The 6 most delicious burger recipes

1/ Ultimate beef burgers

Makes 4

6 slices bacon

60ml mayonnaise mixed with sriracha sauce

4 slices onion (1cm thick)

680g minced beef

1 tsp salt

½ tsp ground black pepper

4 slices mature cheddar cheese

4 buns, sliced

16 dill pickle slices

4 tomato slices

4 lettuce leaves

Place bacon slices in a large pan. Cook over a medium heat, turning occasionally, until crisp (about 6 minutes). Transfer to a paper towel-lined plate to drain. Let cool slightly, then cut in half.

Meanwhile, in a small bowl, stir together the mayonnaise and sriracha.

Prepare the barbecue for medium-high heat. Brush the grates with oil. Add onion and cook, flipping halfway through, until lightly charred (about 6 minutes). Remove and set aside.

While the onion cooks, form the beef into four patties, pressing an indent in the middle of each. Season with salt and pepper. Cook on the barbecue with the lid closed until grill marks form (about 6 minutes). Flip patties and top each with a slice of cheese. Cook for another 6 to 7 minutes for medium-well (or until they are cooked to your liking).

Meanwhile, lightly toast the buns. Spread an equal amount of sriracha-mayo on the inside of each bun top. Transfer cooked patties to toasted bun bottom halves and top each with 3 bacon halves, 1 onion slice, 1 tomato slice, 4 pickles and 1 lettuce leaf. Add bun tops and serve.

2/ Spicy black bean burgers

Makes 4

50g walnuts

1 small white onion, quartered

440g tin black beans, drained and rinsed

40g panko breadcrumbs

1 tsp ground cumin

1 tsp chilli powder

½ tsp smoked paprika

½ tsp salt

¼ tsp round black pepper

1 egg, lightly beaten

1 tbsp rapeseed oil

4 slices cheddar cheese

4 large soft rolls

60ml olive oil mayonnaise

1 tsp hot sauce (optional)

2 roasted red pepper halves

4 romaine lettuce leaves

Blitz the walnuts in a food processor until they’re as fine as breadcrumbs. Transfer to a medium bowl.

Add onion to the food processer and process until finely chopped (about 10 seconds). Add half the beans and process until they’re a chunky puree (about 10 seconds). Transfer the mixture to the bowl of walnuts. Add the remaining beans, breadcrumbs, cumin, chilli powder, paprika, salt, pepper and egg. Mix well. With wet hands, form the mixture into 4 patties. Chill for 1 hour.

Prepare the barbecue for medium-high heat. Brush the grates with oil. Add patties and cook until browned (5 to 7 minutes). Flip, top patties with cheese, and cook 4 to 6 minutes more, covering with a lid in the last few minutes to melt the cheese.

Meanwhile, lightly toast the rolls. Spread 1 ½ tsp mayo inside each half of the bun. Put the patties in the buns and top each patty with ¼ tsp hot sauce, ¼ of the roasted pepper and one lettuce leaf.

3/ Sesame salmon burgers

Makes 4

450g skinless, boneless wild salmon

45g panko breadcrumbs

40g chopped spring onions

15g chopped fresh coriander

2 gloves garlic, minced

1 tbsp sesame oil

2 tbsp low-salt soy sauce

¼ tsp salt

1 tbsp rapeseed oil

4 large sesame buns, sliced

75g mixed leaves

2 tbsp hoisin sauce

Cut the salmon into 1cm cubes. Place half of the fish into a food processor and process until evenly pureed (about 15 seconds), stopping occasionally to scrape down the sides of the bowl. Add the remaining salmon and pulse until just combined and the larger chunks of fish are broken up.

Transfer mixture to a large bowl. Stir in breadcrumbs, spring onions, coriander, garlic, sesame oil, soy sauce and salt. With wet hands, form mixture into 4 patties.

Prepare barbecue for medium-high heat. Brush grates with oil. Barbecue the patties with the lid closed, checking occasionally, until grill marks form (around 5 minutes. Gently flip and cook for another 5 minutes.

Meanwhile, lightly toast the buns. Put the patties in the buns and top each with a quarter of the mixed leaves. Brush hoisin sauce on the top half of the bun, close and serve.

4/ Double onion bison sliders

Makes 8 (2 sliders per serving)

450g ground bison meat (£13.60 per kg, bisonfarm.co.uk

½ tsp salt

¼ tsp ground black pepper

1 tbsp rapeseed oil

150g finely chopped onion

175g finely chopped red pepper

115g mozzarella, shredded

8 slider-size rolls (about 6cm across), sliced

8 tsp HP sauce

8 tsp relish

40g fried onions

Divide the bison meat into 8 equal portions and form into 8 patties (roughly 7cm in diameter). Evenly sprinkle both sides of patties with ¼ tsp of salt and all of the pepper. Set patties aside.

Prepare barbecue for medium-high heat. Brush grates with oil. Add the onion, pepper and remaining ¼ tsp salt. Cook, stirring occasionally until the vegetables are softened and the onion is translucent (about 10 minutes). Scrape the vegetables into a bowl and cover to keep warm.

Barbecue the patties with the lids closed, checking occasionally, until grill marks form (around 5 minutes). Flip and immediately top each patty with 1 tbsp mozzarella. Cover with the lid and continue to cook until the cheese has melted and patties are well done (about 3 minutes more).

Meanwhile, wrap 4 rolls in a damp paper towel and microwave on high for 30 seconds, or until warm. (The paper towel stops them becoming chewy and they won’t be too hot.)

Transfer cooked patties to the rolls. Add 1 tsp HP sace, 1 tbsp cooked onion and pepper mixture, 1 tsp relish and 1 tbsp fried onions to each. Close the rolls and serve.

5/ Lamb burgers with tzatziki

Makes 4

Tzatziki sauce

½ cucumber, peeled and grated

½ tsp salt

125g 2% Greek yoghurt

1 tbsp chopped fresh dill

1 tbsp chopped fresh mint

1 clove garlic, crushed

1 ½ tsp lemon juice

Put cucumber in a sieve placed over a bowl and sprinkle with salt. Toss gently to combine. Let sit for 30 mins, then squeeze to remove water. Transfer to a bowl. Add dill, yoghurt, mint, garlic and lemon juice. Stir well, cover and chill in the fridge until needed.

Burgers

680g minced lamb

½ tsp salt

½ tsp ground cumin

¼ tsp ground cinnamon

¼ tsp ground black pepper

4 ciabatta buns, sliced

4 thick tomato slices

4 thin red onion slices

220g fresh baby spinach

Prepare barbecue for medium-high heat. In a bowl, add lamb, salt, cumin, cinnamon and pepper, and mix. Shape into 4 patties, pressing an indent into the middle of each.

Brush barbecue grates with rapeseed oil. Cook patties on grill, with lid closed, until grill marks form (about 6 minutes). Flip burgers and cook for another 6 minutes for medium (or until cooked to your liking).

Lightly toast buns. Transfer burgers to toasted bottom buns. Top each with 2 tbsp of tzatziki sauce, tomato slice, onion slice and a quarter of the spinach. Add top buns and serve.

6/ Chipotle chilli turkey burgers

Makes 4

680g minced turkey (not turkey breast)

3 canned chipotle chilli peppers in adobo sauce (£2.50 for 199g, sous-chef), chopped

½ medium onion, finely chopped

2 cloves garlic, minced

½ tsp salt

50g crumbled feta cheese

4 wholemeal buns, sliced

1 avocado, mashed

115g fresh ‘pico de gallo’ (chopped tomatoes and onions mixed with coriander and lime juice)

4 lettuce leaves

Rapeseed oil, for the grill

Prepare barbecue for medium-high heat. Place the turkey, peppers, onion, garlic and salt in a large bowl. Use a fork to gently mix until thoroughly combined. Using wet hands, form the mixture into 4 patties, pressing an indent into the middle of each.

Brush barbecue grates with oil. Cook patties with lid closed, checking occasionally, until grill marks form (about 5 minutes). Flip and top each patty with 2 tbsp feta. Close lid and cook for another 5 minutes or, if you have a meat thermometer, until they reach an internal temperature of 75C.

Meanwhile, lightly toast the buns. Spread ¼ of the avocado on the inside of the buns. Transfer patties to the buns. Top each with 2 tbsp pico de gallo and 1 lettuce leave, then serve.