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Health & Wellbeing / Claire Blackmore

Cravings Corner: For When You Want To Eat Burgers

When h-anger strikes can’t beat a juicy, delicious lip-licking burger to shut down that rumbling belly and blast your bad mood (because how can you be in a bad mood when you’re chowing down on a burger?) Ok, so they’re not the healthiest food choice in the world, but everything in moderation, right? Here are three outstanding burger recipes to get your mouth around…

 Works burger


  • 1 heaped teaspoon sea salt 1⁄4 teaspoon freshly ground
  • Black pepper
  • 400 g (14 oz) minced (ground) wagyu beef
  • 4 slices cheddar
  • 4 free-range eggs
  • 8 slices kaiserfleisch (streaky bacon)
  • 4 slices pineapple
  • 4 soft burger buns, cut in half
  • Melted clarified butter, for brushing
  • Tomato ketchup
  • 20 pickle slices
  • Spicy mustard
  • 4 large beetroot slices
  • 4 large tomato slices
  • 4 iceberg lettuce leaves, washed, dried and torn
  • Basic mayo

How to make

  • Heat the oven to a low setting.
  • Mix the salt and pepper through the beef. Weigh out the mixture into four 100 g (31⁄2 oz) portions and flatten them to about 1 cm (1⁄2 in) thick. Lay the patties on a sheet of baking paper.
  • Heat a flat grill plate, or a large non-stick frying pan, to a medium heat. Cook the patties for about 4 minutes on the first side, then turn them over and place a slice of cheese on each patty. Cook for a further 4 minutes, or until cooked through. Place the patties on a baking tray and keep them warm in the oven.
  • Now cook the eggs, bacon and pineapple on the grill, or in the pan, transferring them to the oven to keep warm. (An extra non-stick frying pan would come in handy here, if you have one.) Simply fry the bacon for a few minutes on each side, until just crisp. The eggs should be cooked just until the sunny-side-up stage – about 2–3 minutes. The pineapple slices will only need a minute or so on each side.
  • Brush the insides of the buns with clarified butter and toast lightly on the grill, then build your burgers.

How to build

Bun bottom > Ketchup > Pickles > Cheese-topped patty > Mustard > Bacon > Pineapple > Tomato > Egg > Beetroot > Lettuce > Bun top, spread with mayo

Prawn togarashi burger with yuzu and sesame mayo

Screen Shot 2017-07-13 at 12.32.36


  • 12 cooked prawns, peeled and deveined, tails removed
  • 125 g (41⁄2 oz/1⁄2 cup) sesame & yuzu mayo (page 121)
  • 4 soft burger buns, cut in half
  • Melted clarified butter, for brushing
  • 1 tablespoon togarashi (Japanese seven-spice pepper)
  • 4 iceberg lettuce leaves, washed, dried and thinly sliced

How to make

  • Toss the prawns with the mayo until well coated.
  • Heat a flat grill plate, or a non-stick frying pan, to a medium heat.
  • Brush the insides of the buns with clarified butter and toast lightly on the grill, then build your burgers.

How to build

Bun bottom > Lettuce > Prawns > A sprinkling of togarashi > Bun top

Chickpea burger with tahini yoghurt

Screen Shot 2017-07-13 at 12.31.38


  • vegetable oil, for deep-frying
  • 4 soft burger buns, cut in half
  • Olive oil, for brushing
  • 60 ml (2 fl oz/1⁄4 cup) tomato kasundi (page 130)
  • 35 g (11⁄4 oz/1 cup) rocket (arugula) leaves

For the tahini yoghurt

  • 125 g (41⁄2 oz/1⁄2 cup) Greek-style yoghurt
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons mint leaves, thinly sliced

For the chickpea patties

  • 320 g (111⁄2 oz/2 cups) cooked chickpeas
  • 2 French shallots, diced
  • 2 garlic cloves, roughly chopped
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1⁄2 teaspoon chilli powder
  • 2 tablespoons thinly sliced coriander (cilantro) leaves
  • 4 kale leaves, stems removed, thinly sliced
  • 30 g (1 oz/1⁄4 cup) besan (chickpea flour)

How to make

  • For the tahini yoghurt, put the yoghurt in a fine-mesh seive set over a bowl. Leave to drain in the fridge overnight. Next day, near serving time, mix the yoghurt with the remaining ingredients and set aside at room temperature.
  • For the patties, place the chickpeas in a food processor with the shallot, garlic and spices. Season with sea salt and freshly ground black pepper and blitz to make a dough. Place in a bowl and fold the coriander leaves, kale and besan through. Form into four evenly sized patties, the circumference of the buns. Reserve between sheets of baking paper in the fridge; the patties can be made up to a day ahead.
  • To serve, heat about 10 cm (4 in) of oil in a large saucepan over a medium–high heat, to 175°C (345°F). You can test by dipping a wooden chopstick in – the oil should sizzle when ready.
  • Carefully lower two patties into the oil and cook for 2 minutes, or until one side is golden. Turn over and cook the other side for about 2 minutes, until golden. Remove with a slotted spoon and immediately drain on paper towel. Repeat with the other two patties.
  • Meanwhile, heat a large non-stick frying pan over a medium heat. Brush the insides of the buns with olive oil and toast lightly in the pan, then build your burgers.

How to build

Bun bottom > Tomato kasundi > Chickpea patty > Rocket > Tahini yoghurt > Bun top

Extracted from The Burger Lab: The Art and Science of the Perfect Burger by Daniel Wilson, Hardie Grant

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