I love a good burger and there are some fabulous places around Edinburgh to get your meat fix including Burger Meats Bun, Burger, The Southern Bar, Cambridge Bar and One Square to name a few. However making your own is just as good if you get the right flavours in there – here are my favourite beef, lamb and vege options. Quick easy dinner, and healthy too depending on what you have with them of course!
Awesome homemade burgers
500 g quality minced beef
1 large free-range egg
freshly ground black pepper
Teaspoon Cajun spices or dried chilli
1 red onion diced
1 heaped tablespoon Dijon mustard
Chopped fresh parsley
1 cos or round lettuce
6 good-quality or fresh burger buns
6 slices Cheddar cheese, optional
Homemade guacamole (avocado, Diced red onion, coriander, cayenne pepper, lemon juice – mash and mix)
Finely chop the parsley, including the stalks. Add the parsley, mustard, if using, and minced beef to the bowl. Crack in the egg yolk (or a dash of olive oil) and add a good pinch of salt and pepper.
With clean hands, scrunch and mix everything up well. Divide into 6 and pat and mould each piece into a roundish shape about 2cm thick. Drizzle the burgers with a little oil, put on a plate, cover and place in the fridge until needed (this helps them to firm up).
To cook your burger:
Preheat a large griddle or frying pan for about 4 minutes on a high heat. Turn the heat down to medium, place in the oven to keep warm if you’re not ready.
Serve with salad, gherkin, cheese and guacamole.
Morroccan Lamb Burgers with feta and tzatziki
1-2 tbsp olive oil
½ red onion, finely diced
250g good quality lamb mince
Bunch of fresh mint, finely shredded, plus extra to serve
1 tbsp Moroccan herb and spice blend (contains coriander, ginger, cumin and black pepper)
2 burger buns
75g ready-cooked beetroot, sliced
200g tub tzatziki
Rocket leaves to serve
Heat oil in a pan and gently soften the onion for 5 minutes. Leave to cool. In a bowl, mix together the lamb mince, mint, Moroccan herb/spice blend, cooled onion and plenty of seasoning.
Form into 2 firm burgers and chill for 15 minutes.
Heat the remaining oil in a non-stick frying pan over a medium heat and gently cook the burgers for 4-5 minutes on each side until just cooked (alternatively, cook on a barbecue or place in the oven at 180 for 20 minutes).
Lightly toast the cut side of the burger buns, put a burger in each bun, then top with a couple of slices of beetroot and a large dollop of tzatziki. Serve sprinkled with the extra mint and a few rocket leaves.
Use turkey mince instead of lamb. It will work equally well with the North African flavours.
Cajun Bean Burgers
2 tbsp olive oil
1 red onion, finely chopped
6 spring onions, thinly sliced
4 garlic cloves, finely chopped
1 large red chilli, deseeded and finely chopped
1 tbsp Cajun spice
3 x 400g tins mixed beans, drained and rinsed
1 large free-range egg, beaten
100g fresh breadcrumbs
Small handful of fresh coriander leaves, finely chopped
Juice of ½ lime
150g feta, crumbled
8 slices Monterey Jack cheese
Serve with: Toasted burger buns, guacamole, rocket, spicy salsa, chopped tomatoes and sour cream to serve
Heat 1 tbsp olive oil in a pan, add the onion and spring onion, season and fry over a gentle heat until softened but not coloured. Add the garlic, chilli and Cajun spice, then fry for 2-3 minutes. Tip into a bowl, add the beans and roughly mash.
Leave to cool slightly, then add the egg, breadcrumbs, coriander and lime juice. Season, then mix well to combine. Gently stir in the crumbled feta. Wet your hands slightly, then shape into 8 large burgers. Chill 4 of them in the fridge for 30 minutes.
To cook the chilled burgers, preheat the grill to medium. Heat the remaining oil in a frying pan over a medium heat, add the burgers and fry for 3-4 minutes on each side until golden brown. Top each with a slice of cheese, then transfer to the grill for 3-4 minutes until the cheese is bubbling and melted. Serve in toasted buns lined with guacamole, rocket leaves, chopped tomatoes and sour cream.
You can also freeze these and then oven bake from frozen!
Rocket leaves to serve