Sauces are very important element in hamburgers and you can find the best combination in the below recipes.If you want to try the great breakfast burger then first start by preparing the maple bacon relish, or if Pork & fennel burgers with fennel slaw then you have to know that beer cheese is the sauce which will make this burger really special. You can find more sauces and burgers in BBC Good Food.
Maple bacon relish
Let’s start Fry 100 g smoked bacon lardons until very crispy. Turn down the heat, then stir in 3 tbsp red onion marmalade and 1 tbsp maple syrup. Cook for another minute or until glossy and well combined. Leave to cool a little before serving. try it with the great breakfast burger
1 medium onion, roughly chopped
2 tbsp tomato ketchup
1 tbsp oyster sauce
1 kg sausage meat, or meat squeezed from 16 large sausages
1 egg yolk
25 g pack flat-leaf parsley, leaves chopped
8 slices melting cheese (we used havarti)
8 grilled rashers streaky smoked bacon
8 ciabatta buns, halved tomato
- Put the onion, ketchup and oyster sauce in a food processor, then blend to a coarse paste, scraping down the sides of the processor if you need to. Put the sausage meat into a mixing bowl, beat in the onion mix, egg yolk and 25 ml water (and I mean really beat; if you have a tabletop mixer, do it in that), then add the parsley. Separate the mix into 8, roll into large balls, then flatten into patties. Chill on a plate for 1 hr.
- To cook the burgers, heat a griddle or large frying pan without adding any extra fat. Fry for 3 mins on one side until golden, turn down the heat for 5 mins, then flip and repeat on the other side.
- While the burgers cook, fry the bacon and, if you are game, some eggs as well. Heat the grill, then lightly toast the insides of the ciabatta buns.
- Place the cooked burgers on a baking sheet, put a slice of cheese on each, then pop under the grill to melt. Sit the burgers on their buns, then place the bacon on top. If you feel like them, slide fried eggs on top of the bacon. Serve with a napkin.
Put 125 ml beer (Belgian blonde style is best) in a pan with 1 tbsp flour and 10g butter. Whisk until the butter melts and the mixture starts bubbling. Whisk for a couple more mins until just thickened, then add 25g grated cheese and 1/4 tsp marmite. Stir well until the cheese has melted. Try it with Pork & fennel burgers with fennel slaw
- 8 good-quality pork sausages
- 1 tsp fennel seeds
- pinch dried chilli flakes
- zest and juice 1 lemon
- 2 tbsp reduced-fat mayonnaise
- ½ onion, thinly sliced
- 1 bulb fennel, thinly sliced
- 4 bread rolls, split in half
- Heat oven to 200C/180C fan/gas 6. Snip the tops off the sausages and squeeze the meat out into a bowl. Stir in the fennel seeds, chilli flakes and half the zest, then shape into 4 patties. Place the burgers on a baking sheet and cook for 25-30 mins until golden and cooked through.
- Meanwhile, mix the remaining zest and juice with the mayo and seasoning, then stir in the onion and fennel. Leave to stand while the burgers finish cooking.
- Place a burger in each roll with some slaw, serving any extra on the side.
Mix 1 crushed clove garlic with 2-3 tsp harissa paste, then fold through 150 g yogurt to create a ripple effect.Try it with lamb & chickpea pitta burger
- 400g can chickpea, drained
- 200g tub low-fat houmous
- 2 roasted red pepper, from a jar, wiped dry, then finely chopped
- 400g lean lamb mince
- small bunch mint leaves, half chopped
- 1 tbsp cumin seed
- drizzle of olive oil
- 4 large pitta bread
- 100 g tub pomegranate seeds
- Lightly crush the chickpeas in a large bowl with a potato masher. Tip half into another bowl, mix with the houmous and peppers, then set aside. Add the mince to the remaining mashed chickpeas, along with the chopped mint, the cumin seeds and some seasoning. Mix with your hands until well combined, then shape into 8 small burgers.
- Heat the oil in a large frying pan, add the burgers – or fire up the BBQ and brush the burgers with oil – and cook for 5 mins on each side until golden and cooked through. Meanwhile, toast the pitta bread. Split each pitta in half and fill with some red pepper houmous, the remaining mint leaves, 2 burgers and some pomegranate seeds.