Turkey Burger with Grilled Pineapple Relish Recipe

Ingredients

• 100g fresh pineapple, cored, cut into 1cm thick slices
• 1/4 red onion, sliced into 1cm thick rings
• 1 small field tomato, halved
• 2 tablespoons Coles olive oil
• 1 teaspoon lime juice
• 500g Coles butcher turkey mince
• 1 tablespoon Fountain hoisin sauce
• 1 tablespoon fresh coriander, roughly chopped, plus extra sprigs to garnish
• 4 Coles round rolls
• 1 Hass avocado, peeled and cut into thin slices

Method
Step 1. Preheat BBQ on medium to high heat.
Step 2. To make relish: Brush pineapple, tomato and red onion with 1 tablespoon oil and season with salt and pepper.
Step 3. Cook all three on the BBQ until soft and the outside has charred, about 5 to 7 minutes in total. Remove from heat and let cool.
Step 4. Once cooled place grilled items in a food processor and pulse until a chunky relish forms. Season to taste with salt and pepper and lime juice and set aside.
Step 5. To make burger: Gently mix the turkey, hoisin sauce and coriander in a large mixing bowl until well blended.
Step 6. Form the turkey mixture into four equal size patties and place on a baking sheet lined with baking paper.
Step 7. Flatten the patties so they are slightly wider than the buns.
Step 8. Lightly brush the turkey patties with olive oil and season each with salt and pepper on both sides, then place the turkey patties on the BBQ.
Step 9. Cook the turkey burgers until fully cooked through and an instant-read thermometer registers 75°C when inserted into the centre of the patties, about 3 minutes per side.
Step 10. When the burgers are almost finished cooking, brush the cut sides of the buns lightly with olive oil and BBQ, oiled side down, until lightly toasted with grill marks, about 30 seconds to 1 minute.
Step 11. Remove buns and burgers from the BBQ and allow burgers to rest for 3 mins.
Step 12. Season avocado slices with salt and pepper and place on the bun bottoms.
Step 13. Next place the burgers onto the avocado.
Step 14. Spoon the salsa over each burger, followed by the coriander sprigs, and top with the bun tops and serve.

Salmon and Avocado Sushi Sandwiches Recipe

Ingredients
2 1/2 cups (540g) SunRice sushi rice
3 3/4 cups (935ml) cold water
1/4 cup (60ml) rice vinegar
1 tbs caster sugar
1/2 tsp salt
4 sheets nori
100g smoked salmon
1/2 just ripe avocado, thinly sliced
2 tbs pickled ginger
Soy sauce, to serve
Wasabi paste, to serve

Method
Step 1. Place the rice in a sieve. Rinse under cold running water, to remove any excess starch, until water runs clear. Place rice and water in a large saucepan over high heat. Bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until all the water is absorbed. Remove from heat. Set aside, covered, for 10 minutes to cool slightly.
Step 2. Combine the vinegar, sugar and salt in a small bowl. Transfer rice to a large glass bowl. Use a wooden paddle to break up rice lumps while gradually adding the vinegar mixture, gently folding to combine. Continue folding and fanning the rice for 15 minutes or until rice is cool.
Step 3. Place nori sheets, shiny-side down, on a clean work surface. Using damp fingers, spread a quarter of the rice over each sheet. Arrange the smoked salmon, avocado and ginger evenly over 2 of the rice on 2 of the sheets.
Step 4. Place remaining nori sheets over the salmon, rice-side down. Press down to secure. Cut each sheet into quarters. Cut each quarter in half diagonally, to create 2 triangles. Repeat with remaining sushi sandwiches. Serve with soy sauce and wasabi.

Classic Caesar Salad Recipe

Ingredients

• 4 eggs
• 6 slices prosciutto
• 1/2 small French style baguette, thinly sliced
• 2 tbs extra virgin olive oil
• 2 cos lettuces, outer leaves removed, halved lengthways
• 1 garlic clove
• Shaved parmesan, to serve

Caesar dressing

• 1 egg yolk
• 1 garlic clove, crushed
• 2 tsp Dijon mustard
• 1 tbs lemon juice
• 2 tsp Worcestershire sauce
• 160ml (2/3 cup) light olive oil
• 1 tbs hot water

Method
Step 1. For the dressing, place egg yolk, garlic, mustard, lemon juice and Worcestershire sauce in a food processor and process until well combined. With the motor running, add the oil in a thin, steady stream until mixture is thick and pale. Beat in hot water. Season. Cover and place in the fridge until required.
Step 2. Place the eggs in a saucepan and cover with cold water. Bring to the boil, stirring constantly (to centre the egg yolk). Reduce the heat to medium. Simmer for 4 minutes. Refresh under cold water. Peel the eggs.
Step 3. Preheat oven to 180C/160C. Line a baking tray with baking paper. Place the prosciutto on the tray and bake for 8-10 minutes or until crisp. Set aside to cool completely. Break the prosciutto into large shards.
Step 4. Meanwhile, preheat a lightly greased chargrill pan on high. Brush baguette slices with the oil. Cook, in 2 batches, turning, for 2 minutes each side or until bread is golden and charred. Place the bread on a plate lined with paper towel to drain.
Step 5. Plunge the lettuce into a large bowl of iced water for 10 minutes to chill. Drain well.
Step 6. Arrange the lettuce on large serving plates. Rub one cut side of the bread slices with the garlic clove. Tuck the bread and prosciutto among the lettuce. Cut the eggs in half and place on top of the salad. Sprinkle with the parmesan and drizzle with the dressing.