• Turkey and sage burgers with onion and fennel relish (Reversing Diabetes)Source: Reversing Diabetes
It's an easy, make-it-your-way meal. Bun, patty, fillings. Divine. And it can be pretty speedy too!
22 May 2019 - 4:55 PM  UPDATED 27 May 2020 - 11:25 AM

Beef up your dinner


1. Beef burger with the lot

If you like your burgers big, bold, American and saucy, this is the recipe for you. 

Burger with the lot. (SBS Food)

2. Biscuits with pulled brisket and milk gravy 

It's a burger on biscuits! American "biscuits", a staple in Southern cuisine, are similar to scones and are often served with milk gravy. For a less rich alternative to the creamy gravy, try barbecue or chilli sauce.

3. Islak hamburger

Also known as a wet burger, this popular Turkish late-night snack is dunked in a garlicky tomato sauce and then left to steam in a hamam-style glass box. 

or how about...
Juicy burgers with Gruyère, avocado, and pickled onions

When I spend big bucks for high-quality beef, I don’t need to weigh my burger down with a bready bun. Yes, there are plenty of decent gluten-free hamburger buns, but we prefer to eat our burgers wrapped in crisp butter lettuce. When serving burgers this way, the meat takes centre stage, just as it should. We often serve burgers with a side of parsnip crisps. And of course, you can add the condiments of your choice: ketchup, mustard, and homemade mayo are favourites at our house.

Rockpool signature wagyu sliders

Neil Perry delivers this mouth-watering recipe for wagyu sliders. An ideal party food to please adults and children alike, the addition of rich wagyu beef makes these tiny burgers a show stopper. You will need 8 toothpicks to secure the sliders. Leftover relish will keep in an airtight container in the fridge for 2 weeks.

Heston Blumenthal's beef burgers

The secret to a really tender burger is all in the way the meat is ground or, more specifically, how it is treated after grinding. By ensuring the individual strands of meat face in the same direction as outlined below, you will guarantee succulent burgers every time. How you garnish your burger is up to you but for me, it has to be with melted cheese, mustard and dill pickles. If you cannot get brioche buns, go for really soft rolls, otherwise the filling will squish out.

Perk it up with pork

7. Pulled pork rolls with pickled veg (sandwich de chola)

The punchy pickled veg that adds a kick to these rolls can be made four days ahead. 

8. Lomito

Is it a sandwich? Is it a burger? Either way, this tasty handful is pretty much an unofficial national dish in Chile. They can be up to a towering 10cm tall, stuffed with sliced pork, avocado, sauerkraut and mayo and sometimes cheese too. Make the pork ahead and you can have lomito for dinner in 10 minutes. And that's allowing time to warm the buns! 

Ultimate sandwich: brining pork overnight before cooking creates tender, juicy sandwich fillings.

9. Spicy pulled pork rolls with coleslaw and barbecue sauce

Clearly, this is a roll, not a burger. But it's really really good porky goodness stuffed inside the bread, so it's worth blurring the lines for this one!

More pork? Of course.
Peruvian pork roll (pan con chicharron)

In Peru, chicharrón refers to succulent pork, which is braised and then fried in its own fat. It forms the basis of this popular snack, piled onto a roll with fried sweet potato and a spicy onion salsa. We’ve added a sauce made from Peru’s ubiquitous aji amarillo chilli, and have used pork belly roasted in the oven for ease.

Pork belly, tofu and Sriracha slaw burgers with Sichuan onion rings

The combination of caramelised pork belly, tofu and Sriracha slaw, plus the crunch of spicy Sichuan onion rings, makes this the ultimate Asian-American-style burger.

Bacon and egg roll with HP-style sauce

Think of this as the all-day burger. It's just at home as breakfast, brunch - or recovery food - as it is as a super-easy dinner. 

Get crispy with it

13. Pork schnitzel sandwich with roasted jalapenos and pickled onions (cemita milanesa de cerdo)

Mexico’s version of a schnitzel sandwich. Huge, slightly sweet rolls dotted with sesame seeds are stuffed until bursting with avocado, onions, pickles, herbs and stringy cheese.

14. Calamari po-boy slider

Short for “poor boy”, these iconic sandwiches, traditionally made on a long baguette with rectangular rather than tapered ends, originated in New Orleans, Louisiana. They come with a range of fillings, from the luxurious, such as oyster, shrimp, and crab, through to the more mundane, namely French fries.

Not for the faint-hearted, this flavour-packed pork roll lands with a punch that will knock you off your chopsticks. You'll love this Japanese-style schnitzel recipe, with pickled daikon and cabbage for crunch, topped off with Japanese barbecue sauce.

more crunch
Ling burger

Crumbed ling will deliver the best fish burger you could ever imagine – so much so that it's startling people don't do it all the time.

Out of Asia


17. Xi'an burgers

This burger bun recipe is our take on the traditional bread found in Xi’an. Although the original buns are the best, this delicious version comes a close second. You can use pork belly instead of lamb if you prefer.

18. Pork belly, tofu and Sriracha slaw burgers with Sichuan onion rings

The combination of caramelised pork belly, tofu and Sriracha slaw, plus the crunch of spicy Sichuan onion rings, makes this the ultimate Asian-American-style burger.


Veg out!



19. Grilled miso eggplant and haloumi burgers

So tasty and good, the combination of these flavours makes for stunning vegetarian burgers. Get into pickling vegetables, because they’re not only good for you, they also add a wonderful tang.

20. Portobello peach burgers

It is big, chewy and actually strikingly burger-looking and when heated it releases moisture and becomes all flavourful and juicy.

Portobello peach burgers

21. Vegetarian chickpea and quinoa burgers with roasted pumpkin

A great midweek meal for burger-loving vegos, these zesty quinoa numbers are a great reminder that meat doesn’t have to be the centre of every bun.

A veggie burger can be just as good as the meaty options.

more veg options
Spicy sweet potato chip and avocado sammie

January 1 often marks the day that people start new diets, resolve to lose weight or exercise more, etc. But this year I'm trying to take the pressure off all of those green salads and smoothies, and offer a not-bad-for-you baked sweet potato chip sandwich. There was a lunch spot near us that offered a sweet PLAT sandwich (sweet potato, lettuce, avocado and tomato) that was kind of insane and ever since it closed, I knew making some variation of it was in my near future. And ever since making Ashley Rodriguez’s special sauce from her book Date Night In, I knew that needed to make an appearance in this sandwich as well. So, if you're a fan of sweet potato fries, sandwiches, spicy sauce, avo and some greens for good measure, then I have you covered! I like cutting the sweet potato quite thin, as I prefer a crunchier sandwich. However, if you prefer a softer chip, slice the potatoes to 6 mm thickness; you may have to adjust the cooking time as well.

Moroccan quinoa cakes

Quinoa is nature’s superfood and a great addition to salads, stir-fries or even as porridge. It can be used in a multitude of ways and making these delicious little cakes is a great way to use any leftovers that you may have in your fridge.

Falafel burgers

Flavoursome Beirut-style falafel balls served as funky finger food. Prepare the falafels ahead of time, then simply cook when ready to serve. The pickled vegetables will keep for one week in the fridge. Bring to room temperature before using. 

From the sea

25. Lobster rolls (broodje kreeft)

These decadent rolls combine fresh lobster with mayo and sour cream. 

26. Banana prawn panini with horseradish mascarpone

You can even make your own panini!

more fishy business
Oyster po' boys

The po’ boys we serve in the restaurant are a variation on the Louisiana staple, the name being a contraction of its original name, ‘poor boy’. In that neck of the woods, you might also find them filled with roast beef, and typically they’re served on a baguette — a French influence from New Orleans. We serve ours on house-made English muffins, with coleslaw. Make a start on this recipe the day before serving, as the oysters need a good long buttermilk soaking. 

Prawn baguette with minted cabbage and sumac

These are perhaps a little indulgent, but they’re a perfect way to use up any leftover prawns on Boxing Day, and a hamper of these at the beach will make the family forever grateful (I wish!). Don’t skimp on the quality of the bread and be generous with the butter.

And the rest

29. Bahn mi camel burgers

Camel meat is surprisingly delicate, with a flavour similar to veal.

30. Kangaroo burgers with apple and fennel slaw

Kangaroo is a delicious, lean alternative to the classic beef patty, particularly when enhanced with herbs and spice mix.

Kangaroo burgers – an alternative to beef?

31. Turkey and sage burgers with onion and fennel relish

These healthy, tasty burgers are high in protein, moderate in carbohydrate and high in dietary fibre and potassium. Other flavours work well – try chicken and tarragon or pork and coriander.

Turkey and sage burgers with onion and fennel relish

and finally:

Bit more time?
Jamaican goat buns

This Caribbean version of the pork slider cooks low and slow. They may be almost a day in the making, but they're down the hatch in seconds!

Sherry-glazed pork belly and prawn cake brioche

“Inspired by the great variety of little sandwiches served in bars across Andalucia, I wanted to pair crunchy prawn cakes with sticky tender pork belly for the ultimate tapa. Because the school prawns are left unpeeled for extra crunch, look for the smallest prawns you can find. Garlicky aioli, sweet pork, crunchy prawns, toasted brioche – what’s not to love?” Shane Delia, Shane Delia’s Moorish Spice Journey

Meatball hero

Submarine is the correct name for this, but in Philadelphia it’s called a hoagie, in New England a grinder and in New York a hero. The name was coined in the 1930s when it was claimed that only a true hero could eat such an enormous sandwich. The meatballs and the sauce also make a mean sauce for spaghetti.

Bun kabab

A typical sight on the streets of Karachi, in Pakistan’s south, are bustling stalls selling bun kabab which come alive at night after locals finish work and need a quick and spicy snack. There are many regional variations to this street food favourite, one of which is the addition of a fried egg or an omelette.


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