Inspired by this post on Half Baked Harvest as a way of using up my leftover Christmas cranberries that I’d put in the freezer, Abi and I made our own burgers and added the brie and cranberry relish on the top. Along with a side of roasted sweet potato wedges and fresh salad leaves, it was a delicious combination…a perfect Saturday night tea and a great way to use up those Christmas leftovers!
For the burger:
500g pack of lean steak mince
1 squeeze of very lazy garlic paste
1 cup breadcrumbs
Add all the ingredients to a large bowl and, using your hands, mix well. Shape into small burgers and place in the fridge for 20 minutes.
Cook in a shallow pan gently on each side until cooked through.
For the cranberry relish:
1 1/2 cup frozen cranberries
1/3 cup balsamic vinegar
1/3 cup water
1/4 cup brown sugar
1 teaspoon chopped fresh rosemary
2 teaspoons grated fresh ginger
Add all the ingredients to a pot and bring to the boil over a medium heat. Reduce to a simmer and leave to simmer gently for 5/10 minutes or until the sauce has thickened. Season as required.
Top the burger with brie and the cranberry relish. Serve with wedges or salad on the side and enjoy with a nice glass of red wine…the perfect start to a Saturday evening!