Jumbo Italian spiced chickpea burgers
Prep time: 15 minutes
Cook time: 10 minutes
For the burgers:
4 tbsp Total Greek Yoghurt
75g bread, torn, or fresh breadcrumbs
2 x 400g cans chickpeas, drained well
25g bunch basil
3 tbsp sundried tomato paste
2 cloves garlic, crushed
Pinch chilli flakes, optional
125g Total Greek Yoghurt
75g black olives, sliced
1 small red onion, thinly sliced
4 ciabatta rolls, or 8cm chunks ciabatta, split in half, lightly toasted
Salad leaves & sliced tomatoes
1. Put the bread in a food processor and whizz to crumbs. Add chickpeas, basil, reserving a large sprig, tomato paste, yoghurt, garlic and chilli, if using. Season and whizz again until everything is well chopped and coarse. Shape into 4 large patties.
2. Spray a large frying pan with oil and heat to a medium heat. Add the patties and cook for 5 minutes each side until deep golden and piping hot.
3. Meanwhile, chop the reserved basil and mix with the olives, onion and yoghurt. Set aside.
4. Add a few salad leaves and tomato slices to each bread roll, add a burger, then top with the olive and onion mix.
Make 8 smaller burgers if you like, cooking each for 3-4 minutes per side.
Nutritional Information per serving: 478 kcals / 23g protein / 13g fat / 3g saturated fat / 72g carbs/ 8.5g sugar / 12g fibre / 2.2g salt
Lamb & sweetfire® beetroot burgers with feta
Preparation time: 10 minutes
Cooking time: 15-20 minutes
500g minced lamb
250g Sweetfire® beetroot*, finely chopped
1 egg, beaten
2 tbsp chopped mint
2 cloves garlic, crushed
100g feta cheese, cut into 4 pieces
Salt and freshly ground black pepper
4 burger buns or ciabatta rolls
Cherry tomatoes, cut in ½
Finely sliced red onion rings
1. In a large bowl, combine the lamb, Sweetfire® beetroot, egg, mint and garlic. Season to taste with salt & freshly ground black pepper and mix thoroughly.
2. Divide into 4 equal portions. Take one portion and flatten it in the palm of your hand. Place a cube of feta in the middle and draw the meat up and over the cheese, moulding it into a burger shape and taking care to ensure the cheese is totally surrounded. Repeat with the other meat portions and set aside in the fridge for 30 minutes to rest.
3. When you are ready to cook the burgers, heat a griddle pan (or BBQ) to medium hot and cook the burgers for around 6-8 minutes on each side. Check they are cooked by inserting a skewer into the middle. If it comes out piping hot to touch they are cooked, if not cook for a further minute or so.
4. Serve the burgers in buns with salad.
* Ruby red baby beetroot, freshly cooked and infused with Sweetfire® marinade (a natural marinade made using chillis, oil, a little sugar, and white wine vinegar) which adds a delicious kick to salads and spices up cold meats and sandwiches. Available from Tesco and Waitrose.
Recipe from www.lovebeetroot.co.uk
Looking for a vegetarian version? Try the beetroot burger
Venison burger with blue cheese and crispy shallots
Makes 4 burgers
Preparation Time: 20 minutes
Cooking Time: 5 minutes
650g venison mince
5 tbsp double cream
2 cloves garlic, crushed
½ tbsp flat leaved parsley, chopped
½ tbsp chopped chives
4 crushed juniper berries
Sea salt and freshly ground black pepper
200g blue cheese
Olive oil for frying
1. Place the mince in a bowl. Season well. Using your hands or a fork, gently combine the seasoned meat with the cream, garlic, parsley, chives and juniper berries. Do not over mix, as the cooked burgers will be tough.
2. Gently shape the meat into 4 patties, or divide the meat and push each portion into a 10cm pastry cutter to make 4 burgers. Make a slight indentation in the top of each with your fingers.
3. Divide the cheese into 4 and shape each piece into a ball. Insert the cheese into the centre of the burgers and pull the meat back over the top to seal in the cheese.
4. Peel and thinly cut the shallots into rings. Heat the olive oil in a pan, and fry the shallots until crispy.
5. Preheat a heavy ridged griddle pan or barbeque until very hot. If using a pan, put in a little olive oil, and sear the burgers to seal in the juices. Cook for 2 minutes on each side, so that the cheese melts in the middle.
6. Serve the burger on lightly toasted rolls, topped with the shallots, along with slices of tomatoes, red onion and pickled gherkin or with a green salad.
Recipe from www.UKshallot.com
Tenderstem chilli and chickpea bites
Make small for the perfect canapé, medium for lunch or go large as a meat free alternative to a burger.
Makes around 16 small patties
Preparation time: 15 minutes
Cooking time: 10-15 minutes
200g Tenderstem broccoli
2 tbsp olive oil, plus extra for frying
1 onion, finely chopped
2 cloves of garlic, peeled and crushed
1 red chilli, finely chopped (optional)
1 x 400g can of chickpeas, drained
75g finely grated parmesan
finely grated zest of ½ lemon
handful of basil leaves
1. Steam the Tenderstem for a few minutes until it is just tender. Remove from the heat and keep to one side.
2. Heat the 2 tbsp of olive oil in a frying pan and gently cook the onion, garlic and chilli, if using, until the onion has softened but not coloured. Remove from the heat and spoon into a food processor.
3. Chop the flowery top section off each piece of the Tenderstem, cut into smaller pieces and set aside. Roughly chop the main part of the stalk and place in the food processor, along with the chickpeas, egg, parmesan, lemon zest and basil. Blitz until you have a rough paste and then transfer to a bowl. Mix in the reserved Tenderstem tops and season with salt and pepper.
4. Using your hands, shape the mixture into patty shapes – as small or large as you like. They can be stored in the fridge at this stage ready to cook when needed (up to 1 day before).
5. Heat a couple of tablespoons of olive oil in a large frying pan and fry the patties for a minute or so each side until golden. You will need to do this in a few batches, depending on the size of your pan.
6. Remove from the pan, and serve hot, warm or room temperature.
Recipe from www.tenderstem.co.uk