Burgers. They’re a source of true happiness and Burger Day is your opportunity to indulge in as many delicious concoctions as you desire!
You may go the traditional route of a cheesy, oniony, tomatoey burger bought together with a tangy pickle finish. Or maybe bolder styles, enjoying burgers topped with onion rings, katsu pork and Asian slaw, or fish tartare. Whatever the case, it’s hard to argue that the burger isn’t the perfect food, and Burger Day is here to celebrate it in all its glory.
Burgers | A brief history
There is much debate over who invented the burger. Some believe that it was invented in Hamburg, Germany, or to be more precise, the meat that would become the hamburger was. However, other people believe that the hamburger originated with Louis Lassen, a Danish immigrant who cooked up the first patty in 1900 in New Haven, using ideas he’d picked up in Europe. Whatever the case, we’re just glad they were invented!
Celebrating Burger Day | Make a day of it
One of the easiest and most delicious celebrations around, celebrating Burger Day is easy. You eat burgers. It’s that simple. Enjoy as many different configurations as many times as your heart desires. Make it a party and invite over friends and family for all to enjoy this special day.
Classic Beef Burger
Ingredients
4 beef burger patties
4 burger buns
1 onion, thinly sliced
Barbeque sauce
Mayonnaise
4 tasty cheese slices
Pickles
Method
Heat a large, non-stick frying pan over high heat. Add the beef patties on one side and the onions on the other and cook for 10 minutes.
Spread the base of the bun halves with the barbecue sauce and mayo and set aside.
Add the cheese slices to the top of the patties until they start to melt.
Place the patties on the bun bases and top with pickles.
Crispy Chicken Burger
Ingredients
35g flour
2 eggs, lightly beaten
2 cups panko
breadcrumbs
4 chicken thighs
2 cups cabbage, shredded
1 spring onion, thinly sliced
1 carrot, grated
Mayonnaise
4 burger buns
Method
Place the flour, eggs and breadcrumbs into 3 separate bowls. Dust the chicken thighs with the flour, dip into the egg and press into the crumbs.
Cover the bottom of a large frying pan with oil and heat over medium heat.
Cook the chicken thighs for 4-5 minutes, turning halfway until cooked through. Drain on paper towels.
Place the cabbage, carrot, onion and mayonnaise in a large bowl and mix to combine.
Divide the slaw between the base of the bun halves and top with the chicken. Spread the remaining bun halves with mayonnaise, sandwich and serve.
Eggplant, Halloumi and Tomato Burgers
Ingredients
4 burger buns
2 tomatoes, sliced
1 eggplant, thinly sliced
1 red onion, thinly sliced
250g halloumi
Olive oil
A handful of baby spinach
Hummus
Method
Preheat your oven to 180C.
Cut the burger buns in half, brush with olive oil and place on a baking tray. Put in the oven for 2-3 minutes until golden then set aside.
Heat a frying pan over high heat. Drizzle the eggplant with oil and fry for 2-3 minutes on each side until cooked through then set aside.
Place the halloumi in the frying pan for 1 minute on each side.
Spread the bun halves with hummus and top with tomato, eggplant, halloumi, red onion and spinach.
Fish Burger
Ingredients
35g flour
2 eggs, lightly beaten
2 cups panko breadcrumbs
4 firm white fish fillets
Vegetable oil
4 burger buns
Mayonnaise
3 radishes, thinly sliced
3 handfuls of rocket
3 sprigs of dill
Lemon wedges, to serve
Method
Place the flour, eggs and breadcrumbs into 3 separate bowls. Dust the fish with the flour, dip into the egg and press into the crumbs.
Cover the bottom of a large frying pan with oil and heat over medium heat.
Cook the fish fillets for 2–3 minutes, turning halfway. Drain on paper towels.
Spread the burger buns with mayonnaise, top each with fish fillet, radish, rocket and dill and serve with lemon wedges.
Beetroot and Smashed Avocado Burgers
Ingredients
6 burger buns
Bean Supreme beetroot and black bean burger patties
2 avocados, chopped
100g feta, crumbled
1 tbsp lemon juice
40g alfalfa sprouts
Pickles
Method
Place the avocado, feta and lemon juice in a small bowl and mash with a fork until combined.
Heat a large non-stick frying pan over medium heat. Add the patties and cook for 5-6 minutes on each side or until golden brown.
Divide the avocado mixture between the rolls and top with the alfalfa sprouts, beetroot patties and pickles.