THE GOURMET BURGER FOR ALL DIETS

LIFESTYLE REPORTER

RED meat lover. White meat eater. Or plant-based, there’s no reason you can have the bets gourmet burger.

However, it’s important to note that the type of patty used is still central to making that juicy burger. Although readymade patties are available from supermarkets and butcheries, home-made always rules and a good quality mince with your own seasonings always comes up tops.

Whether you are making beef, chicken, fish, or vegetarian patties, make sure that you use quality protein and then add the appropriate seasonings depending on your choice. Here are our three favourites that suit most dietary requirements

PLANT-BASED GOURMET BURGER

Ingredients:

4 plant-based burger patties, defrosted

30ml of oil for cooking

2 slices of vegan cheese

1/2 a small red onion, sliced thinly

1/4 cup shredded lettuce

2 dill pickle slices

4 large fresh buns, toasted

Sauce:

1/2 cup vegan mayonnaise

1/2 tablespoon sweet relish

2 teaspoons dill pickle relish

1 teaspoon sugar

1/2 a small onion, diced

1 teaspoon white vinegar

1 teaspoon tomato sauce

1 small pinch of salt

Method:

For the sauce Mix the sauce ingredients in a small bowl. Cover and refrigerate for an hour before serving. The burgers Heat 30ml of oil on high in a nonstick pan. Add the defrosted burgers and reduce to medium heat. Fry for 9 minutes, turning occasionally Assembly Lightly toast two bottom buns.

On the bottom bun, add 1 tablespoon of the sauce, red onion slices, 1/4 cup of shredded lettuce, the dill pickle slices, vegan cheese, and one burger patty. Place the other bottom bun on top, and top it with the same items mentioned above, but no cheese or pickles.

Top with the remaining bun on top and devour!

SALMON BURGERS WITH WASABI MAYO (Makes 4)

Ingredients

400g skinless salmon or trout fillets, coarsely chopped

1 bunch of spring onions, roughly chopped

125ml dill

10ml grated fresh ginger

grated lemon rind and juice of 1 lemon

salt and pepper

250ml Panko breadcrumbs

125ml creamy mayonnaise

10ml-15ml wasabi olive oil, for frying

wholewheat rolls, to serve

1 avocado,

sliced pickled ginger

Method:

Place the salmon, spring onion, dill, ginger, lemon rind and juice in the bowl of a food processor and pulse a few times until the mixture is combined but still chunky. Transfer to a bowl. Season with salt and pepper and mix in the breadcrumbs. Divide into 4 equal portions and shape into patties. Transfer to a plate, cover and refrigerate for 30 minutes.

Combine mayo and wasabi and refrigerate until needed. Heat some oil in a pan over high heat and fry the patties for 2 minutes a side. Arrange on wholewheat rolls with avocado slices, wasabi mayonnaise and pickled ginger.

CHEESE-FILLED BEEF BURGERS (Makes 4 large or 8 medium)

Ingredients:

15ml olive oil

1 onion, finely chopped

5ml chopped garlic

1kg beef mince

10ml garlic salt

2ml black pepper

10ml smoked paprika

10ml dried oregano

a pinch of chilli flakes

30ml BBQ sauce

60ml Worcestershire sauce

250ml fresh breadcrumbs

oil, for frying

Hamburger buns,

lettuce,

sliced tomato,

sliced onion and gherkins, for serving

Cheese filling:

250ml grated cheddar cheese

125ml grated Parmesan

125ml chopped fresh parsley

5 spring onions, finely chopped

Method:

Heat the oil in a frying pan and fry the onion and garlic until soft, about 5 minutes. Allow to cool slightly, then add to the mince with the garlic salt, pepper, smoked paprika, oregano, chilli flakes, BBQ sauce, Worcestershire sauce and breadcrumbs.

If making 4 large patties, divide the mince mixture into 8 balls, then shape into flat discs.

Place 4 discs on a board, fill with some cheese filling, cover with the remaining discs and shape into patties. Pinch the edges together to seal. Refrigerate for 30 minutes.

Heat some oil in a frying pan and fry the patties over medium low heat for 6 to 7 minutes a side. Serve on buns with lettuce, tomato, onion and gherkin. Serve with sweet potato chips if desired.