Burger-recipes

Best-Ever Burger Recipe

What better way to celebrate the warm weather than with a burger cook-off! Start with our best-ever gourmet burger recipe, add your favourite condiments and have friends build their own ultimate burger.

For a really juicy burger, look for beef mince that’s not too lean, and always rest your meat after cooking (and don’t lose those resting juices, they’re great drizzled over a salad or mixed in with barbecue sauce for chips).

Ingredients

500g beef mince
2 tbsp McCormick Grill Mates Blazin Pepper Steak
1 red capsicum, deseeded and quartered
4 hamburger rolls, spilt
1/2 cup ready-made basil pesto
50 g baby rocket leaves
1/2 cup beetroot dip or relish

Method

1. Combine mince with McCormick Grill Mates Blazin Pepper Steak seasoning and divide into 4 and shape into 10cm wide patties.

2. Heat BBQ or large frying pan over medium-high heat , spray with cooking oil and cook patties 3-4 minutes each side or until cooked through. Cook capsicums at same time on BBQ plate, until tender.

3. Toast hamburger buns, spread bottom halves with basil pesto, then top with meat patty, capsicum, rocket and dollop with beetroot dip. Top with remaining halves of each bun. Serve immediately.

Bacon? Beetroot? Fried egg? How do you like your burgers?

September 10, 2013

Pulled Pork Sliders

Who doesn’t love sliders? My Kitchen Rules 2011 winners Sammy and Bella share a recipe for juicy pulled pork sliders served with a tangy passionfruit relish.

Serves 4, makes 8

Ingredients
750 pork neck or shoulder (boneless, skinless)
4 passionfruit
Extra virgin olive oil, for frying
1 cup vegetable stock
1 tbsp tomato paste
2 tsp dried oregano

Passionfruit Relish
2 Tbsp extra virgin olive oil
2 eschallots
2 cloves garlic
1 long red chilli
Roots and stems from ¼ bunch coriander
¾ cup passionfruit pulp (9 or 10 passionfruits)
½ cup white wine vinegar
2/4 cup raw sugar

8 small dinner rolls (or 4 large burger buns)
Shredded red cabbage, to serve
Coriander leaves, to serve

Method
1. Cut the pork into 3cm thick steaks, across the grain. Remove pulp from 4 passionfruit and place in a bowl. Microwave for 1 minute, then pass through a sieve to extract the juice (discard the seeds). Marinate the pork in the passionfruit juice overnight.

2. Preheat oven to 160C. Heat a large heavy based oven proof saucepan to high with some olive oil. Remove pork from the marinade, then fry in batches until well caramelised on both sides. Set meat aside and deglaze the pan with vegetable stock and stir in tomato paste, oregano and any reserved passionfruit marinade. Return pork to the pot and cover with some baking paper (a cartouche). Cover with a tight fitting lid and bake in the oven for 4 or 5 hours, or until the meat is falling apart.

3. Once the pork has cooled slightly, it is ready to be pulled. You can do this by using 2 forks, but it’s quicker by hand. Put on a pair of dishwashing gloves to protect your hands from the heat, and gently use your fingers to shred the meat. Place back in the pot together with any cooking liquid, then place back on the stove and cook until the sauce has thickened (if needed). Season to taste.

4. In the meantime, make the relish. Finely chop the eschallots, garlic, chilli and coriander roots and stems. Place in a pot with olive oil and cook on low-medium until translucent and fragrant. Add passion fruit (seeds and pulp), sugar and vinegar and simmer for about 5 minutes, until the sauce thickens. Remove from heat and season to taste. Store in the fridge for up to 2 weeks.

5. To serve, toast the buns and place a generous amount of pulled pork inside. Top with shredded red cabbage and coriander leaves, then a dollop of relish. Serve immediately.

What’s your favourite burger recipe? Tell us in the comments!

July 12, 2013