This month in the magazine we reveal our ultimate guide to the burger. Featuring fail-safe instructions for constructing the perfect sandwich, making immaculate fries, eating a burger correctly and where to find the nation's best patties, the guide is compulsory reading for every man in Britain.
Though much of our focus was trained on the meat, we also went on the hunt for Britain's best relish. We approached two of the country's most innovative chefs, Thomasina Miers of Mexican institution Wahaca and Fatih Guven of vegan restaurant Saf, to produce their own takes on the age-old burger addition and pitted them against two concoctions cooked up by a pair of brave Esquire staffers.
To find out who came out on top watch the film above, and to see the full burger guide take a look at this month's issue, on newsstands this week.
Thomasina Miers' Addictive Jalapeno Burger Relish
2 large onions
100g jalapeno, or other fresh green chillies
1 large carrot
225g cider vinegar
1 tsp dill seed
1 tsp mustard seed
1/2 tsp Maldon salt
Peel the carrot and cut into quarters. Cut each quarter into thin batons and then slice into small squares 4-5mm across. Finely chop the onions. Add two-thirds of the butter to a medium-sized saucepan and put over a medium heat. When the butter has melted add half the onions, season with salt and cook until the onions have turned translucent and are completely soft. If they start to colour, turn the heat down.
Meanwhile cut the jalapenos in half along their lengths and using a small, sharp knife, cut off their stems and remove their veins and seeds. If you want the relish to be hotter, you can leave the veins and seeds in. Cut the chillies into thin slithers along their lengths.
Add the sugar and cider vinegar to the onions and turn up the heat. Stir to dissolve the sugar. Once the sugar has dissolved add the rest of the onions, the carrots, the dill and the mustard seeds.
Simmer over a medium-high heat for about 20 minutes so that the mixture bubbles and reduces into a syrupy relish. Stir in the remaining butter and check for seasoning, you may want to add a little more salt.
Remove from heat, allow to cool and serve. Store leftover relish in a sterilised glass jar.
2 tablespoon extra virgin olive oil
1 teaspoon fennel seeds
1 medium size Spanish onion, diced finely
2 cloves garlic, minced
5 each plum tomato, medium dice
15 each dried figs, medium diced
1/2 cup balsamic
1 teaspoon smoked paprika
Salt and pepper as required
Heat oil over medium heat. Add the fennel seeds and sauté until golden. Add onions and sauté for about 5-7 minutes, until soft. Add garlic and continue sautéing for 1 minute. Add tomato, figs, balsamic, salt and pepper.
Bring to a boil, reduce heat and simmer for 30 minute. Add smoked paprika and continue simmering for 15 minutes. Place in food processor and pulse to combine. The jam should be a little chunky. Thin out with water if necessary.
40g thinly sliced chorizo
2 large red onions
2 cloves garlic
2 tbsp soft brown sugar
2 tbsp balsamic vinegar
1 tbsp worcestershire sauce
Squeeze of lemon
2 tbsp red wine
2 tbsp olive oil
30g unsalted butter
salt and pepper to taste
thinly slice the onion and chorizo into similar sized strips and roughly chop the cloves of garlic. Once chopped, heat the olive oil and butter in high-sided frying pan and add the three ingredients.
Cook on a medium heat until the onions are slightly soft, add the brown sugar and stir for a few minutes before mixing in the balsamic vinegar. Once the onions have achieved a jammy consistency add the worcestershire sauce, red wine and lemon to the pan. Simmer on a low heat for up to half an hour, or until the relish has once again reached a glossy, marmalade-esque consistency.
7 roughly diced baby pickles
5 plum tomatoes – blanched and sliced
1/2 med size spanish onion - diced
1/2 med size red onion - diced
1 teaspoon fennel seed
2 cloves of garlic
3/4 cup tomato passata
Teaspoon of sea salt
Combine the pickles, tomatoes, onions, fennel and garlic together in a bowl and mix. From what is left of the jar of pickles pour some of its vinegar solution over the ingredients so that they are just covered. Stir the ingredients well and add salt then leave for 30-40mins. The acidity of the liquid will meld the individual flavours together.
Drain off the majority of the vinegar (leave a small amount for an extra bite) and add the passata. Once again, stir well, cover and place in a fridge over night to allow the flavours to blend and settle.