Angel Bay Angus Beef Burgers with Spicy Tomato Jam and Avocado
Brought to you by Angel Bay
Always a crowd favourite, these juicy beef burgers are topped with a tangy-sweet tomato jam, creamy avocado and pickles.
Serves: 4
INGREDIENTS
4 x 120-gram Angel Bay Premium Angus Beef Patties
4 brioche burger buns, halved, toasted
½ cup mayonnaise
lettuce leaves
1 large avocado, sliced
2 tomatoes, sliced
½ cup zucchini pickles|
Tomato jam
400-gram tin crushed Italian tomatoes
finely grated zest 1 lemon
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
1 teaspoon sea salt
½ teaspoon each ground cumin and smoked paprika
¼ teaspoon each ground cinnamon and chilli flakes
2 tablespoons honey
2 tablespoons red wine vinegar
METHOD
Tomato jam: Place all the ingredients in a medium saucepan and bring to the boil. Reduce the heat and simmer very gently for about 30 minutes, or until reduced and thick, stirring occasionally. Cool.
Cook the burger patties according to the packet instructions.
To assemble: Spread the bun bases and tops with mayo. Place the lettuce on the bases then the Angel Bay Premium Angus Beef Patties. Layer up a good dollop of the tomato jam, avocado, tomato and the pickles. Add the bun tops.
As well as these Premium Angus beef patties, Angel Bay also offers Gluten free burger patties, Gourmet lamb burger patties and Gourmet Meatballs. Angel Bay products are all part-cooked and frozen for your convenience, so you can spend more time doing the things you love.
To find out more about Angel Bay products and recipes, visit angelbay.co.nz
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!