Barbecue Red-Bean Burger with smoky corn relish and chimichurri peppers

• 150g cooked red kidney beans (canned are fine)
• 650g well trimmed, coarsely minced beef
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 1 tsp fresh thyme leaves
• 1 tsp Dijon mustard
• 60ml English Style Barbecue Sauce
• Salt and freshly ground black pepper
• Vegetable or sunflower oil for cooking
• 4 wooden skewers

Toppings:

• 4  burger buns, split
• Chimichurri Peppers
• Smoky Corn Relish
• Spicy Red-Chili Onion Rings

To Make:

1. Place the beans in a bowl and crush them with a fork.

2. Add the remaining ingredients, except the oil, and work together to form a paste; do not overwork. Chill for 1 hour in the refrigerator.

3. Divide the mix into 4 evenly sized burgers and brush liberally with the oil on both sides.

4. Heat a chargrill or pan grill until hot, add the burgers and cook for 4-5 minutes until cooked.

5. Toast the buns. Place the Chimichurri Peppers on the base buns, top each with a burger and add a dollop of Smoky Corn Relish on top. Close with the top of the buns.

6. Plunge a wooden skewer down through the center of each burger, place the onion rings draped over the sticks and serve.

Spicy Red-Chili Onion Rings

• 2 large onions, peeled, cut into 0.5cm thick slices, separated into rings
• 120ml buttermilk
• 2 tbsp plain flour
• 1 tbsp corn flour
• 1 tbsp red chilli powder
• 1 tsp ground cumin 
• 1 tsp smoked paprika
• ½ tsp garlic powder 
• Vegetable oil for deep frying

To Make:

1 Place the onions in a bowl, pour the milk over, and leave to stand for 30 minutes.

2. In a large bowl, mix together the flour, cornflour, spices and garlic powder along with a little salt and sugar.

3. Half fill a deep fat fryer or deep, heavy based saucepan with the oil and heat it to 180ºC.

4. Taking a few onion rings at a time, remove them from the milk, then dip them into the flour coating.

5. Fry until golden, remove and drain on kitchen paper, and serve.