4 BBQ Burgers Using a Burger Press

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4 BBQ Burgers Using a Burger Press

Ingredients:

500g minced beef 

25g melted butter 

1 oxo cube 

1 tbsp chopped rosemary and thyme 

1 tsp cracked black pepper 

Method:

Lay the beef out on a plate and brush with melted butter. 

Sprinkle with chopped rosemary and thyme followed by the grated parmesan cheese. 

Season with a little black pepper.

Grate the oxo cube over the beef, then fold the meat in half to sandwich the seasoning into the middle of the beef. 

Cut the meat into 4 equal portions and place each one into the burger press. 

Place the burgers into the fridge for 30 minutes before cooking. 

2. Pork, ginger biscuits and coriander seed burger

Ingredients:

250g mince pork 

4 pork sausages 

4 Ginger biscuits grated 

1 tsp ground ginger 

1 tbsp coriander seeds 

1 tsp salt 

1 tsp cracked back pepper 

Method:

Place the minced pork and sausage meat into a mixing bowl. 

Grated the ginger biscuits straight over the meat and add the spices. 

Season with a little salt and pepper and mix together. 

Cut the meat into 4 equal portions and place each one into the burger press. 

Place the burgers into the fridge for 30 minutes before cooking. 

3. Lamb stuffed with spinach, feta, halloumi and pine nuts burger

Ingredients:

300g Minced lamb

4 Pork sausages 

1 tsp ground cumin 

1/2 tsp salt 

1/2 tsp cracked black pepper 

150g fresh bay spinach

1/2 tsp freshly milled black pepper

100g halloumi cheese

75g feta cheese crumbled

 1 tbsp toasted pine nuts 

Method:

Place the minced lamb and sausage meat into a mixing bowl. 

Season with the cumin, salt and pepper and mix together. 

Place the spinach into a large sauce pan with a drizzle of olive oil and a sprinkle of salt. 

Cook the spinach until it wilts and reduces to a quarter of its original volume, then run under cold water to refresh. 

Squeeze out all the excess water and place in a mixing bowl with the grated halloumi, crumbled feta cheese and pines nuts. 

Mix together and set to one side while you divide your burgers. 

Divide the lamb into 8 portion and flatten them down. 

Place a tablespoon of the spinach mixture on top of 4 of the portions of lamb, then top with the other piece of lamb to sandwich the filling into the centre. 

Put each one into the burger press. 

Place the burgers into the fridge for 30 minutes before cooking. 

4. Chorizo and smoked paprika burger

Ingredients:

250g mince pork


4 pork sausages


150g Soft Chorizo Sausage


1 tbsp of chopped chives

1 tbsp chopped capers

Method: 

Place the minced pork and both sausage meats into a mixing bowl. 

Add the chopped chives and capers, then mix together and portion into 4 balls. 

Put each one into the burger press. 

Place the burgers into the fridge for 30 minutes before cooking. 

Products Used:

Home Made Quarter Pounder Burger Press

Maxwell & Williams Caviar Speckle 21cm High Rim Plate

KitchenCraft Large 25cm Wooden Pastry / Basting Brush

MasterClass Box Grater with Measurements

MasterClass Edgekeeper Self-Sharpening 20cm (8") Chef Knife

MasterClass Easy Grip 20cm Multi-Purpose Scissors

MasterClass Salt or Pepper Mill (17cm) - Black

MasterClass Premium Quality Stainless Steel 250ml Oil Drizzler

MasterClass Deluxe Stainless Steel 30cm Food Tongs