Quality Barbecue Tools
Hot plate liner | Spatula | Egg Rings
800g lean beef mince
½ onion, finely diced
1 egg
2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
2 tbsp. parsley finely chopped
1 tbsp. thyme roughly chopped
1 clove garlic finely chopped
4 eggs
150g vintage cheddar cheese
4 pickled cucumbers
50g beetroot, peeled and grated
½ tsp. chilli flakes
3 star anise
1 tsp. mustard seeds
2 tsp. ground coriander
1 cinnamon quill
1 orange juiced, zest
½ cup sugar
1 cup white wine vinegar
Note, the relish can be made up to a week ahead and kept in the fridge.