For the burgers:
Mix the mince, horseradish and parsley together and season well.
With damp hands shape the burgers into 4 rounds.
If you have time put the burgers into the fridge for about 30 minutes – if not don’t worry.
Cook on a preheated barbecue or griddle pan for 4-6 minutes on each side or until cooked to your liking.
Top with a slice of cheese.
For the relish:
Heat the oil in a large pan then add the onion and the garlic and cook over a low heat for about 40 minutes or until golden and caramelised.
Add the remaining ingredients. Bring to the boil and leave to bubble away for about 30 minutes or until the liquid has nearly all evaporated.
Leave to cool slightly.
Fold the wraps into quarters and open to form a pocket. Fill with some salad and a cheese topped burger followed by a dollop of relish.
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