Photo: Coordination RACHEL XIE Photography FRENCHESCAR LIM Art Direction & Styling CHELZA POK

By Benjamin Fong, executive chef of Seasons Bistro

TEMPURA PORTOBELLO BURGER

Makes 4

INGREDIENTS
For the tempura batter:
200g plain flour
400ml water
2 cups ice

4 large portobello mushrooms
2 tsp salt
2 tsp black pepper
4 tbsp cooking oil, plus more for deep-frying
80g unsalted butter, plus more for buttering the buns
3/4 yellow onion, sliced
2 cloves garlic, peeled and sliced
200g button mushrooms, sliced
2 tsp fresh thyme
4 burger buns, halved 
4 tbsp Japanese sesame dressing*
4 tbsp Japanese Kewpie mayonnaise*
40g mixed lettuce 
2 Roma tomatoes*, sliced
80g feta, cubed

*Japanese sesame dressing and Kewpie mayonnaise are available at the Japanese section of supermarkets. The chef uses Roma tomatoes because they’re sweeter than other tomatoes.

DIRECTIONS
1 To make the tempura batter, whisk the flour, water and ice in a mixing bowl until the ice has melted. 
2 Season the portobello mushrooms with the salt and pepper, then coat them with the tempura batter. Deep-fry for 4min until golden-brown. Drain and set aside. 
3 Melt the butter in a pan over low heat. Saute the onion for 
10-15min until caramelised and golden-brown. 
4 In another pan, heat 4 tbsp oil over medium heat. Saute the garlic, button mushrooms and thyme for 5min. 
5 Butter the cut sides of the burger buns. Toast them in an oven toaster for 90 seconds or in a pan over medium-high heat for 30-40 seconds each side.  
6 Mix the sesame dressing and Kewpie mayonnaise and spread over the cut sides of the buns.
7 Place the lettuce, cooked button mushrooms and tomatoes on the burger bases, then top with portobello mushrooms, caramelised onions and feta. Cap with the burger tops and serve.

SUMMER SALMON BURGER

Makes 4

INGREDIENTS
For the dressing:
2 tsp grated ginger
2 tsp wasabi paste
4 cups mayonnaise 
 
For the Asian slaw:
2 baby radishes, thinly sliced
1 carrot, julienned
1 white radish, julienned
1/2 red onion, sliced
1 red chilli, julienned
60g cabbage, shredded
A handful of coriander leaves 

Butter, for spreading on the burger buns
4 burger buns, halved 
480g smoked salmon 

DIRECTIONS
1 Mix together the ginger, wasabi paste and mayonnaise to make the dressing. Set aside 4 tbsp and mix the rest of it with the ingredients for the Asian slaw.  
2 Butter the cut sides of the burger buns. Toast them in an oven toaster for 90 seconds or in a pan over medium-high heat for 30-40 seconds.  
3 Spread the 4 tbsp of dressing on the cut sides of the buns. Place the Asian slaw, then the smoked salmon, on the burger bases, and cap with the burger tops.
 
CAJUN CHICKEN SLIDER

Makes 3

INGREDIENTS
100g boneless chicken thigh, sliced into 3 pieces
1 tsp McCormick Cajun seasoning
1/2 tsp salt
1/2 tsp black pepper
10g bacon bits
3/4 tbsp unsalted butter, plus more for buttering the bread rolls
50g button mushrooms, sliced
3 butter bread rolls, halved
1 tbsp mayonnaise
2 butter lettuce leaves, cut into small pieces
20g cheddar cheese, sliced

DIRECTIONS
1 Preheat the oven to 180 deg C. 
2 Season the chicken with the Cajun seasoning, salt and pepper. Roast the chicken for 15min, then set aside.
3 Fry the bacon bits until crispy. Set aside. 
4 Melt the butter in a pan over medium heat. Saute the button mushrooms for 5min then set aside.
5 Butter the cut sides of the butter bread rolls. Toast them in an oven toaster for 90 seconds or in a pan over medium-high heat for 30-40 seconds each side.  
6 Spread the mayonnaise over the cut sides of the butter rolls. On each base, stack the lettuce, chicken, mushrooms, cheddar cheese and bacon bits, then cap with the tops of the rolls and serve.

LATIN PORK BURGER

Makes 4

INGREDIENTS
800g ground pork
4 tsp McCormick Cajun seasoning
2 tsp salt
2 tsp black pepper
2 tsp vegetable oil
8 strips bacon
Butter, for spreading on the burger buns
4 burger buns, halved
2 tbsp mayonnaise
80g canned roasted red capsicums*
1 red onion, sliced
120g fresh pineapple, sliced
1 avocado, quartered and sliced
80g brie, sliced

*Available at Cold Storage.

DIRECTIONS
1 Combine the pork and Cajun seasoning in a mixing bowl. 
2 With damp hands, shape the minced pork into four patties, each 3cm thick. Use your thumb to create a dimple in the middle of each patty, then sprinkle the salt and pepper over them. 
3 Heat the oil in a frying pan over medium-high heat until it starts to smoke, then sear the patties for 7min each side. Remove from the pan and set aside. 
4 In the same pan, fry the bacon until crisp. Set aside.
5 Butter the cut sides of the burger buns. Toast them in an oven toaster for 90 seconds or in a pan over medium-high heat for 30-40 seconds each side.  
6 Spread the mayonnaise on the cut sides of the buns. Place the capsicums, onions, pineapples and avocado, then the patty, on each burger base. Top with brie and bacon, and cap with the burger tops.

This article was originally published in Simply Her July 2014.