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Let’s celebrate National Barbecue Week

Dairy Diary team by
Two new fab burgers to try

Two fantastic new burger recipes to try

If the weather is even vaguely sunny, we Brits love a barbecue.

Any excuse to enjoy time outdoors is a tonic for the soul.

Quick After-Work cookbookInvite some friends over and enjoy these two delicious burgers based on recipes from our Quick After-Work Cookbook; they are a delicious change to the ubiquitous beef burger.

To find out more about this brilliant cookbook click here.

Enjoy!

 


 

Harissa Lamb Burgers with FetaHarissa Lamb Burgers with Feta

Serves 2   Time 20 minutes   Per portion: 586 Kcal, 35g fat (19g saturated)

Red onion 1 small, peeled and halved
Lean minced lamb 250g (9oz)
Harissa paste 1 tbsp
Feta cheese 110g (4oz), crumbled
Finely chopped mint 3 tbsp, plus extra to serve
Salt and freshly ground black pepper
Olive oil
Cucumber ¼, diced
Greek yogurt 3 tbsp
Little Gem lettuce a few leaves
2 baps, halved and toasted

Cut a few slices of onion and reserve for serving, then finely chop the rest. Tip the lamb into a bowl and add the chopped onion, harissa, Feta, 2 tablespoons mint, a little salt (as the Feta is quite salty) and plenty of black pepper. Mix together well. Divide in half and roll each portion into a ball, then flatten into a burger shape. Chill in a fridge to firm up the burger.

Lightly drizzle the burgers with olive oil. Add directly to a hot barbecue and cook for 4-5 minutes on each side – take care not to overcook or they will dry out and fall apart.

Meanwhile, make tzatziki in a small bowl: mix the cucumber with the Greek yogurt and remaining mint and a little salt and pepper.

To serve, place some lettuce on the bottom half of each bap, top with a little torn mint, the burger, then some tzatziki and the reserved sliced onion and the top of the bap.

 


 

Mexican Chicken BurgerMexican Chicken Burger

Serves 2   Time 20 minutes Per portion: 447 Kcal, 24g fat (4.5g saturated)

Skinless chicken breasts 2
Smoked paprika 1 tbsp
Chipotle sauce 1 tsp
Mayonnaise 2 tbsp
Streaky bacon 2 rashers
Brioche buns 2, halved
Guacamole 2 tbsp
Sweet potato chips and green salad to serve (optional)

Put the chicken between two sheets of cling film and use a rolling pin to beat it out to make it about twice the size and of an even thickness: this will help it to cook more quickly. Dust both sides of the chicken with paprika.

Lightly oil the cooking grate. Place the chicken breasts on a hot barbecue and cook for 6 to 8 minutes per side, until juices run clear. 

Meanwhile, stir the chipotle sauce into the mayonnaise.

When the chicken is cooked, remove it from the barbecue and keep warm. Carefully add the bacon to the barbecue; to avoid a grease fire do not place directly over the heat, alternatively, lay the bacon on aluminium foil. Place the cut sides of the baps on the barbecue to toast them. Turn the bacon to crisp it, and remove the baps when toasted.

Slice each chicken breast into two or three pieces. To serve, spoon some mayonnaise on the bottom half of each bun. Stack the chicken on top and spoon over the guacamole. Top each with a rasher of bacon. If you like, serve with sweet potato chips and green salad.

Cook’s Tips
Instead of the guacamole, add a few slices of avocado or a slice of your favourite cheese.

 


 

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