National Burger Day Recipe Ideas

Celebrate National Burger Day

with a twist

National Burger Day falls on Thursday the 25th of August this year and we thought we would mark the occasion with a few lesser known ‘outside-the-box’ burger recipe ideas, tested by our Food Services, that we hope you fancy trying.


Portobello mushrooms are a GREAT substitute for ground meat burgers and completely customisable with a whole range of toppings.

Preparing the mushrooms is quick and easy: Pull off the stems, if necessary and gently clean with a damp cloth. PRO TIP: You don’t want to rinse your mushrooms directly under water or submerge them too long. Mushrooms are like sponges, they’ll soak up too much of the water making them unable to contain as much flavour from the marinade.

Portobello Mushroom Caps
Olive Oil and Balsamic Vinegar
Burger Buns

Optional Additions & Topping Ideas:
Caramelised onions
Goat Cheese
Spinach, tomato, onion & avocado
Pistachio Pesto


  1. Whisk together olive oil and vinegar in a small bowl. Set aside.
  2. Gently wash and dry your mushroom caps.
  3. Place them ribbed side up on a baking sheet, then brush half the oil/vinegar mixture on the ribbed sides of the mushrooms.
  4. Broil/Grill for 5 minutes, flip the mushrooms, brush the remaining oil/vinegar on the other side of the mushroom, and broil/grill for another 5 minutes.
    (Broil at about 260 degrees celsius. Grill at medium heat for 5-7 minutes)
  5. Add your chosen toppings. Serve and enjoy!

To make the caramelised onions:
Heat butter in a large skillet, then the onions, and cook until golden brown and caramelised. In the last minute or two, deglaze with a splash of white wine.

To make the pesto:
Place basil, garlic, roasted pistachios, olive oil, lemon juice, cheese, and salt in a food processor or blender until smooth.


After being cooked, these mushroom burgers can be stored in an airtight container in the fridge for 3-5 days or in the freezer for up to 1 month!
To reheat the burgers, just broil them in the oven until heated or microwave until warm.

Original recipe can be found: here


Quite different from the usual burger experience and a fun family meal for you to try.

Minced meat – 400g
Onion – 1
Garlic – 1
Jalapeño – 1 or 2
8 tbsp of ketchup
2 tbsp of bbq sauce
1 tbsp of Worcestershire sauce
Salt & pepper
Burger buns


  1. Cut up the onion, garlic and jalapeño(s).
  2. Heat the onions in a pan on medium heat, then add the garlic.
  3. After 5 minutes add the minced meat and season with salt and pepper.
  4. After 10 minutes add the jalapeño, ketchup and bbq sauce. Reduce the mix and then add the Worcestershire sauce. Continue reducing further until the mix becomes sticky. (Add salt and pepper if needed)
  5. Prepare the buns by adding butter if desired and roasting lightly for a crispy texture.
  6. Place the mixture on the buns. Feel free to add cheese too!


Why wait until the Christmas markets are open to try that distinctive European flavour again?

8 tbsp of ketchup
Curry powder
Chicken breast – 600g
Salad toppings of your choice
(lettuce, cucumber, bell pepper etc.)
Burger buns


  1. Mix the ketchup and curry powder.
  2. Wash the chicken breast and dry with a paper towel then marinade each portion with 2 tbsp of the curry ketchup.
  3. Wash and cut the salad toppings you have chosen.
  4. Fry the chicken breast in a pan on a medium heat for approximately 5 minutes. Salt and let them sit covered for another 4 minutes.
  5. Prepare the buns by spreading the remaining curry ketchup and adding salad.
  6. Once the chicken is thoroughly cooked, add to the buns and enjoy!

And don’t forget we previously shared the Homemade Dolce Burger recipe with you as part of one of our useful meal planners last year (Scroll down to Day 4)