Chunky or skinny, you can’t beat home­made burg­ers

Easy Cook - - CONTENTS -

Four twists on a clas­sic dish

Ital­ian pork burger with fresh tomato salsa Makes 4 Prep 20 mins Cook 15 mins £ 3.15 a por­tion 555 kcals, 26g fat, 10g sat. fat, 6g sugar

burg­ers only 500g pork mince 1 tsp each fen­nel seeds, chilli flakes

and dried oregano driz­zle of olive oil 2 large toma­toes, chopped 6 black olives, chopped driz­zle of bal­samic vine­gar 4 cia­batta bread rolls, split and toasted 4 tbsp mascarpone hand­ful baby spinach

Mix the pork mince with the fen­nel seeds, chilli flakes, oregano and some sea­son­ing. Mix well with your hands un­til well com­bined, then shape into 4 burg­ers. Heat a driz­zle of oil in a large fry­ing pan – or fire up the BBQ and brush the burg­ers with a lit­tle oil – and cook the burg­ers for 5-7 mins on each side un­til cooked through.

Mean­while, mix the chopped toma­toes, black olives, bal­samic vine­gar and a driz­zle more olive oil with some sea­son­ing to make a salsa. Top the base of each roll with about 1 tbsp mascarpone, a few spinach leaves, a burger and a spoon­ful of the salsa, then sand­wich ev­ery­thing with the lid. Serve and en­joy!

Lamb & chickpea pitta burger

Makes 4 Prep 20 mins Cook 10 mins £1.88 a por­tion 675 kcals, 28g fat, 8g sat. fat, 7g sugar

burg­ers only 400g can chick­peas, drained 200g tub low-fat houmous 2 roasted red pep­pers, from a jar, wiped

dry, then finely chopped 400g lean lamb mince small bunch mint leaves, half chopped 1 tbsp cumin seeds driz­zle of olive oil 4 large pitta breads 100g tub pomegranate seeds

Lightly crush the chick­peas in a large bowl with a potato masher. Tip half into an­other bowl, mix with the houmous and pep­pers, then set aside. Add the mince to the re­main­ing mashed chick­peas, along with the chopped mint, the cumin seeds and some sea­son­ing. Mix with your hands un­til well com­bined, then shape into 8 small burg­ers.

Heat the oil in a large fry­ing pan, add the burg­ers – or fire up the BBQ and brush the burg­ers with oil – and cook for 5 mins on each side un­til golden and cooked through. Mean­while, toast the pitta bread. Split each pitta in half and fill with some red pep­per houmous, the re­main­ing mint leaves, 2 burg­ers and some pomegranate seeds.

Crispy sesame fish burger with lime mayo

Makes 2 Prep 25 mins plus chill­ing Cook 15 mins £ 3.40 a por­tion 706 kcals, 34g fat, 6g sat. fat, 3g sugar 250g sus­tain­able white fish fil­lets,

such as cod, had­dock or pol­lack 2 tbsp plain flour 1 egg, beaten 4 tbsp dried bread­crumbs (we used

panko) 2 tbsp sesame seeds veg­etable oil, for fry­ing 1 ripe av­o­cado juice 1 lime small pack co­rian­der, chopped 2 tbsp light may­on­naise 2 burger buns, split and toasted

Cut the fish into 4 chunky fin­gers. Put the flour in a bowl with some sea­son­ing, put the egg in an­other bowl, and the bread­crumbs and sesame seeds in a third. Dust the fish fin­gers in flour, then dip in egg and, fi­nally, coat in bread­crumbs. Chill for 10 mins, if you have time.

Heat a driz­zle of oil in a fry­ing pan and cook the fish fin­gers for 3- 4 mins each side un­til golden and cooked through, adding a driz­zle more oil if the pan looks a bit too dry.

Mean­while, stone, peel and slice the av­o­cado, squeeze over a lit­tle of the lime juice to pre­vent it from turn­ing brown, then mix the re­main­ing lime juice and co­rian­der into the may­on­naise. To serve, spread a lit­tle mayo over the base of each bun, top with 2 fish fin­gers, a few slices of av­o­cado and the bun lid. Serve the re­main­ing mayo on the side.

Ca­jun chicken & pineap­ple burger

Makes 4 Prep 15 mins Cook 15 mins £1.28 a por­tion 373 kcals, 9g fat, 4g sat. fat, 8g sugar 4 chicken breasts 2 tbsp Ca­jun spice mix (we used Bart) driz­zle of olive oil 4 pineap­ple rings, from a can 50g ched­dar, grated 2 tbsp soured cream 4 burger buns, split and toasted a few let­tuce leaves 1 red onion, thinly sliced

Heat the grill to medium-high and line a bak­ing tray with foil. Place the chicken be­tween 2 sheets of cling film and bash to an even thick­ness us­ing a rolling pin. Rub the Ca­jun spice mix, the olive oil and some sea­son­ing all over the chicken, then put them on the bak­ing tray. Grill for about 10 mins, turn­ing half­way through.

Top each chicken breast with a pineap­ple ring and some of the grated cheese, then re­turn to the grill and cook for a fur­ther 2-3 mins un­til the cheese is golden and bub­bling, and the chicken is cooked through.

Spread a lit­tle soured cream over the base of each burger bun, then add let­tuce leaves, a chicken breast, some sliced red onion, and pop the top on be­fore serv­ing.

Pork burg­ers with fen­nel, chilli and oregano in cia­batta buns

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