Beef Industry Council Presents
Helen Magnusson's Recipes as seen on KOTA TV

Blackened Beef Burgers with Fresh Onion Tomato Relish
KOTA Beef Recipe entry by Barb La Freniere and Lori Crowell

Serves 2

1 large, ripe tomato, chopped fine
1 medium Vidallia onion, chopped fine
1 tablespoon white-wine vinegar
1/2 teaspoon granulated sugar
1 tablespoon vegetable oil
1/2 teaspoon salt
pinch of dried thyme, crumbled
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1/4 teaspoon white pepper
2 tablespoons chopped shallot
1/4 cup finely chopped celery
3/4 pound ground chuck
2 large hamburger rolls, split and toasted

In a small bowl combine well the tomato, the onion, the vinegar, the sugar, the oil, 1/4 teaspoon of the salt, and the thyme.  Chill the relish, covered.  In another small bowl combine the remaining 1/4 teaspoon of salt, chili powder, paprika, black pepper, cayenne, and the white pepper.  Add chopped shallot and chopped celery to ground chuck and mix thoroughly.  Divide meat mixture in half and form into two 3/4-inch thick patties.  Coat the patties thoroughly with the spice mixture.  Heat a well seasoned cast iron skillet over high heat until it begins to smoke, add the burgers, and reduce the heat to moderately high.  Cook the burgers, covered, turning them once, for 6 minutes for medium-rare meat and 8 to 10 minutes for medium to well done meat.  Arrange toasted buns on plates, set a burger on each bottom half, and with slotted spoon top it with some of the fresh relish.   Serve any remaining relish separately.

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