BURGERS OR BUST!!!!
Whether it's classic beef or an alternative (elk, anyone?), burgers are a summer classic. Here a few (over 240 recipes plus "others") for you to enjoy -
HOT TO MAKE STUFFED BURGERS
1. Make the patties by shaping 1-1/2 lbs. of ground chuck (seasoned however you like) into eight 3-oz. portions on waxed paper. This is where a kitchen scale will come in handy. Press each portion into a 4-inch patty using a fork.
2. Top four of the patties with an onon slice and your favorite kind of shredded cheese.
Feel free to play around with fillings—try mushroom-Swiss, pico de gallo with pepper jack, or even jalapeno and blue cheese. Cover with the remaining patties, using waxed paper to flip each patty on top.
3. Seal the edges with a fork to keep all that melty goodness inside the burgers.
4. Grill the burgers over medium heat until they reach 160°.
This lets the filling heat through without the outside becoming overcooked. (If you're using ground poultry, make sure burgers hit 165° before pulling them off the grill.) Let the burgers rest for 5 minutes, just as we did with the burgers above. Then chow down.
001) THE BASIC HAMBURGER
This Basic Hamburger is easy to make and tastes great.
Serves 4
For The Patties:
1lb/500g ground beef
1 half onion grated or finely chopped
4 pinches ground coriander
4 pinches paprika powder
a little pepper, fresh ground is better
a little salt
1 hand fresh bread crumbs
1 egg lightly beaten
1 quarter beef bouillon/stock cube dissolved in 2 to 3 tablespoons water
For the Rolls:
4 rolls
sliced tomato
thinly sliced onion
lettuce
a few slices of gherkin
mayonnaise
ketchup
Mix all the patty ingredients thoroughly, leaving the salt for after the patties are cooked if you prefer.
Make sure the mixture is cool. Divide mixture into 4 equal balls and mold into patties.
Cook on medium heat under the grill, on the barbecue or in a pan untill the patty is cooked to your preferred degree of doneness or the internal temp reaches 160F/170F.
Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in a pan) just before the patties are done. Spread mayonnaise on the bottom halves, add a thin slice of onion, some lettuce, a slice of tomato and a little sliced gherkin. Top it off with a little mayo and ketchup, the patty and the top half of the roll.
002) HAM, CHEESE, MUSHROOM, CHICKEN BURGER
Serves 4
For The Patties:
1lb/500g chicken meat ground or finely chopped
2-3 thin slices ham finely chopped
2-3 thin slices cheese finely chopped
a little canned mushroom (about the same quantity) finely chopped
4 pinches paprika powder
a little pepper, fresh ground is better
a little salt, less or none if the ham is salty
1 hand fresh bread crumbs
1 egg lightly whisked
1 quarter chicken bouillon/stock cube dissolved in 2 to 3 tablespoons water
For the Rolls:
4 rolls
sliced tomato
thinly sliced onion
lettuce
a few slices of gherkin
mayonnaise
Mix all the patty ingredients thoroughly, leaving the salt for after the patties are cooked if you prefer. Make sure the mixture is cool. Divide mixture into 4 equal balls and mold into patties.
Cook on low heat under the grill, on the barbecue or in a pan until cooked through or the internal temp reaches 175F/80C.
Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in pan) just before the patties are done. Spread a little mayonnaise on the bottom halves, add a thin slice of onion, some lettuce, a slice of tomato and a little sliced gherkin. Top it off with a little mayo, the patty and the top half of the roll.
003 HONEY CHICKEN BURGER WITH SWEET POTATO CHIPS
Serves: 2
Honey chicken burger with sweet potato chips is packed with veggies, with an easy cabbage and beetroot slaw and baby kale instead of lettuce. There's plenty of protein in this recipe and the sweet potatoes are full of vitamins A, C, potassium and plenty more minerals, which help you fit and healthy. Plus, instead of lettuce, we've gone for baby kale for an extra health boost.
2 large sweet potatoes
2 chicken breasts
2 tbsp honey
3 crushed garlic cloves
baby kale
burger bun
For the slaw:
2 tbsp low-fat natural yogurt
1 tbsp light mayo
½ tsp turmeric
1 tsp tahini
1 lemon
⅛ head white cabbage
1 cooked beetroot
¼ red onion
1 tbsp white wine vinegar
large pinch of chopped parsley
Next time, swap the sweet potato chips for chunky potato wedges
Heat the oven to 350F/200C, gas 6. Peel and cut 2 large sweet potatoes into fries. Heat 1tbsp oil in an oven tray, then add the fries. Put 2 chicken breasts on another oven tray and cook both for 25 mins. Mix the honey with 3 crushed garlic cloves then, halfway through the cooking time, brush the chicken with the honey and turn the sweet potato chips.
Mix yogurt with the mayo, turmeric, tahini and a squeeze of lemon. Shred the white cabbage, cooked beetroot and red onion. Mix with 1 tbsp white wine vinegar and a little chopped parsley. Put a few baby kale leaves in a burger bun, top with slaw, chicken and a dollop of yogurt.
004) SMOKED CHILI CHICKEN BURGER
1 tablespoon olive oil
1 teaspoon smoked sweet paprika
1 teaspoon dried chilli flakes
2 chicken breast fillets, trimmed and sliced lengthways
2 bread rolls, halved
rocket (arugula) leaves, to serve
LEMON MAYONNAISE
¼ cup mayonnaise
1 tablespoon lemon juice
Combine.
Combine the oil, paprika and chilli and pour over the chicken. Preheat a barbecue or char-grill pan over high heat. Cook the chicken for 2 minutes each side or until cooked through.
Spread the rolls with the lemon mayonnaise and top with the rocket and chicken to serve.
005) BUFFALO BURGERS WITH MOZZARELLA WITH TOMATO, BASIL AND BUFFALO MOZZARELLA SALAD
1 kg buffalo minced meat
1 small Red Onion finely chopped
2 tablespoons wholegrain Mustard
2 Cloves Garlic finely sliced
2 teaspoons Worcestershire sauce
Few drops of Tabasco
Salt & Pepper
Olive Oil
250 g Buffalo Mozzarella cut into slices
8 soft bread rolls, halved
Few sprigs of Thyme leaves picked
Ketchup to serve
BUFFALO MOZZARELLA SALAD
2 ripe beef Tomatoes
2 250 gram balls of Buffalo Mozzarella
1 Red Onion
Generous drizzle of Olive Oil
Balsamic vinegar
Lemon Juice
Sea Salt & freshly ground black pepper
Small bunch of Basil leaves roughly chopped
Mix the buffalo mince, onion, mustard, garlic, Worcestershire sauce and Tabasco together and season well. Shape the mixture into 6-8 burgers. Chill the burgers for about 30 minutes to firm up.
When you’re ready to start cooking, brush the burgers with a little oil then place them on the grill of a hot barbecue. Cook them for 7-10 minutes, turning them halfway. Towards the end of cooking, place a slice of buffalo mozzarella on top of each burger. Cover the burgers with a stainless steel bowl – this will encourage the cheese to melt down nicely.
In the meantime, drizzle the cut side of the bread rolls with a little olive oil and sprinkle with thyme. Toast the burgers cut side down on the barbecue until lightly golden. When you are ready to serve, sandwich the burger between the bread with a dollop of ketchup, if using.
BUFFALO MOZZARELLA SALAD
For the salad, thickly slice the tomatoes and mozzarella and cut the onion into rings. Arrange them attractively in a shallow dish. Drizzle the salad with olive oil and balsamic vinegar then squeeze a little lemon juice over. Season the salad to taste then scatter with the chopped basil.
006) SUPER BURGERS
2 pounds lean ground beef
1/2 lb. ground pork
1/2 cup breadcrumbs
1 x large egg
1/2 cup minced onion
1 clove garlic, minced
1 tbsp chopped fresh oregano
2 tbsp finely chopped sundried tomato
1 tbsp salt
2 cups grated smoked cheddar
8 Poppyseed egg buns
Blend all ingredients together, except cheddar. Divide mixture into 8 and shape into balls. Press a finger into a ball and press ¼ cup of cheddar into hole. Close opening (so cheese is in the centre) and flatten into a patty. Chill until ready to cook.
Grill or pan-fry burgers until cooked through, about 5 minutes on each side. Serve burgers on egg buns and dress as desired.
007) MACADAMIA HAMBURGERS
2kg ground beef
1 1/2 teaspoon sugar
1 1/4 teaspoon salt
1/3 cup celery, finely chopped
2 tablespoons Macadamia Oil
225g dry roasted unsalted Macadamias, crushed
Mix all ingredients together in a large bowl. Form hamburger patties and bake or fry. Serve on Turkish bread with rocket, tomato, roast beetroot, caramelized onion and garlic aioli.
008) MCMUMMY BURGERS
500g beef or lamb mince
½ cup dried breadcrumbs
1 carrot, finely grated
1 onion, grated
1 egg
½ teaspoon salt
1 tablespoon oil
buns, lettuce, tomato and cheese, for serving
EXTRA SPECIAL SAUCE:
¼ cup tomato sauce
2 tablespoons mayonnaise
1 teaspoon French mustard
Combine.
Combine all ingredients except oil together and form into burgers with wetted hands. Heat oil in a large non-stick frying pan and cook burgers, covered, for 5 minutes or until golden brown on underside. Turn over and cook, covered, for a further 3 minutes until cooked through. Serve in buns with lettuce, tomato, cheese and sauce.
009) TANDOORI GOAT BURGERS
6500g goat mince – making sure it is not too lean or else the meat will be dry
1 onion finely diced
1 clove garlic finely chopped
1 egg
Salt and pepper
Rosemary chopped finely
1 jar of Tandoori paste
Feta cheese
1 Red Capsicum
1 eggplant
Rocket
Sourdough buns
Using your hands mix the onion, garlic, egg, rosemary and 4 table spoon of tandoori paste through the goat mince until very well incorporated, season with salt and pepper and mix again. Cover and let it stand whilst you prepare the vegetables. Either buy prepared capsicum and eggplant that have been cooked and marinated in olive oil or prepare them yourself. For capsicum slice the sides from the capsicum and place them skin side up under a hot grill. Let them blister and burn until blackened and then place them in a plastic bag to sweat for 5 minutes. Peel skins off and place fruit into a bowl pour over some olive oil and crushed garlic.
For eggplant slice thin pieces lengthways down the eggplant brush with olive oil (which if you want could have had crushed garlic in it) and grill or fry on one side until cooked then brush the uncooked side with oil and turn and cook. Allow to drain on some absorbent paper.
Put some oil in a fry pan or on the BBQ grill and shape goat patties to your desired size and thickness and fry until cooked. Make sure you cook the patties all the way through and not go for the medium rare.
Cut buns in half and toast. Place tandoori burger on bun put a slice of capsicum on top of meat then a slice of eggplant then a few thin slices of feta and lastly some rocket. Put the top on the bun.
010) JACK'S BIG MAC
4 Hamburger buns - cut in 3
500g Heart smart beef mince
1 medium onion - REALLY finely diced
1 iceburg lettuce - finely shredded
4 slices cheddar cheese singles (it can't be real cheese)
Pickle slices - optional
SPECIAL SAUCE
1/2 cup mayonnaise (not whole egg style)
3 Tbsp Thousand Island dressing
4 tspn Sandwich pickle relish
1 Tbsp grated Onion
1 tspn white Vinegar
1/4 tspn Balsamic Vinegar
1 tspn Sugar
1/4 tspn Salt
Combine Special Sauce ingredients in a bowl, mix well and set aside in the fridge for the flavours to combine.
Lightly toast the bun layers.
Divide the mince into 8 portions and form into wide thin patties. Fry patties til cooked in a little oil or use cooking spray.
ASSEMBLE:
Lower bun
1 Tbsp Special sauce
1/2 tspn chopped onion
Shredded lettuce
Beef patty
1 slice cheese
Middle bun
1 Tbsp Special Sauce
1/2 tspn Onion
Shredded lettuce
Beef patty
Sliced pickles
Top of bun
Whether it's classic beef or an alternative (elk, anyone?), burgers are a summer classic. Here a few (over 240 recipes plus "others") for you to enjoy -
HOT TO MAKE STUFFED BURGERS
1. Make the patties by shaping 1-1/2 lbs. of ground chuck (seasoned however you like) into eight 3-oz. portions on waxed paper. This is where a kitchen scale will come in handy. Press each portion into a 4-inch patty using a fork.
2. Top four of the patties with an onon slice and your favorite kind of shredded cheese.
Feel free to play around with fillings—try mushroom-Swiss, pico de gallo with pepper jack, or even jalapeno and blue cheese. Cover with the remaining patties, using waxed paper to flip each patty on top.
3. Seal the edges with a fork to keep all that melty goodness inside the burgers.
4. Grill the burgers over medium heat until they reach 160°.
This lets the filling heat through without the outside becoming overcooked. (If you're using ground poultry, make sure burgers hit 165° before pulling them off the grill.) Let the burgers rest for 5 minutes, just as we did with the burgers above. Then chow down.
001) THE BASIC HAMBURGER
This Basic Hamburger is easy to make and tastes great.
Serves 4
For The Patties:
1lb/500g ground beef
1 half onion grated or finely chopped
4 pinches ground coriander
4 pinches paprika powder
a little pepper, fresh ground is better
a little salt
1 hand fresh bread crumbs
1 egg lightly beaten
1 quarter beef bouillon/stock cube dissolved in 2 to 3 tablespoons water
For the Rolls:
4 rolls
sliced tomato
thinly sliced onion
lettuce
a few slices of gherkin
mayonnaise
ketchup
Mix all the patty ingredients thoroughly, leaving the salt for after the patties are cooked if you prefer.
Make sure the mixture is cool. Divide mixture into 4 equal balls and mold into patties.
Cook on medium heat under the grill, on the barbecue or in a pan untill the patty is cooked to your preferred degree of doneness or the internal temp reaches 160F/170F.
Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in a pan) just before the patties are done. Spread mayonnaise on the bottom halves, add a thin slice of onion, some lettuce, a slice of tomato and a little sliced gherkin. Top it off with a little mayo and ketchup, the patty and the top half of the roll.
002) HAM, CHEESE, MUSHROOM, CHICKEN BURGER
Serves 4
For The Patties:
1lb/500g chicken meat ground or finely chopped
2-3 thin slices ham finely chopped
2-3 thin slices cheese finely chopped
a little canned mushroom (about the same quantity) finely chopped
4 pinches paprika powder
a little pepper, fresh ground is better
a little salt, less or none if the ham is salty
1 hand fresh bread crumbs
1 egg lightly whisked
1 quarter chicken bouillon/stock cube dissolved in 2 to 3 tablespoons water
For the Rolls:
4 rolls
sliced tomato
thinly sliced onion
lettuce
a few slices of gherkin
mayonnaise
Mix all the patty ingredients thoroughly, leaving the salt for after the patties are cooked if you prefer. Make sure the mixture is cool. Divide mixture into 4 equal balls and mold into patties.
Cook on low heat under the grill, on the barbecue or in a pan until cooked through or the internal temp reaches 175F/80C.
Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in pan) just before the patties are done. Spread a little mayonnaise on the bottom halves, add a thin slice of onion, some lettuce, a slice of tomato and a little sliced gherkin. Top it off with a little mayo, the patty and the top half of the roll.
003 HONEY CHICKEN BURGER WITH SWEET POTATO CHIPS
Serves: 2
Honey chicken burger with sweet potato chips is packed with veggies, with an easy cabbage and beetroot slaw and baby kale instead of lettuce. There's plenty of protein in this recipe and the sweet potatoes are full of vitamins A, C, potassium and plenty more minerals, which help you fit and healthy. Plus, instead of lettuce, we've gone for baby kale for an extra health boost.
2 large sweet potatoes
2 chicken breasts
2 tbsp honey
3 crushed garlic cloves
baby kale
burger bun
For the slaw:
2 tbsp low-fat natural yogurt
1 tbsp light mayo
½ tsp turmeric
1 tsp tahini
1 lemon
⅛ head white cabbage
1 cooked beetroot
¼ red onion
1 tbsp white wine vinegar
large pinch of chopped parsley
Next time, swap the sweet potato chips for chunky potato wedges
Heat the oven to 350F/200C, gas 6. Peel and cut 2 large sweet potatoes into fries. Heat 1tbsp oil in an oven tray, then add the fries. Put 2 chicken breasts on another oven tray and cook both for 25 mins. Mix the honey with 3 crushed garlic cloves then, halfway through the cooking time, brush the chicken with the honey and turn the sweet potato chips.
Mix yogurt with the mayo, turmeric, tahini and a squeeze of lemon. Shred the white cabbage, cooked beetroot and red onion. Mix with 1 tbsp white wine vinegar and a little chopped parsley. Put a few baby kale leaves in a burger bun, top with slaw, chicken and a dollop of yogurt.
004) SMOKED CHILI CHICKEN BURGER
1 tablespoon olive oil
1 teaspoon smoked sweet paprika
1 teaspoon dried chilli flakes
2 chicken breast fillets, trimmed and sliced lengthways
2 bread rolls, halved
rocket (arugula) leaves, to serve
LEMON MAYONNAISE
¼ cup mayonnaise
1 tablespoon lemon juice
Combine.
Combine the oil, paprika and chilli and pour over the chicken. Preheat a barbecue or char-grill pan over high heat. Cook the chicken for 2 minutes each side or until cooked through.
Spread the rolls with the lemon mayonnaise and top with the rocket and chicken to serve.
005) BUFFALO BURGERS WITH MOZZARELLA WITH TOMATO, BASIL AND BUFFALO MOZZARELLA SALAD
1 kg buffalo minced meat
1 small Red Onion finely chopped
2 tablespoons wholegrain Mustard
2 Cloves Garlic finely sliced
2 teaspoons Worcestershire sauce
Few drops of Tabasco
Salt & Pepper
Olive Oil
250 g Buffalo Mozzarella cut into slices
8 soft bread rolls, halved
Few sprigs of Thyme leaves picked
Ketchup to serve
BUFFALO MOZZARELLA SALAD
2 ripe beef Tomatoes
2 250 gram balls of Buffalo Mozzarella
1 Red Onion
Generous drizzle of Olive Oil
Balsamic vinegar
Lemon Juice
Sea Salt & freshly ground black pepper
Small bunch of Basil leaves roughly chopped
Mix the buffalo mince, onion, mustard, garlic, Worcestershire sauce and Tabasco together and season well. Shape the mixture into 6-8 burgers. Chill the burgers for about 30 minutes to firm up.
When you’re ready to start cooking, brush the burgers with a little oil then place them on the grill of a hot barbecue. Cook them for 7-10 minutes, turning them halfway. Towards the end of cooking, place a slice of buffalo mozzarella on top of each burger. Cover the burgers with a stainless steel bowl – this will encourage the cheese to melt down nicely.
In the meantime, drizzle the cut side of the bread rolls with a little olive oil and sprinkle with thyme. Toast the burgers cut side down on the barbecue until lightly golden. When you are ready to serve, sandwich the burger between the bread with a dollop of ketchup, if using.
BUFFALO MOZZARELLA SALAD
For the salad, thickly slice the tomatoes and mozzarella and cut the onion into rings. Arrange them attractively in a shallow dish. Drizzle the salad with olive oil and balsamic vinegar then squeeze a little lemon juice over. Season the salad to taste then scatter with the chopped basil.
006) SUPER BURGERS
2 pounds lean ground beef
1/2 lb. ground pork
1/2 cup breadcrumbs
1 x large egg
1/2 cup minced onion
1 clove garlic, minced
1 tbsp chopped fresh oregano
2 tbsp finely chopped sundried tomato
1 tbsp salt
2 cups grated smoked cheddar
8 Poppyseed egg buns
Blend all ingredients together, except cheddar. Divide mixture into 8 and shape into balls. Press a finger into a ball and press ¼ cup of cheddar into hole. Close opening (so cheese is in the centre) and flatten into a patty. Chill until ready to cook.
Grill or pan-fry burgers until cooked through, about 5 minutes on each side. Serve burgers on egg buns and dress as desired.
007) MACADAMIA HAMBURGERS
2kg ground beef
1 1/2 teaspoon sugar
1 1/4 teaspoon salt
1/3 cup celery, finely chopped
2 tablespoons Macadamia Oil
225g dry roasted unsalted Macadamias, crushed
Mix all ingredients together in a large bowl. Form hamburger patties and bake or fry. Serve on Turkish bread with rocket, tomato, roast beetroot, caramelized onion and garlic aioli.
008) MCMUMMY BURGERS
500g beef or lamb mince
½ cup dried breadcrumbs
1 carrot, finely grated
1 onion, grated
1 egg
½ teaspoon salt
1 tablespoon oil
buns, lettuce, tomato and cheese, for serving
EXTRA SPECIAL SAUCE:
¼ cup tomato sauce
2 tablespoons mayonnaise
1 teaspoon French mustard
Combine.
Combine all ingredients except oil together and form into burgers with wetted hands. Heat oil in a large non-stick frying pan and cook burgers, covered, for 5 minutes or until golden brown on underside. Turn over and cook, covered, for a further 3 minutes until cooked through. Serve in buns with lettuce, tomato, cheese and sauce.
009) TANDOORI GOAT BURGERS
6500g goat mince – making sure it is not too lean or else the meat will be dry
1 onion finely diced
1 clove garlic finely chopped
1 egg
Salt and pepper
Rosemary chopped finely
1 jar of Tandoori paste
Feta cheese
1 Red Capsicum
1 eggplant
Rocket
Sourdough buns
Using your hands mix the onion, garlic, egg, rosemary and 4 table spoon of tandoori paste through the goat mince until very well incorporated, season with salt and pepper and mix again. Cover and let it stand whilst you prepare the vegetables. Either buy prepared capsicum and eggplant that have been cooked and marinated in olive oil or prepare them yourself. For capsicum slice the sides from the capsicum and place them skin side up under a hot grill. Let them blister and burn until blackened and then place them in a plastic bag to sweat for 5 minutes. Peel skins off and place fruit into a bowl pour over some olive oil and crushed garlic.
For eggplant slice thin pieces lengthways down the eggplant brush with olive oil (which if you want could have had crushed garlic in it) and grill or fry on one side until cooked then brush the uncooked side with oil and turn and cook. Allow to drain on some absorbent paper.
Put some oil in a fry pan or on the BBQ grill and shape goat patties to your desired size and thickness and fry until cooked. Make sure you cook the patties all the way through and not go for the medium rare.
Cut buns in half and toast. Place tandoori burger on bun put a slice of capsicum on top of meat then a slice of eggplant then a few thin slices of feta and lastly some rocket. Put the top on the bun.
010) JACK'S BIG MAC
4 Hamburger buns - cut in 3
500g Heart smart beef mince
1 medium onion - REALLY finely diced
1 iceburg lettuce - finely shredded
4 slices cheddar cheese singles (it can't be real cheese)
Pickle slices - optional
SPECIAL SAUCE
1/2 cup mayonnaise (not whole egg style)
3 Tbsp Thousand Island dressing
4 tspn Sandwich pickle relish
1 Tbsp grated Onion
1 tspn white Vinegar
1/4 tspn Balsamic Vinegar
1 tspn Sugar
1/4 tspn Salt
Combine Special Sauce ingredients in a bowl, mix well and set aside in the fridge for the flavours to combine.
Lightly toast the bun layers.
Divide the mince into 8 portions and form into wide thin patties. Fry patties til cooked in a little oil or use cooking spray.
ASSEMBLE:
Lower bun
1 Tbsp Special sauce
1/2 tspn chopped onion
Shredded lettuce
Beef patty
1 slice cheese
Middle bun
1 Tbsp Special Sauce
1/2 tspn Onion
Shredded lettuce
Beef patty
Sliced pickles
Top of bun
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