2/3 cup water
1/4 cup quick-cooking barley
1 7-ounce jar roasted red peppers,drained
1 8-ounce can sliced pineapple,roughly chopped,1/3 cup liquid reserved
1 tablespoon tomato paste
4 teaspoons minced fresh oregano,divided
1/2 teaspoon ground cumin
1 pound ground lamb
1 jalapeno,seeded and minced
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
6 whole-wheat hamburger buns,toasted

Directions:

1. Position rack in top third of oven; preheat broiler.Coat a broiler pan with cooking spray.

2. Bring water to a boil in a small saucepan.Stir in barley,reduce to a simmer and cook until tender,10 to 12 minutes or according to package directions.Remove from heat and let stand 5 minutes.

3. Meanwhile, combine red peppers,reserved pineapple juice,tomato paste,2 teaspoons oregano and cumin in a food processor or blender and puree until smooth.Transfer the sauce to a small saucepan;bring to a boil over medium-high heat.Reduce heat to a simmer and cook, stirring occasionally,until the sauce has thickened slightly,5 to 6 minutes.

4. Combine the cooked barley,chopped pineapple,the remaining 2 teaspoons oregano,lamb, jalapeno, garlic powder,salt and pepper in a medium bowl. Shape the mixture into patties using Burger Mate and transfer to the broiler pan. Broil until cooked through,3 to 6 minutes per side. Serve the burgers on buns,topped with the sauce.

Lamb Burgers:
750g minced lamb
2 egg yolks
¼ tsp allspice
¼ tsp ground cinnamon
2 cloves garlic,crushed
1 tsp salt
2 Tbsp water

Sauce:
1 cup plain yoghurt
3 Tbsp tahini
2 Tbsp chopped mint
½ tsp ground cumin
pinch of salt

To serve:
6 baps or panini
iceberg lettuce leaves
sliced tomatoes,sliced gherkins,sliced beetroot,all optional

Directions:

Put mince in a large bowl.Add all the burger ingredients and squelch together.Shape into patties using Burger Mate.Keep covered and refrigerated until ready to fry,but bring to room temperature about 15 minutes before cooking.

Mix sauce ingredients together in a small bowl and set aside.

Fry patties in a little oil in a ridged frying pan,or on a hot barbecue plate,until golden and just cooked through.Have ready the toasted baps or panini.

Assemble burgers with patties,sauce, lettuce and optional extras of tomatoes,gherkins and lettuce. Serve immediately.

500g minced lamb,
100g fresh breadcrumbs (see cook’s tips),
¼ cup fresh herbs, chopped (such as mint, parsley and rosemary).
1 tsp salt,
½ tsp ground pepper,
1 egg,
2 Tbsp flour, to shape patties.
1 red pepper,
2 Tbsp olive oil,
2 small onions, skins removed.
1 loaf ciabatta or Turkish bread,
¼ cup thick mayonnaise,
1 buttercrunch lettuce, washed.
1 avocado, sliced.
¼ cup tomato relish.

Directions:

To make meat patties, place lamb mince, breadcrumbs, chopped herbs, salt and pepper into a bowl. Mix well with a fork. Make a well in the centre and break in the egg. Mix until combined.

With your hands, shape the mix into 4 even-sized balls. Using a little flour, form into patties using Burger Mate. Place on a lightly floured plate and chill while you prepare the other ingredients (about 10 minutes).

Cut the pepper into quarters and remove stalk and seeds. Put on a plate and toss in a little oil. Cut the onions into large, thick rings and place on the plate with the peppers.

Cut the loaf of bread length ways through the middle, then into 4 even pieces to make into burger buns.

Add a little oil to the preheated hotplate of the barbecue and cook lamb patties and onion rings on an even low-to-medium heat. The patties should take about 6 minutes each side. Cook the peppers over the grill at the same time, turning as required. When cooked, move the onions and peppers to a cooler part of the barbecue. Remove the patties to a plate and rest for a few
minutes.

Grill the ciabatta or Turkish bread pieces on each side for a couple of minutes until warm and slightly golden.

To compile the lamb burgers, line up the bases on a board and spread with a little mayonnaise, add 2 lettuce leaves then a lamb patty, cut each ¼ of pepper in half and layer on top of the lamb, then add the avocado slices. Spread burger tops with tomato relish and press on top to finish. Serve with grilled onion rings.

Garnishes:
Pickles
2 English cucumbers,sliced thinly on a mandoline
3 tablespoons salt
1 pint apple cider vinegar
2 cups sugar
10 cloves garlic
1 tablespoon toasted cumin seeds

Onion chutney:
2 yellow onions, minced
1/2 teaspoon cayenne
1/2 teaspoon turmeric
1 tablespoon methi (fenugreek leaves)
2 tablespoons lemon juice, or more to taste
1/4 cup canola oil
3 ounces tomato paste
Salt and sugar, to taste

Burger patties:
2 1/2 pounds ground lamb
5 cloves garlic, minced
1/4 cup minced ginger
1/2 cup minced yellow onion
1/4 bunch cilantro, chopped
1/4 bunch basil, chopped
1/4 bunch mint, chopped
1/2 tablespoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon cayenne
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 tablespoon salt
1/4 teaspoon black pepper

Yogurt sauce:
1 1/2 teaspoons cumin seeds
1 pint thick plain yogurt
1 tablespoon chopped mint
1/2 teaspoon salt
1 clove garlic,minced
1/4 teaspoon lemon zest
1/4 teaspoon black pepper

hamburger rolls.

Directions:

For the pickles:
Place the sliced cucumbers in a thin layer in a colander. Put a bowl under the colander to catch the juices. Sprinkle salt in an even layer, making sure that all of the cucumbers get salted. Let macerate at room temperature for about one hour. Meanwhile, make the brine.

In a saucepan, combine the vinegar, sugar, garlic and cumin. Bring to a boil, then remove from heat and allow to cool.

Squeeze the cucumbers in small bundles until most of their juice comes out. Place them in a container suitable for pickling. Pour chilled brine over the cucumbers, cover and let refrigerate for at least 24 hours. Stir the pickles once or twice during that time.

For the chutney:
Combine all of the ingredients in a large bowl. Add salt and sugar until the mixture has a nice salt-sweet balance. Let sit for at least one hour or overnight.

For the burgers:
Combine all of the ingredients in a bowl. Form into patties using Burger Mate.Grill until desired doneness.

For the yogurt sauce:
Toast cumin seeds over medium heat until aromatic. Grind in a spice grinder. Combine with rest of the ingredients and set aside.

Place patties on buns and top with yogurt sauce. Serve with garnishes.

2 pounds lean ground lamb
1 1/3 cups soft bread crumbs
2/3 cup dry red wine or vegetable broth
3/4 teaspoon dried rosemary leaves,crumbled
4 small garlic cloves,finely chopped

Minted Kiwifruit Sauce:
2 medium kiwifruit,peeled and mashed (1/2 cup)
2 tablespoons chopped fresh mint leaves or 1 teaspoon dried mint leaves,crumbled
1 tablespoon sugar
1 tablespoon lime juice

Directions:

1 . Set oven control to broil.Spray broiler pan rack with cooking spray.

2 .Mix all ingredients except Minted Kiwifruit Sauce.Shape mixture into patties using Burger Mate.Place patties on rack in broiler pan.

3 .Broil with tops about 3 inches from heat 10 to 14 minutes for medium doneness,turning once. Serve with sauce.

Minted Kiwifruit Sauce:
1.Mix all ingredients.

500g pack ground lamb
3 salad onions,finely chopped
2 cloves garlic,crushed
½ x 20g pack fresh coriander,chopped
2 tbsp mild and light olive oil
1 medium mango,skinned and chopped
Finely grated zest and juice of 1 lime
1 green pepper,deseeded and finely chopped
1 tsp caster sugar
4 pitta breads

Instructions:

Tip the lamb into a large bowl.Finely chop the salad onions,reserving the green parts.Add the chopped white part of the salad onions to the lamb with the garlic, coriander and a little seasoning.Mix well until combined evenly.Form the mixture into patties using Burger Mate. Heat the oil in a large frying pan and gently fry the burgers for 3-4 minutes on each side until cooked thoroughly.

Meanwhile,make the salsa.Halve the mango and remove the stone.Cut away the skin and chop the flesh into small pieces.In a bowl, mix the mango with the lime zest and juice,green pepper, sugar and the reserved green part of the onion.Warm the pitta breads,either in a toaster,under the grill or in the oven.Serve with the burgers and salsa.

Burgers:
1 tablespoon olive oil
400 g lamb mince
1 green onion,finely sliced
1 clove garlic,crushed
1 bird’s eye chilli,de-seeded and finely chopped
¼ cup (40 g) seeded Kalamata olives,chopped
60g fetta cheese,crumbled
½ cup (35g) stale breadcrumbs
1 egg
1 tablespoon chopped oregano
sea salt and pepper

To Serve:
2 tablespoons olive oil
1 small eggplant,sliced into 1 cm slices
4 slices of Jarlsberg cheese
2 vine ripened tomatoes,sliced
150g baby rocket
½ cup tomato relish
4 slices of Turkish bread,sliced in half and toasted

Methods:

Combine all of the rissole ingredients in a bowl. Shape into 4 patties using Burger Mate.Heat a non-stick pan or char-grill pan over a medium high heat. Brush eggplant with oil and season. Grill or fry for 2 minutes on each side or until golden and soft. Set aside.Brush pan or char-grill with oil and cook rissoles for 2- 3 minutes on each side or until cooked through.1 minute before the completion of cooking lay the cheese over the burger to melt.

To serve place eggplant then rissole onto 1 slice of Turkish bread.Top with tomato,rocket and spread remaining piece of bread with tomato relish then place on the top to make a burger.

1 pound pancetta,sliced
1/4 inch thick,1 cup fresh 1/2-inch bread cubes
1/3 cup whole milk
2 pounds ground beef chuck
3 tablespoons minced garlic
1 tablespoon crushed red pepper
1 tablespoon chopped thyme
1 tablespoon chopped rosemary
Kosher salt and freshly ground pepper
3 tablespoons red wine vinegar
3 tablespoons water
2 teaspoons sugar
1/4 teaspoon cayenne pepper
1 red onion,thinly sliced
1 cup ketchup
3 tablespoons freshly grated horseradish or drained prepared horseradish
Boston lettuce leaves
6 crusty sourdough rolls or kaiser rolls,split and lightly toasted

Directions:

Lay the pancetta slices in a single layer on a baking sheet lined with plastic wrap and freeze until firm, about 25 minutes.Finely chop the pancetta and transfer to a food processor.Pulse until minced. In a small bowl,soak the bread cubes in the milk for 5 minutes.In a large bowl, combine the ground chuck,garlic,crushed red pepper,thyme,rosemary and 1/2 teaspoon each of salt and pepper.Add the pancetta and bread and mix gently with your hands. Form into 6 burgers using Burger Mate,cover with plastic wrap and refrigerate.

In a small saucepan,combine the vinegar,water,sugar,cayenne and a pinch of salt and boil to dissolve the sugar.Remove from the heat,add the onion and let cool.Light a grill. In a small bowl,combine the ketchup and grated horseradish and season with salt.Grill the pancetta-beef burgers over a hot fire until they are just cooked through,about 4 minutes per side. Put a lettuce leaf on the bottom half of each sourdough roll and top each with a burger. Spoon the pickled red onions onto the burgers and cover with the horseradish ketchup. Close the sandwiches and serve.

4 soft Kaisers
4 slices red (Bermuda) onion
4 oz sun dried tomatoes, soaked and cut into julienne
2 oz mayonnaise
12 oz ground beef
12 oz spicy lamb merguez sausage
4 mint leaves
4 coriander leaves

Method:

1. Combine sausage meat with ground beef,mold into patties using burger mate,grill to desired doneness.

2. Chop sun dried tomatoes,mix with mayonnaise and season with salt and pepper.

3. Toast Kaisers on bbq,add lamb burgers and garnish with aioli,red onions,mint and coriander leaves.

For the burgers – 750g Minced lamb
1 Onion,finely chopped
2 Garlic cloves, peeled and crushed
1/2 tsp Ground Allspice
1 tsp Cumin
1 tbsp Flat parsley,chopped
2 tbsp Oregano,chopped
Salt and freshly ground black pepper
2 tbsp oil for frying
1x 250g Packet of Discover Greek Halloumi cheese,cut into 8 slices
4 thick slices French stick,toasted
Salad to serve

For the salsa:
1tbsp Green olives, stoned and chopped
2 Tomatoes, skinned and chopped
1 Red onion, peeled and chopped
2tbsp Freshly chopped mint
100ml Olive Oil
Juice of 1 lemon
1tsp Balsamic Vinegar

Method:

Mix lamb,onion,half the garlic,allspice,cumin and herbs in a bowl.Season with salt and pepper. Form burgers using BurgerMate and Chill for 15 minutes.Meanwhile mix all salsa ingredients together and season.Heat oil in a pan and add the burgers.Cook for 3-4 minutes on each side or to preference.When the burgers are cooked top with two slices each of Halloumi and grill for 1 – 2 minutes, until brown and golden.

To serve rub toast with little oil and remaining garlic.Place a cheese-topped burger on each slice. Serve with salsa and salad.