Today is National Burger Day (23rd August) - an ideal day for the lovers of all things barbecue!
And we have you covered - whether you feel like a more traditional burger, something with chicken, or maybe even a vegetarian option, we have the options for you!
You will need:
2 large skinless and boneless chicken breast fillets
8 tbsp fine natural or panko breadcrumbs
1 tsp paprika
1 tsp dried thyme
½ tsp sea salt
½ tsp ground black pepper
Pinch chilli powder (optional)
Bacofoil® All Purpose Zipper® Bags
Bacofoil® The Non-Stick Kitchen Foil
4 crusty bread rolls
1-2 tomatoes, sliced
1 avocado, peeled and sliced
½ lemon, zest and juice
1 Cut the chicken fillets in half horizontally to make 4 flat pieces. Add the buttermilk to a medium Bacofoil® All Purpose Zipper® Bag and place the chicken into the bag. Zip to seal and mix well to ensure all the chicken is coated. Place the in the fridge upright, made easy with the unique stand alone base, to marinate for several hours or overnight.
2 When ready to cook, preheat the oven to 170ºC fan/190ºC/Gas 5. Place all the dry ingredients into another clean Bacofoil® All Purpose Zipper® Bag, zip to seal and then shake well to mix.
3 Transfer the chicken pieces to the bag containing the crumbs, zip to seal and toss, ensuring all the pieces are well coated.
4 Place the chicken onto a baking tray lined with Bacofoil® The Non-Stick Kitchen Foil (this will ensure the chicken won’t stick). Cook in the oven for 25-30 minutes, ensuring that the chicken is cooked through at the thickest part.
5 Split and lightly toast the bread rolls. Slice the avocado and squeeze over a little lemon juice. Mix the mayonnaise with the lemon zest and black pepper and spread a little onto the base of each bun. Add some salad leaves, tomato, a piece of buttemilk chicken, then top with the avocado and the bun lid. Serve with some coleslaw or kale-slaw on the side.
Tip: You can marinate and coat the chicken then freeze in Bacofoil® All Purpose Zipper bags for a month. Defrost before cooking.
Recipe courtesy of Bacofoil
You will need:
400g can chickpea, rinsed and drained
Garlic clove, chopped
1 handful parsley, chopped
1 tsp ground cumin
1 tsp ground coriander
1⁄2 tsp harissa paste or chilli powder
2 tbsp plain flour
2 tbsp sunflower oil
Primula Original Cheese
1 Place all ingredients into a food processor and season to taste. Blend until coarse, then shape into four burgers with your hands.
2 Carefully remove the blade from the processor and form the mixture into 4 large burgers.
3 Before cooking, brush lightly with oil. Place on the BBQ or skillet and cook for 3 minutes. On each side until lightly golden.
4 Serve on a brioche bun with melty Primula Original Cheese, rocket and red onion.
Recipe courtesy of Primula
You will need:
1kg beef brisket joint
1 red onion, quartered
1tbs whole black peppercorns
¾ bottle Jack Daniel’s® Tennessee Honey™ Barbecue Glaze
750ml hot water
1 beef stock cube
2 beef tomatoes, sliced
Watercress, to serve
For the coleslaw:
¼ red cabbage, finely shredded
5 carrots, peeled and grated
1 small red onion, finely sliced
3-4 tbs mayonnaise
handful fresh parsley, chopped
1 Seal the beef joint on all sides in a frying pan, with the onion quarters then transfer to a slow cooker along with the peppercorns.
2 Make up the stock with the water and pour over the meat – the liquid needs to cover half the meat so add a little more or less if required, depending on the size of your slow cooker. Pour over ½ bottle Jack Daniel’s® Tennessee Honey™ Barbecue Glaze. Put on the lid and cook for 7-8 hours. Turn and baste the meat occasionally during cooking.
3 When the meat is cooked and really tender, turn off the slow cooker but leave in the cooking liquid to rest. (If you’re not making the burgers now, cover and chill the meat in the cooking liquid then reheat when required.)
4 Make the coleslaw by combining the cabbage, carrots and onion in a bowl with the mayonnaise and parsley.
5 Lift the meat onto a plate or board and discard any fat or gristle. Use two forks to shred the meat and place in a bowl with a couple of teaspoons of the cooking juices. Stir in the remaining Jack Daniel’s® Tennessee Honey™ Barbecue Glaze.
6 Toast the brioche buns and spoon a little coleslaw on the bottom of each bun, followed by a slice of tomato. Pile on some shredded beef and top with a few sprigs of watercress and the toasted bun lid.
7 Serve with potato wedges and an extra dipping bowl of Jack Daniel’s® Tennessee Honey™ Barbecue Glaze on the side.
Recipe courtesy of Jack Daniel’s® Tennessee Honey™ Barbecue Glaze
You will need:
2 chicken breasts, skinless
1tbs + 1tsp Piri-piri seasoning mix
2 tbsp oil
4 spring onions, 2 finely chopped and 2 cut into strips
2 tbsp mayonnaise
½ little gem lettuce
2 burger buns
1 Cover the chicken breasts with a sheet of cling film and bash the thickest part with a rolling pin. Ideally the breast will be a similar thickness all over so it cooks evenly. Mix together 1 tbsp of the Piri-piri seasoning mix, the juice of half the lime, the oil and the finely chopped spring onions to make a marinade. Pour this over the chicken and leave to marinate overnight or for as long as possible.
2 The chicken can be cooked on the BBQ, in a griddle pan or grilled. Whichever way you do it, cook on a medium heat for 10-15 minutes, turning regularly. It should be charred on the outside and juicy but cooked in the middle.
3 While the chicken is cooking, mix together the remaining Piri-piri seasoning and the mayonnaise. Slice the avocado and dress with lime juice and a good pinch of salt. Tear the Little Gem leaves and toast the buns.
4 Lay the Little Gem leaves on the bottom half of each bun, lay the cooked chicken breast on top, add a dollop of Piri-piri mayonnaise and top with the spring onion strips, slices of avocado before topping with the bun lid.
Note: You can buy spicy or mild Piri-piri seasoning blends, choose whichever suits your taste.
Recipe courtesy of www.lovethecrunch.com
You will need:
331g (sliced to 1cm thick x 4) pork loin
1 tbsp rapeseed oil before grilling
2 X brioche bun
For the Marinade:
1 clove of garlic, peeled and finely chopped
1 inch knob of fresh root ginger, peeled and finely grated
4 tbsp Lee Kum Kee Hoisin Sauce
1 tbsp Shaoxing rice wine or dry sherry
For the Chinese sesame coleslaw:
1 tbsp Tahini
1 tsp runny honey
4 tbsp Lee Kum Kee Oriental Sesame Dressing
100g (2) carrots, washed, top and tailed, finely julienned
100g red cabbage, washed, finely julienned
100g white cabbage, washed, finely julienned
½ medium red onion, washed, peeled and finely julienned
1 spring onion, finely chopped
1 Marinade the thin pork loin pieces for 20 minutes with the garlic, ginger, Hoisin sauce, and Shaoxing rice wine.
2 Heat a griddle over high heat. Before grilling, season the pork with 1 tbsp of rapeseed oil.
3 Place the pork loins on the grill and cook for 1.5 minutes on each side, then flip and cook for 1.5 minutes on the other side. Set aside to rest.
4 To make the slaw, mix the tahini, runny honey and Oriental Sesame in a large salad bowl, and stir to combine the dressing. Toss in the julienne carrots, red and white cabbage, red onion, spring onion. Squeeze over some lime juice and garnish with chives. Set aside. (For best results, pre-slice and chill the slaw ingredients in the fridge so when you come to assemble them, the slaw is nice and cold).
5 Once the pork is cooked through, slather a layer of Hoisin sauce on both sides of the brioche bun, place the buns on the grill for 20 seconds to warm up and then remove.
6 Place a piece of pork loin on the base of the brioche, top first with the slaw, then pork loin and then more slaw. Drizzle over some of Lee Kum Kee’s Siracha Mayo. Assemble the second burger and serve immediately.
Recipe courtesy of Ching He Huang / Lee Kum Kee
Rainbow Veggie ‘shroom burger
Cooking Time: 35 minutes
You will need:
2 Portobello mushrooms
1 Beef Tomato
1 Clarence Court Burford Brown Egg
½ Red onion
Coconut oil, for pan
For the Burger Patty ( makes around 4 – Any remaining can be formed into patties and frozen)
1 Small-medium sweet potato, baked
½ can Cannellini beans, drained
¼ cup chopped spinach
1 tbsp tahini
Splash of apple cider vinegar
¼ tsp garlic, onion, cayenne, paprika, black pepper
Additional seasonings – to taste
1/6 cup oat or wheat flour
Panko bread crumbs for crispy ‘breading’
1 Preheat the oven to 200°C.
2 Prepare the burger patty first. Bake and peel the sweet potato (to easy-bake you can use the microwave- simply wash, prod with fork several times and wrap in damp paper towel then microwave for 2-3 minutes on either side , till soft)
3 Add the beans and baked sweet potato to a bowl and mash. Then add chopped spinach, tahini, splash of vinegar and mix.
4 Add in all seasonings and the flour – if the mixture is still too wet then thicken with extra flour.
5 Form into patty shape and coat sparingly with panko breadcrumbs for a super-crispy coating. Meanwhile heat ½ tbsp Coconut oil in a frying pan and then cook till browned on both sides ( around 2-3 minutes each side.
6 To finish the cooking place in the oven for 12-15 minutes.
7 Meanwhile chop the tomato, red onion and orange pepper into thin slices, ready to stack in the burger bap.
8 For the mushroom buns- Simply remove stalks and drizzle with oil lightly then season with salt and pepper. Place in a pre-heated grill, stalk-side down for a few minutes ( 5-7 minutes) turning once towards the end. ( Alternatively you can skip the grill and simply place the mushrooms in the oven at the same time as the sweet potato burger.
9 When there’s only a few minutes left of cooking time then fry a Clarence Court Burford Brown egg in a pan.
10 Stack burger buns with a layer of spinach or kale, patty, onion, tomato and orange pepper and top with the fried egg.
Recipe courtesy of AlphaFoodie X Clarence Court