Easy Green Chilli Relish

Name: Easy Green Chilli Relish
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: Serves 6 burgers
Ingredients: 10 fresh jalapeños; 1 red onion, peeled and thinly sliced; 4 cloves of garlic, peeled and thinly sliced; 1 tsp ground coriander; 4 tbsp extra virgin olive oil; 2 tbsp golden caster sugar; 2 tbsp red wine vinegar

By George Ryle

Easy Green Chilli Relish Recipe: We all know that the key to a great burger is the quality of the meat – coarsely ground, choice cuts from well-bred, well-reared animals. It isn’t complicated; simply add salt, cook with care, and make sure to get a good crust on both sides. A generous slice of cheese melted over the patty, all nestled into a quality bun. Simple, really. That said, there are certain additions that can bring a burger to life, and this easy green chilli relish recipe does just that. With its acidic lift and punchy heat, it adds the perfect layer of flavour to either steak burgers or venison burgers. Give it a whirl!

Serves 6 burgers

Ingredients

10 fresh jalapeños
1 red onion, peeled and thinly sliced
4 cloves of garlic, peeled and thinly sliced
1 tsp ground coriander
4 tbsp extra virgin olive oil
2 tbsp golden caster sugar
2 tbsp red wine vinegar

Method

Remove the stalks from the jalapeños, then thinly slice the chillies.
Place a pan over medium heat, adding the olive oil, garlic, jalapeños, and red onion. Season with sea salt and cook for 15-minutes, stirring regularly.
Add the ground coriander and cook for an additional 5-minutes.
Stir in the sugar and vinegar, mixing well, and cook for a further 10-minutes.
Remove from heat and allow to cool.
Taste and adjust the seasoning as needed.

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George Ryle

For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.