Monday, 30 November -0001

Leerdammer Burgers

These recipes will bring an added cheesy zing to your burgers.

Leerdammer Beef Burgers with Avocado (pictured above)

Serves: 4

500g extra lean minced beef
1 small onion, finely chopped
2 tsp mixed dried herbs
2 tbsp BBQ sauce Salt and freshly ground black pepper
8 slices Leerdammer Toastie & Burger
1 large ripe avocado
100g reduced fat crème fraiche Salt and freshly ground black pepper
4 burger buns split
Mixed leaves to serve

Prep: 20 mins

Cooking: 15 mins 

Preheat the barbecue or grill.

Mix together the minced beef, onion, mixed herbs and BBQ sauce. Season with salt and pepper. Fold each slice of Leerdammer cheese in half, then in half again to make a square. Make four burgers, shaping the meat mixture around each square of cheese so that it is completely enclosed.

Barbecue or grill the burgers for 8-10 minutes, turning once.

While the burgers are cooking, peel and stone the avocado and mash the flesh with a fork, then mix it with the crème fraiche. Season.

Toast the burger buns on the cut sides. Top with the mixed leaves and burgers. Finish off with a slice of Leerdammer Toastie & Burger and serve with a dollop of the avocado mixture.

On the side: Make a colourful salsa for the perfect side dish - just finely chop 2 tomatoes, ¼ cucumber, 1 small red onion and a small handful of parsley and mix together with a dash of olive oil and lemon juice.

Leerdammer Devil-of-a-Chicken Burger

Serves: 4


4 small chicken breasts (skinless and boneless)
2 tbsp HP BBQ sauce Generous pinch of dried chilli flakes Salt and freshly ground black pepper
4 seeded burger buns, split
4 slices Leerdammer Toastie & Burger
Mixed leaves, sliced tomatoes
Red onion and dill pickles, to serve 

Prep: 15 mins

Cooking: 15 mins 

Preheat the barbecue or grill.

Put the chicken breasts between sheets of cling film, spaced apart, and use a rolling pin to beat them out to an even thickness (helping them to cook evenly). Place in a shallow dish and add the HP sauce and chilli flakes, turning them to coat. Season with a little salt and pepper.

Cook the chicken on the barbecue or under the grill for 8-10 minutes, turning once. Make sure that the chicken is thoroughly cooked by testing the thickest part with a sharp knife – the juices should run clear. If there are any traces of pink, cook for a few more minutes and test again with a clean knife.

Toast the cut sides of the burger buns. Top with mixed leaves and sliced tomatoes. Arrange the chicken on top and place a slice of Leerdammer Toastie & Burger onto each one. Finish off with sliced red onion and dill pickle.

On the side: Make a sweetcorn relish with 100g sweetcorn kernels, 3 tbsp sweet chilli sauce, 3 finely chopped spring onions and a little finely chopped cucumber.

Pulled Pork Burger with Leerdammer Cheese

Serves: 6


1.6-2kg rolled joint of pork shoulder
2 tsp smoked paprika
1 tsp mustard powder
1 tbsp wholegrain mustard Salt and freshly ground black pepper
4 tbsp HP BBQ sauce
4 tbsp tomato puree
2 tbsp muscovado sugar
1 tbsp cider or wine vinegar 6 brioche rolls
Coleslaw, to serve
6 slices Leerdammer Toastie & Burger slices 

Prep: 20 mins

Cooking: 5 hrs 

Preheat the oven to 150°C, fan oven 130°C, Gas Mark 2.

Mix together the paprika, mustard powder and wholegrain mustard with 2 tbsp water and 1 tsp of salt and black pepper. Rub over the pork, then place it into a roasting tin, adding 400ml water. Cover with foil and slow-roast for 4½-5 hours. Prepare ahead up to this point 1-2 days before needed. Keep covered and refrigerated.

Preheat the barbecue. Mix together the HP BBQ sauce with tomato puree, sugar and vinegar. Brush over the meat. Barbecue the pork for two minutes on all sides until nicely browned. Alternatively, roast for 20-30 minutes at 200°C, fan oven 180°C, Gas Mark 6.

To serve, use two forks to pull the tender meat into nice chunky pieces.

Lightly barbecue or toast the rolls, pop in coleslaw and fill with the pork. Top each one with a slice of Leerdammer Toastie & Burger.

On the side: For the coleslaw, finely slice 200g white cabbage and mix in 1 grated carrot and two finely chopped spring onions. Toss everything together in a 3-4 tbsp natural yogurt or mayonnaise. Just before serving, grate in an eating apple and add a squeeze of lemon juice.

Chickpea, Leerdammer Cheese and Ciabatta Burgers

Serves 4


8 slices Leerdammer Toastie & Burger
1 tsp cumin seeds
3 tsp olive oil
1 small red onion, finely chopped
400g can chick peas, rinsed and drained
1 large carrot, grated
2 tbsp roasted onion hummus, or regular
2 tbsp chopped fresh coriander
Salt and freshly ground black pepper
Plain flour, for coating,
1 egg, beaten
Ciabatta or sourdough bread, to serve
Rocket or mixed salad leaves, to serve

150g 0% fat Greek yogurt
¼ cucumber, finely chopped
2 tbsp chopped fresh mint or coriander 

Prep time: 20 mins

Cooking time: 15 mins

Set 4 slices of Leerdammer Toastie & Burger to one side. Finely chop the remaining 4 slices.

Toast the cumin seeds in a dry frying pan over a high heat for 30 seconds. Tip them into a mixing bowl. Heat 1 tsp of oil in the frying pan and cook the onion over a low heat for 5 minutes, until softened. Add to the mixing bowl.

Blend the chick peas in a food processor until smooth. Add the chopped cheese and process for a few more seconds. Combine in the mixing bowl and add the carrot, hummus and coriander. Season, then shape the mixture into 4 patties. Dip them in flour to coat them lightly, then dip them in beaten egg.

Heat the remaining oil in the frying pan and cook the burgers over a medium-low heat for 8-10 minutes, cooking on both sides.

Make the relish by mixing the yogurt with the cucumber and mint or coriander. Cut 4 slices of bread, and toast them lightly.

Pile the salad leaves on the toast and arrange the burgers on top, placing a slice of Leerdammer Toastie & Burger on each one. Serve with the relish.

On the side: Rip up some peppers and mix with halved cherry tomatoes and chopped fresh chives or parsley.

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