CHEESE BURGER WITH ONION RINGS AND CHIPS
Prep time 1 hour 15 mins
Cooking time 10 mins
Olive oil, for frying
A small knob of butter
1 large onion, finely chopped
500g minced beef chuck (40% fat)
2 tsp Worcestershire sauce
2 tsp tomato sauce
100g brown breadcrumbs
1 tsp chopped flat-leaf parsley
1 tsp chopped oregano
1 large egg
6 cheese slices
Cos lettuce, as required
2 tomatoes, sliced
Crispy onion rings (recipe below)
6 sesame hamburger buns, halved and toasted on a griddle
Chunky chips, to serve
Heat oil and butter in a frying pan. Sauté onion until golden brown. Set aside to cool, then mix it with mince, sauces, breadcrumbs and herbs. Season. Add egg and, using your hands, mix until well combined (don’t over-mix). Divide into six patties. Refrigerate for about an hour.
Heat a generous glug of olive oil in a frying pan over medium heat. Cook the patties for 4 minutes without turning them over, then flip. Add a slice of cheese to each patty, and cook for a further 5 minutes, or to preference. Allow the patties to rest for a few minutes before serving.
Place lettuce, patty, tomato and onion rings on buns. Serve with chips.
To make the onion rings: Slice 2 large white onions into 0.5-thick roundels and separate the rings. Combine 310g plain flour, 10g baking powder and 10g salt. Dust each onion ring with the flour mixture. In a separate bowl, whisk 2 eggs and 1 cup buttermilk. Gradually beat the liquid into the flour mixture to make a batter. Dip each dusted onion ring in the batter to coat, and shake gently until they don’t drip. Place 160g crushed cornflakes in a shallow bowl and dip each onion ring in the crumbs, coating it well, and shaking off any excess. Heat oil in a large saucepan to about 180°C and deep-fry the onion rings for two to three minutes each, or until golden brown. Remove with a slotted spoon, and allow to drain on paper towels. Season to taste and keep warm in the oven.
MEXICAN TORTILLA BURGERS WITH GUACAMOLE, SALSA AND NACHOS
Prep time 15 mins
Cooking time 30 mins
Olive oil, for frying
12 corn tortilla wraps
Sour cream, to serve
Nacho chips, to serve
For the patties:
4 slices bread, crusts removed and crumbed
2 tbsp chopped coriander
1 red onion, finely chopped
½ fresh jalapeño chilli, seeds removed and finely chopped
500g minced beef chuck
1 tbsp tomato sauce
1 large egg
For the salsa:
250g peeled, deseeded, chopped tomatoes
250g baby roma tomatoes, chopped
3 shallots, chopped
Juice of 1 lime
1 green chilli, chopped
4 tbsp chopped coriander
½ tsp salt
2 tbsp red grape vinegar
½ tsp cayenne pepper
1 tbsp fresh lime juice
A pinch of brown sugar
Pulp of 2 ripe avocados
2 tbsp chunky cottage cheese
Blitz the bread to form fine breadcrumbs. Place in a large bowl with coriander, onion, jalapeño, beef and tomato sauce. Season with salt and pepper, and crack the egg into the bowl. Using your hands, combine the mixture well. Divide into 12 portions and roll into meatballs. Arrange on a tray and flatten into patties. Refrigerate for about 15 minutes or until ready to cook.
To make the salsa, combine tomatoes, shallots, lime juice, chilli and coriander in a bowl. Add salt, vinegar and pepper and stir through. Refrigerate until ready to serve.
To make the guacamole, add lime juice, sugar and some salt and pepper to the avocado. Mash lightly so it’s still chunky and stir in the cheese. Cover with cling film (let it touch the surface of the mixture, to help prevent oxidation), and refrigerate until needed.
Heat oil in a large frying pan over medium heat. Fry patties for 3 minutes on each side, pressing down a little with a spatula, making sure the whole patty is in contact with the pan. Cook to preference.
Warm the tortilla wraps in a dry frying pan until slightly softened. Build your wrap with guacamole, patties, salsa and dollop of sour cream. Serve with nacho chips on the side.
CHICKEN SAUSAGE ROLLS WITH MANGO CHUTNEY, MAYO AND PAPRIKA CHIPS
Prep time 30 mins
Cooking time 45 mins
3 garlic cloves, crushed
450g caster sugar
1 small onion, chopped
1 Granny Smith apple, peeled and roughly chopped
1 tsp yellow mustard seeds
½ tbsp crystallised ginger, finely chopped
½ tbsp grated fresh ginger
1 cup white grape vinegar
1 tbsp cayenne pepper
4 large mangoes, peeled, stoned and chopped into small cubes
4 large potatoes, washed
Vegetable oil, for frying
Smoked paprika, as required
4 chicken sausages, lightly scored
1 tbsp curry powder
4 hot dog rolls
Mustard mayonnaise, as required
To make mango chutney, combine garlic, sugar, onion, apple, mustard seeds, ginger, vinegar and pepper in a saucepan, and gently melt the sugar over low heat. Add mangoes, bring to the boil, then simmer for 30 minutes or until the chutney has thickened to a syrupy consistency, remove from the heat and allow to cool to room temperature.
For the chips, bring a large pot of salted water to the boil. Cut the unpeeled potatoes into batons. Parboil the chips for about 5 minutes, until just beginning to soften. Drain well and spread out on a clean tea towel. Using paper towels, pat the chips dry.
Heat oil in a large, heavy-based saucepan until about 180°C. Working in batches, fry the chips until golden brown and beginning to crisp. Carefully remove from the oil with a slotted spoon and drain on paper towels. Immediately season with salt and smoked paprika, then keep in a warm oven until ready to serve.
Heat a little oil in a frying pan. Add curry powder, and gently fry sausages until golden brown. Place a sausage in each roll. Top with a spoonful of the chutney, and serve with mayonnaise and paprika chips on the side.
COURGETTE AND MUSHROOM BURGER WITH SWEET POTATO WEDGES
Prep time about 30 mins
Cooking time 45 mins
2 cups grated, firm courgette
2 large eggs
30g chopped flat-leaf parsley
30g chopped fresh dill
2 tbsp chopped fresh mint
1 onion, finely chopped
4 tbsp firm feta cheese, rinsed
½ cup grated mild white cheese
⅔ cup cake flour
3 large sweet potatoes
Olive oil, as required
4 large, brown mushrooms
2 tsp soy sauce
1 garlic clove, crushed
4 large wholewheat buns
Alfalfa sprouts, to serve
Place courgette in a colander and sprinkle a little salt over it. Allow to stand over the sink for 10 minutes, then squeeze out any excess moisture. Place in a bowl and add eggs, herbs, onion and cheeses. Season with black pepper. Mix well and gradually fold in the flour until well combined. Refrigerate the mixture for 5-10 minutes.
Preheat the oven to 200°C.
Cut sweet potatoes into wedges and place in a bowl. Drizzle olive oil over and season well with salt and pepper. Toss to coat and arrange on a roasting tray. Roast for about 20 minutes, then toss to prevent sticking and roast for another 25 minutes.
Place mushrooms on a baking tray and season with salt and pepper. Combine 4 tbsp olive oil, soy sauce and crushed garlic, and drizzle over the mushrooms. Grill mushrooms for about 10 minutes until they are cooked through and juicy. Remove from the oven and set aside.
Heat some olive oil in a large frying pan over medium heat. Use a metal ring mould to help shape the patties. Place the ring in the pan and fill it with the courgette mixture, pressing down lightly with the back of a spoon to compact it. Making sure the patties don’t touch each other, fry each side for about 4-5 minutes, until golden brown. Place on paper towels to drain.
Lightly toast the cut side of the burger buns in a dry frying pan. Butter the bottom half of the bun if desired. Place the courgette patty on the bun, cover with a mushroom and sprinkle a few sprouts over, then top with the remaining half of the bun. Serve with the sweet potato wedges on the side.
SPICY BEEF SAUSAGE ROLL WITH POTATO WEDGES
Prep time about 15 mins
Cooking time 1½ hours
3 large onions, peeled and cut into eight wedges
Olive oil, as required
2 tbsp brown sugar
1–2 tbsp balsamic vinegar
3 large potatoes
⅓ cup vegetable oil
2 tbsp crushed ginger
2 tbsp crushed garlic
2 red chillies, deseeded and finely chopped
1 large onion, chopped
3 tbsp garam masala
500g tomatoes, roughly chopped
1½ mixed bell peppers, deseeded and chopped
3 carrots, grated
225g tinned baked beans
1 bay leaf
1 packet quality beef sausages
4 mini baguette rolls
Preheat the oven to 200°C and arrange the onions on a baking tray. Combine 2 tbsp olive oil, brown sugar and balsamic vinegar, and drizzle over the onions. Roast for 40-45 minutes, or until brown and caramelised. Remove from the oven and set aside.
Meanwhile, cut potatoes into wedges and place in a bowl. Drizzle 2 tbsp olive oil over them and season well with salt and pepper, tossing to coat evenly. Arrange on a baking tray, then roast for about 20 minutes. Toss them on the tray to prevent sticking, and roast for another 25 minutes.
To make the chakalaka sauce, heat vegetable oil in a large saucepan and sauté ginger, garlic, chilli and onion. Add garam masala and tomatoes, and cook for 10 minutes. Add peppers and carrots and cook for a further 10 minutes. Add baked beans and bay leaf, and heat through, then remove from the stove. Season to taste. Barbecue or fry the chicken sausages in a hot frying pan with a little olive oil. Arrange on buttered mini baguettes with a generous spoonful of the chakalaka and the caramelised onions scattered on top.
Serve baguettes with the potato wedges on the side.