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Texas burger with ranch dressing By olive magazine

Tex-Mex spicing and garlicky ranch dressing give these quarter-pounders an additional twist.


1 small onion, finely chopped
sunflower oil, for frying
1 tsp dried oregano
1 tsp ground cumin
1 tsp paprika
500g minced beef
1 tbsp Worcestershire sauce
1 egg , lightly beaten
sesame burger buns, iceberg lettuce, sliced beefsteak tomato, sliced gherkins, sliced onion, tomato ketchup or relish to serve


6 tbsp mayonnaise
1 fat garlic clove , crushed
a small bunch of flat-leaf parsley , chopped
a small bunch of dill , chopped
a large pinch of onion powder or granules (optional)
a couple of good squeezes lemon juice


Stir the ranch dressing ingredients together in a bowl with seasoning. Cover and chill until needed.
To make the burgers, gently fry the onion in 1 tbsp oil with the oregano, cumin and paprika. When soft, transfer to a large bowl and cool. Add the beef, Worcestershire sauce and season. Mix well and add just enough egg to bind the meat together. Form into 4 burgers about 2 cm thick. Chill until needed (you can make these a day ahead).
Grill the burgers over medium-hot coals, about 5-6 minutes each side for medium, 8-9 minutes for well-done. Split and lightly toast the burger buns.
Lay a couple of lettuce leaves and a slice of tomato on the base of each bun and add a dollop of ranch dressing. Top with a burger, relish and gherkins.

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Pork, apple & sage burger with caramelised onions

A burger with a twist, from Belfast’s Graffiti restaurant


900g minced pork
1 onion, finely chopped
1 cooking apple, peeled and finely grated
1 egg
handful sage


3 onions, sliced
2 tbsp light muscovado sugar


To caramelise the onions, cook them with the sugar and a large knob of butter over a very gentle heat for 30-40 minutes, stirring occasionally. Meanwhile, mix all the burger ingredients together in a bowl and season well. Shape into four burgers, then fry over a medium heat for 6-7 minutes each side until cooked in the middle.

Serve on toasted buns with the caramelised onions, a green salad and chunky chips.

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Salmon, Lime and caper burger

Use a pepper seeded bun for that extra flavour


500g Salmon fillet, skin removed
1 tablespoon capers, rinsed and chopped
2 tsp finely grated lime rind
4 dill sprigs, leaves chopped
1 egg white, lightly beaten
2 tablespoons rice flour
2 tablespoons olive oil
4 burger buns, halved
Olive oil, for brushing
Dill and pickle mayonnaise, wild rocket, cucumber
Ribbons and pickle ginger, to server


Cut the salmon into chuncks. Place in a bowl with the capers, lime, dill, egg white and rice flour, and toss to combine. Divide into 4 and shape into burgers. Heat the olive oil in a large nonstick frying pan over high heat. Cook the salmon for 1-2 minutes each side or until just cooked through. Brush the bun halves with oil and place on a baking tray. Grill under a preheated hot grill for 1 minute or until golden. Set aside. Spread the buns with dill pickle mayonnaise and top with the salmon, rocket, cucumber and pickled ginger to serve.

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