Ingredients

• 2 vegetarian bean burgers
• ¼ red onion
• ¼ cucumber
• ½ large ripe tomato
• ¼ small bunch coriander
• 2 seeded wholemeal burger buns
• 2 tbsp raita
• 2 tbsp mango chutney
• 20g spicy Bombay mix

Method

1. Cook the vegetarian bean burgers following pack instructions. Finely chop the red onion, cucumber, tomato and coriander and mix together in a bowl. Lightly toast the burger buns. Divide the raita, burgers, mango chutney, the tomato, onion and cucumber salad and Bombay mix between each bun.

Ingredients

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 85g porridge oats
• 450g/1lb minced turkey
• 100g dried apricot, finely chopped
• 1 large carrot, grated
• 1 egg, beaten
• Cucumber slices, to serve

Method

1. Heat 1 tbsp oil in a pan and gently fry the onion for 5 mins until soft. Add the garlic and cook for 1 min. Add the oats and fry for 2 mins more. Tip into a bowl and set aside to cool.
2. Add the rest of the ingredients to the cooled mixture and mix well with your hands. Season to taste and shape into 8 patties.
3. Heat oven to 200°C/fan 180°C/gas 6. Heat the remaining olive oil in a large, non-stick frying pan and sear the burgers on each side until well coloured (3-4 mins). Transfer to a baking sheet and cook in the oven for 10-15 mins. Serve in rolls with Tangy tomato chutney (see 'goes well with') and cucumber slices.
4. For the chutney heat 1 tbsp of olive oil in a pan and add 1 finely chopped onion. Cook for 5 mins until softened. Stir in 1 crushed garlic clove and cook for a further min. Add 1 tbsp sundried tomato paste, a 400g can good-quality chopped tomatoes and a pinch of sugar. Gently cook for 20-25 mins until rich and thick. Season to taste, then leave to cool before serving.

Ingredients

• 200g raw king prawns, shelled and roughly chopped
• 1 spring onion, roughly chopped
• ½ tbsp lemongrass paste
• 2 garlic cloves, grated
• ½ red chilli, finely chopped
• 10g coriander, roughly chopped
• 2 gluten-free vegan burger buns, split
• 1 tbsp sunflower oil
• ½ cucumber, peeled into ribbons (avoiding the seeded core)
• ½ lime, juiced
• 2 tbsp vegan sriracha mayo, to serve (optional)

Method

1. Put a quarter of the chopped prawns in a small bowl and set aside, then tip the rest into the bowl of a food processor. Add the spring onion, lemongrass paste, garlic, chilli and coriander, then pulse to a paste. Stir in the reserved chopped prawns and season well.
2. Form the mixture into two chunky burger patties using dampened hands and set aside on a sheet of baking parchment.
3. Heat a frying pan over a medium heat and toast the cut sides of the buns until golden. Remove from the pan and set aside on two plates. Drizzle in the oil and, once shimmering, cook the prawn patties for 3-4 mins on each side, covering with a lid on for the final minute, until golden and cooked through.
4. Meanwhile, combine the cucumber ribbons with the lime juice and a pinch of salt. Set aside.
5. Spread the vegan mayo over the base of each burger bun, if using, then top with a prawn pattie, some cucumber pickle and the bun tops. Serve straightaway.

Ingredients

• 4 large, boneless and skinless chicken thighs
• 2 garlic cloves, finely grated or crushed
• 1 tsp smoked paprika
• Pinch chilli flakes
• Thumb-sized piece ginger, finely grated
• 4 brioche burger buns, halved, to serve

For the pickled cabbage

• 150ml cider vinegar
• 75g golden caster sugar
• ½ tsp coriander seeds
• 1 tsp ground turmeric
• ½ Chinese cabbage or pointed cabbage, shredded

For the relish

• ¼ cucumber, coarsely grated
• 3 tbsp mayonnaise
• 1 lime, zested and juiced

For the glaze

• 3 tbsp American mustard
• 2 tbsp sriracha

Method

1. Flatten the chicken thighs out by lightly bashing them between two pieces of baking parchment with a rolling pin, then put in a sealable container with the garlic, paprika, chilli, ginger and a pinch of salt. Massage the mix into the meat, then chill until ready to cook for at least 1 hr or up to 24 hrs.
2. To pickle the cabbage, put the vinegar, sugar, coriander seeds and turmeric in a pan and bring to the boil to dissolve the sugar. Take off the heat and stir in the shredded cabbage, ensuring it’s completely immersed in the liquid. Cover and leave to cool.
3. For the relish, sprinkle the cucumber with a little salt and leave for 10 mins. Squeeze out the liquid, then stir the cucumber through the mayo and lime juice and set aside. For the glaze, mix the mustard and sriracha together in a separate bowl.
4. Heat a barbecue to medium or the grill to its highest setting. Barbecue or grill the chicken for 5 mins on one side, then flip and continue to cook, brushing with the glaze a few times until sticky, glossy and cooked through. Toast the buns, spoon some cabbage onto the base, place the chicken on top, then dollop a generous amount of the cooling cucumber relish over the chicken before closing the buns and serving.

Ingredients

• 50g quinoa
• 300g (3 or 4) cooked, vacuum-packed beetroot (not in vinegar), drained
• 250g natural yogurt
• Small bunch mint, chopped
• 500g lamb mince
• Small bunch dill, chopped
• ½ tbsp oil for cooking (optional)
• 2 large carrots, peeled and grated
• 1 large or 2 small red onions, halved and finely sliced
• Pitta bread, wraps or burger buns to serve

Method

1. Cook the quinoa in plenty of boiling water for 10–15 mins (don’t worry if it still has a little bite), then drain well and leave to cool. Grate the beetroot and mix with the yogurt, half the mint and some seasoning. Chill until ready to serve.
2. Use your hands to squish together the cooked quinoa, the lamb, the remaining mint, half the dill and some seasoning. Shape into four burger patties. Heat a large frying pan (if it’s non-stick, you won’t need oil as the lamb mince is already fatty; otherwise, add a drizzle of oil). Cook the burgers for 5–8 mins on each side until they have a nice golden crust and are cooked through, then leave them to rest for a few mins.
3. Mix the carrots, onions and the remaining dill in a bowl. Gently warm the wraps or buns, then pile with the carrot mix, add the lamb patties and top with a dollop of the beetroot tzatziki.