The competition is now closed. Thanks for all the entries, we are going through to make a shortlist and will be in touch soon.

Aphrodite Burgers

Greek inspired burger, named after the godess of love, these burgers will leave you with desire for another! perfect for the BBQ, a winner for alfresco dining


1 tsp garlic paste
1/2 tsp cumin
1/2 tsp tumeric
15 black olives (de-stoned and chopped)
1 handfull of chopped corriander
1 courgette
1 small aubergine
1 block of halloumi cheese (250g), cut into 8 slices.
Finelly grated rind and juice from 1 lemon
3 tbsp olive oil
1 red chilli, deseeded and finely chopped
3 tbsp pesto
1 packet (500g) lean beef mince
1 tub houmous
4 ciabatta rolls, split into two
Handful of fresh rocket


Step 1

Trim the ends of the corgette and aubergine and slice lengthways. Place in a bowl with the halloumi cheese, lemon rind and juice, 2 tbsp of olive oil, chill and then toss until ingrediants are well coated. Leave to one side to marinate.

Step 2

In another bowl add the minced beef, chopped corriander, pesto, garlic, cumin, tumeric and olives and combine ingrediants. Add a dash of salt and pepper to taste.

Step 3

Shape into four burgers and chill for 30 minutes.

Step 4

Preheat a large griddle pan and cook the burgers for around 7 minutes on each side, or until cooked through. Transfer the burgers to another plate and leave to rest. Add the vegetables and the marinated halloumi cheese to the griddle pan and cook until charred with lines. Transfer to a plate so the pan is ready to chargrill your ciabatta rolls. Add the rolls to the pan face down until charred with lines

Step 5

Place the base of the ciabatta rolls to a large plate. Top with generous spoonful of houmous, add the burgers and then the halloumi and vegetables. Drizzle with the remaining oil and place the top of the ciabatta (if you're extra hungry, or eat just with the base for a smaller appetite). Serve with fresh rocket and glass of chilled rose wine.

comments (0)