Cumin Crusted Veggie Burgers With Pineapple Salsa Recipes

SKINNY THAI BURGERS WITH SWEET POTATO CHIPS & PINEAPPLE SALSA

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the sweet potato chips with the oil and some seasoning on a baking sheet. Roast for 40-45 mins until golden and crisp.
• Mix the mince with the curry paste, half the spring onions, half the coriander and some seasoning. Shape into 4 burgers.
• Mix remaining spring onions and coriander with the pineapple, lime juice, red chilli and sweet chilli sauce.
• When the chips have 10 mins to go, heat a non-stick frying pan or griddle and cook the burgers for 3-5 mins on each side until golden and cooked through. Serve the burgers in the buns with lettuce leaves and salsa piled on top, the sweet potato chips and extra chilli sauce for dipping.

SPICED HALLOUMI & PINEAPPLE BURGER WITH ZINGY SLAW

Steps:

• Heat the barbecue. Put the cabbage, carrot, radish and coriander in a bowl. Pour over the lime juice, add ½ tbsp oil and the chilli flakes, then season with salt and pepper. Give everything a good mix with your hands. This can be done a few hours before and kept in the fridge.
• Mix the remaining oil with the chipotle paste then coat the halloumi slices in the mixture. Put the halloumi slices on a sheet of foil and put on the barbecue with the pineapple (or use a searing hot griddle pan if cooking inside). Cook for 2 mins on each side until the cheese is golden, and the pineapple is beginning to caramelise. Brush the buns with the remaining chipotle oil, then put your burger buns, if using, cut-side down, on the barbecue for the last 30 seconds of cooking to toast.
• Assemble your burgers with the lettuce or buns. Start with a handful of the slaw, then add halloumi and pineapple. Serve with the remaining slaw.

MINI LAMB BURGERS WITH PINEAPPLE SALSA

Steps:

• Toast cumin seeds and coriander seeds in a dry small skillet over medium heat, shaking pan often, until seeds are just beginning to brown, about 1 minute. Let cool. Finely grind seeds in a spice grinder. Pour through a fine sieve into a small bowl; discard any coarse pieces. Stir in salt, pepper, and dried oregano.
• Process salsa in a food processor until smooth. Using your hands, gently combine salsa, spice mixture, and lamb in a large bowl (do not overwork meat). Shape lamb mixture into 14 patties (about 2 inches in diameter and 1/2 inch thick). Refrigerate patties, covered, until cold, about 1 hour (or overnight).
• Using a 2-inch round cookie cutter, cut the centers out of top and bottom halves of buns.
• Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Brush grill and burgers with oil. Grill, flipping once, 3 minutes per side for medium-rare. Toast buns, cut sides down, on grill during the last minute of cooking, if desired. Serve burgers on buns. Top with salsa; garnish with fresh oregano, if desired.