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The Guardian

Honey & Co's recipes for smashed chicken burgers and grilled asparagus salad

Whether or not you have a garden, there is no need to be jealous: barbecue season is here and, whatever your domestic situation, it is yours to enjoy. If you are lucky enough to have your own patch of land, however big or (for most of us town dwellers) small it may be, there is probably at least enough room for a little grill that will serve you well throughout the summer. But even for those who are garden-less (as we are), there is no reason not to enjoy the delights of a barbecue. Charred smashed burgers are all the rage, and making them using chicken rather than beef lightens the whole thing up. Serve with beautifully grilled asparagus and you have a meal fit for a king. This is all about the preparation, because the actual cooking time is very fast. Make all the components in advance and have everything ready to go, then all you need is a super-hot grill (ideally one with both a heavy flat-iron top and a griddle top) to bring it all together in minutes. This is great, messy party food, and you can increase the quantities to allow for as many people as you want to feed – just don't forget the napkins. Prep 15 min Cook 40 min Makes 4 single burgers, or 2 double loaded ones 4 brioche burger buns, halved 2 large plum tomatoes, halvedOlive oil, for drizzlingSea salt1 baby gem lettuce, or 1 heart of romaine lettuce, leaves separated For the harissa tahini1 small garlic clove, peeled and mincedA pinch of table salt Juice of ½ lemon1 tomato, halved and grated, skin discarded20g harissa paste 60g tahini For the semi-pickled onion1 red onion, peeled, halved and thinly sliced (about 100g)½ tsp salt ½ tsp sugar ½ tsp sumac 1 tbsp red-wine vinegar For the smashed burger350g chicken mince 1 tsp paprika ½ tsp ground pimento (allspice) ½ tsp salt Black pepper 10g parsley leaves, chopped Drizzle the cut sides of the buns and tomatoes with a little olive oil, sprinkle with sea salt, then set aside. Mix all the ingredients for the harissa tahini to a smooth paste and set aside. Mix the sliced onions with the rest of the pickled onion ingredients and set aside. Mix all the burger ingredients until well combined, then put a little oil on your palms, divide the mix evenly and shape into balls weighing about 90g each. Put each chicken burger on a 12cm square sheet of baking paper and drizzle a little olive oil on top. Fire up the barbecue and set a heavy cast-iron pan on it; if you're cooking this indoors, set a heavy-based cast-iron pan and a griddle pan on the hob. Put the buns and tomatoes cut-side down on the griddle, until they take on a nice char pattern and a little smoke, then transfer to a plate. One at a time, lay a burger meat-side down on the griddle, and press down on the paper with a flat-bottomed heavy pan to flatten it out to just over the size of the bun. Cook for three minutes, then flip and cook on the other side for two minutes more. Repeat with the remaining burgers. Spread both cut sides of each bun with harissa tahini, then lay a lettuce leaf or two on the bottom bun. Top with a burger, slices of the grilled tomato and some pickled onions Pop on the lids and serve. Celebrating British asparagus is almost like a national holiday; we love the season and wish it was longer. A version of this dish has appeared on every spring menu at our restaurant Honey & Smoke in central London for the past eight years, and this one is easy to make at home, either on a barbecue or in a griddle pan in the kitchen. It will hopefully become a spring staple for you, too. Prep 15 min Cook 25 min Serves 4 For the garlic oil 3 garlic cloves, peeled and thinly slicedJuice of 1 lime and 3 wide strips lime zest (use a peeler)3 tbsp olive oil½ tsp flaky sea salt For the salad 400g cleaned asparagus – bases peeled if woody2 baby gem lettuces, washed and halved lengthways through the stemSea salt and black pepper40g toasted pistachios, roughly chopped Start by making the oil. Put the garlic and lime zest in a small pan, pour over the olive oil, then heat slowly to one side of the barbecue (or on the stovetop), until the garlic starts to fizz a little; take off the heat, add the salt and leave to infuse. Season the asparagus spears and lettuce with two tablespoons of the infused oil (take the oil from the top, keeping all the garlicky bits for later), then sprinkle with a little flaky sea salt and some ground black pepper. Grill the asparagus and the lettuce cut side down on a hot barbecue (or, if indoors, a very hot griddle pan), until they start to char and cook. Transfer the charred lettuce cooked side up to a platter, then top with the griddled asparagus. Mix the lime juice into the remaining garlic oil, add the chopped pistachios, drizzle the dressing all over the salad and serve.