Pork and herbs, salmon with lime mayonnaise, halloumi and watercress or traditional beef burgers

HALLOUMI BRIOCHE BURGER WITH WATERCRESS, MINT AND CAPERS

Served 4

• 225g pack Halloumi, cut into 8 slices
• Olive oil for brushing and extra for drizzling
• 4 brioche or ciabatta buns
• 2 large jarred roasted peppers, drained and sliced

To serve

• 2 small handfuls of arugula or watercress
• A small handful of mint, chopped
• 2 tbsp capers (optional)

Preheat grill or grill. Brush the halloumi with oil and sear in a grill pan or on the grill for a few minutes on each side until nicely browned.

Divide the buns and lightly toast them. Place a slice of cooked halloumi on the bottom halves of the bun. Sprinkle with a spoonful of the roasted peppers and add some arugula or watercress and mint.

Sprinkle with a few capers if using, drizzle with a little olive oil and serve with the bun tips.

Olly Smith’s Wine Pairing: Halloumi Hero

G&L Moschofilero-Roditis Agiorgitiko 2021 (12.5%) £8.50, thewinesociety.com

I love a helping of rosé, and paired with a heavenly halloumi burger, the fragrant splendor of these Greek pinks transports me to paradise. Stick your nose in the glass for an aroma as uplifting as lemon blossom.

PORK, HERBS AND MANCHEGO PLATES WITH SAFFRON MAYO

power 6

• 1 tbsp oil
• 1 large onion, peeled and sliced
• 2 large, roasted bell peppers from the jar, drained and finely chopped

For the burgers

• 500 g minced pork
• 2 garlic cloves, finely chopped
• 1 tsp smoked paprika
• 2 tbsp parsley, finely chopped
• 2 tbsp olives, finely chopped, plus 2 tbsp extra for serving

For the saffron mayonnaise

• 4 tablespoons mayonnaise
• A large pinch of saffron soaked in 1 tablespoon of boiling water
• Salt and freshly ground black pepper

To serve

• 6 mini burger buns
• 6 slices of manchego cheese
• 1 small lettuce, shredded

Preheat your grill or grill. Heat the oil in a frying pan, add the sliced ​​onion and sauté until soft and translucent.

Remove half of the onion slices, finely chop and set aside to use in your burgers. Add the chopped peppers to the pan with the remaining onion slices and heat until sweet and caramelized, 5 minutes, then allow to cool while you prepare the burgers.

In a bowl, combine the reserved chopped onion, ground pork, garlic, half the bell pepper, parsley, and chopped olives. Mix together and then form 6 small patties with wet hands.

Grill or broil for 5-6 minutes, turning halfway through, until cooked through to your preference.

Meanwhile, in a bowl, mix the mayonnaise with the saffron and the remaining paprika. Season, stir well and spread on the bottom of 6 mini burger buns.

Add a slice of cheese and some shredded lettuce and top each with a cooked burger. Add a good spoonful of pepper and onion relish and garnish with additional olives.

Place the burger tops on and serve warm.

Olly Smith’s Wine Pairing: Pork Perfection

Incanta Pinot Noir 2020 (12.5%) £6.49 in a Mix 6 deal, Majestic

I reckon this is the cheapest red wine in the UK. Silky and fruity, it’s light enough to serve chilled with your porky bun and as fragrant as a raspberry behind a perfume counter – perfect for summer sipping. A real glimpse into Romania’s future as a one stop shop for affordable vino.

SALMON BURGER WITH LIME MAYO AND CUCUMBER ON CIABATTA

Served 4

• 1 thumbnail piece of fresh ginger, chopped
• 2 cloves of garlic, peeled
• 6 skinless salmon fillets, chopped
• 2 limes (1 grated and juiced, the other cut into wedges)
• 1 chili, seeded and chopped
• 1 tbsp soy sauce
• Small handful of cilantro plus a little more for garnish
• Salt and freshly ground black pepper
• 1 tbsp oil

For the cucumbers

• 4 tablespoons white wine vinegar
• 2 level tbsp sugar
• ½ cucumber, cut into fine lengths
• ¼ of a small red cabbage, finely grated

For the mayonnaise

• 3 tbsp mayonnaise
• 1 tbsp sriracha, a hot chilli sauce (from supermarkets, optional)

To serve

• 4 ciabatta rolls
• A handful of shredded lettuce

In a food processor, blend the ginger and garlic into a paste. Add the salmon, half the lime zest, half the chili, and all of the soy sauce and cilantro.

Season and blitz to a coarse ground beef. Scrape the mixture into a bowl and shape into 4 patties with wet hands. Refrigerate until ready to cook.

Mix vinegar and sugar. Put the cucumber and cabbage in separate bowls. Divide the sweetened vinegar among the bowls.

Mix to coat, garnish with the remaining chopped chilli and set aside. Mix the mayonnaise with the sriracha, if using, and the remaining lime zest. Add a squeeze of lime juice to taste.

Heat the oil in a skillet, fry the burgers for 4 minutes on each side or until golden and cooked through. Slice and toast the buns.

Top the bottom halves with the mayo, a burger, lettuce, pickles, and cilantro. Serve with rolltops and lime wedges.

Olly Smith’s Wine Pairing: Salmon Sensation

Weinhaus Sauvignon Blanc Limestone 2020 (12.5%) £9.99, Waitrose

For less than a tenner, this German wine is a real treat. Expect turbocharged tropical spice with terrific panache to take on the tangy salmon and slice through the chilli-lime mayo. It’s as light and iridescent as a citrus bolt of lightning!

BEEF BURGER, SPICY TOMATO RESISH & SWEET POTATO WEDGES

Served 4

For the tomato relish

• 1 tbsp oil
• 1 red onion, finely chopped
• 1 red bell pepper, seeded and finely chopped
• 2 tsp chipotle paste (from the supermarket)
• 1 can of chopped tomatoes
• 1 tablespoon of sugar
• 3 tablespoons red wine vinegar

For the sweet potato wedges

• 3 sweet potatoes, cut into wedges
• Salt and freshly ground black pepper
• 1 heaped tsp cornstarch

For the burgers

• 600 g ground beef
• 1 tbsp each thyme and parsley, chopped
• 4 x slices of cheese, e.g. B. Cheddar

To serve

• 4 burger buns
• mayonnaise
• A handful of rockets
• 1 beefsteak tomato, sliced
• 1 red onion, finely chopped (optional)

For the tomato relish, heat half the oil in a pan and sauté the onion and peppers until soft, about 6 minutes.

Add chipotle, tomatoes, sugar and vinegar. Simmer very gently for 20 minutes, until thickened and jam-like. Put aside.

Preheat the oven to 200°C/Fan 180°C/Gas 6. Place the sweet potato wedges in a bowl. Season and sprinkle with cornflour.

Spread on a baking sheet and drizzle with the remaining oil. Roast for 30-35 minutes or until golden brown and cooked through.

Preheat your grill or grill. Put the ground beef in a bowl with the herbs. Season and mix, then shape into 4 burger patties with wet hands.

Fry for 3-4 minutes on each side or until done, if preferred. Sprinkle with the cheese and cook for another 1-2 minutes so the cheese melts. Let them rest while you split and toast the buns.

To serve, spread a spoonful of mayonnaise on the bottom halves of the buns. Top with some arugula and sliced ​​tomatoes, then add the cheese-topped burgers.

Finish off with some red onion, if using, and a dollop of tomato relish. Put the bun tops on and serve immediately with the sweet potato wedges.

Olly Smith’s Wine Pairing: Cheeseburger Champion

Rheinbacher Premium Pilsner, 500ml (4.5%) £1.09, Aldi

A premium lager with no lack of bite and plenty of thirst-quenching freshness, this is an absolute steal. It’s hard to understand how this beer can be so brilliant for the price. It’s also a prime accompaniment to a juicy cheeseburger, so take my tip and buy a few more bottles than you might think—this golden treat is as enjoyable as a poolside nap.

PORTOBELLO MUSHROOM ‘NO BUN’ BURGER WITH BASIL PESTO

Served 4

• 2 large red onions, peeled and sliced
• A small handful of thyme sprigs
• 2 tbsp balsamic vinegar plus a little more for serving
• 4 tbsp olive oil
• 1 tsp brown sugar
• Salt and freshly ground black pepper
• 8 large portobello or large flat mushrooms
• 4 slices of mozzarella
• A handful of rockets

For the pesto

• 85g pack of basil
• 2 garlic cloves, peeled
• 60 g pine nuts
• 125 ml (4 fl oz) olive oil
• 40g parmesan, grated

Preheat the oven to 180°C/convection 160°C/gas 4. Place onions and thyme sprigs in a roasting pan and drizzle with balsamic vinegar and olive oil.

Sprinkle with brown sugar and toast in the oven for 15 minutes, or until the onion has softened and is beginning to caramelize.

Preheat grill or grill. Season the mushrooms and sauté on each side, until charred and soft, about 4 minutes per side.

Place 4 of the mushrooms on a plate (for the lids) and add a slice of mozzarella to the remaining 4 mushrooms. Cook an additional minute to heat the cheese, then divide among 4 plates.

For the pesto, puree the basil, garlic, pine nuts and olive oil in a food processor. Add the grated Parmesan and beat again briefly, then season to taste.

Garnish each mushroom with roasted red onions and thyme and a good dollop of basil pesto. Sprinkle with a generous handful of arugula and a squeeze of balsamic vinegar, top with the remaining mushroom toppers and serve warm.

Olly Smith’s Wine Pairing: Mushroom Maestro

Cooperative Verdicchio dei Castelli di Jesi Classico 2021 (12.5%) £6

Bright as a vibrant peach, this Italian white offers incredible finesse for the price. Tastes great with pesto and the little spicy kick also goes great with mushrooms. It’s one of my favorite summer whites.