5 A Day Burger Recipes

5-A-DAY BURGER

Steps:

• Start by making the peach ketchup. Put the shallot and oil into a small saucepan over a medium-high heat for 4-5 mins or until sizzling and starting to soften. Add all the other ketchup ingredients bring to a simmer then take off the heat. Allow to cool briefly, then place into the bowl of a food processor. Blitz until smooth then pour everything back into the saucepan. Bring to the boil and reduce for 3-4 mins or until thick. Remove from the heat and set aside until needed.
• To make the burgers put the porcini mushrooms into a small bowl and pour over 1 tbsp boiling water and allow to steep until soft. Meanwhile, put 1 tsp of oil into another saucepan and cook the chopped button mushrooms until soft and all the liquid has evaporated. Chop the porcini mushrooms and add to the pan along with the butter beans. Remove from the heat and using a potato masher squish everything together until the butter beans are completely mashed and are thoroughly mixed with the mushrooms. Tip the mixture into a bowl and stir in a crushed garlic clove and season well with salt and pepper.
• When cool enough to handle, shape the bean and mushroom mix into 2 large burger patties and place on a plate ready for cooking.
• Heat oven to 180C/160C fan/gas 4. Cut each of the ciabatta rolls in half through the middle. Carefully pull out a little of the bread from the middle of the bottom half of each roll, leaving the crust in tact. You just want to make a little extra space here for the salad. Tear the bread you have pulled out into small chunks and place onto a baking tray along with the cut halves of the rolls. Place in the oven for 5-6 mins or until warmed through and the bread pieces are a little drier.
• To make the panzanella-style salad put the toasted pieces of bread into a bowl along with the cherry tomatoes, capers, sundried tomatoes and the oil. Season with salt and pepper.
• Lay the avocado halves on a plate, pour over the lemon juice and sprinkle with the chives.
• Heat the remaining oil in a large non-stick frying pan and cook the bean and mushroom burgers for 3-4 mins on each side, try not to turn them too much as they can break up a little, if they do just push them back together with a spatula.
• To build the burger, fill the cavity in each of the bottom halves of the burger buns with the panzanella salad. Balance the burger on top of the salad, then top with the cheese, followed by the peashoots, and avocado. Spread the peach ketchup on the top pieces of the roll to finish Serve immediately with any remaining ketchup on the side to dip.

GRILLED BURGERS

Steps:

• In a large bowl, combine the first 5 ingredients; add beef and mix gently. Shape into 10 patties. , Grill, uncovered, over medium heat for 4-5 minutes on each side or until meat is no longer pink. Serve on buns with desired toppings.

BEST HAMBURGER EVER

Steps:

• Preheat a grill for high heat.
• In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
• Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.

THE LABOR DAY BURGER

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned but not totally crisp, about 8 minutes. Drain on paper towels. Retain 1 tablespoon bacon drippings.
• Mix ground beef, bread crumbs, red pepper flakes, black pepper, and retained bacon drippings in a bowl until thoroughly combined; divide meat mixture into 4 equal portions. Form each portion into a large patty, making them as thin as possible. Sprinkle shredded Colby-Jack cheese onto 2 of the patties, leaving an edge about 3/4 inch wide uncovered. Place second patty onto the cheese and press the edges of the patties together to create 2 cheese-stuffed burgers. Place stuffed patties into freezer to chill slightly, about 10 minutes.
• Preheat an outdoor grill for high heat.
• Spray the grill grate with cooking spray and place burgers onto grill; turn heat to low, place lid over grill, and cook until outsides of burgers are lightly charred and cheese has melted, about 10 minutes per side. Maintain grill temperature at about 300 degrees F (150 degrees C). Use a spray bottle of water to control flames; flames should just lightly contact the bottoms of the burgers to create a slight char. After the first flip, place 3 partially-cooked bacon slices onto each burger.
• About 2 minutes before burgers are done, place a Colby-Jack cheese slice onto each burger; top with tomato and avocado slices and transfer burgers to plate to rest for 1 or 2 minutes. Serve burgers on hamburger buns.

KIDS VEGGIE BURGERS

Steps:

• Boil and mash the potatoes,allow to cool whilst you just bring the vegetables to the boil,(the crunch makes them tasty)then drain the veg and sat aside to cool a little.
• Mix the cheese and onion into the potato,and add the veg.
• At this point,you can ask the children to help by dividing the mixture into 2 or three bowls,and mix all the ingredients together thoroughly with your HANDS (kids LOVE THIS)!
• Now-for the mixture into thin burger shapes,empty the breadcrumbs into a bowl and coat each side of each burger (it should make 10 good size burgers- 2 per person) with the breadcrumbs.
• Lay in a non stick baking tray or on a sheet of baking paper in the grill pan.
• Drizzle over a little oil to help brown and crisp if desired (it does help-but only a small amount is required).
• Bake in a preheated oven on gas mark 6 for 20 minutes a side.
• Enjoy!