You can make the buns and relish the day before - just refresh the buns in a hot oven before serving.
- 400 gm each minced veal and pork
- 1 small onion, grated
- 1 egg
- ½ tbsp chopped thyme
- ¼ tsp dried oregano
- 60 ml (¼ cup) olive oil
- 240 gm aged cheddar, grated
- 6 mini Roma tomatoes, sliced
- 1 baby gem lettuce, shredded
- 5 vine-ripened tomatoes, scored
- 80 ml (1/3 cup) olive oil
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 red capsicum, finely diced
- 3 small red chillies, finely chopped
- 1 tsp each ground coriander and ground cumin
- ¼ tsp ground turmeric
- 125 ml (½ cup) white wine vinegar
- 110 gm (½ cup) raw caster sugar
- 7 gm (1 sachet) dried yeast
- 400 gm bread flour
- For brushing: eggwash
- 1For tomato relish, blanch tomatoes (10-20 seconds), then refresh. Peel, finely chop, set aside. Meanwhile, heat oil in a large saucepan over medium heat, add onion and garlic, sauté until light golden and very soft (15 minutes). Add capsicum, chilli and spices, cook for 5 minutes, then add tomato, vinegar and sugar and season well to taste. Stir occasionally until very thick (25-30 minutes), then set aside to cool. Makes about 2 cups. Tomato relish will keep, refrigerated in an airtight container, for one week.
- 2For buns, preheat oven to 250C. Combine yeast and 250ml lukewarm water in a large bowl and stand until foamy (5 minutes). Add flour and ½ tsp salt, mix until dough comes together, turn onto a lightly floured work surface, knead until smooth and elastic (5-10 minutes). Transfer to a lightly oiled bowl, cover with plastic wrap, set aside until doubled in size (30 minutes). Knock dough back, divide into 24 even pieces, roll each into a ball and place on two trays lined with baking paper. Cover with a tea towel, stand until doubled in size (15 minutes). Brush with eggwash and place first tray in oven, spray oven with a mist of water, cook until buns are golden (10 minutes). Repeat with remaining tray. Cool slightly, cut in half and place bases back on tray.
- 3Meanwhile, combine minces, onion, egg and herbs in a bowl, season liberally to taste. Roll 24 golf-ball-sized patties, make an indent in the top of each, set aside on a tray. Heat half the oil in a frying pan, add half the patties, turn occasionally until golden and almost cooked through (5-7 minutes). Transfer patties, indent-side up, to bread bases, then repeat with remaining patties. Fill indent-side of patties with cheese and bake until melted and patties are just cooked through (3-5 minutes). Top each with a tomato slice, lettuce and tomato relish, sandwich with bun tops, secure with a toothpick and serve hot.