For the Thai burgers
Mix the chicken mince with the lime zest, curry paste, bread crumbs, egg, garlic and ginger. Mould into mini burgers and grill. Also grill the pineapple. Split your burger buns and spread with the sweet chilli. Place the burgers on one side, spread with the peanut butter, top up with the pine apple and coriander leaves. Cover with the bread and skewer to serve.

For the Mexican burgers
Mix the minced meat together with the shallot, kidney beans, paprika, bread crumbs, eggs, lime zest and parsley. Mould into mini burgers and grill. Mash the avocado with the lime juice, adding a few drops of olive oil if necessary. Place a spoon of the mixture onto a burger bun, top up with the tomatoes and the burger. Add the crispy bacon and shredded cheese. Cover with the burger bun lid and skewer to serve

For the blue cheese burgers
Combine together the pork and the sausage meat, with the egg, bread crumbs, parsley and crumbled blue cheese. Mould into burgers, roll in the
pistachios and grill. To prepare the apple chutney, put the apples, brown sugar and butter in a small saucepan and simmer gently for 15 minutes, adding a few drops of water from time to time if the mixture is drying up. Split the burger buns, spread with mayonnaise. Place the salad on and then the burger, dress with the chutney, top up with the burger lid, skewer and serve.

Suggested beer:
Thai style – Blue Label Ale
Mexican – Hopleaf Pale Ale
Pork Burgers with Blue Cheese – Cisk Extra Strong Lager


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