Best burgers ever

Whether you love a burger packed with a fabulous combination of beef and chorizo, prefer to opt for the tastiest chicken burger ever or prefer the veggie option, we’ve got it sorted. So take your pick from our amazing burger recipes – or why not cook all three?
Halloumi and sweet pepper burger

Packed with flavour and so easy to make, it won’t just be one for the veggies

Makes 4
Ready in 20 minutes
1 tbsp olive oil
1 garlic clove, crushed
Zest and juice 1/2 lemon
1 red and 1 yellow pepper, deseeded and cut into thick slices
250g pack halloumi cheese, sliced
To serve
4 ciabatta rolls, split and toasted
A good handful of fresh rocket
150g ready-made fresh hummus
4 tbsp sweet chilli dipping sauce
1 Place the oil, garlic and lemon zest and juice in a large bowl, season well and combine. Add the peppers and halloumi and combine to coat. Preheat a griddle pan until searing hot. Add the peppers and griddle for about 5 minutes until softened and lightly seared. Set aside. Add the halloumi and cook for 3 minutes on each side.
2 Place a roll on each place and top each base with a little rocket, some of the halloumi and some pepper. Spoon over the hummus and drizzle over a little of the chilli sauce. Top with the roll and serve.
Chicken bacon burger

Chicken thighs have so much more flavour than breast and stay wonderfully succulent after grilling.

Serves 4
Ready in 20 minutes
1 tbsp olive oil
1 garlic clove, crushed
1 tbsp chopped fresh thyme
6 skinless, boneless chicken thighs
8 rashers smoked streaky bacon
To serve
4 soft white rolls, split and toasted
6 tbsp mayonnaise
A good handful of baby salad leaves
1 small ripe avocado, sliced
1 Place the oil, garlic and thyme in a large bowl, season well and add the chicken. Combine well and allow to marinate for 15 minutes or cover and chill until needed.
2 Preheat the grill to medium high and line the grill pan with foil. Place the chicken thighs on the pan and cook for 15 minutes, turning occasionally until cooked through. Grill the bacon alongside the chicken for the last 5 minutes of cooking.
3 To serve, place a roll on each plate, spread the base with a little mayo, top with the salad leaves and then top with the chicken and a couple of rashers of bacon. Add some avocado slices and top with the roll.
Tip… If you’re using dried thyme instead of fresh just use a teaspoon as its flavour is very concentrated.
British beef and chorizo burger

Adding chorizo to the minced beef adds a delicious smoky flavour and keeps the burger tender and moist.

Serves 4
Ready in 20 minutes
200g fresh chorizo sausage
400g beef mince
1 small red onion, chopped
2 tbsp chopped fresh oregano
1 garlic clove, crushed
1 tbsp tomato ketchup
75g strong Cheddar, sliced
To serve
4 crusty rolls
4 tbsp mayonnaise
2 tomatoes, sliced
½ small red onion, sliced
2 large gherkins, sliced
1 Squeeze the chorizo sausage meat from the casings and discard the skin. Place in a bowl along with the beef, onion, oregano, garlic and tomato ketchup. Season well and combine well – again use your hands here. Shape into four burgers.
2 Preheat the grill to high. Place the burgers on the grill pan and cook for 10-15 minutes, turning occasionally until cooked through. Place a piece of cheese on each and grill for a moment until oozing. To serve, place a roll on each plate and spread the base with a little mayo. Top each with some tomato, then add a burger. Top with sliced onion and some gherkin.
Tip… When you shape your burgers create an indent in the centre of each – this will prevent the burgers from turning into ‘cannon balls’ when cooking!
And on the side

Turn our wonderful burgers into a more substantial meal with these tasty ideas…
Sweet potato wedges

Peel and cut 1kg sweet potatoes into thick wedges, place in a roasting tin and drizzle with 2 tbsp sunflower oil and season well. Roast in an oven preheated to 220C/R7 for 35 minutes, stirring occasionally until softened and lightly charred. Spoon a 170g tub soured cream into a bowl and drizzle with 3 tbsp sweet chilli dipping sauce.
Celeriac coleslaw

Finely shred a small head of celeriac and combine with finely shredded carrot and chopped spring onions. Combine 6 tbsp mayonnaise with 2 tsp Dijon mustard and 2 tbsp finely chopped parsley. Spoon over the vegetables and combine well.
Roast corn with herb butter

Halve 2 corn cobs and place each on a sheet of foil. Dot liberally with butter and scatter with chopped fresh thyme and parsley and add a good pinch of steak seasoning. Encase in the foil and bake for 20 minutes until tender. 
Recipes courtesy of Catherine Hill
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