Build a better


BURGER J


uicy beef patty, melted cheese, soft bun and a dream combination of condiments and toppings – nothing says ‘it’s the


weekend!’ like a fully loaded burger for tea. National Burger Day is celebrated in the UK on the 26th August, so whether you’ll be fi ring up the BBQ at home or heading to your favourite burger restaurant, here are our top recipes and recommendations to help whet your appetite.


Falafel (V) INGREDIENTS (SERVES 4)


• 400g can chickpeas, rinsed and drained • 1 small red onion, roughly chopped • 1 garlic clove, chopped • Handful of parsley (see page 55 for tips on growing your own)


• 1 tsp ground cumin • 1 tsp ground coriander • ½ tsp harissa paste or chilli powder • 2 tbsp plain fl our • 2 tbsp sunfl ower oil • toasted pitta bread, to serve • 200g tub tomato salsa, to serve • Green salad, to serve


METHOD:


Drain and rinse the chickpeas and pat dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, cumin, coriander, harissa paste, fl our and a little salt. Blend until fairly smooth, then shape into four patties with your hands. Heat the sunfl ower oil in a non-stick frying pan, and fry the burgers for 3 minutes on each side or until lightly golden. Serve with the toasted pitta bread, tomato salsa and green salad.


Classic beef INGREDIENTS (SERVES 4)


• 1 small onion, diced • 500g good-quality beef mince • 1 egg • 1 tbsp vegetable oil • 4 burger buns • Salad and relish of your choice, to serve


METHOD:


Tip the beef mince into a bowl with the diced onion and egg, then mix well. Divide the mixture into four. Lightly wet your hands, then carefully roll the mixture into balls, each roughly the size of a tennis ball. Set in the palm of your hand and gently squeeze down to fl atten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly. Put on a plate, cover and leave in the fridge to fi rm up for at least 30 minutes. Heat the barbecue to medium hot.


Lightly brush one side of each burger with vegetable oil. Place the burgers, oil-side down, on the barbecue. Cook for 5 minutes until the meat is lightly charred. Don’t move them around or they may stick. Oil the other side, then turn over using


tongs. Don’t press down on the meat, as that will squeeze out all the lovely juices. Cook for 5 minutes more for medium. If


you like your burgers pink in the middle, cook for 1 minute less each side. For well- done burgers, cook for 1 minute more. Take the burgers off the barbecue and


leave to rest on a plate. Meanwhile, slice four burger buns in half. Place, cut side down, on the barbecue rack and toast for 1 minute until lightly charred. Place a burger inside each bun, then top with your choice of accompaniments (we’re pro-gherkins here at P&F HQ!).


Candi’s chutney Candi's Chutney believes that using regional and seasonal


produce from East Anglia is what helps to make their recipes so special. Their Hot Pow Wow


Chutney is a sweet chilli and onion chutney with aromatic warmth that perfectly complements grilled meats and cheese – great to dollop on top of a cheeseburger! £4.25 | crush-foods.com


33


Try these accompaniments with your next homemade burger:


SAUCE Give it some


Stokes sauces Based in Rendlesham, Suffolk, Stokes have been producing


quality condiments and preserves since 2004. Cook up a storm


with their BBQ Essentials bundle, containing everything you’d ever want to put in a burger: Tomato


Ketchup, Real Mayonnaise, Original BBQ Sauce, Sweet & Sticky BBQ Sauce and Burger Relish. £15 | stokessauces.co.uk


Colman’s mustard Famously based in Norwich,


Norfolk, there’s nothing quite like the distinctive zingy fl avour of


Colman’s mustard. If you like a kick of fi ery heat in your burgers, add a squeeze of English Squeezable mustard to get your tastebuds tingling. Colman’s also offer an


Ultimate Burger seasoning mix to combine with mince or a meat- free alternative for a quick and easy takeaway-style dinner.


Mustard £1.70 | Ultimate Burger mix 80p | colmans.co.uk


Food&Drink


August National


26th


Burger Day


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