Ingredients
- 800g Vivaldi potatoes
- 2 tablespoons extra virgin olive oil
- 600g lean beef mince
- 1/3 cup fresh breadcrumbs
- 200g jar caramelised onion relish
- 2 tablespoons lemon juice
- 2 garlic cloves, bruised
- 250g cherry truss tomatoes
- 1/3 cup fresh flat-leaf parsley leaves, torn
- 2 tablespoons fresh chives, chopped
- 30g baby kale leaves
Directions
- Step 1
Cook potatoes in a large saucepan of boiling salted water for 10 minutes or until just tender. Drain. Halve or quarter potatoes, depending on size. Place in a large bowl. Add 1 tablespoon oil. Toss to coat.
- Step 2
Meanwhile, place mince, breadcrumbs and 1/4 cup relish in a bowl. Season with salt and pepper. Mix well to combine. Divide mince mixture into 8 equal portions. Shape into 1.5cm-thick patties.
- Step 3
Heat an oiled barbecue chargrill on high heat. Add potatoes. Cook for 4 minutes each side or until charred and browned. Return to bowl. Add remaining oil, lemon juice and garlic. Season with salt and pepper. Toss to combine. Set aside.
- Step 4
Heat barbecue plate on medium. Cook patties for 2 to 3 minutes each side or until cooked through. Cook tomatoes for 4 minutes or until skins start to split. Add parsley, chives and kale to potato mixture. Discard garlic cloves. Toss to combine.
- Step 5
Serve patties with potato salad, tomatoes and remaining relish.
Serving size: 4
Recipe courtesy of taste.com.au