It looks like there is a little good weather left before back-to-school time. So I take every opportunity to eat outside, though maybe a bit earlier these evenings. A really good cheeseburger has to be made from really good beef and I am a fan of Country Crest. Ask a butcher to mince some rump, blade or chuck steak for you, but make sure it has 20% fat content as this will make them self-basting and prevent them from drying out during cooking.

You don’t want it too fatty, but you need some fat for the moisture as you do not want a dry burger. Otherwise buy ordinary minced beef from the supermarket, but don’t buy extra-lean mince because the burgers will be very tough. There are no breadcrumbs in these burgers so they are ideal for gluten-free guests. My mother was a lover of gherkins and she always put them in stroganoff.

You may have come across koftas on your travels. Variations of these small sausage-shaped kebabs are found across the whole of the eastern Mediterranean and right up to northern India. The succulent, seasoned pork mixture is perfectly matched by the cooling mint yoghurt.

Bulgar wheat is a supergrain. You might use quinoa either, but a lot of these taste a little bland on their own. Amelda adds lemon and cranberries to give flavour. Enjoy the end of summer.

Happy cooking.

Fiery cheeseburgers with lettuce mayonnaise

Serves four

675g (1 1/2lb) minced beef

1 mild red chilli, seeded and finely chopped

1 garlic clove, crushed

1 small onion, grated

2 tbsp cream

1 tbsp chopped fresh flat-leaf parsley

4 sesame bread rolls or baps, halved

2 tomatoes, thinly sliced

50g (2oz) cheddar cheese, cut into 4 matchbox shapes

FOR THE LETTUCE MAYONNAISE:

2 tbsp mayonnaise

50g (2oz) iceberg lettuce, finely shredded

25g (1oz) cocktail gherkins, finely chopped

2 tbsp finely chopped onion

1 tsp Dijon mustard

Sea salt and freshly ground black pepper

1 Place the minced beef in a food processor and add the chilli, garlic, onion, double cream and parsley. Season with a half a heaped teaspoon of salt and plenty of pepper, then quickly blitz until the meat starts to hold together. Divide the mixture into four and shape around the cubes of cheddar into 10cm (4in) flat discs, either by hand or pressing into a metal pastry cutter. Arrange on a plate, cover loosely with clingfilm and chill for at least one hour to allow the mixture to firm.

2 Preheat the grill or a barbecue with medium-hot coals and cook the burgers for about five minutes on each side for medium. Meanwhile, place the mayonnaise in a bowl and mix in the lettuce, gherkins, onion and mustard. Season to taste and mix well.

3 Lightly toast the cut sides of the rolls under the grill or on the barbecue for one to two minutes. Cover the bottom half with a couple of slices of tomato and then sit the burger on top. Add a large spoonful of the lettuce mayonnaise to each one and cover with the top half of the bun. Arrange on warmed plates and serve.

Fragrant pork koftas with spiced yoghurt

Serves six

75g (3oz) bulgar wheat

2 tbsp Donegal Rapeseed oil

1 mild red chilli, seeded and finely chopped

1 onion, finely chopped

1/2 tsp ground coriander

1/2 tsp ground cumin

500g (1lb 2oz) lean pork steak, cut into cubes (all visible fat removed)

1 egg

40g (1 1/2oz) pine kernels, finely chopped

2 tsp chopped fresh mint

1 tbsp chopped fresh flat-leaf parsley

FOR THE SPICED YOGHURT:

250g (9oz) thick Greek yoghurt

2 mild red chillies, seeded and chopped

1 tsp chopped fresh mint

1 tsp snipped fresh chives

1 tsp chopped fresh coriander

1 tsp chopped fresh flat-leaf parsley

1 garlic clove, crushed

1/2 tsp ground cumin

Sea salt and freshly ground black pepper

Lightly dressed mixed green salad and flatbreads, to serve (optional)

Fresh coriander sprigs and lemon wedges, to garnish

1 To make the spiced yoghurt, place the yoghurt in a bowl and stir in the chillies, mint, chives, coriander, parsley, garlic and cumin. Season to taste and cover with cling film. Chill for at least one hour or up to 24 hours to allow the flavours to develop.

2 To make the pork koftas, soak the bulgar wheat in a bowl of cold water for 30 minutes. In a separate dish, soak 12x15cm (6in) bamboo skewers in plenty of water to prevent them from burning.

3 Heat a frying pan with half of the oil and gently fry the chilli, onion, ground coriander and cumin for 15 minutes until well softened but not coloured. Remove from the heat and leave to cool, then tip into a food processor.

4 Add the pork to the onion mixture in the food processor with the egg and half a teaspoon of salt. Blend to a smooth paste. Transfer to a large bowl. Drain the bulgar wheat in a sieve, then squeeze dry and, using your hands, work into the pork mixture with the pine nuts, mint and parsley. Season to taste. Using wet hands, shape small handfuls of the mixture into log-shaped koftas. Repeat with the remaining mixture until you have 12 koftas in total.

5 If using a charcoal barbecue, light it 30 minutes before you want to start cooking. If using a gas barbecue, light it 10 minutes beforehand. Brush the grill rack of the barbecue with the remaining oil and cook the koftas for eight to 10 minutes until cooked through and browned. Drain on kitchen paper and then divide between warmed plates with some salad and flatbreads, if you wish. Garnish with the coriander sprigs and lemon wedges. Serve with a bowl of the spiced yoghurt for guests to help themselves.