2 tbsp chopped mint , plus a handful of leaves to serve
Add the bulgur wheat to a saucepan and cover with water. Boil for 10 minutes, then drain really well in a sieve, pressing out any excess water. This saucepan has a built-in sieve that allows you to drain items without spilling them!
Next prep the tzatziki by squeezing out the shredded cucumber’s liquid, then adding it to yoghurt with chopped mint and some salt. Gently mix till combined.
Finally work the bulgur into the lamb with the spices, optional garlic and seasoning. Divide this mix into 4 patties, brushing each with a little oil, then grilling for about 5 minutes per side, until cooked through. Serve in your buns with the tzatziki, tomatoes, onion and mint leaves for garnish.
3. BUTTERMILK FRIED CHICKEN RECIPE
This crispy fried chicken burger tastes as good as your favourite takeaway and is easy to make. For an extra hit of flavour, marinate the chicken fillet overnight!
4 skinless chicken breasts
100g plain flour
1 tsp dried oregano
1 tsp smoked paprika
2 tsp cayenne pepper
1 tsp garlic powder or granules
vegetable oil, for frying
6 tbsp mayonnaise, mixed with 1 tbsp chipotle hot sauce
4 brioche buns, halved and toasted
6 tbsp guacamole
¼ iceberg lettuce, shredded
8 rashers crispy streaky bacon
Place your chicken breasts between two pieces of clingfilm then bash with a rolling pin until about 2cm thick. Add the chicken to a bowl with buttermilk, cover and refrigerate for at least two hours, or preferably overnight for a proper marinate.
Now mix your flour, cayenne pepper, garlic powder, oregano, paprika and seasoning on a large plate. Then, remove the chicken from the buttermilk and coat in the seasoned flour, shaking off any excess.
Next get a large pan such as this one, and fill no more than a third with vegetable oil. Heat to 175C then cook the chicken in batches for about 5 minutes, turning half way and making sure they’re a deep golden brown. Drain on kitchen paper and keep warm as you fry the other pieces of chicken.
Finally, once all the chicken is cooked through, spread the chipotle mayo on one bun half and some guacamole on the other half. Top the sandwiches with the crispy bacon, shredded lettuce and gherkins, then press together. Best enjoyed with some chips and an ice cold lemonade!
4. CRUMBED FISH BURGER WITH SLAW
Now something for our pescatarians! If you love a fish finger butty, you’ll love this fish burger. With a succulent piece of crispy fish, slaw and citrusy mayo, this is sure to become a family favourite!
75g plain flour
1 tsp freshly ground black pepper
1 medium free-range egg, lightly beaten
125g panko breadcrumbs
8 x 100g sustainable skinless whiting fillets (or any sustainable white fish)
Sunflower oil for deep-frying
4 bread rolls, split in half
FOR THE CABBAGE SLAW
160g shredded red cabbage
160g shredded green cabbage
1 carrot, grated
2 tbsp chopped coriander leaves, plus extra to garnish
FOR THE LEMON AND CORIANDER MAYO
Grated zest and juice 1 lemon
1 tbsp finely chopped coriander
Mix all lemon and coriander mayo ingredients in a bowl. Make the slaw by combining both cabbages, coriander and carrot in a bowl. Add half the mayo, season then stir to combine. Pop in the fridge to chill.
Next combine the flour and pepper in a bowl. Put the beaten egg in one bowl and the breadcrumbs in another. Dip the fish fillets in the flour mix first, coat in the beaten egg, then coat well in the breadcrumbs.
Fill half a large pan with oil then heat to 190C. Deep fry the fish in batches for 2-3 minutes, until crispy and golden. Drain the excess oil on kitchen paper.
Add two of the fish pieces per roll, add some slaw and extra coriander, then serve with the rest of the lemony mayo.
5. EASY HALLOUMI AND MUSHROOM BURGERS
The first of two meat-free burger recipes, these halloumi burgers are ideal for cheese lovers. They taste fabulous and are ready in less than 40 minutes.
Serves 2 – double up ingredients for four burgers, and so on!
2 tbsp olive oil
2 portobello mushrooms, wiped clean and stalks removed
200g/7oz halloumi cheese, thickly sliced
2 brioche buns, cut in half (or normal if you prefer!)
2 tbsp finely chopped onion
Two tbsp finely chopped tomato
2 tbsp finely chopped cucumber
2 tbsp finely chopped fresh mint
1 lime, juice only
4 tbsp hummus
1 large tomato, thickly sliced
4 romaine lettuce leaves, roughly torn
salt and freshly ground black pepper
Preheat a griddle pan until hot. Brush half of your oil over the mushrooms, then season. Place the mushrooms on the griddle pan, cooking for 6-8 minutes, turning halfway.
Brush the rest of the oil over the halloumi. You may also slightly grill the cut side of your brioche buns too. Cook for 2 -3 minutes, until lightly chargrilled.
Mix the onion, tomato, cucumber and mint with lime juice, seasoning well.
Now to assemble the burgers! Just pop the mushroom on the bottom brioche half, spread hummus on, then top with the tomato slice, lettuce and halloumi. Add a dollop of the tomato and onion relish, pop on the brioche lid and enjoy immediately.
Drain, rinse and dry the chickpeas then add to a food processor bowl. Pulse until lightly broken into coarse crumbs. Add the onion, spices, garlic, parsley, flour and seasoning and pulse to combine. Remove the bowl, then shape the mixture into 4 patties about 10cm in diameter and 2cm thick.
Next in a large pan heat some oil and fry these falafel patties on each side for 2-3 minute or until golden. In the meantime toast the burger buns if you like!
Spread one half of each bun with hummus, top with the burger patty, add some watercress then add the other bun half on top.
We hope you find these burger recipes as delicious as we do. Which one (or two!) will you be trying for International Burger Day?