MINI BEEF BURGER WITH PLUM SAUCE DRESSING
Makes 4 burgers
INGREDIENTS
4 tbsp vegetable oil
4 eggs
2 tsp minced garlic
1 yellow onion, diced
200g minced beef
2 tbsp chopped thyme
A dash of salt and pepper
4 hamburger buns*
For the dressing
1 tbsp plum sauce
1 tbsp water
1 tbsp olive oil
1 tbsp honey
½ tsp white rice vinegar
DIRECTIONS
1 Heat tbsp of vegetable oil in a frying pan. Fry an egg for 2min on each side, until the sides are golden and crisp. Set aside and repeat for the rest of the eggs.
2 Heat 1 tbsp of vegetable oil in the pan. Fry the garlic until fragrant. Add the onions and saute for 4min, until soft. Remove from the pan and mix them with the minced beef, thyme, and salt and pepper.
4 Dust your hands with flour and shape the mixture into four patties.
5 Heat the remaining 1 tbsp of vegetable oil in the pan. Over medium-high heat, sear the patties for 1min on each side. Turn the flame to low and cook them, covered, for 6min on each side.
6 Combine all the ingredients for the dressing in a bowl.
7 Assemble the burgers and drizzle the dressing over the patties. Top with the buns and serve.
LATIN PORK BURGER
Makes 4
INGREDIENTS
800g ground pork
4 tsp McCormick Cajun seasoning
2 tsp salt
2 tsp black pepper
2 tsp vegetable oil
8 strips bacon
Butter, for spreading on the burger buns
4 burger buns, halved
2 tbsp mayonnaise
80g canned roasted red capsicums*
½ red onion, sliced
120g fresh pineapple, sliced
1 avocado, quartered and sliced
80g brie, sliced
*Available at Cold Storage.
DIRECTIONS
1 Combine the pork and Cajun seasoning in a mixing bowl.
2 With damp hands, shape the minced pork into four patties, each 3cm thick. Use your thumb to create a dimple in the middle of each patty, then sprinkle the salt and pepper over them.
3 Heat the oil in a frying pan over medium-high heat until it starts to smoke, then sear the patties for 7min each side. Remove from the pan and set aside.
4 In the same pan, fry the bacon until crisp. Set aside.
5 Butter the cut sides of the burger buns. Toast them in an oven toaster for 90 seconds or in a pan over medium high heat for 30-40 seconds each side.
6 Spread the mayonnaise on the cut sides of the buns. Place the capsicums, onions, pineapples and avocado, then the patty, on each burger base. Top with brie and bacon, and cap with the burger tops.
KONG BAK BURGERS WITH ASIAN COLESLAW
Makes 6
INGREDIENTS
For the braised pork:
1kg pork belly
8 shallots, peeled and chopped
1 cinnamon stick
2 star anise
5 cloves
60ml light soya sauce
30ml dark soya sauce
500ml water
60g sugar
50g unsalted butter, cubed
For the coleslaw:
½ cup water
¼ cup sugar
¼ cup white vinegar
1 tsp salt
2 cups shredded cabbage
1 cup shredded carrot
½ red onion, thinly sliced
¼ cup coarsely ground peanuts
¼ cup fried shallots
1 bottle Japanese Kewpie mayonnaise*
6 burger buns, halved and toasted
DIRECTIONS
1 Steam the pork belly for 1 hour. Cool at room temperature then remove and discard the skin. Cut the meat into 1.5cm-thick slices. Set aside.
2 Bring the rest of the ingredients for the braised pork, except the butter, to the boil. Lower to medium heat and add the cooked pork. Cook for 1 hour until the meat is tender and the gravy thickens.
3 Stir in the butter and cook until it melts. Remove from heat.
4 To make the coleslaw, combine the water, sugar, vinegar and salt, and boil the mixture over medium heat until the sugar melts. Cool, then toss with the rest of the coleslaw ingredients.
5 To serve, spread the mayonnaise on the buns’ bottom halves. Top each with coleslaw, followed by two slices of pork coated in the gravy, and the top half of the bun.
SUMMER SALMON BURGER
INGREDIENTS
For the dressing:
2 tsp grated ginger
2 tsp wasabi paste
4 cups mayonnaise
For the Asian slaw:
2 baby radishes, thinly sliced
1 carrot, julienned
1 white radish, julienned
½ red onion, sliced
1 red chilli, julienned
60g cabbage, shredded
A handful of coriander leaves
Butter, for spreading on the burger buns
4 burger buns, halved
480g smoked salmon
DIRECTIONS
1 Mix together the ginger, wasabi paste and mayonnaise to make the dressing. Set aside 4 tbsp and mix the rest of it with the ingredients for the Asian slaw.
2 Butter the cut sides of the burger buns. Toast them in an oven toaster for 90 seconds or in a pan over medium-high heat for 30-40 seconds.
3 Spread the 4 tbsp of dressing on the cut sides of the buns. Place the Asian slaw, then the smoked salmon, on the burger bases, and cap with the burger tops.
TEMPURA PORTOBELLO BURGER
INGREDIENTS
For the tempura batter:
200g plain fl our
400ml water
2 cups ice
4 large portobello mushrooms
2 tsp salt
2 tsp black pepper
4 tbsp cooking oil, plus more for deep-frying
80g unsalted butter, plus more for buttering the buns
¾ yellow onion, sliced
2 cloves garlic, peeled and sliced
200g button mushrooms, sliced
2 tsp fresh thyme
4 burger buns, halved
4 tbsp Japanese sesame dressing*
4 tbsp Japanese Kewpie mayonnaise*
40g mixed lettuce
2 Roma tomatoes*, sliced
80g feta, cubed
*Japanese sesame dressing and Kewpie mayonnaise are available at the Japanese section of supermarkets. The chef uses Roma tomatoes because they’re sweeter than other tomatoes.
DIRECTIONS
1 To make the tempura batter, whisk the fl our, water and ice in a mixing bowl until the ice has melted.
2 Season the portobello mushrooms with the salt and pepper, then coat them with the tempura batter. Deep-fry for 4min until golden-brown. Drain and set aside.
3 Melt the butter in a pan over low heat. Saute the onion for 10-15min until caramelised and golden-brown.
4 In another pan, heat 4 tbsp oil over medium heat. Saute the garlic, button mushrooms and thyme for 5min.
5 Butter the cut sides of the burger buns. Toast them in an oven toaster for 90 seconds or in a pan over medium-high heat for 30-40 seconds each side.
6 Mix the sesame dressing and Kewpie mayonnaise and spread over the cut sides of the buns.
7 Place the lettuce, cooked button mushrooms and tomatoes on the burger bases, then top with portobello mushrooms, caramelised onions and feta. Cap with the burger tops and serve.
CHICKEN-TOFU BURGER WITH MANGO SALSA
INGREDIENTS
For the mango salsa:
1 cup cubed mangoes, roughly mashed
½ red onion, finely diced
Juice of 6 limes
400g minced chicken
½ box Unicurd Organic Tofu
A handful of coriander, chopped
5 rashes bacon, toasted and crumbled
A pinch of salt
A pinch of black pepper
2 tbsp vegetable oil
4 burger buns
4 slices organic cheddar cheese
A handful of baby arugula
DIRECTIONS
1 Mix all the ingredients for the mango salsa and set aside.
2 Mix the chicken, tofu, coriander, bacon, salt and pepper in a bowl.
3 Heat the oil in a pan and drop heaped tablespoons of the chicken mixture into the pan. Using the back of a spoon, pat each heap down into a patty. Fry them for 3min each side.
4 Sandwich a patty in a burger bun with a slice of cheese, arugula and a dollop of mango salsa.
CHEESE BURGER
INGREDIENTS
8 strips bacon
4 eggs
2 tsp vegetable oil
2 tsp salt
2 tsp black pepper
4 tsp fresh thyme, minced
4 beef patties
Butter, for spreading on the burger buns
4 burger buns, halved
2 tbsp mayonnaise
20g watercress leaves
100g cheddar cheese, sliced
1 tomato, sliced
8 slices pickled jalapeno*
2 pickles, sliced lengthwise
*Sliced pickled jalapeno is available in jars from supermarkets.
DIRECTIONS
1 Pan-sear the bacon until crispy and fry 4 sunny-side-up eggs. Set aside.
2 Heat the oil in a non-stick pan over medium-high heat until it starts to smoke. Sprinkle the salt, pepper and thyme over the patties, then sear them dimple-side up for 4min.
3 Flip the patties over and sear for another 4min. Lower to medium heat and cook for another 2min for mediumwell doneness. Remove from heat and set aside.
4 Butter the cut sides of the burger buns. Toast them in an oven toaster for 90 seconds or in a pan over mediumhigh heat for 30-40 seconds each side.
5 Spread the mayonnaise on the buns. Place the watercress, then a patty, on each burger base. Top with the cheddar, tomatoes, jalapeno, pickles, bacon and egg, then cap with the burger tops.
CAJUN CHICKEN SLIDER
INGREDIENTS
100g boneless chicken thigh, sliced into 3 pieces
1 tsp McCormick Cajun seasoning
½ tsp salt
½ tsp black pepper
10g bacon bits
¾ tbsp unsalted butter, plus more for buttering the bread rolls
50g button mushrooms, sliced
3 butter bread rolls, halved
1 tbsp mayonnaise
2 butter lettuce leaves, cut into small pieces
20g cheddar cheese, sliced
DIRECTIONS
1 Preheat the oven to 180 deg C.
2 Season the chicken with the Cajun seasoning, salt and pepper. Roast the chicken for 15min, then set aside.
3 Fry the bacon bits until crispy. Set aside.
4 Melt the butter in a pan over medium heat. Saute the button mushrooms for 5min then set aside.
5 Butter the cut sides of the butter bread rolls. Toast them in an oven toaster for 90 seconds or in a pan over medium-high heat for 30-40 seconds each side.
6 Spread the mayonnaise over the cut sides of the butter rolls. On each base, stack the lettuce, chicken, mushrooms, cheddar cheese and bacon bits, then cap with the tops of the rolls and serve.
BEEF RENDANG BURGER
INGREDIENTS
1 packet New Moon rendang paste
4 frozen Zareena beef burgers, thawed
4 Gardenia hamburger buns
4 lettuce leaves
1 tomato, sliced
DIRECTIONS
1 Prepare the rendang paste as instructed on the packet, and set aside.
2 Pan-fry the beef patties over high heat until nicely charred, for about 10min. Set aside.
3 Cut the hamburger buns in half and toast on a non-stick frying pan, until the cut sides are slightly crispy.
4 Place a lettuce leaf on the bottom half of each bun. Put the beef patties on the bed of lettuce, and cover them with the sliced tomatoes and rendang sauce. Put the top half of the bun over the burger and serve.
BAKED MILLET BURGERS
INGREDIENTS
¾ cup millet
3 cups water
½ cup spinach, chopped
¼ cup coriander leaves
½ medium yellow onion, finely chopped
1 clove garlic, finely chopped
1/8 tsp turmeric powder
¼ tsp paprika
½ tsp cumin powder
½ tsp salt
½ cup wholegrain breadcrumbs
1 tbsp feta (optional), crumbled
6 burger buns
1 tomato, sliced
6 lettuce leaves
Tomato ketchup (optional), to taste
DIRECTIONS
1 Preheat oven to 180 deg C.
2 Combine the millet with the water in a pot and cook over medium heat for 15min or until the water is completely absorbed. Fluff with a fork and set aside to cool.
3 Transfer the millet to a medium bowl. Mix in the spinach, coriander leaves, onions, garlic, turmeric powder, paprika, cumin powder and salt.
4 Add the breadcrumbs, stir, and let it sit for a few minutes for the crumbs to absorb some of the moisture. Stir in the feta and shape the mixture into small round patties.
5 Space out the patties on a greased baking sheet. Bake for
15min, flip over and bake for another 15min.
6 Cool on a baking rack and sandwich between two burger halves with tomato slices, lettuce leaves and ketchup.
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