When a good burger is done right, it is the perfect mouthful. Crunchiness from the greens, the creaminess of mayonnaise, the succulent meat and all in a convenient package you can eat holding in your hands.
That is why we are excited to share a few of our favourite burger recipes.
First up is the Big Maketu, our version of a classic. It's all in the special sauce and the smoked cheese.
We make the patties big and juicy so you'll need to have serviettes close by. It's so satisfying seeing people having to mop up the juices running down their hands as they eat.
We came up with the next burger on a busy weeknight when friends came over for dinner.
They wanted the recipe so we are sharing it with everyone. This salmon burger is great on a beautiful summer afternoon along with an ice-cold drink.
You can even cook the salmon fillets on the barbecue; the tangy caper dressing contrasts beautifully with the rich salmon flesh.
Last but definitely not least is our pulled-duck burger.
This decadent and satisfying burger is packed with umami goodness. Duck is delicious and as easy to cook as a chicken - it simply needs a bit more time.
Check carefully for the small bones when you are removing the meat, they can be sneaky little things.
You definitely need the crunchy slaw in this one to balance the rich meat from the duck.
This burger is a must-try.
Beef burger with special sauce
Serves 4
4 buns
4 slices smoked cheese
Iceberg lettuce
8 gherkins
Patties:
1 tbsp tomato sauce
1 tbsp soy sauce
1 egg
¼ cup bread crumbs
600g mince
¼ onion, diced
1 tbsp Worcestershire sauce
Special sauce:
¼ cup cornichons, finely diced
¼ cup finely diced onion
½ cup mayonnaise
1 tbsp tomato sauce
3 drops hot sauce
1 tsp Worcestershire sauce
1 tsp paprika
1 Mix together the patty ingredients and shape into 4 patties.
2 Heat a fry pan on medium heat and cook the patties on one side for 5 minutes then flip and cook for a further 4 minutes, then set aside. While the patties are still hot, place the smoked cheese on top to melt.
3 Mix together all the ingredients for the special sauce. Cut the buns in half and layer with lettuce, patties, gherkin and a generous dollop of special sauce.
Salmon burger
Serves 4
4 salmon fillets (pin bones and skin removed)
½ fresh lemon
4 wholegrain buns
2? 3 cup mayonnaise
1 tbsp capers
Zest of ½ lemon
1 tbsp parsley, roughly chopped
1 tbsp mint, roughly chopped
4 cornichons, chopped
Cos lettuce
1 Bring the salmon to room temperature 10 minutes before cooking.
2 Warm a large pan with oil to a medium-high heat. Season the fish with salt and pepper. Place the salmon in the pan and cook for about 4 minutes until golden brown.
Turn the fish over and cook for about 3 minutes more. Remove from the pan and squeeze over some fresh lemon.
3 Mix together the mayonnaise, capers, lemon zest, parsley, mint and cornichons. Season to taste and set aside.
4 Cut the buns in half and put in some of the cos lettuce, followed by the salmon fillets and a generous dollop of the sauce. Serve.
Shredded duck burgers
Serves 4
600g roasted duck meat, shredded (see easy duck recipe below)
¼ cup hoisin sauce
1½ cups cabbage
1 spring onion, finely sliced
½ cup kewpie mayonnaise
1 tsp sesame oil
2 tsp toasted sesame seeds
2 tsp rice wine vinegar
4 buns
1 Heat the duck meat in a medium pan on a medium heat. Stir in the hoisin sauce and heat until the meat and sauce are hot.
2 Mix together the cabbage, spring onions, kewpie mayo, sesame seeds, sesame oil and rice wine vinegar to make the slaw. Cut the buns and load them up with duck meat and
the slaw.
Easy roast duck
Preheat the oven to 200C. Dry the duck with paper towels and place on a rack or over a deep roasting dish. Season with plenty of salt and pepper and roast for 90 minutes. Strain off the fat and keep to roast potatoes.
