5 Australian Burger Recipes To Make Your Mouth Water

Nothing says an Australian summer like BBQ and burgers. Here’s a few twists on the classic. Two hands required. 

Pork and fennel sausage burger

Makes 4 

• 1kg pork and fennel sausages
• olive oil for cooking
• 2 brioche rolls
• Apple slaw
• ¼ red cabbage, finely shredded
• 1 green apple, cut into julienne 
• sticks with skin on
• 1 bunch coriander, roughly chopped
• 2 spring onions, finely sliced
• kewpie mayonnaise
• salt and pepper to taste
• smoky barbecue sauce to serve

Slit the skin of the sausage and remove the meat and place into a bowl, using your clean hands divide into 4 equal portions and shape into patties.
When ready, cook on a preheated barbecue brushed with a little oil.
To assemble the slaw toss the cabbage, apple, coriander, spring onions together in a bowl, dress with mayonnaise and season to taste.
Assemble the burger in the rolls, generously top with apple slaw and a dollop of smoky barbecue sauce.

 
Butter chicken 

Makes 4 

• 4 chicken thigh fillets, trimmed
• 1 jar butter chicken marinade 
(available in the Asian food aisles)
• 4 soft white bread rolls, split
• 4 butter lettuce leaves
• 2 cucumbers, shaved
• a handful of fresh coriander leaves
• fresh chilli, sliced (optional)
• Greek yoghurt to serve
• lime wedges

Place the chicken thigh fillets and 4 tbsp butter chicken marinade into a Ziplock bag, seal and toss to coat. Refrigerate for at least 3 hours or up to 24 hours.
Preheat the barbecue or griddle pan to medium heat, place the chicken onto the hot surface and allow to gently cook until charred, turn the chicken and repeat.
Meanwhile prepare the roll and other ingredients.
Wash and dry the lettuce leaves. Shave the cucumber and pick the 
coriander leaves.
When the chicken is ready, place the lettuce onto the base of the roll, top with cooked chicken thigh and pile on the shaved cucumber, coriander leaves and chilli slices if required.  
Finish with a dollop of yoghurt.

 

Panko crumbed fish fillet burger with tartar and iceberg lettuce

Makes 4 

• ½ cup plain flour
• 2 eggs, lightly whisked
• 1 cup panko breadcrumbs
• zest 1 lemon
• 2 tbsp dill, finely chopped
• 4 x 150g white fish fillets 
(such as ling, snapper, flake)
• sea salt flakes
• rice bran oil to shallow fry
• 4 panini rolls, halved and toasted
• iceberg lettuce
• fresh herbs to serve – parsley, dill, tarragon and spring onion
• Tartar sauce 
• 2 gherkins, finely chopped
• 1 tbsp baby capers, finely chopped
• 1 tbsp dill, finely chopped
• juice of 1 lemon
• salt and pepper to taste

To make the patties place the flour in a plastic bag, add the fish fillets and shake to coat.
Combine the panko crumbs, lemon zest and dill in a flat tray.
Take each fillet from the flour and dip in the egg, then into the crumb mix to coat evenly. Place onto a plate, cover and refrigerate for 30 minutes to set.
Meanwhile, prepare the tartar dressing by combining all the ingredients and seasoning to taste. Set aside.
Heat some oil in a fry pan to a medium heat, add the fish fillets and cook till golden, approximately 3 to 4 minutes on each side. Drain on absorbent paper and sprinkle with sea salt flakes.
Pile some torn lettuce leaves onto the base of the panini roll, top with a fillet of fish then some tartar dressing and generously sprinkle with the 
fresh herbs.

 

 
Grilled field mushroom, haloumi and avocado burger – “Mushburger”

Makes 4 

• 1 large avocado
• 1 lemon, zested, juiced
• salt and pepper
• 2 tablespoons olive oil
• 1 garlic clove, crushed
• 4 thyme sprigs, leaves picked
• 1 long red chilli, seeds removed, finely chopped 
• 8 large field mushrooms, stalks trimmed
• 250g haloumi, cut into 8 slices
• 4 large rye burger buns, split, lightly toasted
• fresh pea tendrils, to serve
• mayonnaise
• lemon wedges to serve

Mash the avocado with a fork, add lemon juice, season and set aside.
Combine the olive oil, garlic, thyme leaves and chilli in a bowl.
Preheat the barbecue to high. Brush the mushrooms with the oil mixture and place gill side down on the barbecue, cook for 2 minutes then turn and brush generously with the remaining oil.
Heat a non-stick pan with a drizzle of olive oil in the pan, cook the haloumi until golden on each side.
Divide the avocado between the buns and spread over the base.
Top with two mushrooms per bun, then slices of haloumi, pea tendrils 
and a good swizzle of mayonnaise. Serve lemon wedges on the side.

 

 

Lamb and mint kofta style burger pockets with feta & tzatziki 

Makes 4 

• 500g lamb mince
• 1 jar dukkah 
• 2 cloves garlic, crushed
• 1 tbsp chopped fresh mint leaves
• olive oil, for brushing
• salt and pepper to taste
• 4 pita bread pockets
• 4 baby cos lettuce leaves
• 1 medium field tomato, 
cut into 4 thin slices
Feta to serve
• Tzatziki 
• 1 small Lebanese cucumber, 
coarsely grated and drained
• 2/3 cup Greek-style yoghurt
• juice of ½ lemon
• 1 garlic clove, crushed
• ½ tsp ground nutmeg
• salt and freshly ground black pepper

To make the patties, with clean hands, mix together the lamb, 2 tbsp dukkah, garlic and mint. Form the mince into 4 equal sized patties and roll in some extra dukkah. 
Place the patties onto a tray lined 
with baking paper and flatten into a burger patty. 
Refrigerate for 30 minutes or 
until required.
To make the tzatziki, grate the cucumber and wrap it in a new Chux cloth, squeeze to remove as much liquid as possible.
Combine the cucumber with remaining ingredients in a bowl, season according to your taste. 
Set aside ready for assembly.
When ready to cook preheat the BBQ or griddle pan to a high temperature. Lightly spray the patties with olive oil. 
Cook the patties on each side for 4 to 5 minutes or until cooked through.
Remove the burgers and place on a plate and rest for 3 to 4 minutes.
To assemble, open the pita pockets, place a lettuce leaf into each 
pocket, then the patty, and a slice of tomato topped with a generous dollop of tzatziki. 
Sprinkle with the crumbled feta and serve.

 

  

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