9
2. Skewer the chicken and mushrooms. Grill on maximum heat for approx. 5-7 minutes until
the juices run clear. Discard the marinade.
Refreshing Greek Lamb Burger
(Serves approx. 6)
• 500g minced lamb
• ½ red onions, finely chopped
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 3 cloves garlic, finely chopped
• 2 tbsp fresh mint, finely chopped
• 1 tbsp fresh coriander, finely chopped
• 80g pomegranate
• Salt and pepper to taste
1. Mix together all of the ingredients except the pomegranate. Carefully mix in the
pomegranate. Divide the mix into six and mould into burger shapes. Refrigerate for 20
minutes.
2. Heat the grill to maximum and cook the burgers for 8-10 minutes depending on thickness,
making sure the juices run clear before serving.
3. Serve on flat bread with tzatziki, cucumber and red onion.
BBQ Pork burger
(Serves approx. 6)
• 300g minced pork fillet
• 200g plain sausage meat
• 2 tsp Jerk seasoning
• 30g BBQ sauce
• 1 red pepper, finely chopped
• 3 cloves garlic, finely chopped
• ½ red onions, finely chopped
• Salt and pepper to taste
1. Mix all of the ingredients together. Divide the mix into six and mould into burger shapes.
Refrigerate for 20 minutes.
2. Heat the grill to maximum and cook the burgers for 8-10 minutes depending on thickness,
making sure the juices run clear before serving.
3. Serve on a toasted brioche bun with coleslaw, grain mustard and mayonnaise
Big Wave Fish Burger
(Serves approx. 6)
• 500g white fish e.g. plaice or cod
• 1 shallot, finely chopped
• 40g capers, finely chopped
• 3 tsp lemon zest
• 2 tbsp parsley, finely chopped
• 1 Free range egg white
• 60g breadcrumbs
• Salt to taste
1. Mince 300g of the fish. Finely dice the remaining 200g.
2. Mix together the remaining ingredients and add the fish.
3. Divide the mix into six and mould into burger shapes. Refrigerate for 20 minutes.
4. Heat the grill to maximum and cook the burgers for 8-10 minutes depending on thickness.
5. Serve on a sesame seed bun with lettuce and tartare sauce.
Firecracker Chicken Burger
(Serves approx. 6)
• 400g minced chicken leg
• 100g minced chicken breast
• 100g chorizo
• 1 red pepper, finely chopped
• ½ red onions, finely chopped
• 2 tbsp fresh basil, finely chopped
• 20 drops Tabasco sauce
• 2 tsp Chilli flakes
• 80g manchego or cheddar cheese
• Salt and white pepper to taste
1. Cut the chorizo and cheese into approximately 0.5 cm dice. Add the remaining ingredients,
and mix well.
2. Divide the mix into six and mould into burger shapes. Refrigerate for 20 minutes.
3. Heat the grill to maximum and cook the burgers for 8-10 minutes depending on thickness,
making sure the juices run clear before serving.
4. Serve on a lightly toasted ciabatta bun with tomato, red pepper, lettuce and chilli
mayonnaise.
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