CHICKPEA & CORN VEGAN BURGER
1 tin of cooked chickpeas
1 tin of corn kernels
½ a bunch of fresh coriander, chopped fine
½ teaspoon paprika
½ teaspoon ground coriander
½ teaspoon ground cumin
olive oil
zest of 1 lemon
3 heaped tablespoons plain flour, plus extra for dusting
pinch of salt
lettuce/tomato/lettuce
tomato chutney
1. Drain and blend the chickpeas and corn into a rough paste (or use a mortar and pestle).
2. Add the spices, lemon zest, flour, fresh coriander and a pinch of salt and combine.
3. Refrigerate mixture for 30 minutes.
4. Roll into balls and then flatten into patties, dust with flour.
5. Heat oil in a frypan over medium heat, fry each side until golden. Drain on paper towel.
6. Spread the chutney on both sides of the burger bun, then layer.
CRUMBED CHICKEN BURGER
500 grams minced chicken (not too lean)
2 cups fresh bread crumbs
1 egg
3 tablespoons onion, finely chopped
1/4 teaspoon cayenne pepper
¼ teaspoon fresh herbs (basil, thyme, rosemary)
3/4 teaspoon coarse salt
Cracked black pepper
1 teaspoon olive oil
1. Make fresh bread crumbs by putting day-old bread in a food processor.
2. Place minced chicken in a mixing bowl, and fold in egg, 1 cup of bread crumbs, onion, cayenne pepper, salt and pepper.
3. Shape the patty and coat with the remaining bread crumbs. Heat olive oil in a large frypan over medium heat and fry patties until golden and cooked through, about 5 minutes per side. Serve immediately between bun with mayonnaise.
FIJIAN BEEF BURGER
Here are the ingredients to make the perfect burger in Fiji. Try to buy freshly minced beef from your butcher as previously frozen mince tends to lose its juices during defrosting.
1 egg
1 teaspoon Dijon mustard
1 teaspoon Pick-Me-Up sauce
1 teaspoon honey
1 small onion, finely grated
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
500 grams minced beef
1. Whisk egg in a bowl and add all ingredients except the beef
2. Crumble in beef and using your clean hands or a fork, gently mix together.
3. Handle the meat as little as possible — the more you work it, the tougher it gets.
4. Gently shape (don’t firmly press) mixture into burgers about ¾ inch thick.
5. Using your thumb, make a shallow depression in the centre of each burger to prevent puffing up during cooking.
6. Transfer to a tray and refrigerate for 30 minutes
7. When ready, heat a frypan or barbecue flat grill. Cook approximately 8-9 minutes per side for well done.
8. Don’t abuse your burgers by pressing with a spatula, pricking with a fork or turning frequently as precious juices will be lost!
9. Tuck into a warm crusty bun, add your favourite toppings and sauce.
