Get ready for summer with these three homemade burger recipes, including delicious vegetarian and vegan options …Happy bank holiday weekend everyone! I hope the sun is shining where you are and you’re in the mood for a BBQ? Yesterday, hubby and I scrubbed off the grill, lit the charcoal and had our first BBQ of the year and it was amazing! There’s just something wonderful about getting outside, eating homemade dishes and spending a relaxing evening with friends, isn’t there?Did you know it’s National BBQ Week this coming week? I read some research by Primula that found out that 40% of Brits would still go ahead with a planned BBQ no matter what the weather. It just goes to show that people aren’t worried when things go wrong and are happy to migrate their gathering indoors if needed. It’s being with friends and family that matters, and I certainly wasn’t going to cancel my BBQ just because there were a few clouds in the sky.In fact, by about 10am yesterday morning, the sun had come out and I was in a thoroughly happy, ready-for-a-bank-holiday-BBQ mood. I got these three recipes from Primula and set about making my own homemade burgers and some delicious veggie options, ready for dinner later that day.By the time the coals had got to that white-glow stage and I could pop my homemade burgers onto the grill, my tummy was already rumbling at the anticipation of my first BBQ of the year. My beet and falafel burgers went down a storm, which just goes to show that it’s not all about the meat at summer BBQs! Here are the three recipes by Primula that I tried out…
VEGETARIAN BEET BURGER
Yes, that’s right beet – not beef! I tried this recipe for the first time during our BBQ yesterday and it’s now a firm favourite. In fact, we’re having it again tonight!
- 400g cooked beetroot, drained
- 200g chickpeas, drained
- 150g oats
- 1 small onion, diced
- 1 handful of parsley, chopped
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 2 eggs
- 1 tbsp Cajun seasoning
- Place all ingredients into a food processor and pulse until the mixture is smooth and comes together as a ball. If the mixture is a little loose add a few more oats and repeat.
- Carefully remove the blade from the processor and form the mixture into five large burgers.
- Before cooking, brush lightly with oil. Place on the BBQ or skillet and cook for four minutes.
- Flip and repeat. Be careful not to overcook as they may dry out.
- Serve on a seeded bun with melty Primula Cheese and lettuce.
2. VEGAN FALAFEL BURGER
Well, I love falafel. And I love burgers. So what could be better than a falafel burger, eh? I didn’t really realise it when I making the recipe, but this burger is vegan, hurrah! It’s absolutely delicious and all your guests will enjoy it, vegan or not!
- 400g can chickpea, rinsed and drained
- garlic clove, chopped
- 1 handful parsley, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1⁄2 tsp harissa paste or chilli powder
- 2 tbsp plain flour
- 2 tbsp sunflower oil
- Place all ingredients into a food processor and season to taste. Blend until coarse, then shape into four burgers with your hands.
- Carefully remove the blade from the processor and form the mixture into 4 large burgers.
- Before cooking, brush lightly with oil. Place on the BBQ or skillet and cook for 3 minutes. On each side until lightly golden.
- Serve in a fluffy bun with tasty Primula Cheese with Chives, rocket and red onion.
3. CLASSIC CHEESEBURGER
Well, it wouldn’t be a BBQ without a beef burger and I love to make my own at home rather than buying ready-made burgers. I like to know what kind of mince has gone into my burger and usually choose the 5% fat option when I’m cooking it in a pan, but this recipe uses a 15% fat mince to keep it moist and super-juicy on the BBQ.
- ½ tbsp olive oil
- 1 onion, peeled and diced
- 500g British beef mince (15% fat)
- 1 tsp mixed dried herbs
- 1 egg, beaten
- Heat the olive oil in a frying pan, add the onion and cook for five minutes until softened and starting to turn golden. Set aside and allow to cool.
- Place the cooked onion, beef mince, herbs and egg in a bowl. Using your hands bring the mixture together, ensuring the ingredients are evenly mixed. Season to taste.
- Using your hands, shape into 4 burgers and refrigerate until ready to cook.
- Place on the BBQ or skillet and cook for four minutes and cook for five to six minutes on each side.
- Serve on a seeded bun with the lettuce, red pepper and tomato. Squeeze generously with melty Primula Cheese of your choice – I used the jalapeno flavour for extra heat!
After preparing each of these recipes in advance and chilling in the fridge, I couldn’t wait to begin cooking! We set up our little BBQ (did you spot my BBQ makeover on the blog last year?) in front of my caravan. I added blankets and cushions to our garden bench to make it super-comfortable while we ate outside in the sunshine.Thanks so much to Primula for collaborating with me to share these recipes and for helping me to host my first BBQ of the year. Did you know, all of Primula’s profits go to charitable and good causes? When I heard that, I knew Primula was the type of company I’d want to work with on my summer BBQ blog post. I hope you enjoy these recipes and do let me know if you have a go at making any of these recipes and please tag me in your photos on Instagram @Cassiefairy and use the hashtag #PrimulaMakesTheBBQ I’d love to see what tasty dishes you create!