Chop the roasted nuts roughly then add these to the peppers along with the toasted crumbs, tomatoes, chilli, parsley and cracked black pepper. Try these fish burgers as a great alternative to the classic beef burger. 9: Divide the tomato slices between the buns and then add the fish burgers, wilted onion and lettuce. Shape into 4 large burgers, cover with clingfilm and leave in the fridge for at least 1 hour before cooking. Season, cover and keep in the fridge until needed. Stir in the spices, season generously with salt and cook for a further minute. Once cool add the pickled dill. Once you shape these they will keep in the fridge for up to two days before cooking, and they are robust enough to cook on a barbecue. Firstly make the onions; add the cider vinegar, sugar, mustard seeds, star anise to a small saucepan. Add the chervil, parsley and tarragon into the boiling water and blanch for about 2 minutes until the herbs are soft. Gain access to exclusive contentReceive promotions and newsletters(It’s free), COPYRIGHT 2020, TOM KERRIDGE. 4. Place the bean burgers on the bottom half and top with tomato, avocado, jalapeños and lettuce. Sorry Holly! There are so many ways to add huge hits of flavour when cooking meat, be it the spices, marinades, or the cut of meat you use or … Then, add the bicarb, salt and thyme and work together until you have a large spicy pork ball. Add the red pepper and fresh jalapeños and cook for a further 2 minutes. Read about our approach to external linking. Brush each side with a little oil and lay them onto the BBQ and cook for 3 or 4 minutes until you get a really good charring to the burger. Get your burger recipes here! Spread each side of the burger buns with chipotle soured cream. 5. IMAGES CREDITED TO CRISTIAN BARNETT, CHRISTMAS DINNER AT HOME WITH TOM KERRIDGE. 6: Place the tomato and onion slices on a plate and season. 74 Items Magazine subscription – save 44% and get a cookbook of your choice ... Sticky, tender beef ribs with a subtle oak-smoked flavour are sure to be a hit at your next barbecue 6 hrs and 15 mins . Preheat the oven to 200C/180C Fan/Gas 6. A barbecue isn't complete without a proper homemade burger so we show you how to make the perfect beef, lamb, pork, fish or veggie burger. Try these fish burgers as a great alternative to the classic beef burger. Sprinkle over the sea salt flakes, then place the fish in the fridge for 1½ - 2 hours until the textures become firm. Add the onion and cook for 4 minutes to soften. With wet hands divide the mixture into 4 equal portions and shape into patties. If you like less heat, leave out the pickled jalapeños. Peel the skin off the peppers with a sharp knife and remove the seeds. Flip over and repeat the colouring , turn the burger over once more and brush with a little melted butter and cook for another 2 to 3 minutes, 10. 3. Build the burgers into a toasted brioche bun top off with the salsa, pickled red onions and serrano ham, 14. Place the onions into a small heatproof bowl. Transfer to a large bowl and mix in the lentils and some salt and pepper. Add the fish burgers and fry for 2–3 minutes on each side until cooked through and lightly coloured. My favourite recipe ingredient! Pat the kidney beans dry, then tip them into a food processor and add the onion mixture. Cook for 2 minutes on each side, spraying with a little more oil before you turn them. Bring a saucepan of salted water to the boil and place a bowl of iced water in the sink. Lose Weight and Get Fit with Tom Kerridge.