Great tasting and good value burger recipes to relish from Mrs Crunch

IT IS easy to nip to the supermarket and stock up on burgers to bung on the barbecue – but here are some great recipes so you can make your own.

They are often healthier because there are no added preservatives and can often work out much cheaper. Plus you can make smaller versions for the children and pop them in the freezer ready to pull out whenever the weather is good enough.

And, if the sun doesn’t shine, there are always other ways to cook them. Enjoy!

Thai chicken burgers with cucumber relish – £1.48 per serving

Serves 4.

Preparation time: 25 minutes. Cooking time: 15 minutes. A serving contains 313 calories (16 per cent of the recommended daily adult intake), 9g fat (13 per cent), 1.5g sat fat (8 per cent), 4.3g sugar (5 per cent), 1.5g salt (25 per cent).
YOU NEED:
3 skinless free-range chicken breasts
100g fresh breadcrumbs
1 tbsp plain flour
2 small red chillies, deseeded and finely chopped
5 spring onions, finely chopped
Grated zest and juice of 1 lime, plus extra wedges to serve
4 tsp soy sauce
Dash of fish sauce
1 tsp lemongrass paste
2 tbsp fresh coriander, chopped
1 medium free-range egg, whisked
½ tsp sugar
½ cucumber, peeled and diced
2 tbsp olive oil
METHOD:

Finely dice the chicken. Place it in a large bowl with the breadcrumbs, flour, two-thirds of the chilli, spring onion, the zest of one lime and the juice of half, 3 tsp soy sauce, the fish sauce, lemongrass paste and coriander.
Add enough egg to bring it all together. Shape into four burgers, put on a lined plate and cover with cling film. Chill for 20 minutes.
Meanwhile, make the cucumber relish. Mix the remaining soy, sugar, juice of the remaining ½ lime and remaining chilli, pour over the cucumber and combine. Set aside.
Cook on the barbecue or preheat the oven to 200C.
Heat the oil in a large frying pan and brown the burgers for 2-3 minutes on each side.
Transfer to a lined baking sheet and bake for ten minutes or until cooked through. Serve with the cucumber relish.
Top Tip:Dish these up with roasted sweet potato wedges and extra lime wedges.

Go to the for more recipes.

Lamb, spinach and ricotta burgers – £1.50 per serving

Serves four.

Preparation time: 15 minutes. Cooking time: 20 minutes. A serving contains 546 calories (27 per cent of the recommended daily adult intake), 26g fat (37 per cent), 9g sat fat (45 per cent), 8.5g sugar (9 per cent) 1.4g salt (23 per cent).
YOU NEED:
2 tbsp olive oil, plus 2 tsp if frying burgers
4 onions – 2 halved and sliced, 2 grated
1 tbsp cumin seeds
200g baby spinach leaves
300g lamb mince
3 tbsp ricotta
6 tbsp Greek-style yoghurt
½ small pack mint leaves, finely chopped
4 seeded buns split in half
1-2 large tomatoes, sliced
METHOD:

Heat 2 tbsp olive oil in a frying pan. Tip in the sliced onions and cumin seeds, plus seasoning. Cook gently for 20 mins until golden and caramelised.
Meanwhile, put the spinach in a colander and pour over a kettle or two of boiling water to wilt. Squeeze the spinach as dry as possible, chop roughly and put in a large bowl.
Add the mince, grated onion, ricotta and seasoning. Mix thoroughly, then shape into four burgers.
You can cook on the barbecue. Or heat 2 tsp of oil in a non-stick frying pan and cook the burgers for 8 to 9 minutes each side, or until cooked through. Mix the yoghurt, mint and seasoning in a bowl. Spread a little onto each bun, add the tomatoes and burgers and put the onions on top. Add an extra dollop of yoghurt and serve.