And what’s better at a barbecue than a burger? The second National Burger Day, devised by the free weekly UK magazine Shortlist, falls on 27 August.
A burger means many things to many people; it can be the traditional beef mince that’s been spiced up with some chilli or with a slab of gorgonzola cheese on top. Veggie burgers and fish burgers are increasingly popular options. It all tastes great in a bun.
To mark the versatility of the burger, Radisson Blu head chef Vincent Duffy has put together a sliders burger menu. A slider is a small sandwich served in a bun.
The hotel’s restaurant will be offering these burgers, in full-size, over the Bank Holiday weekend.
Aromatic Chicken Burgers
Served with spiced onions and skinny fries
Serves 4
Ingredients
600g minced chicken breast
1 diced fresh red chilli
1 tsp garam masala powder
1 minced garlic clove
10g chopped coriander
10g finely chopped ginger
5g curry powder
Salt and pepper
4 pitta breads
Half an iceberg lettuce washed and shredded
2 plum tomatoes, washed and sliced
Spiced onion relish:
1 small onion
½ tsp mint sauce
½ tsp brown sugar
Splash of vinegar
Slice onion thinly, place in a bowl and add all other ingredients, mix well, cover with cling film and refrigerate for at least one hour.
Cucumber raita
Half a cucumber, peeled and diced
200 ml natural yoghurt
Pinch of chilli and cumin powder
Juice from half a lemon
Method:
Combine all ingredients in a mixing bowl and mix well.
Divide into four equal balls, place a piece of cling film on a flat surface 8 x 8 inches.
Place one ball of your mix in the centre, pull all four corners up until they meet, twist and press down with the palm of your hand.
Chill in the fridge for 2-3 hours
To make the raita, combine all ingredients in a mixing bowl and season to taste. Chill in the fridge.
In a large frying pan add a little olive oil and fry your burgers on each side until golden brown, remove onto a baking tray and bake in the oven for 6-8 minutes until cooked.
Warm your pitta bread, cut lengthways and pull open, try not to tear.
Spread your riata on the pitta, top with your lettuce, add your burger, add your sliced tomato.
Present on a plate with skinny fries and spiced onions.
Breaded Thai Salmon burger, served with fries and Asian slaw
Serves 4
Ingredients:
600g poached flaked salmon
200g mash potato
½ tsp chopped coriander
1 chopped fresh chilli
1 large chopped spring onion
Zest and juice of 1 lime
2 eggs beaten
50g plain flour
200g white bread crumbs
4 Portuguese rolls
4 baby gem leaves washed and sliced
50 ml sweet chilli sauce
2 tomatoes, washed and sliced
Asian slaw
100g Shredded white cabbage
25g shredded carrot
25g chopped onion
Pinch of chilli powder
Pinch of chopped coriander
50 ml mayonnaise
Method:
In a bowl mix your salmon, mash potato, coriander, chilli, spring onion and lime zest and juice.
Season with salt and pepper, divide into four equal balls – chill in the fridge for one hour.
Place in the flour, then dip into the egg and then place in the breadcrumbs.
Place all ingredients for the slaw in a mixing bowl and mix well. Season to taste. Place in the fridge to chill for 2-3 hours.
Deep fry your burger until golden brown and cooked through.
Split your rolls in half and toast, spread with sweet chilli sauce.
Top with the baby gem lettuce, add your burger and top with the tomato and your roll top.
Present on a plate, serve with fries and Asian slaw.
Traditional American burger, served with fries and onion rings
Serves 4
Ingredients:
600g good quality mince beef
1 large onion finely diced
2 tsp of mild American mustard
Salt and pepper
4 white bagels
2 large gherkins, cut in half lengthways
100 ml mayonnaise
4 crispy bacon rashers
4 slices of Kraft cheese
Onion rings
2 large onions peeled and cut into 1 cm rings
250g plain flour
Pinch of custard powder (for colour)
Pinch of salt
300 ml sparkling water
Method:
Place first four ingredients in a mixing bowl and mix well.
To shape, divide mixture into four equal balls and place a ball onto an 8-inch square piece of cling film, pull up the four corners to shape a ball, then press down with the palm of your hand.
Chill in the fridge for 2-3 hours.
To make the onion rings, place your flour, custard powder and salt into a mixing bowl and whisk in your water to a smooth batter, leave to stand for at least an hour.
Dip your onions one at a time into the batter and drop carefully into your fat fryer and fry until golden brown and crispy.
Drain on kitchen paper and season with a little salt.
In a large frying pan add a little olive oil and fry your burgers on both sides until golden brown, remove onto a baking tray and cook in the oven for 6-8 minutes until cooked.
Split and toast your bagels, spread with a little mayonnaise, place your burger on the bagel, top with your crispy bacon, your Kraft cheese, half a gherkin and top with your bagel top.
Present on a plate and serve with fries and onion rings.
Vegetable Burger
Served with skinny fries and hummus
Serves 4
Ingredients:
Roasted peppers
Steamed broccoli
Carrots
Mange touts
Mushrooms
Mash potato
Salt and pepper
2 eggs beaten
50g plain flour
Porridge oats
4 Portuguese rolls
Homemade guacamole
1 small Little Gem lettuce
2 plum tomatoes, washed and sliced
½ cucumber, peeled and sliced
Method:
In a bowl, combine the peppers, broccoli, carrots, mange touts and mushrooms and mix well. Bind together with mash potato, divide into four equal balls and chill in the fridge for one hour.
Place in the flour, then dip into the egg and then place in the porridge oats to cover evenly.
Deep fry your burgers until golden brown and cooked through.
Split your rolls in half and toast, then spread the bottom half with homemade guacamole.
Top with the baby gem lettuce, add your burger and top with the tomato and cucumber slices; top with tomato relish and add the top of the bun.
Present on a plate, serve with fries and hummus.
Lorraine Pannetier, Jersey food coach and creative home cook, will inspire you to enjoy more fruit and vegetables to boost energy levels and well-being.
Lorraine is a qualified nutrition and lifestyle consultant, personal trainer and massage therapist, who runs her own healthy food-based website, beetrootbrownie.com.
Barbecue sides and mains
Sharing food at outdoor summer parties and barbecues is a wonderful social event and an opportunity to give your guests a tasty change from the traditional blackened meats, bread rolls and dips.
Think about colour, flavour and texture and start experimenting with fresh fruit and vegetables. We may have become conditioned to using certain ready-made products from our favourite supermarkets but there are literally thousands of possible combinations of plant-based meals if you dare to give it a try. Dishes made entirely from whole foods will always be the healthier (and often cheaper) option.
Don’t forget the children too. Instead of letting them fill up on crisps and sour cream based dips, provide a large plate of cucumber and carrot sticks, cherry tomatoes, tuna with sweetcorn and cucumber, plain pasta and small lettuce leaves to scoop up the homemade dips. Greek yoghurt with fresh mint and cucumber is the easiest creamy dip to start with – simply chop, mix and serve.
Here are some of my favourites:
Moroccan couscous
Cook sweet potato cubes and red onion in Moroccan paste. Add to fluffy cooked couscous with finely sliced mint and the juice of a fresh lime.
Greek salad
Cucumber and tomato slices with finely chopped onion, black olives and cubes of feta. Toss in a bowl with olive oil and fresh parsley.
Pasta ‘n’ Salsa
Opt for a homemade raw tomato sauce by blitzing fresh, ripe tomatoes (of different varieties) in a small food processor with red pepper, yellow pepper and a large handful each of basil and parsley. Pour over cooked, cooled pasta for a delightfully fresh flavour.
Avocado dip
Mash or blitz ripe avocado with fresh red chilli, lemon juice and a pinch of sea salt.
Fragrant Thai quinoa
Blitz fresh grated ginger, red chilli, lime juice and a large bunch of coriander with a little oil. Pour over cooled quinoa and combine well.
Salad bowls
Shred iceberg or romaine lettuce with finely sliced red and white cabbage.
