Archive for the ‘BURGERS’ Category


You will need:
4 fresh bread rolls
2 sliced tomatoes
*red onion (optional, I don’t like it)
Fresh rocket leaves

And for the burger:
500g lamb mince
2 tbsp olive oil
1/3 cup breadcrumbs
1 egg – whisked
1 tsp freshly chopped parsley
1/2 tsp freshly chopped coriander
1 tsp freshly chopped mint
1 tsp dried mint
1/2 tsp nigella seeds
1/2 tsp garlic salt
1/2 tsp onion powder
1/2 tsp ground cumin
Mix together well
Allow to sit for at least an hour or two

Grill for approx 4 mins on each side or to your taste

Bottom half of roll
*Red onion
Top half of the roll

Nice with some spicy wedges

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BLATE Roo Burger

You will need:

100g roo mince, flattened into a patty

1 fresh knot roll

2 tsp real egg mayo

Shredded cos lettuce

Finely sliced tomato

1 piece of bacon – the nice meaty round bit at the top of the rasher

1 free range egg

1 slice colby cheese

1/2 dill pickle finely sliced

Tomato Sauce

American Mustard



Fire up the bbq

Whack on the roo burger

In a small pan with a touch of oil spray – fry off the bacon

After 2 minutes turn the burger over

Fry your egg on both sides

Prepare your burger:

Roll bottom, mayo, lettuce, tomato, salt & pepper, egg, cheese, burger, tomato sauce, mustard, pickles, Roll top


Beward of bursting egg yolks!

Not bad for 533cal

The egg makes it super filling, no need for frivolous fries!

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Thai Turkey Burgers

500g Turkey mince (you can substitute chicken or pork mince)

2 stems of spring onion, finely shredded

1 large clove of garlic, finely grated

1/2 thumb sided piece of ginger, peeled and finely grated

1 large green chilli, finely chopped (you can remove the seeds for a milder flavour)

2 tablespoons of corriander, finely chopped

1 lime, juice and zest

2 tablespoons of fish sauce

1 tablespoon of soy sauce

2 tablespoons of sesame seeds

1 egg

Oil Spray

Mix all the ingredients in a large bowl, mash with a potato masher or fork

(Do not use a food processor, as it destroys the texture)

Leave in the fridge for at least 1 to 2 hours for the flavours to mature

Form into patties

Spray a grill pan or bbq with oil spray

Cook on a medium/high heat until cooked through

Serve with sweet chilli sauce with asian greens, shredded carrot, and beanshoots

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You’ll need:

100g Heart Smart Mince per burger (size of a cricket ball)

2 large lettuce leaves

1/2 fresh tomato

5 slices of kosher pickle

Mayo (I prefer Real Egg, but it’s high in fat)

Tomato Sauce

1 fresh multigrain roll (Bakers delight do multigrain hambuger buns)

Putting it together:

Heat a pan with a tiny bit of oil spray

When smoking, add the flattened beef patty (a little bit larger than the circumference of the roll, as the meat shrinks when it cooks)

90 seconds each side

As the meat cooks, put the roll together

Split roll in half

‘Butter’ the roll with a thin layer of mayo

Bottom of the bread roll, add lettuce, then thinly sliced tomato, then the beef patty, then the pickles, drizzle tomato sauce (I love lots of it!) and top with the other half of the roll


So, now you have a super fast, super fresh, low in fat, super tasty burger!

Why eat McDonalds? It tastes like crap and it is full of chemicals, sugar and fat

It’s not hard (or expensive) to make your own

*If you’re allowed to have cheese*

When you flip the burger for the first time, lay a slice of cheese on the newly cooked side

This will melt into the meat nicely before you start constructing the burger

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500g minced beef (I use kangaroo)

1 small red onion

1 tbsp olive oil

1/2 teaspoon of cumin seeds (optional)

1 tsp coriander seeds (optional)

Salt and Pepper

1 handful of parmesan (preferably fresh)

1 tablespoon of Dijon mustard (preferably seeded)

1 large egg

½ cup bread crumbs

1 other tbsp oil

4 burger buns

burger extras – tomato sauce, shredded lettuce, sliced cheese, sliced tomato, pickles, mustard, bacon, beetroot, etc.


In a big frying pan slowly fry the onion in olive oil for about 5mins until softened, but not coloured. This gives the sweetness to the burger. Add the onion to the meat.

Using a pestle and mortar, bash up the cumin, coriander seeds, salt and pepper until fine and add to the meat.

Add the Parmesan, Dijon mustard, egg and 1/2 the bread crumbs and mix. If too sticky, add a few more bread crumbs.

Lay out some greaseproof paper, sprinkle with bread crumbs, and then shape the meat into patties. Place them on the crumbs, and sprinkle more crumbs on top. Chill for 1 hour.

Heat a little oil in a frying pan, and cook the burgers on a medium-high heat for about 8 to 10 minutes, turning occasionally. Serve on a toasted burger bun with any extra fillings you like.

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