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FIRECRACKER CHICKEN BURGER Serves: 6
Preparation time: 10-15 minutes plus 20 minutes refrigeration time. Cooking time: approx. 8-10 minutes
To serve: ciabatta bun, tomato, red pepper, lettuce, chilli mayonnaise
• 400g minced chicken leg
• 100g minced chicken breast
• 100g chorizo
• 1 red pepper, nely diced
• ½ red onion, nely diced
• 2 tbsp fresh basil, chopped
• 20 drops tabasco sauce
• 2 tsp chilli akes
• 80g manchego or cheddar cheese
• Salt and white pepper to taste
1. Mix all of the ingredients together. Divide the mix into six and mould into burger shapes. Cover with cling lm and
refrigerate for 20 minutes.
2. Pre-heat the grill to 220ºC and set the probe to 75ºC. Insert the probe into the centre of one of the burgers and cook until
the probe alarm goes o.
3. To serve, cut a bun in half and lightly grill. Add lettuce and tomato then a burger and top with some mayonnaise and
peppers.
BIG SUMMER BONANZA BURGER Serves: 6
Preparation time: 10-15 minutes plus 20 minutes refrigeration time. Cooking time: approx. 8-10 minutes
To serve: sesame bun, avocado, pancetta, tomato, gherkin, burger relish, lettuce, fried egg, cheese
• 500g steak mince - high quality cut
• ½ white onion, nely diced
• 4 cloves garlic, nely diced
• 2 tbsp tomato ketchup
• 1 tbsp English mustard
• 3 tbsp fresh at leaf parsley, chopped
• Salt and cracked black pepper to taste
1. Mix all ingredients together. Divide the mix into six and mould into burger shapes. Cover with cling lm and refrigerate for
20 minutes.
2. Pre-heat the grill to 220ºC and set the probe to 75ºC. Insert the probe into the centre of one of the burgers and cook until
the probe alarm goes o.
3. To serve, cut a bun in half and lightly grill. Put a spoonful of burger relish on the bottom half with some lettuce, tomato
and gherkin. Add the burger, top with cheese, avocado, a fried egg and pancetta.
PUMPKIN AND ROSEMARY BURGER Serves: 6
Preparation time: 10-15 minutes plus 20 minutes refrigeration time. Cooking time: approx. 8-10 minutes
To serve: sesame seed bun, goat’s cheese, red onion relish
• 300g minced beef
• 200g sausage meat
• 100g pumpkin, roasted and slightly crushed
• 15ml olive oil
• 1 tbsp fresh rosemary, chopped
• ½ white onion, nely diced
• 4 cloves garlic, nely diced
• 100g cooked beetroot,
• Salt to taste
• Cracked black pepper to taste
1. Cut the pumpkin into 1 cm pieces. Mix the pieces with olive oil and season. Spread them on a baking tray and roast in a
pre-heated oven at 180ºC for 15-20 minutes until soft. Allow to cool to room temperature.
2. Mix all of the ingredients together. Divide the mix into six and mould into burger shapes. Cover with cling lm and
refrigerate for 20 minutes.
3. Pre-heat the grill to 220ºC and set the probe to 75ºC. Insert the probe into the centre of one of the burgers and cook until
the probe alarm goes o.
4. To serve, cut a bun in half and lightly grill. Add some red onion relish, a burger and top with crumbled goat’s cheese.
WINTER WARMER BURGER Serves: 6
Preparation time: 10-15 minutes plus 20 minutes refrigeration time. Cooking time: approx. 8-10 minutes
To serve: crusty white bun, parsnip crisps, lettuce, red current mayonnaise
• 50g minced beef
• 150g steak mince
• ½ red onion, nely diced
• 100g prunes, roughly chopped
• 2 tbsp fresh rosemary leaves, chopped
• 3 tsp horseradish sauce
• 80g chestnuts, cooked and roughly chopped
• Salt and cracked black pepper to taste
1. Mix all ingredients together. Divide the mix into six and mould into burger shapes. Cover with cling lm and refrigerate for
20 minutes.
