Levi's got the idea for cooking chicken in foil at the Boston Jerk Festival in Jamaica. Boston is the HQ of barbecue, so where better to learn a trick like this? It means the chicken burger stays together in one piece and is easy to cook and eat.
Pork and apple is a classic combination – like lamb and mint or beef and horseradish. A few years ago when butchers and supermarkets came up with pork and apple sausages Dean thought all his dreams had come true! He then took things one step further to make this incredible burger.
Lee Watson's vegan burger is rich, with a deep flavour from the mushrooms, cumin and miso. It is packed with heavy umami flavours, with the seaweed, pecans and miso working their potent charms. A big hit with vegans and meat-eaters alike.
Mary makes these burgers sandwiched between a burger bun with all the toppings – sliced pickles, tomato, onion, lettuce, Thousand Island dressing (or mayo and ketchup) and mustard. Her advice is to never skimp on the toppings! If you don’t have black beans, then kidney beans are a great alternative.
Beef burgers, but with a wholegrain upgrade. Adding the cooked barley makes these beef burgers tender and moist with a great texture. Ideal for your next barbecue!
And if you're looking for the perfect accompaniment to your burger try this spicy and colourful Chilli and Honey Peaches Summer Salad by Levi Roots.