The slightest hint of sun is enough to bring a fervent Englishman out of his home and into the garden with a bag of coal, lighter fluid and a spatula ready to treat himself to delicious barbecued food.

One of the mainstays of the BBQ is the humble burger. Rather than use the far too few sunny days we receive every year to cook frozen burgers, prepare your own from fresh for unique and interesting flavours.

Greek Lamb Burgers

The countryside of Greece is perfect habitat for sheep and lambs to roam and as such, they have become a major part of the country’s culinary fare. Combine all of the flavours of the Greek Islands in this delicious burger. Use a butcher mincer to mince 2 lamb fillets and mix in a bowl with finely chopped onion, parsley, crushed garlic, a pinch of salt and 1 teaspoon of olive oil. Knead the ingredients together and pat down into individual burgers. Barbecue each side for roughly 5 minutes or until cooked throughout. Top with tomatoes and tzatziki.

Brisket Burger

More commonly cooked as a large joint, the brisket is one of the most succulent parts of the cow’s anatomy. The brisket burger is the perfect use for any leftover brisket; use a butcher knife to finely cut the joint into small chunks. Smear thick sticky BBQ sauce throughout the chunks to help bind the burger and mix with finely chopped onions and pickles. Barbecue on each side for a few minutes, dependent upon how rare you like your beef to be. Serve with garlic butter.

Black Bean Burger

This vegetarian option is packed full of flavours and spices. Using an intricate knife, finely chop sweet onion, garlic, red pepper, black beans, hemp seeds, sun dried tomatoes and mix with sea salt, paprika, chipotle powder, cayenne pepper, miso paste, brown rice and quinoa flakes and knead the mixture together until perfectly bound. Pat the mixture into individual burgers and barbecue for 5 minutes on each side. Serve with a yoghurt drizzle.

Chicken and Herb Burger

This burger has a fresh and stimulating taste reminiscent of summer cooking in the countryside. Use a butcher mincer to ground up three chicken fillets and mix with green onions, parsley, tarragon and garlic. Beat the mixture into burgers and barbecue on each side until there is no pink remains of the chicken. Serve with Dijon mustard.

Guacamole Turkey Burger

Jazz up the traditional turkey burger with zesty bacon guacamole. Chop up streaky bacon and chillies and mix into guacamole with a squeeze of lime. This will be used to top the turkey burger made from minced turkey breast, sweet paprika, chilli, red pepper flakes and garlic salt.