Barbecue recipes to tantalise your taste buds

Chicken burgers with lime mayo.
Chicken burgers with lime mayo.

SPRING is here and summer is just around the corner so it is time to fire up the barbecue to make the most of our great outdoors.

Char-Griller has put together these tantalising recipes to give your taste buds a treat.

CHICKEN BURGERS WITH LIME MAYO

Small and tasty burger with spiced chicken, lime mayo and topped with bacon, avocado and cheese

Serves: 12

Cooking Time: 5 min

Prep Time: 15 min

INGREDIENTS

1 x 350g chicken breast

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons smoked paprika

1/4 teaspoon sea salt

12 mini bread rolls

3 pieces thin bacon

1 avocado

3 pieces of good cheddar cheese slices, quartered

INGREDIENTS – LIME MAYO

1/2 cup good egg mayonnaise

1 teaspoon lime zest

1 tablespoon lime juice

1 teaspoon chilli sauce

METHOD

1. Cut chicken into 12 x 1cm thick slices.

2. Combine cumin, coriander and paprika and toss together. Rub over the chicken pieces ensuring that all pieces are coated evenly.

3. For the mayo, combine all of the ingredients together and set aside.

4. Preheat barbecue to a high heat, when hot, place the chicken pieces on the grill and cook for 2 minutes each side.

5. Place the bacon on the grill and cook for 1 to 2 minutes each side until golden and crisp, break into large pieces.

6. Place the avocado in a bowl and roughly smash with a fork.

7. To assemble, halve the buns, place some avocado on the bottom, top with a piece of chicken, a piece of cheese and some bacon.

8. Add a spoonful of lime mayo before adding the top of the bun to complete the burger.

Whole snapper with ginger, lemongrass, chilli and lime leaves.

WHOLE SNAPPER WITH GINGER, LEMONGRASS, CHILLI & LIME LEAVES

Serves: 4

Prep time: 15 min

Cook Time: 35 min

INGREDIENTS

1.8kg-2kg snapper, cleaned and scaled

4 coriander stems and roots

2 long chillies, halved lengthways

20g ginger peeled and julienned

1 golden shallot, peeled and finely sliced

1/2 teaspoon sesame oil

1 tablespoon coconut oil

1 tablespoon fish sauce

1 tablespoon grated palm sugar

1 tablespoon lime juice

Rice to serve

GARNISH

1/2 cup coriander leaves

1 long chilli, deseeded and julienned

10g ginger peeled and julienned

2 tablespoons crispy shallots

METHOD:

1. Preheat barbecue on a medium – high heat.

2. Place snapper on a clean surface and insert coriander stems, chillies, ginger and shallots into the cavity of the snapper. Gently place the snapper into a fish griller and secure.

Transfer to the barbecue hot plate and cook for 30-35 minutes, turning halfway through.

3. Meanwhile in a saucepan gently heat sesame oil, coconut oil, fish sauce and palm sugar, dissolving the sugar, stir through the lime juice and pour over the fish while hot.

Top with coriander leaves, extra chilli, ginger and crispy shallots. Serve with rice.

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