Following on from last month’s BBQ recipes, I have added a few more favourites for you. I have repeated my homemade burger recipe which is always part of my BBQ choices. I haven’t been able to find a good tasty burger here in Spain, so I always make my own which is very easy, quick and by making a big batch, I can freeze the spare ones for another day. Of course, I haven’t forgotten the vegetarians amongst us and have added a burger recipe for them. I think it is vegan as well if you don’t use the egg to bind it; try Olive oil instead?

Buen Apetito  

Honey and Mustard Prawn Skewers

  • 3 Limes cut into 8 wedges
  • 3 Lemons cut into 8 wedges
  • 18 Large prawns
  • 2 tbsp Clear honey
  • 1 tsp Dijon mustard
  • 1 pinch dried red chilli flakes crushed

If using long wooden skewers for the kebabs, soak them in water for 20 minutes first. Skewer the lemons, limes and prawns on the sticks allowing 3 to 4 prawns per stick. Mix the honey, mustard and chilli flakes and pour over the kebabs and grill for 3 to 4 minutes.

Lime Chicken Burgers

  • 1 Onion
  • 1 Clove garlic
  • 1 Lemongrass
  • 400g Minced chicken
  • 60g White breadcrumbs
  • 2 tbsp Chopped coriander
  • 2 tsp Lime zest
  • 2 tsp Caster sugar

Finely chop the onion and crush the garlic. Finely chop the white part of the lemongrass then place in a large bowl with the chicken, onion, breadcrumbs, garlic, coriander, lime zest and sugar. Mix together and then shape into burgers. Cool in fridge for 1 hour before cooking on the BBQ. Serve in a bun with lettuce, mint and coriander. 

Home Made Beef Burgers

  • 500g Minced beef
  • 1 large Onion
  • 100g Bread crumbs
  • 1 Egg
  • Mixed herbs
  • Beef stock cube
  • Tomato sauce
  • Mustard powder
  • Salt and Pepper
  • Olive oil 

Chop onion and fry until golden brown. In a large bowl mix together bread crumbs, mince and cooked onions. Add salt and pepper, mixed herbs and tomato sauce and mustard powder to taste. Add the stock cube by sprinkling and mix in well. Finally add the egg to blend and then make the mixture into burger shapes. Fry in olive oil for about five minutes each side on a medium heat and finish on the BBQ.  This saves the burgers breaking up.

Veggie Burger

  • 100g Cashew nuts
  • 1 tbsp Olive oil
  • 1 Red onion, chopped
  • 1 Carrot, grated
  • 100g Mushrooms, finely chopped
  • 1 Clove garlic, crushed
  • 1 tbsp Soy sauce
  • 1 Egg yolk
  • 50g Breadcrumbs

Spread cashew nuts over baking tray and cook for 10 minutes. Heat olive oil in frying pan and the sauté onion, carrot, mushrooms and garlic until the vegetables are soft. Chop the cashew nuts finely and add the vegetable mixture, soy sauce, breadcrumbs and egg yolk and mix together. Form into patties and dust with flour then refrigerate for one hour before cooking on the BBQ.

Chinese Belly Pork

  • 1.5kg Belly pork
  • 2 tbsp Salt
  • 2 tbsp Soy sauce
  • 2tsp Chinese spices

For the sauce

  • 3 tbsp Soy sauce
  • 3 tbsp Dry sherry
  • 1 tbsp Dark brown sugar
  • 2cm Piece root ginger

Rub the salt into the pork and leave to dry for 45minutes. Wipe the salt off the pork, score the skin in crisis cross lattice. Rub the soy sauce and Chinese spices into the pork and set aside to marinate. Heat the sauce ingredients together until sugar dissolves and take off and allow to cool. Cook the pork and serve by dipping in sauce.