It’s no secret that Aussies love a good burger. From grilled or fried chicken, to one with the lot, there’s nothing that satisfies like a burger.
What could be better than loaded four cheese burgers? Well, Merrick Watts, delicious. contributor and director of Grapes of Mirth, has the answer - burgers paired with rosé. "This is an awesome combo dependent on good plonk, like a really dry rosé with little colour," he says.
“I reckon a chicken breast is too cumbersome to go in a roll. The solution is to cube the chicken and set these cubes into patties mortared together with softened butter that then sets in the fridge. The result is a super-juicy, decadent burger that won’t explode all over you, and much of the butter melts away during cooking,” says Matt Preston.
Make sure everyone feels welcome at your next barbecue with these vegie burgers from Jamie Oliver.
This is a very good vegie burger. Some beans are whizzed together and some left whole, so you get a lovely texture. For a vegan option, just leave out the feta and yoghurt, says Jamie Oliver.
Give your burgers a Moroccan makeover with this tasty weekend treat from Jamie Oliver.
“Don’t forget beetroot. It’s so easy to grow,” says chef and recipe author Paul West. These burgers make for a perfect Monday or midweek meal.
Bursting with Asian flavours, these fish burgers from Jamie Oliver are a new twist on the traditional.
There is nothing more satisfying than biting into a burger. Jamie Oliver's version is enhanced with in-season beetroots, delivered two-ways.
Give your snags a makeover by turning them into burger patties in minutes.
Charlotte Binns-McDonald creates a guilt-free burger packed with fibre to help you through the morning after a big night.
Inspired by an all American burger joint, you'll be transported to a road trip in the USA with every bite.
Shannon Bennett makes fast food healthy with these beetroot and chickpea burgers.
Too cold for the beach? Make this easy breezy burger recipe and bring a taste of the summer to your winter weekend. This is an edited extract from Surfing the Menu – Next Generation by Dan Churchill and Hayden Quinn (Published by Simon & Schuster, $49.99), and is available in bookshops nationally.
"My burger hack? Always remember to work with cold hands and cold meat" - Anthony Puharich
Makeover your classic chicken burger with a flavourful, fiery, Portuguese-style twist.
