The Culinary Content Network offers their twists on the American classic
The burger is something that will never fall out of fashion, no matter how hard we try to diet our way out of it. It's something that will always have us crawling back. A burger may not always be in the mouthwatering calorie-bomb form of, say, The Perfect Cheeseburger, but it will, inevitably, reincarnate in one form or another on a plate for many of us sometime soon (perhaps tonight?). Here are a few unique takes from the Culinary Content Network.
Don't miss out on these Red Wine Burgers with Mushrooms, Goat Cheese, and Tomato Salad from Eva, author of the blog Adventures in Cooking. That beautiful heirloom tomato salad is certainly just as enticing as the burger (if not more so). (Photo courtesy of adventures-in-cooking.com)
Think turkey burgers are bland and boring? These Turkey Burgers with Sun-Dried Tomatoes and Goat Cheese from Lisa and Anna, co-authors of garnish with lemon will definitely change your thinking. (Photo courtesy of garnishwithlemon.com)
Ready for a vacation? If taking off on the next flight to Hawaii just isn't an option, you might try this Hawaiian Aloha Chicken Burger with Pineapple-Sriracha Mayonnaise instead from Michelle Lara, a contributor to the blog Grill Grrrl. (Photo courtesy of Michelle Lara)
Will Budiaman is the Recipe editor at The Daily Meal. Follow him on Twitter @WillBudiaman.
- 1 (3 ounce) fillet salmon fillet
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ¾ teaspoon chopped fresh dill
- 1 tablespoon lemon juice
- 2 brioche buns, halved
- 1 tablespoon butter
- 1 yellow onion, sliced
- 3 tablespoons cream cheese, softened
Preheat oven to 425 degrees F (220 degrees C).
Season salmon evenly with salt, pepper, and dill. Drizzle with lemon juice. Transfer to a baking sheet.
Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes.
Reduce oven temperature to 350 degrees F (175 degrees C).
Toast brioche buns on a baking sheet in the preheated oven until golden brown, 10 to 15 minutes.
Melt butter in a skillet over medium heat. Toss in onion slices and stir occasionally until brown and soft, about 15 minutes.
Spread cream cheese on the bottom half of each bun. Place one half of the salmon fillet on each bun and top with onion.
- 1 pound ground beef
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 ½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon dried basil leaves
- 4 hamburger buns, split
Preheat an outdoor grill for high heat. Mix together the ground beef, garlic, olive oil, salt, pepper, and basil. Divide into four balls, and flatten into patties.
Cook the patties for about 3 to 5 minutes on each side, or to desired doneness. The internal temperature should be at least 160 degrees F (70 degrees C). Remove from grill and place onto hamburger buns. Top with desired toppings and condiments.
Strawberry & Cream Croissant French Toast For Your Weekend Brunch
Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.
In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.
Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.
The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.
Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)
What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.
How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.
Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.
For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!
Three great recipes with a Malaysian flavour and an Irish twist
“When I arrived here, I could only get Uncle Ben’s long-grain rice, and Sharwoods curry powder . I nearly died.” This summer Malaysian-born chef Shamzuri Hanifa, better known as Sham, will celebrate 20 years in Ireland, 12 of them as proprietor of The Cottage restaurant in Jamestown, a tiny village on the riverbank just outside Carrick-on-Shannon.
A glance at the menu, sprinkled with Asian references such as rendang sauce, chilli and lemongrass bisque, sambal, acar pickle, and coconut and palm sugar jelly, confirms that Hanifa now has no problem accessing the tastes of his childhood in Malaysia, where his multicultural upbringing had Thai, Indian and Chinese influences.
But the culinary landscape has changed in the years since he went for an interview in Kuala Lumpur, at the age of 20, for a job in a hotel in the west of Ireland. “All I knew of Ireland was U2, Roy Keane and St Patrick’s Day,” he says.
Apart from a brief stint in London, he has been in Ireland ever since. “This is home for me the people are so nice, the community is so supportive and so welcoming. When I was in London, I just wanted to come back to Carrick.”
Now the Co Leitrim town is home to the chef, and also his elder brother, Lee, who joined him in Ireland in 2006 and looks after front of house at The Cottage. As well as the restaurant, Sham also has a cafe, Synergy, and is a partner in a steakhouse, Buffalo Boy.
The original buffalo boy, Hanifa’s late father, Mohd, features in a photograph that is prominently displayed on a wall in The Cottage. He was a butcher, of Indian descent, and in the sepia print he is pictured astride a giant water buffalo on his land in Taiping.
Those butchery skills transferred to Sham, who buys whole lambs and goats and breaks them down himself. “I go through a whole goat about every two weeks,” he says. They are, like all of his produce – exotic spices aside – locally sourced, from farmer and hairdresser Eimhear Flynn, and he uses every part of the animal. “I respect the wonderful Irish ingredients.”
That respect informs his cooking style, too. “I don’t overpower dishes with my spicing. I want great Irish ingredients to shine, with just a hint of my Asian influences.”
With regular appearances on TV and hosting cookery demonstrations at food festivals all over the country, Hanifa is bringing his unique meld of Irish ingredients and Asian influences to a growing audience.
These three recipes s are an introduction to his unusual and interesting cuisine. And if you don’t fancy goat, or have difficulty sourcing it, Hanifa says the recipe works just as well with lamb shoulder.
Baked monkfish, creamed pearl barley, lemongrass, chilli and coconut prawn bisque
600g monkfish tail
For the bisque:
300g Dublin Bay prawns
200ml fish stock
400ml coconut milk
1tbs tomato puree
2 lemongrass stalks
1 red chilli, deseeded
1 clove garlic
Small bunch of coriander
For the creamed barley:
300g pearl barley
Salt and pepper
1. Soak the barley in cold water overnight.
2. Remove the shells from the prawns and finely chop the shallots. Fry the shells and the shallots together in two tablespoons of oil until the shallots are soft.
Irish Times Food&Drink Club
3. Chop the garlic, chilli and lemongrass and add to the pan together with the tomato puree. Fry for a few minutes on a medium heat.
4. Add in the prawns and fry for a further minute or two until the prawns start to colour.
5. Slowly pour in the brandy and flambé (burn off the alcohol by lighting it with a match). Add the fish stock and leave to reduce slightly on a low heat.
6. Remove the prawns from the pan. Take the garlic, chilli, lemongrass and shells (if you are confident your blender is powerful enough to pulverise them, otherwise leave them out) and blitz it in a blender until smooth.
7. Strain the bisque and return to the saucepan with the prawns. Add in the coconut milk and stir well to combine. Chop the coriander and add to the mix.
8. Heat until the bisque is warmed through.
9. Prepare the monkfish: debone the fish, cut it into equal-sized chunks and fry in butter until golden brown. Finish cooking in the oven at 180 degrees for about 10 minutes.
10. Prepare the creamed barley by straining it and covering it with boiling water. Cook for 15 minutes. When cooked, add the cream and season well with salt and pepper.
Soy and black pepper Thornhill duck breast, strawberry slaw
6 Thornhill duck breasts
A pinch of salt
Wilted spinach, to serve
For the glaze:
1tbs black pepper
6tbs soy sauce
1tbs grated fresh root ginger
1 pinch chilli powder
For the strawberry and Thai basil slaw:
500g strawberries (hulled and halved)
200ml balsamic vinegar
Bunch of Thai basil
1 fennel bulb, finely sliced
1. Preheat an oven to 180 degrees/gas mark six. Mix together all of the glaze ingredients. Use a sharp knife to score across the duck breasts four times through the skin and fat. Rub the skin with salt.
2. Preheat an oven-proof frying pan over medium-high heat. Lay the breasts in the pan skin-side down and fry until the skin is brown and crisp, about five minutes. Use a spoon to carefully discard any excess fat from the bottom of the pan. Turn the breasts over and cook for one minute.
3. Dip each duck breast into the black pepper and soy glaze then put back into the pan skin-side up.
4. Place the pan into the preheated oven and roast until the breasts are cooked to your liking (about five to seven minutes for medium rare).
5. Remove the duck breasts from the frying pan and cover with aluminium foil. Set aside to rest.
6. Pour the vinegar into a saucepan then add the sugar. Whisk the mixture over a high heat, bring to the boil, then set aside to cool for about three to four minutes.
7. Mix the strawberries, fennel and Thai basil together in a mixing bowl, then pour in the vinegar and sugar syrup and mix well.
8. Serve the duck with the slaw and wilted spinach.
Malay-style goat curry
5tbs Malaysian meat curry paste (Baba’s curry powder, available in Asian store, made into a paste with some water. If you can’t get this, use any curry powder)
2kg of goat meat, cut into 1cm chunks (you can also use lamb)
4 potatoes, peeled and cut into chunks
2 large tomatoes, cut into chunks
3 kaffir lime leaves, torn or 12 curry leaves
2 star anise
1 lemongrass stalk (white part only), bashed
400ml coconut milk
Salt and pepper, to taste
For the spice paste:
12 shallots, chopped
5 red chillies, chopped
12 cloves of garlic, chopped
5cm piece of ginger, chopped
5cm piece of galangal, chopped
2cm piece of turmeric, chopped, or 2tsp of turmeric powder
1 lemongrass stalk, chopped (white part only)
1. Blend or pound together all of the ingredients in the spice paste and prepare the curry paste by mixing the powder with water.
2. Heat three tablespoons of cooking oil in a pot and add the star anise and cloves. Cook these for 30 seconds before adding the spice paste. Fry the spice paste until it is smelling aromatic, then add the curry paste and continue to fry until the oil separates. At this stage throw in the lemongrass and kaffir lime leaves.
3. Add the meat and fry in the paste for about five minutes, making sure all the meat is well coated with the spice paste.
4. Add the coconut milk and water, mix well and simmer with the cover on the pot for 45 minutes to an hour.
5. Add the potatoes and tomatoes and continue to cook until both the meat and potatoes are tender.
6. This can be served immediately, but it will taste even better reheated the next day. Serve with flat breads or rice.
60 Best Ground Beef Recipes for Budget-Friendly Dinners
When you're stuck on new weeknight dinner ideas, ground beef lends itself to a ton of ideas. One of the best aspects of ground beef recipes&mdashbesides the limitless possibilities&mdashis that they often tend to be inexpensive. Plus, they're usually kid-friendly recipes, especially when it's time for your weekly family taco night. So if you're looking for new, creative spins on this dinner staple, you've come to the right place. You'll find plenty of pasta recipes, Tex-Mex-inspired meals, and so much more. There's no shortage of ways to put ground beef to good use!
If a hearty dish is what you're after, take a peek at the many casserole recipes. They're so simple to make. In particular, the beef tamale casserole is a surefire win, with a cornbread top covering up all the cheesy, beefy goodness underneath. We're sure that some juicy burgers are in the cards for you and your family, which is something Ree Drummond doesn't take lightly! "I don&rsquot want to eat a burger if it&rsquos not going to be a good burger," she says. To ensure an out-of-this-world burger experience, we think the Hawaiian and supreme pizza variations are sublime choices. Check out our other options below, because you'll want these delicious ground beef recipes in your weeknight dinner rotation ASAP.
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21 Leftover Hamburger Recipes So Good You Should Always Make Extra
These leftover hamburger recipe ideas come in handy if you made too many grilled burgers (or smashburgers) this Labor Day. They not only help you use up your food before it goes bad but make your next meal even faster.
And they’re so delicious you’ll probably plan on cooking extra burgers every time from now on.
Bayco 18-Piece Glass Storage Containers with Lids, $29.99 from Amazon
Perfect for storing all sorts and sizes of leftover food.
Since the meat is already cooked, you’ll just want to be careful not to overdo it adding it to sauce or soup will help keep it moist, but for some of these recipes, you’ll basically only be warming up your leftover patties.
1. Sloppy Joes
This cafeteria staple is so much better when you make it from scratch instead of opening a can. Tomato paste, bell peppers, onions, garlic, Worcestershire, spices, and cider vinegar add delicious depth to the sauce, but it’s still a simple dinner. Get our Sloppy Joe recipe.
2. Wendy’s Copycat Chili
You can make a quick version of any chili with leftover hamburger, but why not a Wendy’s copycat recipe? It’s been claimed they use leftover patties for their beloved chili, but even if it’s not authentic, it’s convenient (and tasty too). Get the Wendy’s Copycat Chili recipe.
3. Tacos or Beef Taco Salad
If your hamburgers are plainly seasoned, here’s an easy trick to make them taste perfect for tacos: Bloom the spices or taco seasoning you normally use in oil or butter and then mix in the crumbled, cooked beef. Pile it into classic crispy tacos, soft shells (like in our Picadillo Breakfast Taco recipe), or make our Beef Taco Salad recipe—edible tortilla bowls optional.
4. Cheeseburger Pie
If you’re still in a burger mood are out of buns, crumble your leftover beef for this easy Cheeseburger Pie recipe. Or if you’re craving something more custardy like bread pudding, use the buns too and make this Cheeseburger Pudding recipe.
5. Ground Beef Pierogies
These Eastern European dumplings are easy to make thanks to the forgiving sour cream-enriched dough, and cooked beef makes a hearty filling that you can also mix with roasted veggies or mashed potatoes if you have any. These are boiled first, then fried in butter and oil. Serve with more sour cream for dipping. Get our Ground Beef Pierogi recipe.
6. Picadillo Meat Pies
For another take on beef encased in tender dough, make empanadas with your crumbled burger patties. Our Picadillo Meat Pie recipe adds olives and raisins to the meat for a piquant, sweet, and savory combo, but you can leave it plainer if you prefer.
7. Red Curry Sloppy Banh Mi
Sauteed garlic and shallots plus red curry paste and coconut milk make leftover ground beef taste brand new. Put it on a baguette or roll for a banh mi-inspired sandwich with fresh herbs and crisp carrot and cucumber slices (which you can quick pickle in rice vinegar first). Get our Red Curry Sloppy Banh Mi recipe.
8. Quick Beef Ragu with Cheesy Polenta
Regular crushed tomatoes will work well here, but we suggest you keep a can or two of fire-roasted tomatoes in your pantry for this sauce (among other things) for the extra depth of flavor they add to a quick dish. You can serve this sauce over noodles if you like, but this rich, cheesy polenta is pretty fabulous (and a great way to use up a little leftover cream cheese too). Get our Quick Beef Ragu with Cheesy Polenta recipe.
9. Ground Beef Gyros
Use the same spice blooming trick for this recipe briefly fry the seasonings in hot oil or butter to bring out their flavor, then mix with your burger chunks and wrap them up in pita or flatbread with a simple yogurt sauce and whatever fixings you lie. Get our Ground Beef Gyro recipe.
This Greek casserole combines seasoned ground beef with veggies it often has a layer of potatoes, but this Moussaka recipe sandwiches the meat layer between tender slices of eggplant and zucchini. The creamy bechamel on top is bolstered with cheese and egg for an extra rich and fluffy finish.
11. Beef Taco Soup
Think of this as a thinner chili, ready in under an hour (even faster when you start with crumbled burger meat). Top it with cheese, sour cream, pickled jalape ñ os, and tortilla chips—or Fritos for extra crunch. Get our Beef Taco Soup recipe.
12. Beef Enchiladas
Those fire roasted crushed tomatoes come in handy here too add beans to the beef and cheese filling if you only have a little leftover hamburger and need to bulk it up. Get our Beef Enchilada recipe.
13. Joe’s Special
Ground beef isn’t the first breakfast meat you think of (chances are that’s bacon or ham), but it’s a surprisingly good addition to scrambled eggs, along with spinach for some roughage. This San Francisco diner dish is great for dinner too. Get our Joe’s Special Scramble recipe.
14. Beefy Macaroni Casserole or Tex Mex Mac and Cheese
A quick mac and cheese plus crumbled patties equals a homemade Hamburger Helper, but you can do even better than that. Our Beefy Macaroni Casserole recipe is one habit-forming option. Or try our Tex Mex Mac and Cheese recipe but use your leftover burgers in place of chorizo (to make up for the spice difference, add a little smoked paprika, oregano, cumin, cloves, cinnamon, and garlic when the onion is almost cooked, then crumble in the beef).
15. One-Pot Beef Stroganoff
Using ground beef makes Stroganoff easy enough for a weeknight dinner, but you can use crumbled cooked burgers to make it even quicker. Egg noodles are ready in no time and can cook right in the same pan, making this an ideal one-pot meal. Get our One-Pot Beef Stroganoff recipe.
16. Mini Tamale Pies
These tiny tamale pies are the perfect size for a snack or appetizer, but any kid would be happy to find them in their lunchbox (without the onions if they absolutely refuse, but they might not mind in this dish). The easy masa crust is simply pressed into place, and the richly spiced beef filling is topped with melted cheddar. Get our Mini Tamale Pie recipe.
Greek stuffed grape leaves are easier to make than you think (and you can cook them in the Crock-Pot too), but you don’t have to turn out 50 at a time. If you only have a little burger meat left, combine it with some cooked rice (save the rest of that for fried rice) and fill as many leaves as you can. Eat them for lunch with hummus and flatbread, or serve with Greek BBQ for dinner. Get our Dolmathes recipe.
18. Salisbury Steak
Using leftover hamburger patties won’t be quite the same since you can’t mix in the breadcrumbs and eggs to lighten the texture, but smothering them in this savory sauce still tastes great. Add a dash of Worcestershire to the mushrooms and shallots when they’re almost cooked since it’s missing from the meat. Get our Salisbury Steak recipe.
19. Stuffed Peppers
Stuffed bell peppers are something of a blank canvas, so along with your crumbled burgers, add whatever else you want to the filling (cooked rice or whole grains, onions, herbs, cheese, and so on). Just don’t forget the salt. Get our Stuffed Pepper recipe.
20. Patty Melt
A patty melt is pretty much a grilled cheese-burger hybrid, so it’s an ideal way to use leftover hamburgers, though if yours are particularly thick, you may want to slice them in half lengthwise first. Caramelized onions and swiss cheese harmonize especially well with rye bread, but you can use whatever you have on hand. Get our Patty Melt recipe.
21. Shepherd’s Pie
Mashed potato topped shepherd’s pie (or cottage pie) is one of the best cold weather comfort foods around. You can make it with leftover hamburger but since you won’t get the browned bits from cooking the meat in the pan, add a dab of beef bouillon to deepen the flavor. Get our Shepherd’s Pie recipe.
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5 delicious veggie and vegan burgers to raise your BBQ game this summer
For a burger that will transport you to the seaside, go for Christian Stevenson’s smoked haddock burger, which features poached white fish and deep-fried salty samphire sandwiched in a soft poppyseed bun with citrus mayo. His char siu burger, meanwhile, is a twist on Chinese pork buns, with strips of quick-pickled cucumber adding zing to glazed pork belly patties.
Finally, Stevenson’s lamb shawarma burger is a recipe to keep in your back pocket for when the weather warms up and we can finally have friends round for barbecues. A seriously impressive culinary feat, it takes more time than the other recipes and requires a kettle-style outdoor grill with a lid, such as the Weber Bar-B-Kettle Charcoal Grill (£120, Blacks). But the showstopping result (seriously, who wouldn’t be impressed by a lamb shoulder burger served on a ciabatta bun?) is more than worth it. Happy grilling.
Smoked haddock burger
- 1 litre milk
- 2 bay leaves
- 2 garlic cloves, crushed
- 8 peppercorns
- ½ tsp salt
- 2 x 250g thick skinless smoked haddock fillets
Make the citrus mayo by mixing all the ingredients together well. Set aside to infuse.
Put the milk in a saucepan, with the bay leaves, garlic, peppercorns and salt, and bring up to a simmer – either over direct heat on the grill or over a medium to low heat on the hob. Add the fish and gently poach for 5 minutes. Remove onto a plate and set aside to rest for a few minutes.
Pour the oil into a large saucepan (or you can use a deep-fat fryer), set it over a high heat and get that oil hot. Once the temperature reaches 180°C, you are good to fry.
Whisk up the gram flour and water with a pinch of salt. Add in the samphire, mix again so it is all covered, then sprinkle the coated samphire into the fryer so it doesn’t all stick together. Remove when crispy (about 3 minutes) and drain on paper towels.
Toast your buns and stuff them with the crispy samphire and poached fish, topped with a big dollop of the citrus mayo. Cracking!
From The Burger Book: Banging Burgers, Sides And Sauces To Cook Indoors And Out by Christian Stevenson (£12.99, Quadrille), out now
Broad bean burgers with goat’s cheese, apple glaze and pickled beetroot
For the pickled beetroot (makes more than you need but will keep for at least a month):
- 100ml red wine vinegar
- 200ml cider vinegar
- 100g golden caster sugar
- 1 star anise
- 10 coriander seeds
- 10 cumin seeds
- 5 fennel seeds
- 2 raw beetroots
- 600g sweet potatoes
- 240g cooked broad beans (1 x 400g drained can)
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground dried chilli flakes
- 70g broad bean flour
Start by making the pickled beetroot. Stir together both vinegars, the sugar and all the spices in a saucepan and bring to the boil for 3 minutes, then remove from the heat.
Meanwhile, peel the beetroots, then continue using the peeler to shave them into fine strips. Add the beetroot shavings to the warm pickling solution. Leave to infuse at room temperature for a minimum of 1 hour. The pickled beetroot will keep in a sterilized sealed container in the fridge for up to 1 month.
While this is happening, make the apple glaze. Stir together the apple juice, apple cider vinegar and sugar in a saucepan. Reduce over a medium heat for about 30–40 minutes or until there’s one-sixth left – you should have about 150ml.
To make the burgers, preheat the oven 200°C fan/220°C/gas mark 7.
Place the sweet potatoes in a roasting pan and roast for 45 minutes. Remove from the oven but leave the oven on. Leave the potatoes until cool enough to touch and then scoop the flesh out of the skins.
Place the sweet potato flesh, cooked broad beans, spices, dried chilli flakes, 30g of the flour and some salt to a food processor and blitz until bound together.
Tip the mixture out into a bowl and shape into 4 burger patties with your hands. Dip each patty in the remaining flour to coat the outside all over. Place on a well-oiled baking sheet and roast the burgers for 25 minutes, turning halfway through cooking.
Place a slice of goat’s cheese on top of each burger and cook for a further 3 minutes.
Assemble the burgers inside your delicious homemade brioche buns, with any condiments you like. I always think a cheeky bit of mayonnaise (especially a herby one) on the bottom bun helps to keep it moist – place the burger on top, then drizzle over some apple glaze and finish with some pickled beetroot and the burger bun lid.
From Join The Greener Revolution: 30 Easy Ways To Live And Eat Sustainably by Ollie Hunter (£14.99, Pavilion Books), out now
Char siu burger
- 1.2kg boneless pork belly, butterflied, rolled and tied
- 1 bunch of spring onions, sliced
- 1 red chilli, finely sliced
- 1 tbsp toasted sesame seeds
- 4 plain white buns
- 1 litre water
- 250ml orange juice
- 150ml light soy sauce
- 150ml rice wine
- 4 tbsp oyster sauce
- ½ tsp sesame oil
- 2.5cm piece of ginger, peeled and sliced
- 5 garlic cloves, sliced
- 2 cinnamon sticks
- 2 star anise
- 1 red chilli, sliced
- 100ml rice vinegar
- 100g caster sugar
- 1 tbsp black peppercorns
- ½ cucumber, sliced
A casserole pot with a lid, a frying pan and a steamer
If you’re cooking outdoors, get your grill rocking.
Add all the glaze ingredients to a casserole pot and place it either over a medium heat on the hob or over the direct heat on the grill.
Say a few kind words to your pork belly, then add it to the pot, bring to the boil, put on the lid and leave to simmer slowly for 2 hours until tender.
While the pork is cooking, pickle your cucumber. This little delight will cut through that rich pork belly. In a small saucepan over a low heat, heat the vinegar and sugar together with the peppercorns, until the sugar has dissolved.
Let it cool, then pour over the sliced cucumber. Leave for 30 minutes until the cucumber is tangy.
When the pork is cooked, remove it from the casserole pot, wrap it in cling film (plastic wrap) and cool for 30 minutes.
Pour the remaining sweet-swelling liquid from the pot into a large frying pan and set over a medium heat on the hob (or over direct heat on the grill) and reduce until it is thick. This will take at least 30 minutes. Once the glaze is thick and shiny, leave to cool.
Slice the cooled pork into four thick burgers and add to the cooled glaze pan. Put the pan back on a medium heat (or the grill), and spoon the glaze over the pork slices.
Once they are sticky and have a nice colour on them, get your steamer ready – put it on the heat source (hob or grill) and place a square of baking paper in it.
Layer up the glazed pork belly, spring onions, chilli slices, sesame seeds and pickled cucumber in the bun. Place on the paper in the steamer and steam for 5 minutes until hot and soft.
Serve with any extra glaze as a dipping sauce.
From The Burger Book: Banging Burgers, Sides And Sauces To Cook Indoors And Out by Christian Stevenson (£12.99, Quadrille), out now
Chicken burgers with maple-chipotle mayonnaise and pickled cucumber
- 700g chicken (minced or not use a mixture of breast and thigh)
- 10 spring onions, finely chopped
- 4 tbsp finely grated parmesan
- 75g peeled and grated fresh ginger
- 4 cloves garlic, crushed
- large bunch of coriander, stalks and leaves chopped
- 1½ tbsp rice wine vinegar
- 3 tbsp toasted sesame oil
- 1½ tbsp soy sauce
- 2 limes, zest and juice
- groundnut oil (or other flavourless oil), for frying
For the pickled cucumbers:
- 2 tbsp rice wine vinegar
- 1 tsp caster sugar
- ½ cucumber
- 1 tsp toasted sesame seeds
- 1 red chilli, sliced
For the maple-chipotle mayonnaise:
- 6 tbsp mayonnaise
- 5 chipotle peppers in adobo sauce (or 1 tsp smoked paprika and 1 tsp harissa)
- 1 lime, zest and juice
- 1 tsp maple syrup
- salt and pepper
- burger buns (we like to toast them a little)
- 2 little gem lettuces, leaves separated
- 2 plum tomatoes, cut into 1cm slices
- 2 red onions, sliced into thin halfmoons and fried until crisp
First make the pickled cucumber. Mix the vinegar and the sugar together until it dissolves. Using a vegetable peeler, shave the cucumber lengthways, working all the way round but stopping when you get to the seeds.
Pour the vinegar mixture over the cucumber strips and toss set aside. When you are ready to serve, lightly toast the sesame seeds and scatter over the cucumber along with the chilli.
Make the mayo: put the mayonnaise in a blender with the chipotle peppers, lime zest and juice and maple syrup and season.
If you are using minced chicken then simply place in a bowl. If not, roughly chop up, removing any gristle and pop into a food possessor.
Pulse until it is just minced – you do not want to form a paste. Add the rest of the burger ingredients to the minced chicken, season with salt and pepper and combine.
Using your hands, shape into about 10 burgers and place on a plate, then flatten slightly with your hand (you don’t want them too thick as they must cook fully all the way through, unlike traditional beef burgers).
Heat the oil in a large frying pan over a medium-high heat. Add the chicken burgers and cook, in batches, for 4 minutes each side – they should be well seared.
Remove from the pan and drain on kitchen paper (we would always check one by cutting in half to make sure they are fully cooked – do not serve pink).
Serve in toasted buns with lettuce, tomatoes, crispy onions, a generous dollop of the smoky mayo and the pickled cucumber on the side.
From A Love Of Eating: Recipes From Tart London by Lucy Carr-Ellison and Jemima Jones (£25, Square Peg), out now
Lamb shawarma burger
- ½ boned-out butterflied lamb shoulder, around 1–1.5kg
- 8 cherry tomatoes
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- sprig of thyme, leaves picked
- 4 ciabatta buns or flatbreads
- 8 baby gem lettuce leaves
- 1 small red onion, thinly sliced
- pickled jalapeños or chillies
- 100ml natural yogurt
- sea salt
- 2 tsp salt
- 1 tsp garlic granules
- ½ tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp cayenne
- ½ tsp ground cinnamon
A kettle-style outdoor grill with lid
This is a big one, so you need to get started early so you can blow away your friends and family with its deliciousness.
Trim off any gristle and flatten out the butterflied shoulder with a rolling pin. Using a sharp knife, cut the lamb into 10cm-wide pieces.
Stir all the ingredients for the spice mix together in a bowl, then rub it all over the lamb. Make sure the meat is evenly covered with the spice mix.
Good luck with this next bit – you will need a steady hand. Neatly stack the lamb pieces on a chopping board. Holding the pile of lamb secure with the finger and thumb of one hand: use a long and skinny sharp knife to pierce through the middle of all the lamb pieces, vertically from top to bottom.
Keeping the knife in place, take a long metal spoon and slide the handle down the flat side of the knife, so you can replace the knife with the spoon. Nice work! How does that feel? You are making a proper lamb shawarma. Pick up the end of the spoon and make sure the lamb is secure.
Place the lamb over direct heat on the grill. Once you get a good char on the meat, turn it, until the whole of the outside is cooked. Then move the lamb to the indirect side of the grill, and put the lid on to make sure the middle is properly cooked through or at least blushing – lamb is best served medium, this could take 30–45 minutes.
When it’s cooked, the lamb needs to rest for about 10 minutes, which gives you plenty of time to roast your cherry tomatoes. Stick them in a small roasting tin, drizzle with the olive oil and balsamic vinegar, then sprinkle with thyme leaves and salt.
Put the tin on the grill, return the lid and roast until tender, about 15 minutes. If you’re doing this indoors, make sure you preheat your oven to 200°C/gas mark 6 first.
Toast your buns and get ready for the build, as this is going to be epic. When the meat is ready, holding the spoon upright, carve downwards to slice the meat off it.
Bottom bun first, then 2 lettuce leaves per bun.
Place a good portion of lamb chunks on the lettuce. Follow that with the red onions and pickled jalapeños. Drizzle some yogurt onto all this goodness, and top with the tomatoes and bun.
From The Burger Book: Banging Burgers, Sides And Sauces To Cook Indoors And Out by Christian Stevenson (£12.99, Quadrille), out now
- 1 pound ground lean (7% fat) beef
- 1 large egg
- ½ cup minced onion
- ¼ cup fine dried bread crumbs
- 1 tablespoon Worcestershire
- 1 or 2 cloves garlic, peeled and minced
- About 1/2 teaspoon salt
- About 1/4 teaspoon pepper
- 4 hamburger buns (4 in. wide), split
- About 1/4 cup mayonnaise
- About 1/4 cup ketchup
- 4 iceberg lettuce leaves, rinsed and crisped
- 1 firm-ripe tomato, cored and thinly sliced
- 4 thin slices red onion
In a bowl, mix ground beef, egg, onion, bread crumbs, Worcestershire, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Divide mixture into four equal portions and shape each into a patty about 4 inches wide.
Lay burgers on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds) close lid on gas grill. Cook burgers, turning once, until browned on both sides and no longer pink inside (cut to test), 7 to 8 minutes total. Remove from grill.
Lay buns, cut side down, on grill and cook until lightly toasted, 30 seconds to 1 minute.
Spread mayonnaise and ketchup on bun bottoms. Add lettuce, tomato, burger, onion, and salt and pepper to taste. Set bun tops in place.
It may sound crazy, but quality meat, salt, and pepper is all we add to our simple burger recipe.
We’ve tried adding extras — olive oil, cream, mustard, and grated onion to name a few. While we liked some, none were as good as simply seasoned burger patties cooked in a little butter. Just in case you’re wondering what the extras did, here’s a quick summary:
Olive oil didn’t really add much and the texture went a little funny, they became a little grainy. Cream made the meat tender. We both really liked it, but not enough to specifically buy a whole carton of cream for a tablespoon (that’s all you needed to add). We loved the flavor of the mustard — we used Dijon and the onion was too strong for us.
So, even though we did like a few of the additions, in the end we came full circle and simple won. Think about a great steak — it’s most likely only been seasoned with salt and pepper. For us, hamburgers are the same.
The Best Meat For Burgers
For ease, we stick to ground chuck. You can get creative and use a combination of ground chuck and sirloin, though. (Some even grind up a little bacon and add it — that can’t be bad, right?). In a perfect world, we’d grind our own meat. This way, you always know the quality and it’s fresh. If you have the time and equipment (KitchenAid has a grinder attachment) then go for it, you won’t be disappointed.
We usually go for the next best thing — we buy the highest quality ground meat we can.
Around us, that means a trip to the meat counter at Whole Foods, but if you have a butcher close by or another store you trust, go there. Choose meat with 15 to 20 percent fat. Any lower and you’ll loose some flavor and you risk the burgers becoming dry.
How to Form Perfect Hamburger Patties
We like 5 to 6 ounce burgers — they’re big, but not overwhelming. A kitchen scale can be useful for dividing the meat.
Here’s a trick — have you ever had a burger puff up in the middle while it was cooking? Before cooking, add a dimple to the middle of each burger. This stops it from puffing up in the middle and keeps things uniform.
One more thing, there’s no need to mix the salt and pepper into the meat. Just season the top and bottom (like a steak). The more you fuss hamburger meat, the tougher it will become when cooked. By the way, we season our burgers liberally.
The Best Way to Cook Hamburgers
Our favorite way to cook burgers is in a cast iron skillet or on a flat top grill. We heat it over medium heat, add some butter and cook the burgers 2 to 3 minutes on each side. Done.
If you’re partial to grilling, go for it. If you feel like it, we’ve taken our cast iron skillet to the grill with us — we just love the sear you get on the skillet compared to grates. No matter how you cook it, make sure you allow the patties to rest for a few minutes.
Just look at that — moist, juicy and not too packed. A perfect burger.
How to Tell When a Burger is Done
In the photo below, you’re looking at somewhere between medium-well and well. We really like to shoot for medium. A great way to do this is to use a meat thermometer. I’ve shared the temperature of burgers when they are rare, medium-rare, medium, medium-well, and well-done below.
- Rare: Red in the center, 120 degrees F (50C) and below
- Medium-Rare: Very Pink in the center, 130 degrees F (55C)
- Medium: Pink in the center, 140 degrees F (60C)
- Medium-Well: Grayish Pink in the center, 150 degrees F (65C)
- Well Done: Gray, No Pink in the center, 160 degrees F (70C) and above
Note: The USDA suggests cooking ground beef to 160 degrees F, this is well-done. That’s just too done for us, which gives even more reason to buy the highest quality meat you can.
What to Serve With Burgers
- Take your burgers up a notch with homemade mayonnaise — it’s delicious! We’ve also got an excellent homemade ketchup recipe
- I love adding some pickled red onions to my burgers (they are so simple to make)
- Sliced avocado or a spoonful of homemade guacamole
- Sliced tomatoes or add a spoonful of this chopped tomato salad
- Greens like crunchy iceburg, arugula or butter lettuce
- Sliced or shredded cheese
More Burger Recipes
- using our tasty recipe. We spent days perfecting the perfect veggie burger.
- Swap out the beef and make turkey burgers. We add a secret ingredient so that they are delicious and juicy.
- Make this epic loaded burger with egg and ham!!
- Try our queso blanco burger with a homemade creamy queso sauce.
- Try our pan-seared (or grilled) salmon burgers with an agave glaze and chipotle mayo.
Recipe updated, originally posted June 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne