Fire up the barbie, we're hungry for burgers! Will you go for venison, vintage cheddar, veggie, lamb and feta, or beef chilli?
An atomic recipe from pop star Liz McClarnon, who was crowned Celebrity MasterChef winner in 2008. Make your patties; form a well in each with your thumb; fill with grated cheese (use vintage cheddar for depth of flavour); cook over a flaming BBQ; then stack with the usual burger favourites (pictured above).
Venison mince is ever so tender and is the perfect meat to barbecue. Mix your mince with crushed juniper berries, fresh thyme and cracked black pepper, then cook over a red hot skillet or in a frying pan. Pack into a sesame bun with green chillies, salad, gherkins, and plenty of mayonnaise.
Health food expert Annabel Karmel ditches the meat and makes her veggie burgers out of roasted cashew nuts, mushrooms, carrots, red onion, leek, cooked brown rice, fresh thyme, and Gruyere cheese instead. A drizzle of honey adds a touch of sweetness. Serve with salad and sweet potato fries.
Welsh lamb expert Elwen Roberts lets the lamb mince speak for itself in this simple recipe. All you’ll need is fresh mint, seasoning, and crumbled feta to complete the burger mix; shape into six patties, cook for 12 or so minutes, and then assemble together with guacamole in a toasted ciabatta roll.
Made from the best beef money can buy, tomato ketchup, sweet chilli sauce… and that’s it. Mix it all together, then divide into patties, cook through, and serve in a floury bap, or on toasted ciabatta, with bean salad and a tomato dressing. Or chips with lots of vinegar, of course.
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