Why your burgers are better: gourmet burger recipes

Andalusian lamb burger, pickled turnips and watercress

Serves 8

Meat patty:

1.2kg coarse lamb-leg mince

2 tbsp sweet smoked paprika

1 tsp hot paprika

2 tsp turmeric

1 tsp salt

3 tbsp ground cumin

60ml fino sherry

1 tsp nutmeg

4 garlic cloves, finely chopped

1 cup flat-leaf parsley, chopped

2 eggs

Baste:

100ml fino sherry

2 tsp cayenne pepper

2 tbsp sweet paprika

Smoked eggplant:

2 heads of garlic

500g eggplant

To assemble:

1 bunch mint, washed and picked

1 bunch watercress, washed and picked

300g pickled turnips

8 burger buns

200ml labna

Mix meat patty ingredients, working them in well together. Leave to marinate for two hours, if possible, then shape into patties.

Mix baste ingredients. When you are ready to cook the burgers, rub patties with baste mix before putting them on the grill, then smear with mix a few times while cooking.

For the smoked eggplant, wrap the garlic in foil and roast in an 180C oven for about an hour or until soft. Cook eggplants over an open flame until soft and well charred, then place in a bowl and cover with plastic wrap. Leave to cool slightly. When cool enough to handle, peel off the charred skin and remove the tops, then place peeled eggplant in a bowl. Squeeze baked garlic over the eggplant, mash and mix roughly with a fork, and season with sea salt.

Prepare the mojo picon (see below).

Keep cooked lamb burgers in a warm place while you prepare the salad. Place mint, watercress and turnips in a bowl and dress with some red mojo. Slice a bun in half, place a burger on the bun then spread a tablespoon of eggplant mix over it. Top with a small amount of labna, then top with dressed salad. Spoon over another tablespoon of red mojo, top with the other half of the bun and serve.

Mojo picon

Makes 500ml

2 tbsp cumin seeds

2 tbsp fennel seeds

2 red capsicums

1 tbsp sweet paprika

1 tsp hot paprika

20ml sherry vinegar

2 garlic cloves

100ml olive oil

Toast cumin and fennel seeds in a pan; cool slightly then grind finely and strain through a sieve.

Roast capsicum sprinkled with a little olive oil and sea salt in a moderate oven until blistered and cooked through. Cover in a bowl with plastic wrap, allow to cool, peel and remove seeds.

Place capsicum flesh in a blender, add one tablespoon ground cumin, one tablespoon ground fennel seeds, sweet and hot paprika, vinegar and garlic then puree until smooth. Add oil slowly until smooth and glossy.

- Frank Camorra

Chicken burger with tarragon mayonnaise

Serves 6

1 kg minced chicken

1 small onion, finely chopped

2 tsp lemon zest

2 tbsp sour cream

80g fresh breadcrumbs

6 onion bread rolls

1 handful rocket leaves, to serve

3 tomatoes, cut into wedges, to serve

Tarragon mayonnaise:

1 egg yolk

1 tbsp tarragon vinegar

½ tsp dijon mustard

250 ml olive oil

Place the chicken in a mixing bowl. Add the onion, lemon zest, sour cream and breadcrumbs. Using your hands, mix until thoroughly combined. Divide the mixture into 6 equal portions and shape into 15m thick patties.

Preheat a barbecue grill or flat plate to high. Lightly oil the hot barbecue. Cook the patties for 7 minutes each side, turning once. Serve the patties on the onion rolls with the mayonnaise.

To make the tarragon mayonnaise, place the egg yolk, half the vinegar and the mustard in a small mixing bowl. Whisk together for about 1 minute, or until light and creamy. Add the oil about 1 teaspoon at a time, whisking constantly until the mixture thickens. Increase the flow of oil to a thin stream and continue whisking until all of the oil has been incorporated. Stir in the remaining vinegar and season to taste.

Put the patties on the rolls with rocket and mayonnaise. Serve with some tomato wedges on the side and sprinkle with freshly ground black pepper.

Crab cake burger with chilli cream

Serves 4

Chilli cream:

¼ cup sour cream

2–3 tsp sweet or hot chilli sauce

½ tsp ground cumin

1 tbsp plain yoghurt

2 tsp fresh chopped chives

200g crab meat, drained

1 cup fresh breadcrumbs

2 spring onions, finely chopped

¼ cup whole egg mayonnaise

1 tbsp lime juice

1 tbsp chopped fresh coriander

1 tbsp finely chopped red capsicum

1 egg, lightly beaten

½ tsp grated lime rind

salt and pepper to taste

oil for shallow frying

1 round Italian crusty loaf, quartered

cos lettuce leaves

To make chilli cream: Combine all chilli cream ingredients in a small bowl. Stir until combined.

In a bowl, mix crab meat, breadcrumbs, onion, mayonnaise, juice, coriander, capsicum, egg, rind, salt and pepper. Divide mixture into 4 portions.

Heat oil in frying pan. Drop each crab portion into pan, cook over medium heat 2–3 minutes each side; remove crab cake, drain on paper towels.

Halve bread quarters horizontally. Toast each side. Place bread bases on 4 serving plates and, on each place lettuce, crab cake, chilli cream and top quarter of bread.