MEGA BURGER RECIPES

Steps:

• Roll the beef mince into two balls. Using a sheet of grease proof paper, flatten the mince into two thin, circular patties, slightly bigger than the size of your burger bun. Cover and place in the coldest part of your fridge for 1-2 hours
• Heat a dry flat frying pan to a medium-high heat. Toast the burger buns face down in the pan for around 30 seconds or until golden. set aside. place the burger patties onto the hot dry pan and cook for 2 minutes . Apply very gentle pressure with a spatula to ensure even browning.
• Flip the burgers. Add a pinch of salt and black pepper and cook for a further 2 minutes, or until cooked through and juices run clear. If necessary, cook the burgers one at a time and keep warm in the oven at the lowest available setting until required.
• Dress the bottom and middle layer buns with a tablespoon of of the burger sauce. Add a teaspoon of finely chopped onion and a handful of lettuce. On the middle bun place 2 gherkin slices and on the bottom bun, add the processed cheese slice.

Steps:

• 1. Wrap the tofu in a clean tea towel, then squeeze and wring it out to remove the excess liquid (about 4 tablespoons should come out – it’s messy, but really important to do this for great burger texture later).
  2. Place the tofu in a bowl, scraping it off the tea towel. Crack in the egg, then add the breadcrumbs and Marmite. Mix and scrunch together really well with clean hands, then shape into 4 even-sized patties that’ll fit nicely in your buns once cooked.
  3. Roughly chop the tomatoes and put into a dry non-stick frying pan on a high heat with a pinch of black pepper, a splash of water and the vinegar.
  4. Squash the tomatoes with a potato masher, cook for 10 to 15 minutes, or until thick and delicious, then tear in the basil leaves and season to perfection (I sometimes add a pinch of dried red chilli flakes too, for a kick).
  5. If you want to plump up your buns, pop them into a warm oven for a few minutes.
  6. Meanwhile, finely slice or prep all the salad veg.
  7. Next, pick the basil leaves into a blender and blitz with all the other dressing ingredients and a pinch of salt and pepper until super-smooth.
  8. Place 2 teaspoons of oil in a large non-stick frying pan on a medium heat. Pick the rosemary leaves into the pan in four piles, place the patties on top and cook for 3 minutes on each side, or until golden.
  9. Slice or grate the cheese, place on the patties, reduce the heat to low, then cover and leave to melt for 3 to 4 minutes.
  10. Spread the tomato sauce into the buns, then sandwich the cheesy burgers and sliced gherkins inside.
  11. Toss the salad with half the dressing (save the rest for another day), serve alongside the burgers and enjoy – totally awesome.