LONDON BURGERS RECIPES

Start by putting the Bombay mix and nuts in a food processor and blitzing until they form an uneven, crumby mixture.

Add the boiling water to that, mix and leave for 15 minutes for the liquid to soak in.

Preheat the oven to 180°C/fan 160°C.

Add the chaat masala to the mix and stir in well, then add the egg and combine well.

Grease a baking tray that has sides, line with some baking paper and grease the paper on top too. Lay the four slices of onion in the tray and season lightly.

Divide the Bombay mix and nut mixture into four patties using wet hands and pop onto the tray. Make sure they are just flattened slightly. Bake for 25 minutes.

Take the patties out, add the cooked onion on top of each patty and a slice of cheese. Put the brioche buns on the same tray to warm up, then pop back into the oven for a few minutes till the cheese has melted.

To assemble, lay out the burger buns, smother the bases with mayonnaise, then pop the patties with the onion and cheese on each base.

Smother the top with lime pickle and then sprinkle over some more Bombay mix. Finish with the burger bun tops and they are ready to eat!

Measure the smoked salmon into a food processor and whiz for a few moments until roughly chopped. Add the remaining burger ingredients and a little salt and black pepper. Whiz again for a moment until the mixture has come together but still has texture. Shape into 8 burgers.

Heat 2 tablespoons of the oil in a large non-stick frying pan over a lowish heat, add the burgers and fry for 3–4 minutes on each side, until golden and cooked through.

Meanwhile, to make the lemon caper mayonnaise, mix all the ingredients together in a small bowl and season well.

Heat the remaining oil in a small pan over high heat and fry the fennel slices for about 5 minutes, until softened and golden.

Place half a lettuce leaf on each bun base and top with a burger, some crispy fennel, slices of dill cucumber and a spoonful of lemon and caper mayonnaise.

Mary’s tips:

Burger can be made up to a day ahead.

Freezes well raw.