It’s still sunny and warm, so there’s time for a late summer barbecue.

Why not try one of these three delicious burger recipes created by Gousto, the UK’s leading meal-kit company, that are slightly different to your average beef burger.

 


Asian Chicken Burger and Sesame FriesSERVES: 2 (double ingredients for 4 people)
INGREDIENTS:

  • 1 British chicken fillet
  • ½ cucumber
  • 25g chilli jam
  • 20g fried onions
  • 2 garlic cloves
  • 10g toasted sesame seeds
  • 24ml soy sauce
  • 300g potatoes
  • 1 spring onion
  • 45ml mayonnaise
  • 2 brioche rolls
  • Salt, pepper, vegetable oil

METHOD:
Preheat the oven to 220°C

  • Cut the potatoes (skins on) into thin fries then toss them in a bowl with 2 tbsp vegetable oil and a generous pinch of salt and pepper. Transfer them to a baking tray, (keep the bowl), and put it in the oven for 20-30 minutes or until they’re cooked through and crisp.
  • Heat a large, wide-based pan (preferably non-stick), with a matching lid, over a medium-high heat. Once hot, add the chicken breast and cook for 3 min on each side.
  • Meanwhile, peel and finely chop (or grate) the garlic. Add the soy sauce and chopped garlic to the pan with a couple of splashes of water and cover with a lid. Cook for a further 10-15 minutes or until the chicken is cooked through.
  • Meanwhile, slice the cucumber into disks. Slice each individual cucumber disk into match sticks. Trim the spring onion and slice them lengthways until you have thin strips.
  • Combine the mayonnaise and chilli jam in a bowl – this is your chilli mayo.
  • Heat a large, wide-based pan (or griddle if you have one) over a medium-high heat. Cut the brioche rolls in half. Once hot, add the brioche, cut-side down, and cook for 3 min or until toasted and charred, then set aside until serving.
  • Once done, shred the chicken breast apart in the pan, using two forks – this technique is known as ‘pulling’. Once pulled mix the chicken into the pan juices.
  • To serve, spread the toasted brioche with chilli mayo and load with the pulled chicken, cucumber and spring onion, and fried onions. Sprinkle the fries with your toasted sesame seeds and serve them with any leftover chilli mayo.

 


Lamb Burger with Minty Mayo
SERVES: 2 (double ingredients for four)
INGREDIENTS:

  • 20g mint sauce
  • 1 garlic clove
  • ½ cucumber
  • 2 tbsp rice vinegar
  • 1 tbsp Henderson’s Relish
  • 2 skewers
  • 1 tomato
  • 300g potatoes
  • 250g British lamb mince
  • 30ml mayonnaise sachets
  • 2 ciabatta rolls
  • Olive oil, pepper, salt, vegetable oil, sugar

METHOD:
Preheat the oven to 220 °C.

  • Cut the potatoes (skin on) lengthways, into chunky chips. Add them to a baking tray, drizzle with vegetable oil and season generously with salt, then put them in the oven for 30-40 min or until crisp.
  • Meanwhile, peel and finely chop (or grate) the garlic. Pat the lamb mince dry with kitchen paper and add it to a bowl with the chopped garlic, Henderson’s Relish and a large pinch of salt and pepper. Massage the meat with clean hands for 1 min (this helps the patties hold their shape whilst cooking). Divide the mince into 2, shape into thin patties and refrigerate.
  • Meanwhile, peel the cucumber, then continue to peel lengths until you end up with a pile of ribbons. Squeeze out the excess liquid from the ribbons (over the sink is the easiest place) and place them in a bowl.
  • Add the rice vinegar to a small pot with 1 tsp sugar and bring to the boil over a high heat. Once boiling, remove from the heat and pour the vinegar over the cucumber ribbons. Set them aside to pickle until serving – this is your pickled cucumber.
  • Place the ciabatta rolls in the oven for 5 min to warm through
  • Combine the mayonnaise and mint sauce in a small mixing bowl with a large drizzle of olive oil and a pinch of salt and pepper – this is your minty mayo. Slice the tomatoes.
  • Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high hear. Once hot, add the patties and cook for 3 min on each side or until cooked through and nicely charred.
  • Carefully cut the warmed ciabatta in half. Assemble your burgers – layer the sliced tomato over the lamb patties, followed by the minty mayo and a pile of pickled cucumber. Skewer together, serve the chunky chips to the side.

 


HOISIN PORK BURGER AND BLACK SESAME CHIPSSERVES: 2 (double ingredients for four)
INGREDIENTS:

  • 2 Brioche rolls
  • 250g British pork mince
  • 300g potatoes
  • 1 spring onion
  • 1 tbsp rice vinegar
  • 30g panko breadcrumbs
  • 5g black sesame seeds
  • ½ cucumber
  • 80g hoisin sauce
  • 15ml soy sauce
  • Salt, vegetable oil

METHOD:
Preheat the oven to 220°C

  • Cut the potatoes (skins on) into chips. Add the chips to a baking tray with a generous drizzle of vegetable oil and a pinch of salt. Put the tray in the oven for 25-30 minutes or until golden crisp.
  • Meanwhile, add the pork mince, panko breadcrumbs and soy sauce to a bowl and give everything a very good mix up until fully combined. Divide the pork mince into 2 burger patties.
  • Add the burger patties to a separate baking tray and put the tray in the oven for 15-20 minutes or until cooked through.
  • Meanwhile, trim the spring onion and slice them lengthways into thin strips. Slice the cucumber into discs. Cut each disc into matchsticks.
    Add the cucumber matchsticks to a bowl with rice vinegar and a pinch of salt – this is your cucumber salad.
  • Heat a large, wide-based pan (preferably non-stick) over a medium-high heat. Cut the brioche rolls in half. Once hot, add the brioche, cut-side down, and cook for 3 min or until toasted and charred, then set them aside until serving.
  • Once the patties are cooked through, wipe the pan clean and return it to a medium heat. Add the hoisin sauce with 1 tbsp cold water and cook for 1 min until warmed through.
  • Sprinkle the black sesame seeds over the chips – these are your black sesame chips.
  • Fill the toasted brioche buns with the pork patties and drizzle over the warm hoisin sauce. Top with the cucumber salad and spring onion and serve the black sesame chips to the side. Enjoy!