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ALWAYS A WINNER Burgers

Making your own burgers is easy, so why settle for bland ready-made patties? These stonking beef, veggie and fish options mean there’s a burger for everyone. Did someone say “barbecue”?

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THE FISH BURGER

Halloumi and sweet potato burgers with chilli, mint & mashed avocado, p32

RECIPES & FOOD STYLING JEN BEDLOE

PHOTOGRAPHS FAITH MASON STYLING OLIVIA WARDLE

Turmeric cod burgers with coriander chutney

SERVES 4. HANDS-ON TIME 40 MIN

SUSY ATKINS’ WINE PICKS

The fish burger needs a sprightly white to stand up to the chutney; Spanish verdejo does the trick.

For the veggie burger, a lightly hopped pale ale is a great partner. The cheeseburger deserves a full-on Chilean cabernet sauvignon or Aussie shiraz.

MAKE AHEAD

Make the chutney the day before and keep covered in the fridge. Coat the fish (step 2) and make the pickle up to an hour ahead (store the fish in the fridge, covered, until ready to cook).

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About Delicious Magazine

Fire up the barbecue, our globetrotting August issue has burger recipes everyone will love and a spicy North African lamb from Berber & Q. Gather hungry friends for our summer menu from Provence, Olia Hercules’ recipes from Georgia and Azerbaijan, and Eleonora Galasso’s casual Italian supper. GBBO stars feature, too, with Martha Collison’s great bakes and Chetna Makan’s Indian street food. Plus, chill out with our no-cook midweek meals and a pull-out special of frozen desserts.
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