BURGER RECIPES

PORK & BLUE CHEESE BURGERS INGREDIENTS

500g 10 per cent fat pork mince

1/2 pear, cored and finely diced

6 spring onions, finely chopped

2 tbsp chopped fresh parsley

1 tbsp chopped fresh dill

100g blue cheese, sliced

To serve:

4 brioche buns, split and toasted

handful watercress

sliced radishes

sliced ripe pear

pickles and mayonnaise

METHOD

1 Combine the mince with the pear, spring onions and herbs. Season well and combine. Shape into 4 fat burgers. Cook under a medium-high grill or over a barbecue for 15 minutes, turning occasionally.

2 Top each burger with slices of cheese and grill for a minute longer until beginning to melt. To serve, place a burger on each bun base, top with watercress, radishes, pear, pickles and mayo and the top of the toasted bun.

ULTIMATE BURGER INGREDIENTS

500g 20 per cent fat beef mince

1 tbsp tomato ketchup

1 garlic clove, crushed

To serve:

hash browns

battered onion rings

4 Emmental cheese slices

1 baby gem lettuce torn

4 gherkins, sliced

4 tomatoes, sliced

4 brioche buns, toasted

mayonnaise

sriracha chilli sauce

METHOD

1 Preheat the oven and cook the hash browns and onion rings according to the pack instructions. Combine the mince, ketchup and garlic, season well, divide into four, shape into patties and chill for 10 minutes.

2 Preheat your grill to high and grill the burgers for about 5 minutes each side. Place some cheese on each and allow to melt.

3 To assemble, spread the mayonnaise over the base of the bun and stack with lettuce, burger, hash browns, tomatoes and gherkin. Finally, add the burger bun top, secure with a skewer and finish with some onion rings.

FALAFEL BURGERS INGREDIENTS

2 x 400g canned chickpeas, drained

6 spring onions, finely chopped

2 garlic cloves, crushed

8 tbsp finely chopped parsley

2 tsp ground cumin

2 tsp ground coriander

good pinch chilli flakes

4 tbsp plain flour

oil for shallow frying

METHOD

1 Place the chickpeas in a food processor and pulse until you have a thick, textured purée. Tip into a bowl and add the spring onions, garlic, parsley, spices, flour and 1 tsp salt. Using your hands, bring the mixture together until well combined and able to hold its shape. Divide into four and shape into large burgers. Chill for 20 minutes or until needed.

2 Heat the oil in a large, non-stick pan, carefully add the burgers and cook for 2 minutes on each side, turning occasionally until crisp, golden and cooked through. Serve in toasted buns with lettuce, sliced avocado, mayo, chilli sauce and some pickled fresh cabbage* and a handful of fries.

VEGGIE BURGER STACK INGREDIENTS

1 aubergine, thickly sliced

1 red pepper, cut into thick slices

250g halloumi, thickly sliced

150ml Mediterranean marinade

4 brioche buns 

2 beef tomatoes, sliced

Handful baby spinach

8 tbsp mayo

METHOD

1 Place the aubergine slices, pepper and halloumi in a large shallow bowl. Pour over the marinade and allow to marinate for 30 minutes or overnight in the fridge if possible. 

2 When you’re ready to cook, preheat the oven to 190°C/170°C fan assisted/Gas 5. Preheat a griddle pan, add the aubergine slices and cook for 10 minutes, turning occasionally until softened and lightly charred. Pop in an ovenproof dish and keep warm in the oven.

3 Griddle the peppers for 10 minutes, turning occasionally. Add to the aubergines aubergines to keep warm. Finally griddle the halloumi for just a minute or two on each side and set aside. Toast the cut side of the brioche buns.

4 To assemble, spread the bottom of the bun with some mayo, add a handful of spinach, a tomato slice and then layer up with the aubergine, pepper and halloumi. Top with the bun, skewer it in place and serve. 

TRIPLE PORK BURGER INGREDIENTS

150g smoked back bacon, roughly chopped

400g pork mince

1 garlic clove, crushed

For the pulled pork:

300g pulled pork

2 tbsp strong coffee

1 tbsp smokey barbecue sauce

good splash chilli sauce

For the slaw:

¼ white cabbage

1 small pear, peeled cored and finely chopped

1 carrot, grated

4 tbsp mayonnaise

2 tbsp chopped chives

To serve:

4 brioche buns, spit and toasted

soft lettuce leaves

crackling

METHOD

1 To make the burgers, place the bacon in a food processor and pulse until roughly chopped. Tip into bowl and add the pork mince and garlic. Season really well and combine. Shape into four large burgers and chill until needed.

2 To make the barbecued pulled pork, place the pulled pork in a small frying pan, add the coffee, barbecue sauce and chilli sauce. Add 3 tbsp water and heat through for 3 minutes until piping hot and sticky.

3 To make the slaw, place all the ingredients in a bowl, season and combine well. When you’re ready to cook, preheat the grill to medium high and grill the burgers for about 15 minutes, turning occasionally until lightly charred and cooked through.

4 To serve, toast the brioche buns, place some lettuce on the base, top with coleslaw, then the burger and then the sticky pulled pork. Add a chunk of crackling and serve straight away.