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

HALLOUMI BRIOCH BURGER WITH TERRE, MINT AND CAPS

serves 4

• 225 g halloumi package, divided into 8 slices
• Olive oil, extra for brushing and sprinkling
• 4 brioche or ciabatta sandwiches
• 2 large ready-to-eat peppers from a jar, drained and sliced

To serve

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

Preheat a grill or barbecue. Brush the halloumi with oil and cook in a skillet or barbecue for a few minutes until well charred on both sides.

Divide the sandwiches and fry them lightly. Place a slice of cooked halloumi on the bottom half of the bulb. Garnish with a tablespoon of roasted peppers and add some arugula or watercress and mint.

Sprinkle some capers on top, add a drizzle of olive oil if using, and serve with sandwiches.

Olly Smith’s Wine Pairing: Halloumi Hero

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

I love a dose of rosé and paired with a heavenly halloumi burger, the fragrant glow of this rose from Greece takes me to heaven. Smell the glass for an invigorating aroma like lemon blossom.

PORN FILT WITH SAFFRON MAIONE, PLANTS AND MANCHEGO

before 6

• 1 tablespoon of oil
• 1 large onion, peeled and sliced
• 2 ready-made large bell peppers from the jar, drained and finely chopped

for burgers

• 500 g pork
• 2 cloves of garlic, finely chopped
• 1 teaspoon smoked paprika
• 2 tablespoons parsley, finely chopped
• 2 tablespoons finely chopped olives and 2 more tablespoons for serving

for the saffron mayonnaise

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

To serve

• 6 mini hamburger buns
• 6 slices of manchego cheese
• 1 small lettuce, chopped

Preheat the grill or barbecue. Heat the oil in a pan, add the chopped onion and sauté until soft and translucent.

Remove half of the onion rings, chop finely and set aside for your burgers. Add the chopped peppers to the pan with the remaining onion rings and heat for 5 minutes until they are sweet and caramelized, let cool while you prepare the burgers.

In a bowl, combine the chopped onion, minced pork, garlic, half of the bell pepper, parsley, and chopped olives. Mix everything and form 6 meatballs with wet hands.

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

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

Add a slice of cheese, some shredded lettuce and garnish each with a cooked hamburger. Add a generous spoonful of chili and onion sauce and garnish with extra olives.

Add the burger covers and serve hot.

Olly Smith Wine Pairing: Pork Perfection

Enchant Pinot Noir 2020 (12.5%) £6.49 Under £6.49 deals, Majestic

In my opinion this is the best red wine in England. Silky and fruity, light enough to be served cold with a pork bun and scented like raspberries behind a perfume counter, it’s perfect for summer sipping. A true taste of Romania’s future as a benchmark for affordable wine.

Salmon burger with lemon mayonnaise and gherkin on ciabatta

serves 4

• 1 miniature piece of fresh ginger, chopped
• 2 thick garlic cloves, peeled
• 6 salmon fillets, skinless, diced
• 2 limes (1 grated and squeezed, the other sliced)
• 1 red pepper, cored and finely chopped
• 1 tablespoon of soy sauce
• Small handful of coriander plus extra for garnish
• Salt and freshly ground black pepper
• 1 tablespoon of oil

for the pickle

• 4 tablespoons of white wine vinegar
• 2 tablespoons of sugar
• ½ cucumber, thinly sliced
• ¼ red cabbage, finely chopped

for mayonnaise

• 3 tablespoons of mayonnaise
• 1 tablespoon sriracha, hot pepper sauce (from the supermarket, optional)

To serve

• 4 ciabatta rolls
• A handful of grated lettuce

Puree the ginger and garlic in a food processor. Add the salmon, half the lemon zest, half the red pepper, and the whole soy sauce and coriander.

Season and grind into coarsely ground beef. Scrape the mixture into a bowl and form 4 patties with wet hands. Refrigerate until ready to cook.

Mix vinegar and sugar together. Put the cucumber and cabbage in separate bowls. Divide the sugar vinegar into the bowls.

Stir until coated, garnish with remaining chopped red pepper and set aside. Stir in mayonnaise with sriracha, if using, and remaining lemon zest. Add some lemon juice to taste.

Heat the oil in a pan, fry the burgers for 4 minutes on each side or until golden brown. Divide and fry sandwiches.

Cover the bottom halves with mayonnaise, hamburger, lettuce, gherkins, and cilantro. Serve with roll tops and lemon wedges.

Olly Smith’s Wine Pairing: Salmon Sensation

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

This German wine is a feast for under ten euros. Expect a turbo-charged tropical flavor with huge enthusiasm to top off the spicy salmon and cut back on that spicy lemon mayo. Light and dazzling like citrus lightning!

Beef burger, spicy tomato sauce and sweet potato narrow streets

serves 4

For the tomato sauce

• 1 tablespoon of oil
• 1 red onion, finely chopped
• 1 red pepper, cored and finely chopped
• 2 teaspoons chipotle paste (at the supermarket)
• 1 can of peeled tomatoes
• 1 tablespoon of sugar
• 3 tablespoons of red wine vinegar

For the sweet potato wedges

• 3 sweet potatoes, cut into slices
• Salt and freshly ground black pepper
• 1 heaping teaspoon of cornstarch

for burgers

• 600 g ground beef
• 1 tablespoon chopped thyme and parsley
• Like 4 slices of cheddar cheese

To serve

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

For the tomato sauce, heat half the oil in a pan and lightly fry the onion and pepper for about 6 minutes.

Add the chipotle, tomatoes, sugar, and vinegar. Bake for 20 minutes until thickened and tender. Put it aside.

Preheat oven to 200 °C / 180 °C ventilated / gas 6. Put the sweet potato slices in a bowl. Season and sprinkle with cornstarch.

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

Preheat the grill or barbecue. Put the minced meat in a bowl with the spices. Season and toss to combine, then make 4 hamburger patties with wet hands.

Cook for 3-4 minutes on each side or until cooked to your liking. Sprinkle with cheese, cook for another 1-2 minutes to melt cheese. Let them rest while you split and fry the sandwiches.

Before serving, spread a tablespoon of mayonnaise on the bottom half of the sandwiches. Sprinkle with some arugula and sliced ​​tomatoes, and then add the cheese-coated burgers.

Top with some red onion and a spoonful of tomato sauce, if used. Add the caps and serve immediately with the sweet potato wedges.

Olly Smith’s Wine Pairing: The Cheeseburger Champion

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

A premium beer with a bite that doesn’t bite and a thirst-quenching freshness, this is the real deal. It’s hard to understand how this beer can be so brilliant for the price. It’s also a great accompaniment to a tasty cheeseburger, so take my advice and buy a few more bottles than you think – this golden bite is as delightful as a poolside fudge.

PORTOBELLO MUSHROOM BURGER WITH BASIC PESTOL ‘NO SOLUTION’

serves 4

• 2 large red onions, peeled and sliced
• A handful of thyme sprigs
• 2 tablespoons balsamic vinegar plus extra for serving
• 4 tablespoons of olive oil
• 1 teaspoon brown sugar
• Salt and freshly ground black pepper
• 8 large Portobello mushrooms or large plates
• 4 slices of mozzarella
• A handful of rockets

for pesto

• 85 g packet of basil
• 2 cloves of garlic, peeled
• 60 g pine nuts
• 125 ml olive oil
• 40 g grated Parmesan cheese

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

Sprinkle with brown sugar and place the pan in the oven for 15 minutes or until the onion softens and begins to caramelize.

Preheat the grill or barbecue. Season the mushrooms and cook for about 4 minutes on each side, until browned and tender.

Take 4 mushrooms on a plate (for the caps) and add a slice of mozzarella to the remaining 4 mushrooms. Cook for another minute to warm the cheese and divide into 4 plates.

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

Sprinkle each mushroom with roasted red onion and thyme and a generous spoonful of basil pesto. Sprinkle generously with arugula and a dash of balsamic vinegar, cover each with the remaining mushroom ‘caps’ and serve hot.

Olly Smith’s Wine Pairing: Cork Master

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

This Italian white is as bright as a radiant peach and offers incredible refinement for its price. It’s delicious with pesto and works great with salted mushrooms, too. It is one of my favorite whites in summer.