Burgers 3 Ways

Taupo-based Vanya Insull shows us how to make beef, fish, and pulled pork burgers that the kids will love


  • 4 firm white fish fillets
  • 3 Tbsp plain fl our
  • 1 egg
  • ½ cup panko crumbs
  • 2 Tbsp sesame seeds
  • salt and cracked black pepper, to taste
  • 1 Tbsp olive oil
  • 1 Tbsp butter


  • ¼ cup mayonnaise
  • 2 Tbsp finely chopped capers
  • 2 small gherkins, finely chopped
  • 1 spring onion, finely sliced
  • Tbsp lemon juice
  1. To make the Tartare Sauce, mix all the ingredients in a small bowl. Chill until ready to serve.
  2. Put the fi sh fillets and fl our in a plastic bag and shake until coated. Crack in the egg and shake again until coated.
  3. Mix together the panko crumbs, sesame seeds, salt and pepper on a plate. Coat the fi sh with the crumb mixture on both sides.
  4. Heat the oil and butter in a large frying pan over a medium-high heat. Add the fi sh and cook on both sides until golden and cooked through, adjusting the heat as necessary to prevent the butter from burning.

Classic Beef and Cheese

  • 500 g beef mince
  • 1 egg
  • 1 small onion, grated
  • ¼ cup breadcrumbs
  • 2 Tbsp barbecue sauce
  • 1 tsp dried mixed herbs
  • 1 tsp crushed garlic
  • 1 tsp salt
  • cheese, slice
  1. Mix the mince with all the remaining ingredients in a large bowl.
  2. Divide into 4 even portions, then shape into large patties about 2 cm thick. Chill until ready to barbecue or pan-fry. (This can be prepared earlier in the day.)
  3. Cook the patties for 4–5 minutes each side in a hot frying pan or on the barbecue.
  4. Once the patties are cooked, place a slice of cheese on top of each one


  • 1 onion, finely sliced
  • 400 g can crushed tomatoes
  • ¼ cup water
  • ¼ cup barbecue sauce
  • 2 Tbsp hickory sauce (optional)
  • 2 tbsp brown sugar
  • 2 tsp crushed garlic
  • 1 tsp salt
  • 2½ kg pork leg
  • 2 Tbsp cornflour mixed with 2 Tbsp cold water
  1. Place the onion, tomatoes and water in a slow cooker. Add the barbecue sauce, hickory sauce (if using), sugar, garlic and salt, and stir together.
  2. Pat the pork dry, add to the slow cooker and turn to coat in the sauce. Cook on high for at least 5 hours, or low for at least 8 hours, until the pork is tender and falling apart.
  3. Lift the pork out of the sauce and set aside. Stir the cornflour mixture into the sauce.
  4. Shred the pork, discarding the skin and any bones, then stir it back into the sauce. Turn the slow cooker to warm until ready to serve.
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