Today is National Burger Day! What better way to celebrate National Burger Day, than to enjoy a rich juicy burger.
We’re not the only ones who think burgers are great, a recent survey from Waitrose.com has revealed that the UK’s barbecue hero is the humble burger, with 66% of the nation saying that a BBQ simply isn’t a BBQ without this key ingredient.
Despite an all-time high in Google searches for ‘vegetarian BBQ ideas’, meaty mains came out on top, with burgers, sausages, barbecue chicken, steak and ribs making up the top five mains for a BBQ, surpassing vegetarian options like grilled halloumi and vegetable skewers.
We’ve put together our favourite burger recipes, with a little help from Waitrose, that you can enjoy on National Burger Day!
Chicken and Onion Bhaaji Burgers
2 breaded chicken quarter pounder burgers
2 onion bhajis
150g tub natural yogurt
2 tbsp mango chutney
1 tbsp chopped coriander
2 white sesame seed burger buns, halved
1 Iceberg lettuce leaf, torn
- Preheat the oven and cook the chicken burgers and onion bhajis as directed until both are crispy and cooked throughout.
- Meanwhile, mix the yogurt, mango chutney and coriander. Spread over the cut sides of the buns and top with the lettuce. Add the burgers and then the bhajis. Spoon over some yogurt and top with the bun lid. Serve with the remaining yogurt and some salad.
Carrot, coriander and chickpea burgers
Make these veggie burgers several hours in advance, or even the day before, and chill them so they have a chance to firm up a little before cooking.
- Preparation time:20 minutes
- Cooking time:10-15 minutes
- Makes: 6
400g can chick peas
1 tbsp vegetable oil
2 onions, chopped
75g white or brown breadcrumbs
300g carrots, grated
½ x 28g pack fresh coriander, chopped
2 tsp harissa paste
240g garlic flatbread to serve
Fragata Spanish hot peppers and soured cream, to serve
- Drain the chick peas and crush in a food processor until almost paste-like. Tip into a bowl.
- Heat the oil in a frying pan and gently fry the onions, stirring frequently, until soft and lightly browned. Add to the bowl with the breadcrumbs, carrots, coriander and a little seasoning.
- Mix the harissa paste with the egg and stir well into the carrot mixture. Using your hands, shape the mixture into 6 even-sized pieces. Press each firmly into a ball and flatten into burger shapes. Chill until ready to cook.
- Light the barbecue about 30 minutes before cooking to allow the flames to die down. Cook the flatbread according to pack instructions or by heating it on the barbecue. Cook the burgers for about 5 minutes, gently turning once, until golden. Cut the flatbread into wedges and serve with the burgers, peppers and a dollop of soured cream.
Halloumi burgers with chilli jam, spinach, carrot and cucumber
The firm and salty Cypriot cheese is a great alternative to meat in a burger.
- Preparation time:10 minutes
- Cooking time:10 minutes
- Makes: 4
1 large carrot, julienned or cut into matchsticks
75ml rice wine vinegar
½ tsp salt
1 tsp caster sugar
4 burger buns
2 tsp olive oil
250g halloumi, drained and cut into 8 slices
4 tbsp mayonnaise
4 handfuls baby spinach leaves
1 large tomato, sliced
4 heaped tbsp chilli jam
½ small cucumber, cut into ribbons (using a vegetable peeler)
- In a small bowl, mix the carrot, vinegar, salt and sugar and allow to marinate while you prepare everything else.
- Heat a frying pan and toast the buns until lightly golden; set aside. Wipe the crumbs out of the pan, add the oil and fry the halloumi slices until golden (about 1 minute on each side); remove and place on kitchen paper.
- Spread the mayonnaise on the toasted buns, then divide the fillings between them. Start with spinach on the bottom of each, then the tomato, pickled carrot, 2 slices of halloumi, chilli jam and cucumber. Put the bun tops on and serve.
Chunky Fish and Lemon Burger
- Total time: 20 minutes
- Serves: 1
100g haddock or coley fillet
1 tbsp chopped parsley
1 tbsp rinsed capers
Zest of 1/2 lemon
A dusting of flour
1 tbsp olive oil
A spoonful tartar sauce
- Skin and finely chop 100g haddock or coley fillet. Alternatively, place it in the food processor and pulse to a chunky paste.
- Mix the fish with 1 tbsp chopped parsley, 1 tsp rinsed capers, and the zest of ½ lemon. Squeeze the mixture together well, then, with a dusting of flour on your hands, shape the mixture into a burger.
- Heat 1 tbsp olive oil in a non-stick frying pan over a medium heat and cook the burger for 4–5 minutes on each side until golden and firm to the touch. Serve the burger in a bun with salad leaves, a spoonful of essential Waitrose Tartare Sauce and a few oven fries, if you wish.
Turkey Mint Masala Burgers
500g ground turkey 1/4 cup chopped fresh mint 1/2 tbsp ginger puree 1/2 tbsp garlic puree 2 tbsp ground cumin 1 tbsp ground coriander 1 tbsp ground fennel 1 tbsp salt 1 tbsp chili powder 1 tbsp chaat masala 1 tbsp dried mint
- In a large bowl mix, combine all ingredients. Add the turkey and mix thoroughly.
- Shape into 4 burgers.
- Cook on outdoor grill over medium heat.
- Cook burgers for 6-8 minutes per side until centre is no longer pink.
- Serve on a bun with mint chutney and piaja (optional) or toppings of choice.
By Amy Lehal