For the burger:


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  1. Beat eggs 
  2. Season breadcrumbs with all herbs and spices and mix well
  3. Drain mozzarella, and pat dry with kitchen paper
  4. Dip mozzarella balls in the egg, then the breadcrumbs
  5. Repeat so they have a double coating
  6. Place in an airtight container and freeze for 2 hours
  7. Heat oil to 180C in a deep pan – enough oil to cover a burger
  8. Carefully place the burger into the oil and fry for about 3 minutes – until the coating is crispy and the inside gooey
  9. Remove from oil and drain briefly on a wire rack lined with kitchen paper
  10. Serve on a burger bun with salad and 1 tablespoon chilli relish;
  11. Fry onions, peppers, chillies, and garlic on a low heat until coloured and softened
  12. Add tomatoes, vinegar and sugar and bring to boil
  13. Once boiling turn down to a simmer, cover and cook for a further 1-2 hours, until reduced and sticky
  14. Pour straight into sterilised jars

Top Tips

  • Make sure you thoroughly dry the mozzarella so you don’t get soggy burgers later!
  • Try and keep your burgers all in one layer when freezing so they don’t get stuck together
  • Leave a little gap for steam to disappear when you put the lid on the relish pan
  • To sterilise jars simply pour boiling water into them and let cool. Once you’re ready to pour your relish into them just tip out the water.
  • Make sure you screw on the lid very tightly when making up jars of relish
  • The jars of relish will last a minimum of 4 months unopened in the cupboard; once opened keep refrigerated and use within a month
  • Nutritional values calculated on the basis of using 1 tbsp relish per burger, and values may vary depending on your brand of burger buns