Ingredients

Serves 4

Chrissie’s Chicken Burgers
4 x fresh white bap rolls
2 x chicken breast fillets
Salt & pepper
2 x red capsicum
1 x jar of Thomy mayo (the best for this burger)
1 x Spanish onion, sliced.
Butter lettuce


 
Gorgi's Fish Burger
4 wholemeal rolls
4 pieces of rockling (about palm size and not the tail ends - they need to be square)
1 tbsp North African chermoula
3 tbsps plain flour
2 eggs
Multi-grain breadcrumbs (for coating rockling)
Butter lettuce

Home-Made Tartare Sauce:
2 egg yolks
3/4 teaspoon salt
½ tsp Dijon mustard
1/8 tsp sugar
Pinch cayenne pepper
4 to 5 tsp lemon juice
1½ cups olive oil
4 tsp hot water (depending on how thick you want it)
3-4 dill pickles
Mini capers

 

Yumi’s "Aussie" Burger
Burger Patties:
800g beef mince
2 tbsp porcini mushrooms, soaked overnight in red wine then finely chopped
5 slices pancetta, finely chopped
1 tbsp flat-leaf parsley, chopped
1 smallish red onion, finely chopped
Cracked pepper
1 tbsp Japanese soy sauce
2 eggs, lightly beaten
Bread crumbs for coating
 
To serve:
4 x crunchy sesame topped ciabatta rolls, halved and grilled on crust side only
Tinned sliced beetroot
Heinz tomato ketchup
Cos lettuce
Mainland tasty cheese slices
Sliced boiled eggs
 
Optional: skewer and onion rings
 
 
 
Denise's Traditional Burgers
4 x hamburger buns
Iceberg lettuce
Tomato
Fried onions
4 x rashers streaky bacon
Beetroot slices
Tomato sauce
American mustard
Fried eggs (optional)
 
Patty mixture:
500g beef mince
200g pork mince
1 egg
¼ cup fresh breadcrumbs
1 onion finely diced
Generous splash of tomato sauce
Generous splash of Worcestershire sauce
Parisienne essence
Pepper and salt
 

Method

Chrissie’s Chicken Burgers
Slice each chicken breast in half to create 4 "steaks".  Season with salt and pepper. Grill on a griddle pan or in fry pan, or for an even better smoky flavour you can cook on the BBQ!
 
Grill capsicums on open flame until burnt and then pop into zip lock bag or put into a bowl and cover with gladwrap so they sweat off the skin. Peel off the skin and chop into pieces.
Toast your roll if desired.
To assemble: Put a decent serve of mayo on the inside of each side of the roll.
Pop on grilled chicken fillet, followed by some capsicum, a few onion rings and some butter lettuce
Voila! Best burger ever!
 
 
Gorgi's Fish Burger
To make tartare sauce: Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow. (Note: If using electric mixer, beat at medium speed.) Add about 1/4 cup oil, drop by drop, beating vigorously all the while. Beat in 1 teaspoon each of lemon juice and hot water. Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while. Beat in another teaspoon each of lemon juice and water. Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water; slowly beat in remaining oil. If you like, thin the mayonnaise with a little additional hot water.
To turn the mayo into tartare, chop 3-4 dill pickles and add. Add capers and season to taste.

To make burger: Whisk the eggs and North African chermoula paste together in a bowl. Put the breadcrumbs and plain flour into separate bowls .
Coat the rockling fish fillets in flour first, then dip in the egg/chermoula mix then into the breadcrumbs.
Fry the fish in a pan.
Serve on wholemeal bread rolls (warmed in the oven) with butter lettuce, tartare sauce and the fish fillets.


Yumi’s "Aussie" Burger
Combine all ingredients for burger patty EXCEPT the bread crumbs.  Divide mixture into eight.  Shape mixture into patties about 1.5cm thick and slightly smaller than a CD. Dust in breadcrumbs. Fry on a hot pan that has been sprayed with oil spray and keep the lid on. Re-spray the pan before flipping.  Cook for about 10 minutes.
 
Serve like this: Bun bottom - ketchup - patty - cheese slice - ample beetroot (there should be beetroot in every mouthful) - cos lettuce - boiled egg - bun top
 
Optional: Add mayo to top bun.
Optional: Secure burger with a wooden skewer and garnish with 5 battered and fried, well-salted onion rings.
 
 
Denise's Traditional Burgers
Place patty ingredients into a bowl and mix together. Use your hands to shape into 4 patties. Refrigerate for 15 minutes to help them form their shape.
Heat a little oil in a non-stick frypan over medium-high heat, then cook patties for 3-4 minutes each side or until cooked to taste. Cook off onions until golden.
Toast your buns and spread with a little American mustard. Add your cooked patty, tomato sauce, egg (optional), onions, bacon, beetroot and lettuce.