Directions:
- For the relish: Cook the peppers and onions in some olive oil in a skillet over medium heat until soft. Add the vinegar, sugar, dry mustard, cayenne pepper and garlic. Lower the heat and cook until all the ingredients are cooked down and thick enough to top the burgers, about 15 minutes.
- For the burgers: Mix the beef, lamb, bell peppers, mint, onions, allspice, cloves, coriander, cumin, black pepper and cayenne pepper. Form into 4 patties.
- Cook the burgers to your liking in a skillet or on a grill. Serve with the red pepper relish.
- This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 585.64 Kcal (2452 kJ) | ||
| Calories from fat | 368.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.91g | 63% | |
|---|---|---|---|
| Cholesterol | 153.06mg | 51% | |
| Sodium | 157.96mg | 7% | |
| Potassium | 810.65mg | 17% | |
| Total Carbs | 9.28g | 3% | |
| Sugars | 4.92g | 20% | |
| Dietary Fiber | 3.32g | 13% | |
| Protein | 41.08g | 82% | |
| Vitamin C | 75.9mg | 127% | |
| Vitamin A | 2.8mg | 92% | |
| Iron | 161.2mg | 896% | |
| Calcium | 86.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 165.29 Kcal (692 kJ) | ||
| Calories from fat | 103.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.55g | 63% | |
|---|---|---|---|
| Cholesterol | 43.2mg | 51% | |
| Sodium | 44.58mg | 7% | |
| Potassium | 228.8mg | 17% | |
| Total Carbs | 2.62g | 3% | |
| Sugars | 1.39g | 20% | |
| Dietary Fiber | 0.94g | 13% | |
| Protein | 11.59g | 82% | |
| Vitamin C | 21.4mg | 127% | |
| Vitamin A | 0.8mg | 92% | |
| Iron | 45.5mg | 896% | |
| Calcium | 24.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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