- 4 COBS Bread White Rolls
- 500g ground beef
- 2 Tbsp tomato sauce
- 1 Tbsp Worcestershire sauce
- 3 Tbsp fresh breadcrumbs
- 1 onion, finely diced
- 1 egg, beaten
- Salt and pepper
- 1 Tbsp oil for frying
- 2 ripe tomatoes, sliced
- Fresh arugula leaves
- 1 avocado sliced
- 2 Tbsp tomato relish
When preparing the tomato relish, chop the tomatoes and onions and place in separate bowls, sprinkle with salt and stand covered for 12 hours.
Drain off liquid. Mix flour, curry powder and mustard with ½ cup vinegar to make a thick paste.
Heat a large saucepan over a medium heat. Combine tomatoes and onions in one saucepan, add sugar and remaining vinegar.
Bring to the boil, simmer for 45 minutes. Remove from heat and add the flour mixture. Return to heat and simmer for 15 minutes. Spoon into sterilized jars and store in cool dry place. Refrigerate when opened.
For the meat patties, combine mince with tomato sauce, Worcestershire sauce, diced onion, breadcrumbs and egg. Add salt and pepper to taste and mix together (hands on is best!)
Shape into balls and flatten slightly.
Pre-heat a non-stick frypan on a medium heat. Spray with olive oil. Place patties in pan and cook through, turning once.
Slice open COBS Bread White Rolls. Place patties in the rolls with tomato, avocado, arugula and relish. Serve.