RECIPES WITH BURGERS RECIPES
HALLOUMI BURGERS RECIPE - BBC GOOD FOOD
These veggie halloumi burgers in brioche buns are perfect for the whole family. Serve as a quick and easy lunch - they're also great on camping holidays
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat a barbecue until the coals are glowing white hot. Brush each side of all the halloumi slices with olive oil and cook them on each side for 2-3 mins or until golden.
- Split the brioche buns (toast them very briefly on both sides if you like, but be careful not to burn them) and spread the bottom halves with the hummus. Add some tomato and then the halloumi, then finish with the lettuce and salsa and top with the other half of the bun.
Nutrition Facts : Calories 455 calories, FatContent 30 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 25 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 3 grams fiber, ProteinContent 20 grams protein, SodiumContent 2.7 milligram of sodium
BURGER RECIPES - BBC GOOD FOOD
Discover our best burger recipes, with everything you'll ever need to put inside a bun, from juicy beef patties, to miso, chicken, turkey and veggie burgers.
Provided by Good Food team
Number Of Ingredients 1
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- Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.
- Finely chop the parsley (stalks and all), then add to the bowl with the mustard (if using), and the minced beef.
- Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
- With clean hands, scrunch and mix everything up well. Divide into 6 and pat and mould each piece into a roundish shape, roughly 2cm thick.
- Place the burgers onto a plate, drizzle with oil, then cover and place in the fridge until needed – this will help to firm them up.
- To cook the burgers, preheat a large griddle or frying pan for 4 minutes on a high heat, then turn the heat down to medium.
- Place the burgers on the griddle or into the pan, then use a spatula to lightly press them down, making sure the burger is in full contact with the pan.
- Cook the burgers for 3 or 4 minutes on each side, depending on how you like them – you may need to work in batches.
- Meanwhile, wash and dry a few small lettuce leaves, tearing up the larger ones. Slice the tomatoes, peel and finely slice the red onion, then slice the gherkins lengthways as finely as you can.
- Place all the veg toppings, and the cheese (if using) on a platter and put in the middle of the table with plates, cutlery, ketchup and drinks.
- Once cooked, remove the burgers to a plate and carefully wipe the pan clean with a ball of kitchen paper.
- Halve the burger buns and lightly toast them in the pan, then serve up.
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HALLOUMI BURGERS RECIPE - BBC GOOD FOOD
These veggie halloumi burgers in brioche buns are perfect for the whole family. Serve as a quick and easy lunch - they're also great on camping holidays
From bbcgoodfood.com
Total Time 20 minutes
Category Dinner, Lunch, Main course
Calories 455 calories per serving
From bbcgoodfood.com
Total Time 20 minutes
Category Dinner, Lunch, Main course
Calories 455 calories per serving
- Split the brioche buns (toast them very briefly on both sides if you like, but be careful not to burn them) and spread the bottom halves with the hummus. Add some tomato and then the halloumi, then finish with the lettuce and salsa and top with the other half of the bun.
See details
BURGER RECIPES - BBC GOOD FOOD
Discover our best burger recipes, with everything you'll ever need to put inside a bun, from juicy beef patties, to miso, chicken, turkey and veggie burgers.
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Serve this really tasty, easy homemade burger recipe with your favourite toppings.
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Cuisine https://schema.org/LowLactoseDiet
Calories 569 calories per serving
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Calories 569 calories per serving
- Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.
- Finely chop the parsley (stalks and all), then add to the bowl with the mustard (if using), and the minced beef.
- Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
- With clean hands, scrunch and mix everything up well. Divide into 6 and pat and mould each piece into a roundish shape, roughly 2cm thick.
- Place the burgers onto a plate, drizzle with oil, then cover and place in the fridge until needed – this will help to firm them up.
- To cook the burgers, preheat a large griddle or frying pan for 4 minutes on a high heat, then turn the heat down to medium.
- Place the burgers on the griddle or into the pan, then use a spatula to lightly press them down, making sure the burger is in full contact with the pan.
- Cook the burgers for 3 or 4 minutes on each side, depending on how you like them – you may need to work in batches.
- Meanwhile, wash and dry a few small lettuce leaves, tearing up the larger ones. Slice the tomatoes, peel and finely slice the red onion, then slice the gherkins lengthways as finely as you can.
- Place all the veg toppings, and the cheese (if using) on a platter and put in the middle of the table with plates, cutlery, ketchup and drinks.
- Once cooked, remove the burgers to a plate and carefully wipe the pan clean with a ball of kitchen paper.
- Halve the burger buns and lightly toast them in the pan, then serve up.
See details
BURGER RECIPES - BBC GOOD FOOD
Discover our best burger recipes, with everything you'll ever need to put inside a bun, from juicy beef patties, to miso, chicken, turkey and veggie burgers.
From bbcgoodfood.com
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Serve this really tasty, easy homemade burger recipe with your favourite toppings.
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Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 569 calories per serving
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 569 calories per serving
- Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.
- Finely chop the parsley (stalks and all), then add to the bowl with the mustard (if using), and the minced beef.
- Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
- With clean hands, scrunch and mix everything up well. Divide into 6 and pat and mould each piece into a roundish shape, roughly 2cm thick.
- Place the burgers onto a plate, drizzle with oil, then cover and place in the fridge until needed – this will help to firm them up.
- To cook the burgers, preheat a large griddle or frying pan for 4 minutes on a high heat, then turn the heat down to medium.
- Place the burgers on the griddle or into the pan, then use a spatula to lightly press them down, making sure the burger is in full contact with the pan.
- Cook the burgers for 3 or 4 minutes on each side, depending on how you like them – you may need to work in batches.
- Meanwhile, wash and dry a few small lettuce leaves, tearing up the larger ones. Slice the tomatoes, peel and finely slice the red onion, then slice the gherkins lengthways as finely as you can.
- Place all the veg toppings, and the cheese (if using) on a platter and put in the middle of the table with plates, cutlery, ketchup and drinks.
- Once cooked, remove the burgers to a plate and carefully wipe the pan clean with a ball of kitchen paper.
- Halve the burger buns and lightly toast them in the pan, then serve up.
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