breadcrumbs
Method
1. If using whole meat, coarsely mince it while very cold. Combine the mince with 40 ml sauce, half the onion, 1 tsp salt and black pepper; mix only until it holds together.
2. Divide into four equal patties slightly wider than the buns. Cover and refrigerate for 30 minutes.
3. Cook the sliced onions slowly in 1 tbsp oil for 12-15 minutes until soft and golden. Toast the split buns.
4. Barbecue the patties over medium-high heat for 4-5 minutes per side, brushing with the remaining sauce during the final 2 minutes. Cook minced game to at least 75°C in the centre.
5. Add cheddar to melt, then assemble with lettuce, beetroot, rocket and the caramelised onion.
Sauces in this recipe
Get the good stuff for your next cook-up.
*NEW* Bonfire BBQ Sauce
$13.95 NZD
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