Steps

1. Preheat a broiler.
2. For pesto, combine all ingredients except EVOO in food processor. Add about 1/4 cup EVOO and pulse into thick sauce. Stream in a few extra tablespoons of EVOO, if necessary. Transfer pesto to serving bowl, reserve at room temperature.
3. For the burgers, mix meat with salt, pepper, Worcestershire, garlic, coriander, poultry seasoning. Form 4 patties. In a skillet, heat EVOO, 2 turns of the pan, over medium-high heat. Cook patties 12 minutes total, turning once.
4. In a small saucepot, melt butter with garlic. Brush garlic butter over toasted buns and top with cheese and pepper. Broil until golden and cheese is melted, about 2-3 minutes.
5. Serve patties on rolls slathered with pesto and top with lettuce leaf.

Steps

1. Into a bowl add minced garlic, coconut milk, cumin, turmeric, chili sauce (sambal), bread crumbs, soy and mix well
2. Add the chopped basil, ground chicken and mix well with a fork until they're well incorporated
3. You're going to have a very soft mixture and you're not really going to be able to form patties so all you need to do is spoon it into your skillet, spread it out and when you flip it you can flatten it with a spatula a little bit. Cook for about 5 minutes per side (depending on how thick they are or how hot the pan is)
4. To prepare the peanut spread, mix the peanut butter, sambal, and fresh lime juice
5. To prepare the slaw, mix the shredded carrots, shredded cucumbers, and sliced jalapeno, fish sauce and some rice vineger
6. To assemble, spread the peanut mix onto the bun, add the chicken burger and top with the slaw and serve

Steps

1. blitz the bread up to make crumbs in a blender.
2. butterfly the chicken breast by cutting it in half horizontally so you have two thinner breast shaped portions.
3. smear the breasts with the red pesto all over.
4. dip the breast in the crumbs so that they stick to pesto.
5. heat a pan with a dash of oil, then fry the breaded chicken for 2 minutes on either side. Don’t let the oil get too hot so the breadcrumbs don't burn before the chicken cooks.
6. warm the ciabatta in a hot oven (optional).
7. halve the ciabatta and slice open to make a bun then slice the tomatoes and mozzarella.
8. spread a generous amount of mayonnaise on the bread and layer up the lettuce, tomato and mozzarella.
9. finish with the hot, crispy and golden chicken burger so that the mozzarella starts to melt.
10. serve immediately with some chunky chips and optional pesto mayo (tbsp of mayo and tbsp of red pesto combined).

Steps

1. Heat 2 tablespoons olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot oil and season with salt, black pepper, and oregano. Cook and stir mushroom mixture until mushrooms have given up their juice and the juice has almost evaporated, about 10 minutes. Transfer cooked mushrooms to a cutting board and chop into small chunks with a knife.
2. Transfer mushrooms to a large bowl. Mix in rolled oats and bread crumbs; taste for salt and black pepper and add more to taste. Stir Parmigiano-Reggiano cheese into the mixture, followed by eggs. Let mixture stand for the crumbs to soak up excess liquid, about 15 minutes. (At this point you can refrigerate the mixture to cook later if desired.) Moisten hands with a little vegetable oil or water, pick up about 1/4 cup of mixture, and form into burgers.
3. Heat remaining 2 tablespoons olive oil in a skillet over medium heat and pan-fry burgers until browned and cooked through, 5 to 6 minutes.

Steps

1. Season salmon lightly with salt and pepper.
2. Drizzle olive oil and rub to coat well on both sides.
3. Place a pan on low flame and cook salmon, skin side down in it. Gently flip and cook on the other side.
4. Transfer it to a plate and slowly remove the skin. Set aside to cool.
5. Meanwhile, for pickled cucumber, in a bowl mix together white vinegar and sugar.
6. Add chili and peeled cucumber. Stir gently and pop it in refrigerator for 30 minutes.
7. In a bowl, flake salmon and add parsley, green onion, lemon zest, lemon juice, egg, capers, garlic, salt, pepper, and breadcrumbs. Gently mix to combine.
8. Roll mixture into patties, place them on a baking sheet and pop in refrigerator for 30 minutes.
9. For salad, in a pot of boiling water, add a good pinch of salt and the cook beans in it for 3-4 minutes.
10. Remove beans from boiling water and put it in ice bath to stop cooking.
11. In a large mixing bowl, add green beans, tomatoes, parsley, onion, salt, pepper, olive oil, and red wine vinegar. Mix well.
12. In a pan, heat olive oil, add salmon patties and cook until golden brown on both sides.

FINALIZING
13. Warm bread in oven, cut in half and top it with arugula followed by tomato slice, patty, and pickled cucumber. Cover it with the top slice.