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I love a juicy, tasty hamburger. When our vegetarian daughter decided to eat meat again, her first choice was a hamburger. A veggie burger does not have the same umami taste.

Around the world, burgers exist in many forms, but are often called other things: kibbee, kebabs, patties. They are all, however, minced meats of some kind, spiced with the flavours of their country.

If you are looking for a more worldly burger, I have come up with three different types featuring fish, lamb and chicken. They all have superb flavour and are sure to be the star of any barbecue.

Some burger tips: Do not overhandle the meat. Spread the meat on a plate and sprinkle with seasonings, then combine gently and form into one-inch-thick patties. I like six-ounce (275-gram) burgers, but make whatever size you prefer as long as you keep them one-inch thick. Fry up a little piece to taste for seasoning. Burgers do not need egg and breadcrumb fillers – they will hold together beautifully as long as they're gently handled.

Asian fish burgers

Wrap this burger Vietnamese-style, in red lettuce leaves and a soaked rice paper wrapper. I buy Thai sweet chili sauce at the supermarket.

Ingredients

1 pound (500 grams) cod

8 ounces (250 grams) shrimp, peeled

½ cup finely chopped onion

1 teaspoon chopped ginger

1 tablespoon minced garlic

1 tablespoon finely minced lemon grass (tender parts only)

1 teaspoon green curry paste

1 teaspoon grated lime rind

½ cup watercress leaves

2 tablespoons chopped coriander or Thai basil

Salt and freshly ground pepper

4 lettuce leaves, preferably red leaf

4 soaked rice paper wrappers

Method

Preheat grill to high. Place fish, shrimp, onion, ginger, garlic, lemon grass, curry paste, lime rind, watercress and coriander in the bowl of a food processor and pulse until mixture begins to come together but fish still has a slight chunky texture. Season with salt and pepper.

Divide evenly into 4 portions and shape into one-inch-thick patties.

Grill patties with the lid closed for 4 minutes a side or until juices run clear. Top with Thai sweet chili sauce and serve wrapped in a lettuce leaf and rice paper wrapper. Serves 4.

Curried lamb burgers

Serve these burgers in tortillas or on naan bread, topped with the spiced mint butter.

Ingredients

½ cup chopped onion

¼ cup unsweetened desiccated coconut

1 teaspoon fresh chopped ginger

1 tablespoon chopped garlic

1 tablespoon garam masala

1 tablespoon mango chutney

11/2 pounds (750 grams) ground lamb

Salt and freshly ground pepper

2 tablespoons melted butter

4 tortillas or 2 naan cut in half

Spiced mint butter:

½ cup unsalted butter, softened

½ cup chopped mint

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground fennel

1/2 teaspoon cracked peppercorns

1 teaspoon Maldon or kosher salt

Method

Preheat grill to high. Combine all ingredients except lamb in the bowl of a food processor and pulse until fine. Add lamb and gently incorporate. Season well with salt and pepper.

Divide evenly into 4 portions and shape into 1-inch-thick patties. Brush with melted butter and grill for 4 to 5 minutes a side or until desired doneness.

To make spiced mint butter (about 1/2 cup), combine butter, mint, cumin, coriander, fennel and peppercorns. Spread over top of cooked lamb burgers and sprinkle a little Maldon salt over the butter. Serves 4.

Mediterranean chicken burgers

The meat mixture in this recipe will be soft and juicy but will hold together if you turn it carefully on the grill. Serve on a whole wheat bun topped with remaining salsa. The salsa also works well with grilled chicken or fish.

Ingredients

Salsa:

¼ cup chopped green olives

¼ cup chopped oil-packed sun-dried tomatoes

2 tablespoons capers

¼ cup chopped red onion

¼ cup parsley

1 teaspoon chopped garlic

¼ cup olive oil

Salt and freshly ground pepper

Chicken:

1½ pounds (750 grams) ground chicken

½ cup feta cheese, crumbled

Method

Preheat grill to high. Combine green olives, sun-dried tomatoes, capers, red onion, parsley, garlic and olive oil in a mini-chop or food processor and process until chunky. Season with salt and pepper to taste.

Stir ½ cup salsa into chicken and gently fold in feta.

Divide evenly into 4 portions and shape into one-inch-thick patties. Grill patties for 4 to 5 minutes a side or until no longer pink. Serve with remaining salsa and more feta if desired. Serves 4.