Foodie favourites:

Home-made burg­ers are the best and we’ve come up with four of the tasti­est flavour com­bos. All you need is a side of fries and you’re good to go!

Australian Women’s Weekly NZ - - Con­tents - PHO­TOG­RA­PHY ● CATH MUS­CAT STYLING ● VIVIEN WALSH

mouth­wa­ter­ing burg­ers, beau­ti­ful cel­e­bra­tion cakes, and week­night din­ner so­lu­tions

1. Moroc­can beef burger

Cook 4 pat­ties in a heated oiled large fry­ing pan, over medium heat, for about 5 min­utes on each side or un­til cooked through. Com­bine ½ cup (140g) nat­u­ral yo­ghurt with 2 tea­spoons finely chopped pre­served le­mon rind, 1 ta­ble­spoon Moroc­can spice mix and 1 tea­spoon harissa paste in a small bowl. Halve and toast 4 bread rolls. Sand­wich rolls with yo­ghurt mix­ture, pat­ties, baby spinach leaves, drained char-grilled cap­sicum and strips of le­mon rind.

2. Bar­be­cue ba­con cheese­burger

Pre­heat grill. Place 8 slices thin streaky ba­con on an oven tray. Brush with 2 tea­spoons pure maple syrup; cook un­der grill for about 2 min­utes or un­til crisp. Drain on pa­per towel. Cook 4 pat­ties in a heated, oiled large fry­ing pan, over medium heat, for about 5 min­utes on each side or un­til cooked through. Halve and toast 4 bread rolls. Sand­wich rolls with pat­ties, ba­con, a slice of Swiss cheese, coleslaw, pars­ley leaves and bar­be­cue sauce.

3. Beef teriyaki burger with pineap­ple

Cook 4 pat­ties in a heated, oiled large fry­ing pan, over medium heat, bast­ing with 1 ta­ble­spoon of thick teriyaki mari­nade, for about 5 min­utes on each side, or un­til cooked through. Cook 4 drained canned pineap­ple slices in same pan for about 1 minute on each side or un­til caramelised. Halve and toast 4 bread rolls. Sand­wich rolls with some baby tat­soi (Chi­nese greens), pat­ties, pineap­ple, cu­cum­ber rib­bons, co­rian­der leaves, thinly sliced spring onions, finely chopped red chilli and a driz­zle of thick teriyaki mari­nade.

4. Minty beef and beet­root burger

Cut 1 peeled medium beet­root into match­sticks. Com­bine beet­root and 2 tea­spoons le­mon juice in a small bowl. Sea­son to taste. Cook 4 pat­ties in a heated, oiled large fry­ing pan, over medium heat, for about 5 min­utes on each side or un­til cooked through. Halve and toast 4 bread rolls. Spread each bread roll base with 2 tea­spoons thick mint sauce. Sand­wich rolls with small baby cos let­tuce leaves, pat­ties, sliced to­mato, car­rot match­sticks, beet­root mix­ture, 80g crum­bled soft goat’s cheese and small fresh mint leaves.

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