RECIPE: HOMEMADE BURGERS

Ingredients

• ½ tbsp olive oil
• 1 onion, peeled and finely chopped
• 1 x 500g pack British Beef Steak Mince 15% fat
• 1 tsp mixed dried herbs
• 1 egg, beaten
• 4 slices mature Cheddar (optional)
• 4 white rolls
• few round lettuce leaves, torn
• 1 beef tomato, sliced
• ketchup, to serve (optional)

Method

1. Heat the olive oil in a frying pan, add the onion and cook for 5 minutes until softened and starting to turn golden. Set aside.

2. In a bowl, combine the beef mince with the herbs and the egg. Season, add the onions and mix well. Using your hands, shape into 4 patties.

3. Cook the burgers on a preheated barbecue or griddle for 5-6 minutes on each side. While the second side is cooking, lay a slice of cheese on top to melt slightly (if using).

4. Meanwhile, lightly toast the cut-sides of the buns on the barbecue. Fill with the lettuce, burgers and tomato slices. Serve with ketchup, if you like.

Ingredients

• 1 1/2 lb. 
• ground chicken
• 3/4 tsp. 
• smoked paprika
• 1 clove garlic, minced
• 3 green onions, minced
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 4 slices cheddar
• 4 leaves butterhead lettuce
• 2 tbsp. coleslaw
• 1 
• avocado, thinly sliced
• 1 
• jalapeño, thinly sliced
• 1/4 
• small red onion, thinly sliced
• Brioche burger buns, split and lightly toasted

Method

1. In a large bowl, combine chicken, paprika, garlic, and green onions, and season with salt and pepper. Divide mixture into 4 patties. 
2. In a large skillet over medium heat, heat oil. Add burger patties and cook, flipping once, until golden and a thermometer inserted into the center registers 165°, 8 to 10 minutes. Add cheddar on top, cover, and cook until just melted, 2 minutes. Remove from heat and transfer patties to a plate. 
3. Stack lettuce, coleslaw, chicken burger, avocado, red onion, jalapeño, and more coleslaw on top of bottom buns. Close sandwich with top bun.

Ingredients

• onion 1, chopped 
• cumin seeds 1 tsp
• spray olive oil
• raw beetroot 500g, peeled and grated
• chickpeas 400g tin, rinsed and drained well
• egg 1, beaten
• sesame seeds 2 tbsp
• feta 50g, crumbled
• dill, parsley or mint chopped to make 1 tbsp
• fat-free yogurt 100ml
• frilly lettuce to serve
• small burger buns to serve 
• finely sliced red onion to serve

Method

1. Heat the oven to 220C/fan 200C/gas 7. Fry the onion and cumin seeds in a spray of olive oil for 5 minutes, until soft. Tip into a blender with the beetroot, chickpeas, egg and half the sesame seeds. Blend until combined and season well. Shape into about 8 patties. Put onto a baking tray lined with baking paper. (The mix will be a little wetter than expected, but this is what you want.) Scatter over the remaining sesame seeds. Bake for 30-40 minutes until firm, and allow to cool for 5 minutes. Mash the feta with the herbs and yogurt to make a smooth-ish sauce and season.
2. Serve the burgers with the feta sauce and salad, or load into toasted burger buns with with red onion.