Byron Bay Burger

Recipes

The fantastic thing about the Byron Bay Burger is that you can do so much with them!

GINGER & BASIL BEEF STIR FRY

Serves: 2 people

Ingredients

  • 1 onion, diced roughly
  • 500g Byron Bay Burger Mince
  • 1 tablespoon grated ginger
  • 3 cloves garlic, peeled and minced
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce or tamari
  • Bunch broccoli or brocollini, broken up and cut into florets, blanched in boiling water for 10 minutes
  • Half a bunch of basil leaves
  • Cooked basmati rice or rice of your choice

Garnish

  • Sesame seeds
  • Spring onion
  • 1 red chilli, sliced thinly
  • Extra sesame oil

Method

  1. Preheat oven 200 degrees fan bake. Rub the basil leaves with olive oil, season with salt and pepper and place onto a baking tray or roasting dish. Bake in the oven for 10 minutes or until the basil leaves are crispy and crunchy. Remove from the oven and set aside.
  2. In a small bowl, combine the ginger, garlic, sesame oil and soy sauce. This is your marinade for the mince.
  3. Preheat a medium sized frying pan over a medium to high heat. Add the onions and cook for a few minutes or until soft and translucent. Remove and set aside.
  4. Add the burger mince to the frying pan and use a wooden spoon to break up the burger to resemble loose mince. Add the marinade to the frying pan and stir to combine. Continue to cook until the mince has a slight brown colour to it and parts have turned crispy.
  5. Assemble your bowl, add cooked rice to the base of the bowl, add the mince, brocollini, crispy basil leaves and garnish with sesame seeds, spring onion, red chilli and extra sesame oil.

CLASSIC LASAGNE

Serves: 8 people

Mince & Vegetable Layers

  • 2 tablespoons olive oil
  • 2 large carrots, finely diced
  • 1 red capsicum, finely diced
  • 1 medium zucchini, finely diced
  • 1 medium onion, finely diced
  • ¼ teaspoon salt
  • Handful baby spinach
  • 500g Byron Bay Burger Mince

Tomato Sauce Mixture 

  • 1 Tin (400g) diced tomatoes
  • Handful fresh basil
  • 2 tablespoons olive oil
  • 2 cloves garlic, peeled and minced
  • ½ teaspoon salt

Remaining ingredients

  • Vegan cheese of your choice
  • Salt and pepper
  • Lasagne sheets

Method

  1. Preheat oven 220 bake.
  2. To prepare the vegetables, preheat a large frying pan over a medium to high heat. Add the diced vegetables and cook for approx 10 – 15 minutes stirring occasionally. Cook until the vegetables are soft. Add a handful of baby spinach and stir through. Remove from the heat and set aside.
  3. Add the burger mince to the frying pan and use a wooden spoon to break up the burger to resemble loose mince. Continue to cook until the mince has a slight brown colour to it and parts have turned crispy.
  4. To prepare the tomato sauce: Place all tomato sauce ingredients into a high speed blender and blend until smooth.
  5. Layer the lasagne! In a large rectangle or square casserole / roasting dish, start your layering and repeat until all of the ingredients have been used up. I like to follow this combination: Tomato sauce, vegetables, mince, cheese, lasagne sheet, repeat.
  6. Sprinkle with salt and pepper and place in the oven. Bake for 20 minutes.
  7. Allow the lasagne to cool for 10 minutes before cutting to serve.

MONGOLIAN GLAZED MEATBALLS WITH NOODLE BROTH

Serves: 2 people

Meatball Ingredients

500g Byron Bay Burger Mince, rolled into balls using hands

 

Mongolian Glaze Ingredients

  • 1 teaspoon sesame oil
  • 4 cloves garlic, minced
  • ½ tablespoon ginger, grated or minced
  • ½ cup soy sauce or tamari
  • ⅔ cup water
  • 1/2 cup coconut sugar
  • 2 tablespoons hoisin sauce

Other Ingredients

  • Noodles of your choice
  • 500g vegan chicken or beef broth

Garnish

  • Sesame seeds
  • 1 green onion, finely sliced
  • Chilli pepper
  • Sesame oil

Method

  1. Scoop a tablespoon of mince into the palm of your hand and shape / roll into balls, place on a plate and set aside.
  2. In a medium saucepan, add the noodles and broth. Place a lid on the saucepan and bring to the boil. Reduce the temperature to a low-medium simmer once boiling and allow to boil whilst you prepare the rest of the ingredients.
  3. Whisk the sauce ingredients together in a small bowl. Transfer to a small saucepan and heat to a medium to high heat. Continuously stir the glaze in the saucepan for 8-10 minutes. Remove from the heat and cover with a lid to keep warm.
  4. Preheat a large frying pan over a medium to high heat and add the meatballs, being mindful not to overcrowd the pan. Pan fry the meatballs, turning every couple of minutes to ensure that they are browned all over. Transfer to a paper towel to drain off any excess oil.
  5. Using tongs, grab some noodles and place into serving bowls, add a couple of tablespoons of the noodle broth liquid. Top with the meatballs, drizzle with the Mongolian Glaze and garnish with sesame seeds, onion, red chilli and extra sesame oil.