twisted burger co. at the harley, sheffield.

The Harley in Sheffield boasts an eclectic mix of gig and event listings, drink offerings, a tea emporium and even hotel rooms. Since 2011 though, they've added another string to their bow in the form of The Twisted Burger Company, an independent burger brand that can be found in a handful of Northern locations, as well as at foodie festivals. I went along to the Glossop Road venue, during a short stay in Sheffield.

broccoli, spinach and cheddar cheese burgers.

Love cheese? Welcome to the club. That's cheese club to you and I. I've teamed up with the nation's favourite cheese, Cathedral City, to share a cheese inspired recipe plus some rules of my own. Whether it's bubbling cheese melting under the grill to eating as you grate (we've all seen you...) there are just a few #CheeseRules when it comes to the club. Mine is all about the melting cheese. A burger without melted cheese? That just isn't allowed. This vegetarian burger is made up of a broccoli, spinach and Cheddar patty, with cheese oozing on top before being squished in a brioche bun.

avocado & bacon burger.

A super easy barbecue recipe for the Summer. I've teamed up again with Iceland to show how the #PowerofFrozen is perfect for BBQ season. Their 100% beef quarter pounder burgers and easy bake cobs are such handy ingredients to have in the freezer ready for sunny days. In this avocado and bacon burger recipe, I simply cooked up their super tasty burger patties with slices of crispy bacon and ripe avocado in a soft burger bun. The beef burgers are essentially just great quality beef with a seasoning of salt and pepper - frozen food doesn't mean rubbish food! Serve with their easy-to-cook sweet potato fries for the ultimate Summer feast!

meatcure, leicester.

Meatcure is one of the newer establishments of the brilliant burger restaurants that have come to Leicester. With a well received Market Harborough location, you can imagine the local chatter around the new indie eatery. A few month since the launch back in September, I returned to try the latest burger specials and their famous hardshakes.

byron comes to derby.

If you're from Derby and you were wondering when you were going to get the chance to try deliciously juicy burgers and imaginative toppings, well, you're in luck. If case you haven't noticed it yet - the legend of Byron has reached Derbyshire. Found in the bustling Intu centre, you might recognise the high ceilings and industrial decor synonymous with Byron. Next time you go past - I urge you to pay a visit.

byronissimo!

Byronissimo - the hamburger with an Italian accent. A medium rare 6oz Byron patty smothered in melting Fontina cheese, crispy pancetta, pickled red onion and a rich tomato gravy. This Italian take on one of my favourite burgers launched last week, and I couldn't wait to get my hands around one.

the blues kitchen, shoreditch, london.

with high industrial ceilings, neon signs, indoor caravan seating and a tiled feature bar etched with the latest specials, the blues kitchen oozes more cool than bleeding gums murphy playing the silver toned jazz sax. unsurpisingly located in the edgy east london district of shoreditch, the late bar and restaurant serves up all american classics and new orleans soul food with a side of blues. 

the 50s american diner, south derbyshire.

you might have your fancy burger shacks and american milkshake bars down in that london of yours (which of course incite twitter food envy in me just about every day) but this, my friends, is like no other. 

i bring you an original 1950s new jersey diner, originally named murphy's diner, which lived on 2525 massachusetts avenue before being shipped over to the uk to become what it is today. a classic 1950s american establishment with a menu brimming full of burgers, steaks, ribs, sides and an impressive malt, soda & milkshake list to boot. 

photo credit: the 50s american diner

minty lamb burgers with tzatziki and spicy cous cous.

shopping list

for the minty lamb burgers

♥ 500g minced lamb

♥ 2 tsps dried mint
♥ half a red onion, chopped
♥ half a beaten egg

for the cous cous

♥ 200g cous cous
♥ 350ml chicken stock

♥ two teaspoons ground coriander
♥ one teaspoon of crushed chillies

for the tzatziki

♥ 200g natural greek style yoghurt
♥ half a cucumber
♥ a dash of extra virgin olive oil
♥ two teaspoons lemon juice
♥ two cloves of finely chopped or crushed garlic

♥ a sprinkle of paprika

these measurements make around twelve small patties, eight larger ones and a bowl of cous cous and dip to serve four. perfect for this (if not rather early) barbecue season.

for the burgers
begin by throwing the minced lamb, mint and chopped onions into a bowl like so. use your hands to squidge the mixture into a ball, using the beaten egg to help keep it together. this stage is done when you are happy that the onions and mint have been evenly mixed throughout. don't be a afraid to add a little more mint if desired.

next, portion the mixture into patties. roll into balls
and then press gently to make sure the burger isn't too thick to cook evenly. sprinkle a little more mint if you like. for a burger size i would say this makes around eight. for an alternative, make twenty really small balls and serve in a pitta with the tzatziki as a lamb kofta.

pan fry for around ten minutes, grill for fifteen or

barbecue for, well, however long it takes. delicately turn them half way through and for best results only move or turn a couple of times. and you're done. now onto the other part of the meal, which of course, blue peter style, you would've made earlier.

for the cous cous

the cous cous is probably the most simple part to make.

plain cous cous is a really versatile for being able to add your own seasoning or spice to compliment your tastes or main dish. for mine i mixed the cous cous, butter, crushed chillies and coriander like so. then carefully pour over the hot chicken stock and cover. then, just leave it to do its magic and absorb the stock. leave on the side for a little while before keeping cool in the fridge.

for the tzatzikipeel the cucumber, de-seed and chop into chunks. i personally prefer a more chunky dip but the cucumber can be more traditionally grated into the yoghurt. next, add the lemon juice and other components to the yoghurt, sprinkle with paprika and you're done.

the tzatziki is especially yummy if you've made your

cous cous super spicy. serve around the table for a fun and sociable meal or barbecue. kalí óreksi!