The Greek Lamb Patty

Makes: 2 Burgers

Prep Time: 20 mins Cook Time: 10-15 mins

Ingredients:

• 500g lamb mince
• 1 feta round, crumbled
• 20g fresh oregano, chopped
• 15g fresh mint, chopped
• 2-3 cloves of garlic, finely chopped
• Salt and freshly ground pepper
• Olive oil for drizzling
• 1 tbsp (15ml) butter
• 2 (plain) Hamburger rolls

For the lemon Tzatziki:

• ½ a small cucumber, sliced into thin strips of chopped
• 1 cup (250ml) plain yoghurt
• Juice of ½ a lemon

Method:

1. In a large mixing bowl; combine the mince, crumbled feta, herbs and garlic together and mix well. Season the mixture with salt and pepper. Shape the mixture into two equal patties.
2. Heat a drizzle of olive oil and the butter in a large pan on medium heat.
3. When the butter has melted, cook each patty for 5-7 minutes on each side or until a crust has formed.
4. Once cooked, remove from the pan and set aside to rest.
5. Remove the pan from the heat and toast the hamburger buns in the residual heat.
6. Combine the ingredients for the tzatziki and set aside.
7. Place the patty onto the burger bun and top with the lemon tzatziki. Serve immediately and enjoy.

The Pork and Zesty Apricot Patty

Makes: 2 Burgers
Prep Time: 30 mins Cook Time: 16-20 mins

Ingredients:

• ½ onion, finely chopped
• 2 cloves garlic, finely chopped
• ½ tsp (2.5ml) sugar
• 500g pork mince
• Dried Turkish apricots, soaked for 15 minutes
• Zest of 1 lemon
• 10g coriander, chopped
• Salt and freshly ground pepper
• Olive oil for drizzling
• 1 tbsp (15ml) butter
• Wild rocket for garnish

Method:

1. Heat a large pan on medium heat and fry the onion and garlic until softened.
2. Once cooked, remove from the heat and allow to cool completely.
3. Combine the mince, apricots, lemon zest and coriander into a bowl and season before adding the cooled onion mixture.
4. Shape the mixture into two equal patties
5. Heat the oil and butter in a pan on medium heat and fry the patties for 6-8 minutes on each side.
6. Make sure it is cooked through completely before serving.
7. Remove the pan from the heat and toast the buns in the residual heat.
8. Place the patty onto the burger bun and top with fresh wild rocket. Serve immediately and enjoy.

The Vegetarian Mediterranean Patty

Makes: 4 Burgers
Prep Time: 15 mins Cook Time: 30-40mins

Ingredients:

• 12 Baby potatoes, washed
• 2 spring onions, chopped
• 1 - 2 tbsp (15ml – 30ml) medium curry powder
• 2 tbsp (30ml) butter
• Salt and freshly ground pepper
• 1 handful of black olives, pitted and chopped
• 10g flat leaf parsley, chopped
• 1 x 440g can Spar Lentils in brine
• 4 burger rolls

Method:

1. Boil the baby potatoes in a pot of salted water until tender.
2. Drain the potatoes and mash while still warm.
3. Still the butter through the mashed potatoes and season with salt and pepper.
4. Heat a pan on medium heat and fry the spring onions and curry powder for 2-3 minutes or until fragrant.
5. Combine the mashed potatoes, onion mixture, olives, parsley and lentils.
6. Shape into four equal patties.
7. In a large frying pan on medium heat, fry each of the patties for 2 minutes or until a light crust has formed.
8. Remove the pan from the heat and toast the buns in the residual heat.
9. Place the patty onto the burger bun and top with fresh parsley.Serve immediately and enjoy.

Spicy Buffalo Chicken and Blue Cheese Patty

Makes: 4 Burgers
Prep Time: 20 mins Cook Time: 20-30 mins

Ingredients:

• 4 skinless boneless chicken breasts, butterflied
• 1 tbsp (15ml) hot sauce, to your liking
• 300ml buttermilk
• Spice mix
• 2 cups (500ml) plain white flour
• Cos Lettuce, washed
• 2 tomatoes, sliced

• 3 tbsp (45ml) brown sugar
• 1 tsp (5ml) chilli powder
• 1 tbsp (15ml) smoked paprika
• 1 tbsp (15ml) ground cumin
• 2 tbsp (30ml) garlic powder
• ¼ cup (60ml) chicken spice

• ½ cup (125ml) crumbled gorgonzola cheese
• 3 tbsp (45ml) buttermilk
• 2 tbsp (30ml) sour cream
• 2 tbsp (30ml) mayonnaise
• 1-2 tsp (5ml - 10ml) white wine vinegar
• ½ tsp (2.5ml) sugar
• ½ tsp (2.5ml) garlic powder
• Salt and freshly ground pepper, to taste

Method:

1. Trim each butterflied chicken breast into a circular shape.
2. Add the hot sauce to the buttermilk and combine.
3. Place all of the chicken breast patties into the buttermilk mixture for 30 minutes, set aside to marinade.
4. To make the blue cheese dressing: In a mixing bowl, mash the blue cheese and buttermilk together with a fork until the mixture resembles cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well combined. Season with salt and pepper if desired.
5. Add the spice mix to the flour and mix well to combine.
6. Once the chicken has marinated sufficiently, remove from the buttermilk mixture and add to the seasoned flour and coat on both sides.
7. To a large pan on medium heat add a drizzle of olive oil before frying the chicken patties until browned and cooked through.
8. Remove the pan from the heat and toast the buns in the residual heat.
9. Layer the cos lettuce, chicken patty and sliced tomatoes onto the burger bun and top with a dollop of the blue cheese dressing.
10. Serve immediately and enjoy.