It’s burger night – there’s one for everyone

Ingredients: 

• 1 tbsp olive oil
• 1 large onion, thinly sliced
• 2 eggs, lightly beaten
• ½ cup flour
• ¼ cup milk
• 1 tsp paprika
• 1 cup breadcrumbs 
• 4 large portobello mushrooms, stems removed
• 3 - 4 tbsp olive oil, extra
• 4 slices swiss cheese
• 4 hamburger buns, cut in half
• ¼ cup tomato relish
• 1 cup rocket or salad greens 
• 2 tomatoes, sliced

Method:

Step 1

Heat the 1 tbsp olive oil in a small saucepan over medium low heat. Add the onions and cook for 4 to 5 minutes or until golden brown and softened.

Step 2

Place the eggs, flour, milk, and paprika into a medium bowl and whisk until smooth. Season with salt and pepper. Place the breadcrumbs into a separate bowl.

Step 3

Heat the olive oil in a large frying pan over medium heat. Dip the mushrooms into the batter mixture then the breadcrumbs. Press firmly to coat. Add to the pan and cook for 3 to 4 minutes on each side or until golden brown. Top each mushroom with a slice of cheese.

Step 4

Meanwhile, toast the cut side of the hamburger buns under a preheated grill until golden.

Step 5

To serve, spread some tomato relish onto the base of each bun. Add a mushroom topped with cheese and a layer of cooked onion. Top with rocket or salad greens and tomato slices. Spread the bun top with a generous amount of traditional burger sauces, to your choice.

Ingredients: 

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, crushed
• 400g can black beans in springwater, drained, and rinsed
• ½ cup dried breadcrumb
• ½ cup sunflower seed
• 1 tsp paprika
• 1 tsp oregano
• ½ tsp chipotle (a smoke-dried ripe jalapeño chili pepper used for seasoning)
• 1 egg
• 75g feta, crumbled
• Oil for cooking

To serve:

• 4 hamburger buns, split and toasted
• 4 slices mozzarella or swiss cheese
• 135 g pottle sundried tomato dip (homemade or bought)
• Caramelised onions 
• 2 baby cucumbers, peeled into ribbons 
• Lettuce leaves 

Method:

Step 1

Heat the olive oil in a small frying pan over medium low heat. Add the onion and garlic and cook for 4 to 5 minutes or until softened.

Step 2

Cool slightly then place into a food processor with the well drained black beans in springwater, breadcrumbs, sunflower seeds, paprika, oregano, chipotle and egg. Pulse until the mixtures comes together but is still chunky.

Step 3

Gently stir in the feta and season to taste. Form into 4 even sized patties. Place onto a tray lined with baking paper and refrigerate for 15 minutes.

Step 4

Heat a little oil in a frying pan over medium heat. Cook the patties for 3 to 4 minutes on each side, until they are crispy and browned.

Step 5

If desired, top each patty with a slice of cheese and allow to slightly melt before removing from the pan.

Step 6

Spread each burger bun base with some sundried tomato dip. Top with a patty and cheese, then add caramelised onions, cucumber ribbons, and lettuce.

Ingredients:

• 1 small onion, finely chopped
• 1 tsp Paprika
• 400g can chickpeas in springwater, drained
• 450g can sliced beetroot, drained
• ¼ cup chopped fresh parsley
• 100g creamy feta, crumbled (omit for dairy free)
• 4 burger buns, cut in half, and toasted

Toppings of your choice:

• Rocket leaves 
• Avocado
• Mayonnaise

Method: 

Step 1

Heat a dash of oil in a frying pan and sauté the onion over low heat until soft. Add the paprika and stir until fragrant. Remove from the heat.

Step 2

Place the drained chickpeas in a food processor and process until they are well mashed.* Transfer to a mixing bowl.

Step 3

Finely chop ½ of the can of sliced beetroot and add to the chickpeas with the onion mixture, parsley, and crumbled feta. Mix well then form into patties. * Refrigerate for 15 minutes.

Step 4

Heat a little oil in the frying pan. Cook the patties over medium-low heat for 3-4 minutes on each side or until golden and hot.

Step 5

Serve in toasted buns with the toppings of your choice.

Ingredients:

• 4 x 100g fillets lemon fish
• ½ cup peri peri mayonnaise
• 1½ cups crushed natural corn chips 
• 225g can pineapple slices, drained (4 slices)
• 4 brioche, ciabatta, or hamburger buns 
• Salad leaves 

Method:

Step 1

Spread fish fillets on both sides with peri peri mayonnaise, then coat in the crushed corn chips. Place the prepared fish on a tray lined with baking paper and refrigerate for 10 minutes.

Step 2

Grill the drained pineapple slices until golden and hot. alternatively pan-fry in a lightly oiled frying pan over medium heat. Set aside and keep warm.

Step 3

Heat a little oil in a frying pan and cook the fish pieces over medium heat, turning once during cooking, until the crust is golden, and fish cooked.

Step 4

To assemble the burger: Spread extra Peri Peri Mayonnaise on the bases of the buns. Top with the fish, pineapple and salad leaves. Place the bun lid on top and serve.