True burger fanatics have been counting down the days to International Burger Day since 28 May last year but, if the juiciest day of the year didn’t make it onto your calendar this year, (major judgment FYI) we’ve put together a list of burgers the whole family can enjoy.
Burgers aren’t only for meat lovers either – we’ve included our favourite vegetarian options that will fill your belly and your soul.
Dandenong Market is your one-stop-shop for your best burger ingredients which are fresh and affordable!
So clear your schedule this Thursday 28 May and let everybody know burgers are on the menu!
The Classic Hamburger is one juicy beef patty paired with fresh slices of tomato and a lettuce leaf or two placed perfectly between soft buns – well at least that’s what it looks like in the movies! In reality, the hamburger is a cult classic that can’t go wrong.
You can keep it simple or make it your own – the salad and sauce options are endless and it’s great fun to combine new flavours that make your tastebuds tingle.
Click here to check our delicious homemade burger recipe and if you’re a foodie who loves to ‘gram their grub’ – tag us @dandenongmarket
Chicken satay shouldn’t just be enjoyed with noodles or rice – why not ‘Thai’ it out between a toasted bun?
While we love a lean grilled or crispy fried chicken burger, a creamy condiment and a healthy serving of salad, there’s nothing like taking your tastebuds on an adventure from the comfort of your own home.
Relish in the flavours of south east Asia by pairing a mouth-watering ground chicken burger, coleslaw and a delicious nutty satay sauce. We’d suggest checking out our recipe here if you’re new to the nut game!
For your ingredients, pick up your chicken from any of our three poultry shops (Dandy Free Range Meat and Poultry, Premier Poultry or Dandy Fresh Poultry) and your delicious homemade peanut butter from Peanut Market. Melina’s Bakery and Larder will have their buns out every Market day too!
Too cold for the beach? Make this easy-breezy burger and bring a taste of the summer to your winter weekend. Grab some skinless white fish fillets from MC Quality Seafood, Schwarze Seafood or Marmara Halal Seafood, dip in seasoned flour then egg then stale breadcrumbs and set aside.
Make a quick cucumber pickle by thinly slicing one large Lebanese cucumber and combining in a bowl with 1/4 cup (60ml) apple cider vinegar, 1 tsp sugar, 1 tsp salt and pinch of cayenne pepper. Make your own herbed mayo by mixing together 1/2 cup (150g) mayonnaise, finely grated zest of 1 lemon, 1/4 cup dill leaves, finely chopped and 1/2 small red onion, very finely chopped.
Fry your fish fillets over medium heat, cooking for 2-3 minutes each side until golden and cooked through then drain on paper towel.
To assemble, spread the bottom half of a soft round bun with a generous helping of the mayo, layer with some shredded iceberg lettuce then top with fish, pickle a Swiss cheese slice from Ross Pecora Cheeses, and bun top.
Salty, sesame-crusted halloumi from Nesh’s Corner Deli, fried until golden, topped with red onion, jalapenos, rocket and coriander then finished off with a good helping of sticky, sweet and spicy mango chutney sauce from Sam’s Spice and Grocery, this is a burger with heaps of flavour. Ready in under 30 minutes, give them a try!
Ready to turn over a new burger? No one will be missing the beef after tasting this beauty. It’s moist, tender and full of flavour. Here’s a big tip: to give the mushroom (we recommend a Portobello) a meaty flavor, marinate them for half an hour in a mix of 2 tbsp balsamic vinegar, 1 tbsp chopped rosemary, 1 tbsp soy sauce and 1-2 tsp steak seasoning. Grill mushrooms over medium for about five minutes each side or until tender, brushing with marinade frequently.
While the mushrooms cook, grill thick red onion slices for about one minute on each side and toast a wheat bun. Grab your buns from the team at Baker Boys and pick up a carrot cake while you’re at it – it’s a Market Management favourite!
To finish, place a handful of spinach leaves and the grilled portobello mushrooms on your bun and top with the grilled onions and some sliced tomato.
They’re so good, add them to your meatless Monday menu!
We can’t let National Burger Day pass without paying homage to The Dandy Pig. Slow cook a boneless pork shoulder from TC Quality Meats or Jinfa rubbed all over with paprika, mustard powder, garlic and onion salt and some black pepper from Sam’s Spice and Grocery, we recommend low (150C) and slow (about five hours). Shred the pork using two forks, discarding the fat and pile onto a soft brioche bun layered with BBQ sauce, pickles and tangy cabbage slaw. Happy days.
These days more people are wanting the burger experience without the meat. The enemy of a veggie burger is mushiness which stems from a high moisture content. To combat that, try roasting the more watery ingredients – mushrooms, tofu, beans and beets are good ones – to both dehydrate them somewhat and intensify their flavours. You need a diverse lot of ingredients to make a good veggie burger to boost both texture and flavour. Serve with a side of sweet potato fries as a healthier option. You’ll have hit your suggested veggie intake in no time!
You can find a mountain of different veggie options at any of our friendly fruiters. Click here to check them all out!