Five takes on a family favourite: These beautiful burgers will cater to anyone’s tastes.


Lamb and fetta burger with beetroot salsa

This recipe will make four jars of beetroot chutney. If that is too much, quarter the recipe or give away the extra jars.

Serves 4

- 2 garlic cloves, crushed

- 2cm ginger, grated

- 500ml white wine vinegar

- 300g sugar

- 1 tsp cumin

- 1 cinnamon quill

- 1/2 tsp ground cardamom

- 1/2 tsp ground cloves

- 1kg beetroot, boiled, peeled, finely diced

- 4 apples, peeled, finely diced

- 500g lamb mince

- 1/2 cup breadcrumbs

- 1 egg

- 1 red onion, finely chopped

- 2 garlic cloves, crushed

- 2 tbsp thyme leaves

- 3 tsp ground cumin

- 160g block fetta, crumbled

- 4 burger rolls

- cos lettuce

In a small saucepan place all the chutney ingredients down to the apples. Bring to the boil, reduce heat and simmer for 30 minutes or until thickened. Place into sterilised jars. Place the lamb in a bowl with the breadcrumbs, egg, onion, garlic, thyme, cumin and fetta. Mix until combined and form into four evensized burgers. Preheat the barbecue to a medium-tohigh heat. Cook burgers for 3 minutes each side or until cooked to your liking. Serve burgers on toasted rolls with cos leaves and top with beetroot salsa.

Mini bocadillos with romesco

These little guys are perfect for a big crowd. With early preparation they are a no-fuss option to send out in droves.

Serves 16

- 500g beef mince

- 1/2 cup grated parmesan

- 1/2 cup breadcrumbs

- 1 egg, lightly whisked

- salt and pepper

- 1 tbsp finely chopped

- oregano leaves

- 1/3 cup slivered almonds

- 1 red capsicum

- 2 red chillies

- 3 tomatoes

- 2 cloves garlic, crushed

- 1 tbsp white wine

- vinegar

- 1 tbsp dry sherry

- 2 tsp paprika

- 1/3 cup olive oil plus 1

- tbsp extra

- 16 mini burger rolls

Combine the mince, parmesan, breadcrumbs, egg and oregano in a bowl. Season. Line a baking tray with baking paper. Roll tablespoonfuls of mixture into mini burgers. Place on a tray. Cover with plastic wrap. Place in the fridge for an hour to chill. Meanwhile, to make romesco, preheat oven to 220C. Roast the almonds for 12 minutes until golden. Set aside and allow to cool. Place the capsicum, chillies and tomato on top of the gas hobs on your stove, turning carefully for 30 minutes or until slightly charred and blistered. Transfer to a bowl. Cover with plastic wrap. Set aside to cool. Peel and discard skins. In a processor combine the capsicum, chilli, tomato, almonds, garlic, vinegar, sherry and paprika until a smooth paste forms. With the motor running, gradually add olive oil until the mixture is thick like a mayonnaise. Season. Transfer to a bowl. Heat extra oil in a frying pan over medium-high heat. Cook mini burgers, turning, for 8 minutes or until cooked through. Transfer to a plate lined with paper towel. Dollop the bottom of the roll with spoonfuls of romesco sauce. Top with meatballs. Place lid on burger. Serve.

Veal and sage burgers with slaw

With an abundance of sage in my garden I whipped up double the recipe and froze these burgers with some greaseproof paper in-between them.

Serves 4

- 500g veal mince

- 1 egg, lightly whisked

- 1 tbsp finely chopped

- sage leaves

- 1/4 cup breadcrumbs

- 1 tbsp olive oil

- 1/2 green cabbage, finely sliced

- 2 green apples, julienned

- 2 spring onions, finely sliced

- 3/4 cup mayonnaise

- 4 bread rolls, split in half

Combine the veal mince, egg, sage and breadcrumbs in a large bowl. Use your hands to mix until well combined. Divide the mince mixture into four equal portions and shape into 9cm burgers. Heat the oil in a non-stick frying pan over medium-high heat. Add the burgers and cook for 4-5 minutes each side. Meanwhile, combine the cabbage, apples, spring onion and mayonnaise in a large bowl. Place a bread-roll half on each serving plate. Top with veal patties, coleslaw and roll tops.

Chicken, walnut and pear burgers with blue cheese dressing

A winning combination gives this burger a great sense of style — and taste.

Serves 4

- 500g chicken mince

- 1 cup breadcrumbs

- 1/4 cup parsley, chopped

- 1 egg, lightly whisked

- 100g blue cheese

- 100g sour cream

- 100g mayonnaise

- 1 lemon, juice only

- salt and pepper

- 1 pear, julienned

- 1/2 cup walnuts

- 2 spring onions, finely sliced

- 4 wholemeal rolls, split

- 2 cups rocket

Combine chicken mince, breadcrumbs, parsley and egg. Form into four burgers and set aside. In a small blender combine the blue cheese, sour cream, mayonnaise and lemon juice until smooth. Season with sea salt and freshly ground pepper. In a small bowl combine the pear, walnuts and spring onions. Cook the burgers over a preheated barbecue for 3 minutes on each side. Toast the rolls on the cut side. To assemble the burger, place a burger on the bottom half of the roll, pile some pear salad over the top and drizzle with blue cheese dressing, top with rocket. Place the lid on top and serve.


Philadelphia cheese steak burger

This American-style steak burger will satisfy a big appetite.

Serves 4

- 1 tbsp butter

- 1 tbsp flour

- 2 cups milk

- 1 cup grated red cheddar

- 1/4 cup grated cheddar

- sea salt and freshly ground pepper

- 150g mushrooms, sliced

- 1 onion sliced

- 1 red capsicum, de-seeded, sliced

- 2 tbsp olive oil

- 3 tbsp finely chopped fresh parsley leaves

- 4 Scotch fillets, 120g each

- 1 tbsp olive oil

- 4 soft rolls, split

Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and cook, whisking constantly until thickened, about 4-5 minutes. Remove the mixture from the heat and whisk in the cheese until combined; season with salt and pepper. Set aside. In a separate frying pan, saute the mushroom, onion, red capsicum and olive oil until caramelised. Stir through parsley. Heat a skillet over high heat. Brush steak with oil and season with salt and pepper. Cook for 3-4 minutes per side. Grill each side of the rolls. Place each steak on the bottom half of the roll, top with the caramelised onion and capsicum mixture, spoon some of the cheese sauce over and grill until golden. Top with the bun lid and serve. 

© The West Australian