After Christmas day, why not try these DIY gourmet burger/sandwiches

Prawn and salmon burgers with spicy mayo

180g peeled raw prawns, roughly chopped; 4 skinless salmon fillets, chopped into small chunks; 3 spring onions roughly chopped; 1 lemon, zested and juiced; small bunch coriander; 60g mayonnaise; 4 tsp chilli sauce; 2 small Gem lettuces, shredded; 1 cucumber peeled into ribbons; 1 Tblsp olive oil; 4 burger buns to serve.

Briefly whizz half the prawns, half the salmon , the spring onions, lemon zest and half the coriander in a food processor until it forms a smooth paste. Tip into a bowl, stir in the rest of the prawns and salmon, season and shape into four burgers. Chill for 10 minutes. Mix mayo and chilli sauce in a small bowl, season and add lemon juice to taste. Mix lettuce with cucumber, dress with a little of the remaining lemon juice and 1 tsp olive oil, then set aside. Heat remaining oil in a large frying pan and fry the burgers for 3 – 4 minutes each side until they have a nice crust and fish is cooked through. Serve with the salad on the side, or in the burger buns if liked, with a good dollop of the spicy mayo.

Sausage sandwich with pesto

2 good quality sausages sliced in half lengthways; 1 ciabatta roll, sliced in half; 2 Tblsps fresh pesto; 1 roasted red pepper, sliced in half; ½ a 125g ball mozzarella, sliced; handful of rocket.

Heat grill to high, put sausages on a baking tray, cut side down and grill for 5 – 6 minutes or until cooked through. Set aside. Roast pepper, remove skin and seeds. Lay ciabatta roll halves, cut side up on a baking tray and spread both sides with pesto. Top each half with a pepper and mozzarella slice then grill for 2 minutes until golden and bubbling. Add sausages and a handful of rocket and put roll back together, pressing down firmly to hold fillings in place.

Caesar salad burgers

2 skinless chicken breasts, halved lengthways; 2 tsps olive oil; 1 lemon, juiced; 4 bread rolls, halved; 3 Tblsps crème fraiche; 2 hard boiled eggs, sliced; 1 little Gem lettuce, chopped; punnet of salad cress, snipped; 25g Parmesan, shaved

Put chicken halves between two slices of baking parchment and bash with rolling pin to flatten. Heat griddle pan to a high heat, brush chicken pieces with olive oil and cook on griddle pan for 10 minutes, turning once, until cooked through. Transfer to a plate, pour over a little of the lemon juice and season. Put rolls on the griddle pan, cut side down, to lightly toast them. In a small bowl, stir together the rest of the lemon juice and the crème fraiche. Build your burgers with the chicken, egg slices, lettuce and a dollop of the dressing, cress and Parmesan.

(Recipes from BBC Good Food)