Happy National Burger Day!

To celebrate National Burger Day we have a healthy burger recipe for Omnivores, Pescetarians, Vegetarians and Vegans with recommended sides also! So dig into one of our recommended burgers this week…

 

Outrages Omnivore: Jerk Chicken Burger

(Serves 2)

Spice up your life with this tasty burger, it’s super tasty and relatively easy to make. Flavour lean chicken with Jamaican-inspired spicy seasoning, griddle then and serve in a bread roll with mango, tomato, lettuce and sauce!

Ingredients

Method

 1.Put the chicken breasts in between pieces of cling film and bash with a rolling pin to flatten. Mix together the thyme, oil, jerk seasoning and half the lime juice in a bowl. Add the chicken and leave to marinate for 5 mins.

2. Heat a griddle pan until hot and cook the chicken for 4-5 mins each side or until cooked through. Remove from the heat. Meanwhile, toast the cut sides of the buns for 1-2 mins.

3.Put the chicken on the buns and top with the mango, tomato and a handful of lettuce. Squeeze over the rest of the lime and top with mayo and ketchup, if you like.

Side Dish: Hand Cut Oven Chips

There’s something so rewarding about making your own chips and they taste so much better, they’re the perfect side dish for a burger. These oven-roasted chips are far less fatty than their fried cousins.

Ingredients

Method

1. Heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut them into long chip shapes – the thickness you do is entirely up to you, though the width of your finger is ideal. Rinse under the cold tap and pat dry with a tea towel.

2. Spread the chips on a large non-stick baking tray and toss with oil and celery salt. Lie them fl at in a single layer – use two trays rather than overcrowd one. Roast for 45-50 mins, turning now and then. When cooked they should be golden brown and crisp with a light fluffy centre. Scatter on sea salt to serve.

 

Perfectly Pescatarian: Prawn & Salmon Burgers With Spicy Mayo

(Serves 4)

There’s still a few weeks left of summer yet so enjoy this lighter burger out in the garden. Prawn and salmon burgers are not only fabulously tasty, they’re healthy too, being rich in omega-3.

Ingredients

Method

1. Briefly blitz half the prawns, half the salmon, the spring onions, lemon zest and half the coriander in a food processor until it forms a coarse paste. Tip into a bowl, stir in the rest of the prawns and salmon, season well and shape into four burgers. Chill for 10 mins.

2. Mix the mayo and chilli sauce together in a small bowl, season and add some lemon juice to taste. Mix the lettuce with the cucumber, dress with a little of the remaining lemon juice and 1 tsp olive oil, then set aside.

3. Heat the remaining oil in a large frying pan and fry the burgers for 3-4 mins each side or until they have a nice crust and the fish is cooked through. Serve with the salad on the side or in toasted burger buns, if you like, with a good dollop of the spicy mayo.

Side Dish: Avocado Salad

Avocados are a naturally nutrient-dense food and contain nearly 20 vitamins and minerals and go perfectly with fish.

Ingredients

For the dressing

Method

1.For the dressing, mix the crushed garlic with a pinch of salt, the lemon juice and olive oil. Set aside until ready to serve.Combine the salad ingredients in a bowl, season and toss with the dressing just before serving. Serve with Crisp Za’atar bread.

 

Vibrant Veggie: Smoky Mushroom Burgers With Roasted Garlic Mayo

(Serves 4)

This is the ULTIMATE veggie burger. Mushrooms are low in calories, did you know that six medium white, for example, have just 22? They’re also a good source of Vitamin D. So you can enjoy this burger guilt free.

Ingredients

Method

1. Heat up the barbecue. To make the garlic mayo, wrap the garlic cloves in a foil parcel, position on a hot spot of the barbecue and cook for 20 mins until really soft. Alternatively, bake in a hot oven for 20-30 mins. Leave to cool, then squeeze the cloves out of their skins and mash with a fork. Mix the garlic purée with the mayonnaise, then chill until ready to serve.

2. Remove the stalks from the middle of the mushrooms and finely chop them. Heat a drizzle of oil in a pan (on the barbecue or hob), add the stalks and fry for a few mins until golden and soft. Add the peppers, thyme, breadcrumbs, tomato paste, paprika and some seasoning. Cook for 5 mins more, then set aside to cool a little. Rub the mushroom caps with a little oil, season, then top each one with 1⁄4 of the mixture. Can be chilled for up to 1 day.

3. Meanwhile, heat a little oil in another frying pan (on the barbecue or hob), and add the onions. Cook for 15 mins until soft and golden, then add the sugar, vinegar and some seasoning. Cook for 5 mins more until caramelised and sticky. Can be chilled for up to 2 days.

4. Put the mushrooms on the barbecue (stuffed side up), close the lid or cover with foil, and cook for 20 mins until soft and cooked through. Be sure to keep an eye on the heat and move to the upper shelf if the bottoms of the mushrooms start to burn. Split the rolls and heat these on the barbecue, too. Spread each roll with some garlic mayo, top with salad leaves, a filled mushroom, some sticky onions and a grating of cheese.

Side Dish: Sauté potatoes with sea salt & rosemary

There area  few sides as simple and perfect as pan-fried spuds – the secret is boiling the potatoes in their skins before frying until golden.

Ingredients

Method

1. Cut the whole unpeeled potatoes in a pan of water. Bring to the boil and cook for 15 mins. Drain and leave to cool. Can be done several hours ahead.

2. When ready to serve, strip the skins from the potatoes, then cut them into thick slices. Heat the oils together in a very large non-stick frying pan. Add the potatoes in a single layer if there is room, and cook for 10-15 mins, tuning them frequently with a fish slice until they are golden and crispy. Sprinkle with the rosemary and flaky salt, then serve.

 

Very Vegan: Chick Pea & Sweetcorn Burger

(Serves 4)

This is the perfect vegan option and is super quick, easy and healthy. Chickpeas are an excellent source of protein, healthy fats, fiber, carbohydrates, and a long list of vitamins and minerals and Sweetcorn is loaded with vitamins that help healthy vision.

Ingredients

Method

  1. Drain the chickpeas and sweetcorn, then tip into a food processor. Pick the coriander leaves, adding half the leaves and all the stalks to the processor.

  2. Add the spices, flour and a pinch of sea salt, finely grate in the lemon zest, then pulse until combined, but not smooth – you want to retain a bit of texture.

  3. On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Place in the fridge for 30 minutes to firm up.

  4. Heat a splash of oil in a large frying pan over a medium heat, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway.

  5. Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.

  6. Squeeze a large dollop of ketchup onto the base of each bun (toast them if you like), then top with the burgers.

  7. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops. Delicious served with a fresh green salad.

Side Dish: Homemade Sweet Potato Fries

Sweet potatoes are a great non-starchy carb, so count towards our 5-a-day, plus they contain more vitamin C than regular potatoes, which our bodies need and utilise every day. They’re super easy to make and taste great seasoned with a tiny pinch of sea salt and black pepper, and ½ a teaspoon of sweet smoked paprika.

Ingredients 

Method

1. Preheat the oven to 200ºC/400ºF/gas 6. Wash 2 large sweet potatoes under cold running water, scrubbing well with a scrubber to get rid of any dirt (there’s no need to peel them).

2. Cut each sweet potato in half lengthways, cut each half in half lengthways, then each piece in half again so you end up with 8 wedges.

3. Add to a large mixing bowl, then sprinkle over a tiny pinch of sea salt and black pepper, and ½ a teaspoon of sweet smoked paprika.

4. Drizzle with 1 tablespoon of olive oil, then toss everything together to coat.

5. Spread out into a single layer in a large baking tray, then bake for 35 to 40 minutes, or until golden and cooked through.

6. Leave to sit for a couple of minutes (this will make it easier to remove them from the tray), then use a fish slice to transfer them to a serving dish.