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!
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.