Who says a burger needs a beef patty, cheese and pickles? Elevate your burger game with these delicious recipes (and yes, a burger can be a bit fancy!).
Barbecued Prawn Cocktail Burgers
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Serves 4
Ingredients:
500g peeled green prawns
2 tsp olive oil
1 garlic clove, crushed
¼ cup (75g) mayonnaise
2 tbsp tomato sauce
1 tsp horseradish cream
2 tsp lemon juice
2 tsp chopped dill
320g packet brioche burger buns, split, toasted
4 oak lettuce leaves
1 small red onion, thinly sliced
Method:
Combine the prawns, oil, and garlic in a medium bowl. Season. Heat a barbecue grill or chargrill on high. Cook the prawns for 2 mins each side or until cooked though.
Meanwhile, combine the mayonnaise, tomato sauce, horseradish, lemon juice and dill in a small bowl. Season.
Place the brioche bases on serving plates. Top with lettuce, prawns, onion and mayonnaise mixture. Top with brioche tops to serve.
Lamb, Apple & Blue Cheese Burger
Lamb, Apple & Blue Cheese Burger.
Serves 6
Ingredients:
500g Australian lamb mince
1 cup stale breadcrumbs (made from day-old bread)
1 egg, lightly whisked
1 brown onion, coarsely grated
¼ cup finely chopped mint
½ mini savoy cabbage, finely shredded
½ mini red cabbage, finely shredded
1 carrot, peeled, cut into matchsticks
2 tbsp toasted pine nuts
¼ cup whole-egg mayonnaise
1 tsp Dijon mustard
6 slices blue cheese
1 Granny Smith apple, cut into 1cm-thick slices
6 hamburger rolls, split
Method:
To make the burger patties, combine the mince, breadcrumbs, egg, onion and mint in a large bowl. Season. Divide into 6 even portions. Shape each portion into a 12cm patty. Place on a plate. Cover with plastic wrap and place in the fridge for 30 mins to rest.
Meanwhile, make the coleslaw by combining the cabbage, carrot, pine nuts, mayonnaise and mustard in a large bowl. Season.
Heat a barbecue grill or chargrill on high. Cook patties for 3 mins each side or until cooked through. Top with blue cheese. Cook for 1 min or until cheese starts to melt. Transfer to a plate. Add the apple to the grill and cook for 1 min each side or until lightly charred.
Cook the cut side of the rolls on the grill for 1 min or until lightly toasted. Place on serving plates. Top with coleslaw, apple and patties. Sandwich with roll tops and serve immediately.
Place the salmon, lime rind, half the dill and half the spring onion in a food processor. Process until the mixture is just combined. Divide the mixture into 4 even portions. Shape each portion into a 10cm patty. Place in the fridge for 10 mins to chill.
Meanwhile, combine the yoghurt and remaining dill and spring onion in a bowl. Season with salt and pepper.
Prepare the kaleslaw following packet directions.
Heat the oil in a large non-stick frying pan over high heat. Add the salmon patties and cook for 2 mins each side or until golden brown and just cooked through.
Place bread roll bases on serving plates. Top with the avocado, kaleslaw and salmon patties. Top with a dollop of the yoghurt mixture and bread roll tops. Serve with the potato chips.
Satay Tofu Burgers
Satay Tofu Burgers.
Serves 4
Ingredients:
¼ cup (60ml) soy sauce
¼ cup (60ml) honey
1 tbsp finely grated fresh ginger
200g packet firm tofu, thickly sliced crossways into 4 pieces
4 bread rolls, split
4 portobello mushrooms, trimmed
1 bunch bok choy, leaves shredded
2 spring onions, sliced thinly
Satay Sauce:
⅓ cup crunchy peanut butter
1 tbsp sweet chilli sauce
Method:
Combine the soy sauce, honey and ginger in a shallow bowl. Add the tofu and turn to coat. Place in the fridge for 20 mins to marinate.
Spray a large chargrill pan or barbecue with oil spray and heat over high heat. Cook the bread rolls on chargrill until lightly toasted. Set aside.
Drain the tofu from the marinade. Cook the tofu and mushrooms for 2.5 mins each side or until golden brown and heated through. Transfer to a plate.
Meanwhile, to make the satay sauce, combine the peanut butter, sweet chilli sauce and ⅓ cup (80ml) water in a small saucepan over medium heat. Cook, stirring, for 3 mins or until combined and heated through.
Divide the bread roll bases between serving plates. Top the bases with the mushrooms, tofu, satay sauce, bok choy, spring onion and bread roll tops. Serve with any extra satay sauce on the side.
