Celebrate National Hamburger Day with Cleaver’s Organic

It’s National Hamburger Day on Saturday 28th May so why go out for a burger when you can create one in the comfort of your own home with quality patties and produce. 

Cleaver’s Organic has joined forces with former MasterChef contestant Tim Bone to create tasty recipes inspired by four iconic movie milestones to enjoy this National Hamburger Day. 

Thanks to Cleaver’s Organic, Aussies can enjoy delicious homemade burgers with grass-fed certified organic produce that is 30% more nutritious than conventionally produced meat. 

You can find all the Cleaver’s Organic ingredients you need for your National Hamburger Day recipes including Beef Mince (RRP $13.00), Beef Sausages (RRP $10.00) and Chuck and Brisket Burgers (RRP $10.00) and more at selected Coles and independent grocers.

The Chicago

Chicago Burger Recipe – Serves 4

  • 4 brioche burger buns 1 pack Cleaver’s Organic Beef Chuck and Brisket Burgers 8 slices of American Cheddar
  • 3 tsp celery salt 2 brown onion, peeled & chopped into wedges 2 tbsp olive oil
  • 4 tbsp American Mustard
  • 4 tbsp ketchup
  • 1/4 cup pickles
  • 1/2 cup roasted capsicum strips 2 tomatoes, thinly sliced
  1. Preheat barbecue
  2. Grill burger buns on the barbecue
  3. Place the onion wedges into a bowl, drizzle with 1 tbsp of olive oil and 1 tsp of celery salt. Toss to combine, separating the onion layers. Cook on the barbecue, tossing occasionally until it starts to char. Remove.
  4. Place the burger patties onto a plate. Season both sides with 1 tsp of celery salt and 1 tbsp of olive oil. Cook on the barbecue for 3-4 minutes on one side. Flip and top each patty with 2 slices of the American Cheddar. Cook until the cheese has melted. Remove and set aside.
  5. To build the burgers, place a patty onto each bottom bun and top with pickles, tomato, remaining tsp of celery salt, roasted capsicum strips, onion, ketchup and mustard.
  6. Pop on the lid and serve!
My Big Fat Greek Burger

My Big Fat Greek Burger Recipe- Serves 4

  • 4 brioche burger buns
  • 500g Cleaver’s Organic Beef Mince 2 tbsp dried oregano
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 tbsp garlic powder
  • 2 tbsp olive oil
  • 1 cup tzatziki
  • 1 cup baby spinach leaves
  • 2 tomatoes, thinly sliced
  • 100g block of feta cheese, chopped 1 red onion, thinly sliced

1. Preheat your barbecue

2. Place beef mince in a bowl. Add oregano, onion powder and salt and pepper. Mix to combine. Divide into 4 equal patties. Drizzle both sides with olive oil.

3. Toast burger buns on the grill. Remove.

4. Grill patties on barbecue for 2-3 minutes either side and remove.

5. To build the burgers, spread tzatziki onto the top and bottom of each burger bun. Top each with baby spinach, tomato, onion, burger patty and feta.

6. Place the lid on top and serve with a side Greek salad.

The Ratatouille

Ratatouille Burger Recipe – Serves 4

  • 500g Cleaver’s Premium Organic Beef Mince
  • 1 450g pack of Cleaver’s Organic Beef Sausages
  • 4 brioche buns
  • 1 zucchini, 1 cm sliced
  • 1 capsicum, cut into pieces
  • 1 eggplant, 1 cm sliced
  • 1 eggplant, 1 cm sliced
  • 1 tbsp dried oregano
  • 200g camembert cheese
  • 4 tbsp tomato pasta sauce
  • Olive oil
  • Salt and pepper

1. Preheat your barbecue.

2. Place sliced vegetables in a bowl, drizzle with 2 tbsp of olive oil and season with oregano and a good pinch of salt and pepper. Toss to combine. Cook on the barbecue for a few minutes either side until they get a nice char on them. Remove onto a plate.

3. Slice the camembert into nice thick slices. Set aside.

4. To prepare your beef patty, divide the beef mince into 4 equal portions and mold each into burger patties, drizzle with olive oil and season with salt and pepper on both sides.

5. Cook sausages, whole, on the barbecue until cooked. Remove and slice.

6. Cook the beef patties on the barbecue for 3 minutes either side. After the first flip, add slices of camembert to each patty and allow to melt. Remove.

7. Warm through the Napoli sauce before building.

8.To build, place the patty with camembert onto the bottom bun, top with grilled vegetables, tomato sauce and baby spinach. Top with the lid and serve.

The Magic Mike

Magic Mike Burger Recipe – Serves 4

  • 4 brioche buns
  • 1 x 500g packet of Cleaver’s Organic Premium Beef Mince
  • For the burger spice mix
  • 1/4 tbsp cayenne pepper
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tbsp hot sauce
  • For the chilli mayo
  • 1/2 cup mayonnaise
  • 1 tbsp hot sauce
  • 2 tbsp olive oil
  • 1/4 cup pickled jalapeños
  • 200g chilli infused cheese, grated

1. Preheat your barbecue.

2. Add the beef mince to a large bowl and add all of the spice mix ingredients. Mix to combine and divide into 4 equal burger patties. Drizzle both sides with olive oil and cook on the barbecue for 2-3 minutes on one side. Flip and top each patty with chilli infused cheese. Cook until the cheese has melted. Remove.

3. To make the chilli mayo, mix the mayo and hot sauce together.

4. To build the burgers, place a patty onto each bottom bun and top with jalapeños and a drizzle of chilli mayo.

5. Pop on the lid and serve!

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