Lamb and Mint Burgers
- 1 onion, finely chopped
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 1 small piece ginger, peeled and grated (about1 inch piece)
- black pepper, freshly ground
- 675 g ground lamb (1.5 lbs ground lamb mince)
- 1⁄4 cup fresh mint leaves, finely chopped (one handful of leaves)
- extra vegetable oil (for frying)
- Heat the olive oil over low heat.
- Add the onion and cook for 5 minutes until soft.
- Add the garlic, ginger some salt and pepper. No need to cook these off,but you can cook for a further one minute if wished.
- Remove from the heat and allow to cool.
- Add the lamb mince to a large bowl along with the cooled onions and the mint. Season again and mix until thoroughly combined.
- Roll large balls of the mixture and flatten to make burger/patties.
- Sit the patties on a plate and chill in the fridge until firm, if time permits.
- Shallow fry the burger patties in a little vegetable oil. Fry 6-7 minutes each side, or until cooked through. You can also cook on a grill/griddle pan or barbecue.
- Serve hot on a roll or with veges or salad on the side.
Chili, Coconut and Coriander Pork Burger
- 600 g pork sausage or 600 g pork sausages
- 2 garlic cloves, peeled and finely diced
- 1 tablespoon chopped fresh coriander leaves (cilantro)
- 2 tablespoons coconut cream (from a block that has been softened)
- 1 teaspoon dried chipotle powder, to taste
- 1 teaspoon ground coriander
- 1⁄2 teaspoon ground cumin
- salt and black pepper, to taste
- 4 tablespoons homemade mayonnaise (or good quality commercial mayonnaise)
- 1 lime, juice and zest of, grated
- 2 garlic cloves, peeled and crushed
- 1 tablespoon chopped fresh coriander (cilantro)
- salt and pepper
- chili relish
- barbecue sauce
- onion, slices
- cheese slice
- dill pickle
- hamburger bun
- If your coconut cream is very hard, soften it in the microwave for about 10 seconds – or leave it in a warm place until it is malleable.
- Put the sausage meat or skinned sausages in to a large bowl and add the all the remaining burger ingredients.
- Mix it all together with your hands, making sure that all the seasonings and herbs have been distributed throughout the burger mix.
- Shape in to 4 burgers/patties and chill them in the fridge for about 30 minutes to 1 hour to firm up.
- Meanwhile, make the mayonnaise sauce: mix all the seasonings and herbs into the mayonnaise – set to one side in the fridge until needed.
- Heat the barbecue or grill and brush the pan or rack with a little oil to prevent the burgers sticking. Cook the burgers for about 5 minutes on each side or until the juices run clear when you pierce the center. Serve on toasted burger buns with the lime and garlic mayonnaise and your choice of accompaniments.
Smoky Portabella Burger
- 2 large portabella mushroom caps
- 4 -6 slices sun-dried tomatoes, depending on size
- 2 slices smoked gouda cheese or 2 slices smoked mozzarella cheese or 2 slices smoked cheddar cheese
- 2 hamburger buns
- 4 -6 basil leaves, depending on size
- Remove mushroom stems and wipe down with a damp cloth.
- Place on heated grill with gill-side down and grill for 10 minutes.
- Flip and grill for an additional 10 minutes.
- Place sun-dried tomatoes on the gill-side of the mushroom.
- Top with cheese and let grill until cheese is melty, about 2-3 minutes.
- At the same time, toast hamburger buns on grill, flipping once. They should be done about the same time as the melting cheese.
- Place one mushroom on each bun and top with basil before enjoying!