Burgers

CHEESEBURGER SLIDERS

Who doesn't love a burger, and these have plenty of veggies packed inside. Use the bestquality mince you can find with a little bit of fat to keep the burgers nice and succulent. If the weather is fine, put on the tunes and pop them on the barbecue! Serves 4

  • 1 large carrot
  • 1 courgette
  • 400g (14oz) steak mince (preferably rump)
  • 50g (2oz) fresh ciabatta breadcrumbs
  • 2 tbsp milk
  • 1 tbsp tomato purée
  • 75g (3oz) mature Cheddar cheese
  • 8 mini burger buns
  • 2 tbsp tomato ketchup, plus extra to serve
  • 25g (1oz) sliced gherkins, drained (optional)
  • sea salt and freshly ground black pepper
  • mixed salad, to serve (optional)

1 Trim and grate the carrot and courgette, then squeeze out the excess moisture and put in a bowl. Add the mince, breadcrumbs, milk and tomato purée. Season with salt and pepper and mix well.

2 Divide the mince mix into eight equal potions and flatten into 7.5cm (3in) patties. Preheat a griddle or large non-stick frying pan and cook the burgers for 3–4 minutes on each side.

3 Cut the cheese into slices and arrange on the burgers. Remove from the heat and leave to rest for 5 minutes, giving the cheese time to melt a little.

4 Preheat the grill to medium, then split the buns and lightly toast. Smear the bottoms with ketchup and put the cheesy burgers on top. Add the gherkins (if using), then add the tops. Serve with an extra dish of ketchup and a bowl of salad, if liked.

Pork and Apple Burgers with Wicklow Blue Cheese and Winter Coleslaw

Makes 6

Prep 25 MINS + 1 HR DRAINING

Cook 20 MINS

LOADS OF VEG

FREEZER FRIENDLY (BURGERS)

This winter slaw is very versatile and can be served with all types of things. It’s best with the mayonnaise mixed in just before serving, but leftovers are still good if kept covered in the fridge for up to two days. The combination goes beautifully with the pork and blue cheese, spiked with a little sweetness from the apple.

  • 2 red dessert apples
  • 800g (1¾lb) lean minced pork
  • 2 tsp paprika
  • 1 tbsp rapeseed oil
  • 150g (5oz) Wicklow Blue cheese,
  • sliced
  • 6 blaa or burger buns, split in half
  • 4 tbsp caramelised red onion
  • chutney
  • 50g (2oz) baby salad leaves
  • sea salt and freshly ground black
  • pepper
  • FOR THE WINTER COLESLAW
  • ½ celeriac, peeled
  • ¼ red cabbage, tough core removed
  • 2 carrots, peeled
  • 2 tsp caster sugar
  • 5 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp white wine vinegar

To make the winter slaw, use the grating attachment of a food processor or the coarse side of an ordinary box grater to grate the celeriac, red cabbage and carrots. Sprinkle over the sugar and

1 teaspoon of salt. Make sure it’s well mixed, then place into a colander set in the sink. Leave to drain for at least 1 hour to remove the excess liquid. Meanwhile, cut the apple into quarters, remove the core and grate the flesh into a bowl with the minced pork and paprika. Season with

salt and pepper and mix well with your hands. Shape into six round patties, flattening them slightly.

Heat a griddle pan over a medium-high heat. Brush the burgers with the oil and add to the hot pan. Reduce the heat to medium and cook for 5–6 minutes on each side, until lightly browned and cooked through. Turn off the heat, lay the cheese on top of the burgers and leave to rest.

Give the grated vegetables a good squeeze before placing in a large bowl. Mix the mayonnaise, mustard and vinegar in a small bowl, then fold into the grated vegetables until evenly coated. Season to taste with salt and pepper. Toast the buns on a grill rack under a medium heat until lightly

toasted. Add a little of the coleslaw, then cover with a burger topped with the blue cheese and finish with a dollop of the chuntey and a small mound of baby salad leaves. Place the burger bun tops to the side and serve the rest of the winter slaw alongside.