Everyone's favourite guilty pleasure – you'll need no excuse to try out these lovely recipes.
One of these burger recipes comes from our regular cookery writer Melanie Johnson, while the other made it our way via our pals at Waitrose, who naturally suggest that you whip together with their delicious (albeit rather clunkily-named) ‘Heston from Waitrose The Ultimate Beef Burger’ .
Pastrami & beef burger
- 1 medium egg
- 4 x brioche burger buns
- 4 tsp sesame seeds
- 4x quality burgers
- 4 slices Monterey Jack cheese
- 4 tbsp mayonnaise
- ¼ iceberg lettuce, finely shredded
- 4 slices Jack Hawkins tomato
- 4 large gherkins, sliced lengthwise
- 80g pack (8 slices) pastrami
- French’s Classic Yellow Mustard, to serve
Preheat the oven to 160°C, gas mark 3 and light the barbecue. Crack the egg into a small bowl, add 1 tbsp water and whisk to make an egg wash.
Brush the egg wash on top of the brioche buns and sprinkle with the sesame seeds. Place onto a baking tray and cook for 5 minutes, until the seeds are set onto the buns then halve.
Cook the burger patties on a hot barbecue for 12-14 minutes, until thoroughly cooked. Place a slice of cheese on top and allow to melt for 1 minute. Toast the sliced buns on the barbecue, cut side down, for 1 minute, until golden.
Spread the mayonnaise on the bottom half of each bun. Top with shredded lettuce, then the burger. Add a slice of tomato followed by the gherkins and pastrami slices. Drizzle with mustard and top with the bun.
Salmon burgers with pickled-cucumber salad and tzatziki
For the burgers
- 440g salmon fillets (I used wild Alaskan)
- 4 finely chopped spring onions
- 2tbspn capers
- Handful fresh chopped parsley
- 1 beaten egg
- 2tspn chilli flakes
- Zest of 1 lemon, plus a squeeze of juice
- 4 brioche buns
For the tzatziki
- Quarter of a cucumber
- 200g Greek yoghurt
- 1 crushed clove garlic
- Small handful chopped mint leaves
For the salad
- 1 cucumber
- 75ml white-wine vinegar
- 1tbspn caster sugar
Remove the skins from the salmon fillets, then blitz the fish to a coarse paste using a food processor. Transfer it to a bowl and mix with the spring onions, capers, parsley, egg, chilli flakes and lemon zest plus a squeeze of juice and seasoning. Divide the mixture into four portions and shape into burgers. Put them on a plate, cover with clingfilm and refrigerate until needed.
To make the tzatziki, cut the cucumber in half lengthways, remove the watery seeds and chop the main part into small chunks. Combine in a bowl with the yoghurt, garlic, mint and seasoning. Mix well, cover and refrigerate until needed.
Fry the salmon burgers in a non-stick pan with a little neutral oil until lightly golden on each side. Warm the brioche buns, slice them in half and add a mound of pickled cucumber. Top with a burger, a dollop of tzatziki and the bun lid, then skewer through the centre. Serve with salad on the side.
Beer battered onion rings
Serves 6 – 8
- 1g dry yeast
- 30g warm water
- 1 tsp caster sugar
- 140g plain flour
- 140g cornflour
- 330g can lager
- 1 large onion
- Oil, for deep frying
Place the yeast into a bowl with the warm water and sugar. Leave to stand for 5 minutes.
Mix the flour and cornflour with the lager until well combined. Stir in the yeast mixture to make a batter. Leave to stand at room temperature for 25 minutes.
Meanwhile, preheat a deep fat fryer or saucepan half filled with oil to 180°C, or when a cube of bread turns golden in 20 seconds. Peel the onion and slice into 5mm-thick rings. Dip the largest rings into the rested batter to coat completely.
Place the rings into the hot oil, in batches if necessary, and cook for 3 minutes, until golden brown and crispy. Place onto kitchen paper to drain, then serve immediately.
Cooking venison burgers
Pork, apple & sage burger with caramelised onions recipe
Here's our pick of the best recipes for barbecues this summer, from venison burgers to delicious dips