Sun's out - buns out! We've got burger ideas to suit all tastes.
Remember the old-fashioned burgers you used to get from the fish and chip shop?
Ones with the lot that were like huge towers with big meat patties and the juice would run down your chin....ah - those were the days................................
Nowadays, the options are almost endless - really, anything goes.
Whether you make your own burger patties from scratch or choose from Knights selection of freshly made varieties - there's nothing like a home made burger.
We've suggested a few for you to try below - there's even a vegetarian option!
Mega Beef Burger with Caramelised Onions
200g block of gruyere cheese
2 tbsp olive oil
4 bread rolls split horizontally
½ cup barbecue sauce to serve
2 vine-ripened tomatoes sliced
50 g baby spinach
1 kg beef mince
¾ cup salted crackers
2 egg yolks
3 garlic cloves crushed
2 tbsp thyme leaves chopped
1 tbsp dijon mustard
sea salt and cracked black pepper to taste
1 tbsp olive oil
3 medium red onions cut into 1cm-thick slices
2 tsp brown sugar
2 tsp balsamic vinegar
To make patties, mix ingredients in a bowl. Divide mixture into four portions. Shape into 12cm round patties. Refrigerate for 30 minutes.
To make onions, heat oil in a frying pan over a medium heat. Cook onions, stirring occasionally, for 10 minutes, or until tender. Stir in sugar and balsamic and cook for 5 minutes until liquid has evaporated and onions are caramelised. Season.
Cut four squares, 5mm thick, from cheese. Reserve remaining for another use.
Brush patties with oil. Cook on a BBQ over a medium to high heat for 7 minutes each side, or until cooked. Place a slice of cheese on each patty. Cover with lid. Cook for 2 minutes, or until cheese is melted.
Toast cut-side of buns under a hot grill until golden.
Serve patties on rolls with onion, sauce, tomatoes, spinach and roll lids.
Asian chicken burgers with pickled red cabbage
½ small red cabbage, very finely shredded
1 lime, juiced
3 tbsp rice vinegar
4 skinless chicken breasts, chopped
1 tbsp ginger chopped
small bunch coriander finely chopped
½ stalk lemongrass, finely shredded
1 tsp sesame oil
2 tbsp sriracha chilli sauce, plus more to serve
4 tbsp panko breadcrumbs
1 tsp soy sauce
round lettuce leaves to serve
Toss the cabbage with the lime juice and vinegar, and season. Put to one side at room temperature until you’re ready to serve. Heat the oven to 220C/fan.
Blitz the chicken, ginger, coriander and lemongrass quickly in a blender until combined. Mix in the sesame oil, sriracha and panko, and season with soy sauce. Mould into 4 burgers. Put onto a lined baking tray, transfer to the oven, and cook for 15 minutes on each side until golden and cooked through. Serve on lettuce leaves, topped with the pickled cabbage and with more sriracha on the side.
Barbecued Fish Burger
1 cup aioli
1 tsp sumac plus extra to serve
Zest and juice of ½ lemon
8 flathead fillets
Sea-salt flakes and freshly ground black pepper, to season
100 ml extra virgin olive oil
1 loaf Turkish bread
¼ iceberg lettuce, leaves separated
1 small red onion, finely diced
¼ bunch coriander, leaves picked, to serve
1 lemon cut into wedges to serve
Put aioli, sumac, lemon zest and juice in a small bowl and stir to combine. Cover and put in fridge.
Preheat barbecue hotplate or a large frying pan over a medium-high heat. Preheat barbecue grill or a grill pan over a medium-high heat.
Put fish on a large plate and season. Brush with ½ of the oil. Cook for 2 minutes on each side.
Meanwhile, cut loaf into 4 hamburger bun-sized pieces and split each in half horizontally. Brush cut side of each piece with remaining oil. Grill on both sides until lightly toasted.
To assemble, divide lettuce among 4 pieces of toasted bread. Top with fish and a large dollop of aioli mixture, then scatter over onion. Scatter over coriander leaves and a sprinkle over extra sumac. Sandwich with remaining bread and serve with lemon wedges.
Vietnamese Pork & Peanut Burgers
500g pork mince
2 tbsp oyster sauce
6 spring onions, trimmed and finely chopped (both green and white parts)
thumb-sized piece ginger, peeled and finely grated
½ - 1 tsp chilli flakes
1 lime, zested and cut into wedges
1 tbsp sesame or sunflower oil
iceberg lettuce or little gem lettuce, to serve
4 sesame burger buns
25g roasted unsalted peanuts, roughly chopped
mayonnaise or sweet chilli sauce, to serve
In a large bowl, mix together the pork, oyster sauce, spring onions, ginger, chilli flakes and lime zest. Shape the mixture into 4 patties using your hands. Heat the oil in a large frying pan over a medium heat, add the patties and cook for 8 mins each side until cooked through.
To serve, put lettuce leaves on the bottom halves of the buns and squeeze over a little lime juice. Add the burgers, sprinkle over the peanuts and cover with the top halves of the buns. Serve with the remaining lime wedges and mayonnaise or sweet chilli sauce, if you like.
Lamb Burgers with Bacon, Beetroot & Horseradish Salad
6 rindless shortcut bacon rashers
½ cup tomato relish (125 ml)
6 bap rolls split horizontally
6 sliced pickled beetroot
750 g lamb mince
1 red onion grated
2 garlic cloves crushed
1 tbsp grain mustard (20 ml)
¼ cup breadcrumbs
1 egg yolk
½ cup chopped fresh parsley (¼ bunch)
¼ cup chopped fresh mint leaves (¼ bunch) chopped fresh mint leaves chopped
sea salt and cracked black pepper to taste
2 tbsp mayonnaise (40 ml)
2 tbsp sour cream (40 ml)
1 tbsp horseradish cream (20 ml)
¼ small iceberg lettuce coarsely sliced
To make lamb patties, combine all ingredients in a bowl. Shape into six thick patties. Refrigerate for 30 minutes.
.Heat a lightly oiled char-grill pan over a medium heat. Add bacon. Cook, turning occasionally, until golden and crisp. Set aside.
Add patties to same pan. Cook, turning occasionally, for about 6 minutes on each side, or until golden and cooked through.
To make horseradish salad, whisk mayonnaise, sour cream and horseradish together in a bowl. Add lettuce. Season and toss.
Spread relish over roll bases. Divide bacon, beetroot, patties and horseradish salad among bases. Top with roll lids.
MLT (Mushroom, Lettuce & Truffle Oil) Ciabattas
4 portobello mushrooms, stalks trimmed
2 tbsp truffle oil
2 mini ciabatta loaves, halved (or 1 medium loaf halved)
1 eschalot, finely chopped
4 tbsp mayonnaise
25 g parmesan, shaved
2 small handfuls rocket
Heat a chargrill pan over high heat and brush the mushrooms all over with half the truffle oil. Season well with salt and pepper, then grill for 5-6 minutes on each side until they are charred and tender.
Brush the rest of the oil over the cut sides of the ciabatta and grill to lightly toast.
Mix the shallot into the mayonnaise and spread over the bases of the ciabattas. Top with the chargrilled mushrooms, followed by some parmesan shavings and rocket, and sandwich on the tops. Serve with skinny fries, if you like.