SQUEEZE out the last of the summer sunshine with a sizzling barbecue. Celebrate National Burger Day with a perfect patty – including tasty meat-free options for veggies.
Here is my hotlist of this week’s best barbie buys to fire you up. And stoke your coals with a couple of tasty recipes from morrisons.com.
GET more award-winning burgers for your buck with Morrisons’ two British beef and bone marrow burgers, £3, crowned Best Burger by BBC Good Food’s Summer Taste Awards, on offer at two for £5.
Get three for £10 on selected burgers at Waitrose including four caramelised onion and ale beef burgers, £4, and six assorted mini-burgers, £4.
Save £1 on Sainsbury’s Taste The Difference four British beef steak and West Country cheddar cheese burgers, now £4.
For a healthier option, Asda Butcher’s Selection reduced-fat beef burgers are £1.97 for four.
The Co-op has a meaty deal saving £3 when you two Incredible vegan burgers or four British quarterpounder burgers and a four-pack of Stella Artois lager for £3.50. Offer runs until Tuesday in some stores.
SAVE on Morrisons’ six meat-free burgers, £1.50 or two for £2.50.
Save 25p on Sainsbury’s Moroccan Vegbabs, now £2.25.
Go veg at Waitrose with two for £5 on two aubergine and feta burgers and courgette and feta koftas, £2.75 each.
Get three for the price of two on Tesco two sweet potato and blackbean burgers, £2.
Save 25p on Sainsbury’s Love Your Veg! The Smoky “Jack” quarterpounder, 227g, £2.25.
BOX clever with Morrisons’ British barbecue meat pack, down from £11 to £10, including beef sizzle steak, four lamb koftas, Tennessee-style pork shoulder steaks and four The Best Scotch beef quarterpounders.
Get two for £5 on selected barbecue meats over at Morrisons, including chicken and chorizo kebabs, £3.
Start the sizzle with three for £10 on barbecue packs at Tesco including BBQ maple pork loin steaks, 600g, £4.
For a heap of hot dogs, save 50p on Sainsbury’s 12 Taste The Difference British pork sausages, now £4.
Save 25p on Sainsbury’s British pork and pepper kebabs, was £3.75, now £3.50.
SAY “cheese” with Morrisons ten cheddar slices, £2 or two for £3.50.
Slather meat in Asda’s smoky BBQ marinade, £1.
Save £1 on selected Bullseye sauces at Morrisons, including smokey chipotle, 268g, £1.50, was £2.50.
Save 50p on Heinz No Added Sugar Or Salt tomato ketchup, 610g, now £2 at Morrisons.
Save £1 on Nando’s medium peri-peri sauce at Tesco, was £2, now £1.
Halloumi & courgette burgers
- 600g courgettes, trimmed and coarsely grated
- 3tbsp olive oil
- 1 small onion, peeled and chopped
- 1 clove garlic, peeled and crushed
- 1tsp ground cumin
- 1tsp ground coriander
- 1 tin chickpeas, drained and rinsed
- 1 egg; 150g breadcrumbs, wholemeal
- 75g halloumi, diced
- 1 pepper, yellow, halved and deseeded
- 1 small aubergine
- 12 ciabatta, slices, toasted (gluten-free, if you choose)
- Using your hands, squeeze as much moisture as you can out of the courgettes. Heat 2tbsp oil in a non-stick pan and add courgettes. Fry over a medium heat for eight to ten minutes, until the moisture has evaporated.
- Add the onion and cook for three minutes. Add the garlic and spices and cook for a further minute. Remove from the heat, transfer to a bowl and leave to cool.
- Blend the chickpeas and egg in a food processor. Add to courgettes, with the breadcrumbs, and mix well. Fold in the halloumi and season to taste.
- Shape the mix into six burgers. Cover and chill for at least an hour. Cut each pepper half into three pieces and cut aubergine lengthways into eight slices.
- Brush the burgers and vegetables with the remaining oil.
- Barbecue the aubergines for three minutes on each side and burgers and peppers for five minutes on each side until piping hot. Serve stacked on ciabatta slices.
Moroccan-spiced lamb burgers & baba ganoush
- 2 aubergines
- 2 cloves garlic cloves
- 1 lemon
- 2tbsp tahini
- 3tbsp olive oil
- salt and pepper, to season
- 2tbsp flat-leaf parsley
- 425g lamb mince
- 2tsp Moroccan spice mix
- 350g chickpeas
- 60g dried apricots
- 1 egg
- 2tbsp fresh mint
- bread rolls
- Prick the aubergines and barbecue until really soft (for about 15 minutes).
- Allow to cool. Slice in half and scoop out the pulp into a mixing bowl. Add the garlic, lemon juice, tahini, olive oil and a little salt and pepper. Blitz it all until it is smooth, then add the parsley and keep the baba ganoush covered until ready to serve.
- To make the burgers, combine the lamb mince with the spice mix, chickpeas, apricots, egg and mint.
- Divide into four equal-sized patties. Barbecue for eight to ten minutes per side until cooked through.
- Meanwhile, warm the buns on the barbecue.
- Fill each with a burger, salad and a dollop of baba ganoush.