To celebrate the end of the summer holidays, and of course, National Burger Day on Thursday 26th August, we’ve come up with our top list of best burger recipes so you can make delicious, homemade burgers to surprise and excite your guests!
Makes 8 Burgers
- olive oil
- 6 big portobello mushrooms, roughly chopped into little bits
- a few sprigs of fresh thyme, leaves picked
- sea salt and freshly ground black pepper
- 1 Ã— 400g tin of white beans, haricot or cannellini, well drained
- 4 fat medjool dates, pitted
- 2 cloves of garlic, peeled and finely chopped
- a small bunch of fresh parsley, finely chopped
- 2 tablespoons tahini
- 2 tablespoons soy sauce or tamari
- 200g cooked and cooled brown rice (100g raw weight)
- 50g breadcrumbs or oats grated zest of 1 unwaxed lemon
- 1-2 avocados, peeled and sliced tomato relish or ketchup
- pickled cucumber
- a few handfuls of spinach leaves
- 8 seeded burger buns (I use wholemeal ones)
- Get a large pan on a medium heat and add a splash of olive oil. Once the pan is good and hot, add the mushrooms and thyme and season with salt and pepper. Fry on a good heat until the mushrooms have dried out and are slightly browned, then set to one side and leave to cool.
- Next, drain the white beans and put them into a food processor with the dates, garlic, parsley, tahini and soy sauce. Pulse until you have a smoothish mixture, then transfer to a bowl and add the rice, breadcrumbs, lemon?zest and the cooled mushrooms. Mix well, then put into the fridge for 10 minutes or so to firm up.
- Once cooled, divide the mixture into 8 portions and shape into 8 patties. Place them on a baking tray lined with baking paper and pop into the fridge until needed. (This can be done the day before – and the burgers freeze well at this point.)
- Preheat your oven to 230°C/fan 210°C/gas 8 and bake the burgers for 15 minutes, until nicely brown. If you like cheese on your burger, pop a slice on top a couple of minutes before they come out of the oven.
- While your burgers are cooking, get your toppings ready. I go with avocado, tomato relish and the quick cucumber pickle above, plus a few spinach leaves. Hummus, grated carrot and sprouts is another favourite, but feel free to improvise and try it your own way.
- Once the burgers are golden, toast your buns and layer up your burgers. I like to serve them with the sweet potato fries. You can’t beat a burger and chips, and these ones are as healthy as they are tasty.
From Complete Family Nutrition, by Jane Clarke, published by DK
These Mexican-inspired burgers are a low-fat alternative to the usual beef burgers. The avocado cream makes a tasty replacement for commercially made ketchup or mayonnaise.
Prep 15 mins
Cook 12 – 15 mins
For the patties
- 450g (1lb) minced turkey
- 50g (13?4oz) fresh white breadcrumbs
- 1 mild red chilli, deseeded and finely chopped
- 2 heaped tbsp finely chopped coriander
- 2 large spring onions, trimmed and finely chopped
- zest of 1 lime
- 2 tbsp sunflower oil
For the avocado cream
- 1 very ripe avocado
- 1 tsp lime juice
- 2 heaped tbsp low-fat sour cream salt and freshly ground black pepper
- 4 burger buns
- lettuce leaves, sliced tomatoes, cucumber (optional)
- Place all the ingredients for the patties, except the oil, in a large bowl and mix well. Make sure the mixture is thoroughly combined.
- Form 4 equal-sized balls of burger mixture. Place them on a chopping board and pat them down on top, and around the edges, to make 4 evenly sized patties. Do not compress the mixture too much, or the burgers will be tough when cooked.
- Heat the oil in a large frying pan over a medium heat. Fry the patties for 5-6 minutes on each side, until they are well browned and cooked through.
- For the avocado cream, mash the avocado and the lime juice together until smooth. Mix in the sour cream and season well.
- Assemble the burgers by placing the cooked patties in the buns, along with as many fillings as you like, and add a spoonful of avocado cream on top.
Ripe avocado adds a smooth, buttery taste to this recipe, and is packed with good fats, fibre, and vitamins.
- 1 1/2 lbs ground chicken breast
- 1 Cilantro
- 1 Cucumber
- 3 tbsp Ginger, fresh
- 4 Green onions
- 1 tbsp Mint, fresh
- 1 Red onion
- 2 tbsp Lemon juice
- 1 tbsp Lemon juice, fresh
- 1/2 tsp Cardamom, ground
- 1/4 tsp Cayenne pepper
- 1 tbsp Paprika
- 2 Salt and pepper
- 4 tsp Cumin
- 1 Naan bread
- 1 small container Greek yogurt, fat free plain
- Put the chicken and all of the spices in a bowl and mix well. Form into 4 patties.
- Mix the yogurt sauce in a small bowl. Set aside.
- Slice some cucumbers, red onions, and cilantro.
- Cook the Tandoori Chicken Burgers on a preheated grill over medium-medium high grill. About 3 minutes per side. Throw the Naan bread on the grill during the last few minutes.
- Top the burgers with a few sliced cucumbers, red onion, and a generous handful of cilantro.
- Add the yogurt sauce and there you have it.
makes 4-6 burgers
- 1 1/2 cups (or small can) cooked cannellini beans
- 1 cup cooked quinoa
- 1/4 cup gluten-free breadcrumbs
- 2 shallots, diced
- 1 garlic clove, minced
- 1/2 teaspoon fennel, crushed
- 2 teaspoons cumin
- healthy handful of parsley, chopped
- olive oil
- salt + pepper
- 1. Place a large frying pan over medium high heat and drizzle with olive oil (about 2 tablespoons). Add shallots and cook for a minute until they begin to soften. Add garlic, fennel and cumin and cook for another minute until the herbs are aromatic and the garlic softens. Remove from heat and cool.
- 2. Place the beans, quinoa and breadcrumbs in a large mixing bowl. Add the parsley and cooled shallot mixture and set the pan aside but don’t clean (you’ll use this later to fry the patties). Combine everything together with your hands, mashing the beans so that the mixture turns into a paste. (If it’s feeling a little wet, add more breadcrumbs.) Season with salt and pepper.
- 3. When combined, form the mixture into small patties, about the size of your palm and about an inch thick.
- 4. Place your frying pan back on the stove over medium high heat and add a drizzle of olive oil to coat. Cook the patties in batches for about 3 minutes on each side until nice and golden brown. Remove from pan and immediately season with salt and a drizzle of lemon. Serve with lettuce, tomato, red onion, Veganaise and/or whatever else you like.
- 175 g (6oz) tinned lentils
- 40 g (1½oz) brown bread
- 1 small onion, roughly chopped
- Large handful fresh parsley
- 200 g (7oz) extra-lean beef mince (5% fat)
- 1 tbsp dried mixed herbs
- 1 medium egg
- ½-1 tbsp wholegrain mustard
- Drain the lentils, rinse well under cold water, then leave to drain again.
- Put bread into a food processor; whiz to make crumbs. Empty into a large bowl. Add onion and parsley to processor; whiz until finely chopped. Add lentils, beef, dried herbs and plenty of seasoning. Whiz again until well combined (but retaining texture).
- Scrape beef mixture into breadcrumb bowl; mix through egg and mustard (with hands is easiest). Shape into four equal patties.
- Heat oil in a large non-stick frying pan; fry burgers for 15min, turning midway, or until golden on both sides and cooked through.
- When burgers are nearly ready, toast bread. Divide among four plates, top with lettuce and tomato. Add burgers and cress; serve.
Makes 6-8 burgers, depending on the size
- 3 cups / 750 ml grated raw beetroots (approx. 4-5 beets)
- 1,5 cups / 375 ml / 150 g rolled oats or flakes of your choice
- 1 small onion
- 7 oz / 200 g sheep’s feta cheese or firm tofu
- 2 cloves garlic
- 2 tbsp cold-pressed olive oil
- 2 organic eggs
- 1 handful fresh basil
- Toppings: lettuce or cabbage, mango, avocado, tomatoes, onions
- Peel and grate beets, onion and garlic on a box grater or use a food processor with the grating blades attached.
- Place the grated vegetables in a large mixing bowl.
- Add olive oil, eggs and rolled oats and mix everything well.
- Add sheep’s cheese or tofu, basil, salt and pepper and stir to combine. Set aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this step is important for the patties to hold together).
- Try shaping a patty with your hands. If the mixture is to loose, add some more oats.
- Form 6-8 patties with your hands.
- Grill the beetroot burgers a couple of minutes on each side – or fry them in a frying pan by heating a knob of coconut oil or ghee and fry until golden on both sides.
- Serve with grilled sourdough bread and toppings of your choice.
- 1 pound salmon fillet
- ½ cup Panko style crumbs (Almond meal can be substituted for you GF folks)
- 1 egg – slightly beaten
- ½ cup chopped yellow onion
- ½ cup chopped red pepper
- pinch of chili pepper flakes
- ½ teaspoons salt
- â…“ teaspoon pepper
- Remove skin from salmon fillet and mince salmon.
- Add minced salmon and remaining ingredients to bowl and combine.
- Form into 3 large or 4 small patties about ½ inch thick
- Heat grill pan or BBQ to medium to medium high.
- Cook 4 minutes on each side or until completely cooked through and centre feels slightly firm.
- 1 medium grated courgette
- 1 finely chopped shallot
- 1 tsp each grated fresh root ginger
- finely chopped green chilli
- wholegrain mustard
- 1 medium egg
- 50 g (2oz) fresh white breadcrumbs
- 2 tbsp roughly chopped fresh coriander
- Lettuce and tomatoes to serve
- Toasted burger buns
- Squeeze out as much liquid as you can from 1 medium grated courgette. Put courgette into a bowl with 1 finely chopped shallot, 1tsp each grated fresh root ginger, finely chopped green chilli and wholegrain mustard, 1 medium egg, 50g (2oz) fresh white breadcrumbs and 2tbsp roughly chopped fresh coriander. Mix well, season and shape into two patties.
- Heat 1tbsp vegetable oil in a frying pan and fry patties for 5min, turning once, until golden and crisp.
- Serve in toasted burger buns with lettuce.
(Serves 5/6 children)
- 500g Organic Lamb Mince
- 1 Organic Egg, whisked
- 1 Tbsp Chia Seeds
- 1 Handful fresh Coriander, chopped
- 1 small red onion, finely chopped
- 1 clove garlic minced
- Sea Salt and Pepper
- 1 cucumber finely sliced with a potato peeler
- 2 tsp rice vinegar
- 2 tsp coconut sugar
- 6-8 Wholemeal/Gluten free pitta breads
- 1 Avocado sliced
- 2 tomatoes sliced
- Sit stirred pickle ingredients in a Tupperware together, and leave in fridge til needed.
- Combine all ingredients together in a mixing bowl. Pinch tablespoon sized clumps off and roll into balls. Flatten onto baking parchment covered tray and chill, covered in fridge until needed. Fry mini burgers in a little olive oil for a couple of minutes on each side and slide into warmed pittas. Store in paper/foil lined tupperware to insulate until picnicking begins.
- TOP TIP – Make double or more and freeze the rest
- 500 g beef mince
- 2 tbsp water
- 2 cloves garlic, crushed
- 2 tsp ground cumin
- â…“ cup sun-dried tomatoes, finely chopped
- 1 tbsp chopped flat-leaf parsley
- Toasted buns, lettuce, sliced cheese, tomato relish to serve
- Combine the beef mince, water, garlic, cumin, sun-dried tomatoes and parsley. Mix lightly, shape into 4 burgers.2.Preheat the barbecue flat-plate or pan to moderately-high. Lightly brush the burgers with oil.
- Add burgers to the barbecue or pan, lower the heat to moderate.3.Cook for 6-7 minutes each side or until thoroughly cooked.
- Turn them once only.
- Serve burgers on toasted buns with lettuce, cheese and tomato relish.
- 1 kg (2lb 2oz) turkey mince
- ½ red onion, finely chopped
- 4 cm (1½in) root ginger, peeled and grated
- 1 green chilli, deseeded and finely chopped
- 1 tbsp wholegrain mustard
- 1 medium egg
- 50 g (2oz) fresh white breadcrumbs
- Large handful coriander, roughly chopped
- 2 tbsp vegetable oil
- 8 burger buns, halved and toasted
- Lettuce and tomatoes to serve
- Put first eight ingredients into a bowl. Season well and mix together, using your hands. Shape into eight patties, cover and chill until needed.
- Preheat oven to 200°C (180°C fan) mark 6. In a large non-stick pan, heat the oil and gently brown the burgers on each side. Arrange on a non-stick baking tray and cook in oven for 15min or until cooked through.
- Serve the burgers in toasted buns with lettuce and tomato slices.
- 1 – 3 birds eye red chilies (1 is mild, 3 is reasonably spicy) (Note 1)
- 1 large red bell pepper/ capsicum, cut into chunks
- 5 garlic cloves
- 3 tablespoons vegetable oil
- 4 tablespoons malt vinegar, or any other plain brown vinegar except not balsamic
- 2 tablespoons paprika
- 1 tablespoon dried oregano
- 2 teaspoons onion powder
- 1½ teaspoons white sugar
- 1½ teaspoons salt
- Black pepper
- Few drop of red food colouring (optional)
- 3 tbsp Peri Peri Sauce
- ½ cup whole egg mayonnaise
- ¼ cup sour cream (or yoghurt)
- 1 tablespoon olive oil
- 4 chicken thigh fillets, skinless boneless (each large enough for a burger)
- 4 soft rolls
- 2 tomatoes, sliced
- Lettuce of choice
- Place the Peri Peri Sauce ingredients in a food processor or blender and whizz until smooth. Pour ½ cup into a ziplock bag with the chicken. Marinate for at least 3 hours, or up to 24 hours.
- Mix together 3 tablespoons of the Peri Peri Sauce with the Pink Sauce ingredients. Set aside.
- Meanwhile, heat 1 tablespoon of olive oil in a fry pan over medium high heat OR the BBQ. Add the chicken and cook each side for 4 to 5 minutes, or until dark golden brown. Remove from fry pan onto a plate, cover loosely with foil and allow to rest for 5 minutes.
- To make the burgers, split a roll in half and top with lettuce, tomato, chicken then Pink Sauce. Drizzle with the residual Peri Peri Sauce if desired. Serve with wedges (see recipe below)
- 1 tsp ground cumin
- ½ tbsp coriander seeds
- 1 fat garlic clove
- 600 g (1lb 5oz) lamb mince
- Finely grated zest of ½ an orange
- 50 g (2oz) ready-to-eat dried apricots, finely chopped
- ½ tbsp vegetable oil
- 100 g (3½oz) natural yogurt
- ½-1 tsp harissa paste, to taste
- 2 tbsp freshly chopped mint
- Large handful watercress
- 4 flour tortillas or white khobez wraps
- In a pestle and mortar pound the cumin, coriander, garlic and plenty of seasoning until fairly smooth. Scrape into a large bowl and stir in the lamb mince, orange zest and apricots. Divide mixture equally into four and shape each portion into a flattened patty.
- Heat oil in a frying pan over medium hob heat and cook for 15-18min, turning occasionally, until cooked through.
- Meanwhile, in a small bowl, stir together the yogurt, harissa, mint and some seasoning. Serve the burgers and watercress wrapped in the tortillas or wraps, drizzled with harissa sauce.
- 500 g (1lb 2oz) skinless chicken breasts
- 2 tbsp mild curry paste
- Small handful fresh coriander, roughly chopped
- 1 tbsp vegetable oil
- ½ cucumber
- 100 g (3½oz) natural yoghurt
- 6 fresh mint leaves, roughly chopped
- 2 large naan breads, halved, or 4 individual naans
- Preheat oven to 200°C (180°C fan) mark 6. Whiz the chicken, curry paste, half of the coriander and some seasoning in a food processor until finely chopped. Carefully scoop mix out and shape into four equal-sized patties.
- Heat the oil in a large non-stick frying pan over medium-high heat and fry the burgers for 5min, turning once, until golden on both sides. Transfer burgers to a baking tray and cook in the oven for 12-15min, until cooked through.
- Meanwhile, make the raita. Finely slice half the cucumber into rounds and set aside. Coarsely grate the remaining cucumber, lift up over a sink and squeeze out as much liquid as you can. Put grated cucumber into a bowl with the yogurt, mint, remaining coriander and some seasoning; stir to combine.
- Five minutes before the burgers are due to come out of the oven, put the naans in to warm through. Serve burgers on the naans, topped with the sliced cucumber, onion, mango chutney and a dollop of the raita.
- 4 chiles””2 Anaheims and 2 jalapeÃ±os
- Extra-virgin olive oil
- 1 large garlic clove, unpeeled
- 4 ounces shredded Monterey Jack cheese
- Salt and freshly ground pepper
- 1 1/2 pounds ground beef
- 4 kaiser rolls, split
- Lettuce leaves, sliced onion and tomato, mayonnaise and ketchup, for serving
- Light a grill. Rub the chiles with olive oil. Thread the jalapeÃ±os and garlic onto a skewer and grill until charred all over. Using tongs, repeat with the Anaheims. Peel the chiles and discard the stems and seeds. Peel the garlic. Chop the chiles and garlic and transfer to a bowl. Fold in the cheese and season with salt and pepper.
- Cut eight 6-inch squares of wax paper; divide the beef among them. Pat each portion into a 5-inch round, a little thicker in the centre. Using a 1/4 cup measure, mound one-fourth of the cheese mixture in the centers of 4 patties. Top with the remaining patties; press the edges to seal. Flatten the centres so that the burgers are even. Brush with oil and season with salt and pepper. Brush the cut sides of the rolls with oil.
- Lightly oil the grate. Grill the burgers over a hot fire, turning once, about 7 minutes for medium to medium-rare meat. Toast the kaiser rolls. Place the burgers on the rolls and top with lettuce leaves, onion and tomato. Serve with mayonnaise and ketchup.
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