Burger bowl recipe

Ingredients

• 4 Tesco Finest ultimate brisket & chuck burgers

For the quick pickled onions

• 2 red onions, sliced
• 2 tbsp red wine vinegar
• 1 tsp sugar

For the roasted veg

• 2 courgettes, thickly sliced
• 2 peppers, thickly sliced
• 2 tbsp olive oil

For the red bean relish

• 1 tin red kidney beans, drained
• 1 tbsp red wine vinegar
• 2 tbsp tomato ketchup
• 1 tsp chipotle paste
• 2 ripe tomatoes, chopped
• 1 small bunch of coriander, roughly chopped

For the guacamole

• 2 large avocados
• 3 tbsp Greek yogurt
• zest and juice of 1 lime, plus 1 whole lime for serving
• 1 red chilli, seeds removed, sliced
• 200g mix of spinach and rocket leaves
• a few handfuls tortilla chips, to serve (optional)

Method

1. Preheat the grill to its highest setting or light the barbecue.
2. Mix together the vinegar and sugar until the sugar has dissolved, then add the onions and set aside to marinate while you prepare the rest.
3. Toss the courgettes and peppers with the olive oil, then season well. Grill or barbecue until charred and softened (about 12-15 mins), turning halfway through.
4. Meanwhile, make the red bean relish; mix all the ingredients together and season to taste.
5. For the guacamole, mash or blitz the avocado together with the yogurt and lime juice.
6. Cook the burgers according to the pack instructions.
7. To serve, divide and lay the salad leaves in the corners of 4 large bowls. Divide the roasted veg in another corner, then pile on a few spoonfuls of the relish. Top each bowl with the guacamole and a burger patty, then sprinkle over red chilli and serve with tortilla chips, if you like.