Tart

Burgers

INGREDIENTS

Classic beef (serves 8)

600g minced beef

2 garlic cloves, crushed

1 small red onion, finely chopped

small bunch parsley, chopped

1 tbsp ketchup

2 tsp Dijon mustard

1 egg, beaten

salt and pepper

Shrimp burger (serves 4)

Shrimp, shelled

2 spring onions, finely chopped

2 lime leaves, chopped

1 thumb of ginger, peeled and finely chopped

1 lemon grass stick, take off outer layer and finely chop

small bunch coriander, chopped

1 chilli, chopped

1 small egg, beaten

2 tbsp panko crumbs

zest and juice of 1 lime

salt and pepper

INSTRUCTIONS

Classic Beef

Mix all the ingredients together. Take a handful of the mixture and roll into a patty. Place on a plate and continue for the rest of the mixture. Cover and place in the fridge for at least 30 mins. Light the BBQ or heat a pan over a high heat. Add the burger and cook for 2 minutes, turn over and cook for a further 2 minutes – this is for a pink burger, continue to cook if you like it well done.

Shrimp Burger

Divide the shrimp in half. Coarsely chop one half and leave to the side. Place all the other ingredients in the food processor and whiz till all combined. Take a handful and roll into a patty, place on a plate, and continue for the rest of the mixture.

Place in the fridge for at least an hour. Take out the fridge when BBQ is ready – or heat a skillet pan to a high heat. Add the burger and cook for a couple of minutes, turn it over and cook for a further few minutes, check that its cooked then take off the heat and serve.