• For the burgers

  • 500g (18oz) lean minced beef

  • 3 tbsp hot horseradish sauce

  • 2 tbsp parsley

  • salt and freshly ground black pepper

  • 4 slices blue Stilton cheese

  • For the relish

  • 1 tbsp olive oil

  • 3 onions, halved and sliced

  • 1 clove garlic, finely sliced

  • 2 red chilli, deseeded and finely chopped

  • 1 ½ tbsp wholegrain mustard

  • 250ml ale or beer

  • 50g dark soft brown sugar

  • 6 tbsp white wine vinegar

  • To serve

  • 4 flour tortilla wraps

  • herb salad


  • For the burgers:

  • 1.

    Mix the mince, horseradish and parsley together and season well.

  • 2.

    With damp hands shape the burgers into 4 rounds.

  • 3.

    If you have time put the burgers into the fridge for about 30 minutes – if not don’t worry.

  • 4.

    Cook on a preheated barbecue or griddle pan for 4-6 minutes on each side or until cooked to your liking.

  • 5.

    Top with a slice of cheese.

  • For the relish:

  • 1.

    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.

  • 2.

    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.

  • 3.

    Leave to cool slightly.

  • To serve:

  • 1.

    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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