Ultimate burger recipes

Lance Seeto’s

ultimate burger patty

Getting the meat patty right is the most important part of a good gourmet burger, and to ensure it is juicy the mince meat needs to include some level of fat or it will be like eating a cardboard box.

Makes 4 big burgers

500-600 grams minced beef (with 10-20 per cent fat)

1 tablespoon Dijon mustard

1 tablespoon honey

2 teaspoons Pick Me Up sauce (Worcestershire)

1 small red or white onion, chopped fine

2 fresh eggs

¼ cup breadcrumbs

Sea salt and black pepper, to season

1) In a mixing bowl, combine beef, mustard, honey Pick Me Up and onions well.

2) Crack eggs in another bowl and beat it lightly and sprinkle breadcrumbs on top and mix it well to form a sticky paste

3) Add this to the meat mixture and using clean hands, combine well. Season with salt and pepper. Check seasoning.

4) Prepare patties, as per the instructions mentioned above and refrigerate them for a while.

5) Use when ready.

Masala lamb burger

Makes 4 burgers

500 grams minced lamb

1/2 teaspoon mustard seeds (sarso)

1/2 teaspoon cumin seeds (jeera)

2 teaspoons light soy sauce

1 small red or white onion, chopped fine

1 teaspoon fresh ginger, minced

2 cloves garlic, chopped fine

1-2 fresh chilli

1 teaspoon masala powder

2 fresh eggs

¼ cup breadcrumbs

Sea salt and black pepper, to season

1) Just like starting a curry, fry the onions, ginger, garlic, spices and chilli to release the flavours. Set aside and cool when done.

2) In a mixing bowl, combine lamb, masala powder and fried onions.

3) Crack eggs in another bowl and beat it lightly and sprinkle breadcrumbs on top and mix it well to form a sticky paste

4) Add this to the meat mixture and using clean hands, combine well. Season with salt and pepper. Check seasoning.

5) Prepare patties, as per the instructions mentioned above and refrigerate them for a while.

6) When ready, cook the patties and add your favourite Indian ingredients to the burger including raita, pickled cucumber, pickled onions, kuchla and a chutney. Also try adding a crunchy buhja or fried green peas for added texture.

Fu Man Chu burger

The recipe name is inspired by an egg brunch dish from Governors Cafe in Suva. I used to make this Chinese-style burger when I was younger as it’s not a patty but slices of roasted red pork we always had left over in the fridge. The marinade and sauces are readily available from Chinese shops for you make at home, and you could easily substitute with dark chicken meat.

Makes 4 burgers

500 grams pork neck or shoulder (as it is more fatty)

1 bottle red char sui marinade sauce

1 tablespoon hoisin sauce

1 tablespoon plum sauce

1) Rub the bottled marinade into the whole piece of pork. Marinate overnight for best results, then roast in a medium oven or wood fire (with a cover) for approximately 20 minutes, or until pork is no longer pink inside.

2) When cooked, slice the red pork thinly and divide evenly into four portions

3) In a mixing bowl, combine the hoisin and plum sauces together

4) Toast the buns and spread thickly with the hoisin/plum sauce.

5) Add the slices of red pork and top with your favourite salad ingredients including lettuce, tomato, fried onions and coriander leaves

Ultimate crumbed fish burger

There are fish burgers; and then there are the ultimate fish burgers with the perfect sauce and salad ingredients. If you’d prefer a pescetarian (fish and vegetarian diet) burger, you’ll love this recipe.

1 cup normal, corn or rice flour

3 cups panko breadcrumbs (they are more crunchy)

1 kg fish fillet, cut into roughly 12cm x 4cm pieces

2 eggs, whisked

¼ cup frying oil

1) Dust fish fillets with flour, then dip into egg, and coat well in crumb mixture. Use a long tray to achieve a more even coating. Lay in a single layer on a plate and cover with plastic wrap. Refrigerate until ready to use, up to 2 hours in advance is preferred.

Homemade tartare sauce

1 ½ cups good quality egg mayonnaise

Finely grated zest of 1 lemon

1/8 teaspoon cayenne pepper

3 large pickled gherkins, finely chopped

2 tablespoons finely chopped parsley

2 tablespoons chopped capers

1 teaspoon Dijon mustard

Mix all ingredients together and keep in a sealed container in the fridge. Can be prepared the day before.

Coleslaw

1 teaspoon extra virgin olive oil

2 teaspoons apple cider vinegar

1 tablespoon good quality egg mayonnaise

1 teaspoon white sugar

Sea salt and black pepper to taste

¼ large English cabbage (gobi), finely sliced

½ red onion, finely sliced

1 stick celery, finely sliced

2 red radishes, finely sliced

Whisk oil, vinegar, mayonnaise, sugar, salt and pepper in a large bowl. Add shredded vegetables and toss to combine.

1) Heat half of the oil in a large frying pan and cook fish in batches (add remaining oil for second batch) over a medium high heat for 2-3 minutes each side until golden and cooked through. Drain on paper towels while grilling the buns.

2) Spoon 2 tablespoons of mayo onto each burger base, top with fish and slaw.

3) Add more tartare to the top bun and serve with fries

Beetroot and chickpea burger

Serves 4

2 cups beet root slices, drained and chopped

1 cup tinned chickpeas, drained

1 tablespoon olive oil

1 egg

1 onion, finely diced

2 garlic cloves, crushed

2 tablespoon wholemeal bread crumbs

1 tablespoon flax seeds (or other nuts and edible seeds)

1 teaspoon virgin coconut oil

2 teaspoon lemon juice

¼ teaspoon red chilli flakes

1 teaspoon sea salt

1 packet FMF cassava chips

Avocado dressing

1 ripe avocado

2 tablespoon tahini (sesame paste)

3 tablespoon lime juice

1 garlic clove

¼ teaspoon sea salt

1. Wearing some disposable gloves, transfer the chopped beetroot into a large bowl, add all the other ingredients and stir to combine. If the texture is too mushy add more bread crumbs until you obtain the desired consistency.

2. Shape the burgers and place them on a lined baking sheet.

3. Bake in the oven for 15 minutes on one side, then flip over and bake for 15 more minutes.

4. While the burgers are baking, prepare the dressing. Place all the ingredients in the food processor and process to obtain a creamy sauce.

5. Assemble the burgers immediately after removing from the oven.

6. Cut the bun in halves, spread bun bases with dressing, add the beet burger and cassava chips for added texture, top generously with avocado dressing, parsley and put on the bun top.

7. Serve immediately.

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