Simple Summer Fave

Free yourself from the kitchen this BBQ season— and make an interactive and fun experience for your guests—with these DIY burgers. Lay your ingredients out on a big board and let them create their dream burger.

Chicken Delight

Seasoning

1/3 cup plain white flour

½ tsp garlic powder

½ tsp onion powder

1 tsp salt

½ tsp black pepper

¾ tsp paprika

1 tsp thyme

Burgers

2 Tbsp olive oil

500g chicken breast, cut in half horizontally into 2 thin steaks

4 – 8 slices Swiss cheese slices

4 soft burger buns (we used Breadhead Bakery milk buns)

1 avocado

red onion, sliced

lettuce

2 large tomatoes

zucchini pickles

Garlic Mayo

1 small garlic clove, minced

½ cup good quality mayonnaise

METHOD

Combine the garlic and mayo and set aside for 20 minutes.

Mix the ingredients for the chicken seasoning in a flat bowl. Pound the chicken to about 1cm thick. Heat 1 Tbsp of the oil on the BBQ plate.

Coat chicken in the seasoning, shake off excess and then place on the plate. Cook for 2 ½ minutes until golden, then flip. Cook for a further 2 ½ minutes or until cooked through. Remove from the BBQ and cover loosely with foil until you are ready to assemble.

Smear base of roll with avocado, sprinkle with salt and pepper. Top with chicken, cheese, tomato, onion, zucchini pickles and lettuce. Smear the lid of the roll with garlic mayo and place on top. Enjoy!

Like your roll with a little more toasty flavour? Place it face down on the BBQ grill plate for a couple of minutes just before you serve.

SERVES 4

Portobello Mushroom Burger

INGREDIENTS

4 Portobello mushroom caps, cleaned

1/4 cup olive oil

salt and freshly ground black pepper

1 Tbsp prepared pesto

2 tsp Dijon mustard

½ cup mayonnaise

4 hamburger buns (we used Breadhead Bakery brioche buns)

1 cup rocket

1 jar roasted red peppers, drained

1 avocado, sliced

METHOD

Preheat BBQ grill to medium-high heat.

Brush mushrooms with olive oil and sprinkle with salt and pepper. Place the mushrooms on the grill plate, smooth side down. Close the BBQ lid and allow to grill for 6–8 minutes or until tender.

While the mushrooms are cooking, combine mayonnaise, mustard, and pesto in a small bowl and season with salt and pepper.

Smear the mayonnaise mixture evenly over the base of the fresh or toasted rolls (saving a little for the roll lids). Divide the avocado and rocket amongst the bases. Place mushrooms on top of the rocket followed by a few slices of roasted peppers. Smear the remaining mayonnaise on the roll lids and place on top.

SERVES 4

The Mighty Beef Burger

INGREDIENTS

750g beef mince (not lean, some fat is good to keep the patties from falling apart)

1 cup breadcrumbs (we used store bought crumbs)

1 large brown onion, grated

1 egg, lightly whisked

1/4 cup fresh chopped continental parsley

1 tablespoon Worcestershire sauce

2 tsp Tabasco sauce

salt & ground black pepper, to taste

2 tablespoons olive oil

Cheddar cheese slices (enough for each burger)

6 hamburger buns (we used Breadhead Bakery potato buns)

American mustard

lettuce leaves

3 medium ripe tomatoes, sliced

3 small radishes thinly sliced

tomato sauce, to serve

METHOD

In a large mixing bowl, place the beef mince, breadcrumbs, egg, onion, Worcestershire sauce and Tabasco. Season with salt and pepper and mix with your hands until well combined.

Using 1/2 cup per serve, divide the mixture into 6 equal portions. You want each patty to be about 10cm in diameter and 1.5cm thick.

Place the patties on a tray lined with greaseproof paper. Cover and place in the fridge for at least 30 minutes to rest—the chilling time will help them stay together while cooking.

Heat the oil over medium heat on the BBQ plate. Cook the patties for about 4 minutes on each side or until browned and cooked through. Once cooked, transfer the patties to a plate and set aside and keep warm.

Preheat the grill plate on high. Place the buns cut-side down for 1 minute or until golden, or serve fresh if you prefer.

To serve, smear the bottom halves of the toasted buns with the American mustard. Top with the patty, cheese, tomato, radish, a few sprigs of fresh parsley (optional), lettuce and a good squirt of tomato sauce. Add a little spice by adding some slices of chilli and a few more drops of Tabasco. Cover with the hamburger bun tops and enjoy.

SERVES 4

RECIPES + STYLING Belinda Neame

PHOTOGRAPHY Tim Bean