BURGERS
ARE OUR SPECIALTY

Ingredients for the BBQ sauce:

300 ml of water
100ml of balsamic vinegar
70g of muscovado sugar
2 teaspoons of salt
30g dijon mustard
40g of prunes
1 teaspoon of cumin
1 teaspoon of pepper
1 teaspoon cayenne pepper
100g of tomato paste
50ml of worhestershire sauce
2 cloves of garlic
Pinch of salt

Other Ingredients: Brioche, cheddar cheese, lettuce, tomatoes, lamb’s lettuce, and red onion.

Preparation:

Put all the ingredients in a pot. Simmer for about 30 minutes, stirring occasionally. Then carefully grind to a homogeneous consistency. Fry or grill the facon bouchere without defrosting according to the instructions on the package. Cut the bun into two halves and bake it in the oven or in a toaster. Place the burger on one half of the bun, sprinkle with a pinch of salt, then put 2 slices of cheddar cheese, add the sauce and vegetables as desired.

Ingredients:

300ml of red wine
200g of black currants
100g of cane sugar
100ml of beef reduction
10g of salt
60g of butter
kg of parsley root
Pinch of salt

Preparation:

Pour red wine into the pot and add black currant. Boil everything until the liquid evaporates to half its volume. We add beef reduction and sugar. Cook for about 10 minutes over low heat. The whole is rubbed through a fine sieve to get rid of the seeds. Pour the liquid back into the pot. Cook until boiled and remove from heat. Add butter, salt and grind until smooth. Fry or grill the facon bouchere without defrosting according to the instructions on the package. Cook the parsley ….. Put the fried burger on the quilt with parsley puree, sprinkle with a pinch of salt. Gently pour the currant sauce.

Ingredients:

4 teaspoons of finely chopped chives
4 teaspoons of finely chopped parsley
1 teaspoon chopped garlic
1 teaspoon lemon juice
1/2 teaspoon of chili flakes
1 teaspoon of coarse salt
150 ml of extra virgin olive oil
500 g of potatoes
3 tablespoons of rosemary
Pinch of salt

Preparetion:

On a wooden board, finely chop the chives, parsley and garlic. Put all ingredients in a bowl and combine with olive oil and lemon juice. Season with salt. We mix until a homogeneous consistency is obtained. Fry or grill the facon bouchere without defrosting according to the instructions on the package. Cut the washed, unpeeled potatoes into cubes or wedges, sprinkle them on the grill and sprinkle with rosemary. Bake for 40 minutes. at 180 degrees. Sprinkle the burger with a pinch of salt, serve with sauce and potatoes.

Ingredients:

250 ml Natural yogurt
10ml of lime juice
1tsp lime peel
1/2 teaspoon of salt
3 teaspoons of finely chopped mint
Ripe lettuce leaves
parsley
Green cucumber
Tomato
White onion
Red and green peppers

Preparation:

Put the yogurt into a bowl. Then grate the lime zest and squeeze the juice. Finely chop the mint on a board. Add all ingredients to the yoghurt, season with salt and mix thoroughly. Fry or grill the facon bouchere without defrosting according to the instructions on the package. Place a burger on a lettuce leaf, pour mint sauce over it, add vegetables and cover with another lettuce leaf.

Ingredients:

200ml of mayonnaise
3 teaspoons of lime juice
4 teaspoons chipotle in adobo sauce
1 teaspoon of salt
2 x wheat tortilla
Iceberg lettuce
Green cucumber
Soybean sprouts
Cherry tomatoes

Preparation:

Put the mayonnaise into a tall dish. Grate the lime skin on a grater. Squeeze the juice and add it to the mayonnaise. We add the chipotle along with the adobo sauce. Season with salt. Blend everything with a blender until a uniform consistency is obtained. Fry or grill the facon bouchere without defrosting according to the instructions on the package. We spread the tortillas and spread the sauce over its entire surface. Cut the burger in half along its diameter and place it on the tortillas. Add vegetables as desired and wrap the tortillas.

Ingredients:

100g of red pepper
100g of green pepper
150ml of tomato puree
60g of red onion
40ml of apple cider vinegar
30g of fresh jalapneo
10g of garlic
3Tbs of fresh cilantro
1Tbs of cumin
1Tbs of red pepper
1/2 tsp ground clove
200 cheddar cheese
Iceberg lettuce
Green cucumber
Tomato
Burger bun with sesame seeds
Pinch of salt

Preparation:

Peppers need to be cleaned of seeds and cut into strips. Peel the onion and cut it into large cubes. Slice Jalapneo. Peel the garlic and crush it on a board. Put all the ingredients into a pot. Add coriander, red wine vinegar, tomato puree and spices. Cook everything for about 35 minutes. We bake the halves of the buns in the oven or in a toaster. Fry or grill the classic burgers without defrosting according to the instructions on the package. Place one burger on a bun, sprinkle with a pinch of salt, put cheddar cheese, then spread it with sauce, put another burger, cheese and spread it again with Mexican sauce. Add vegetables as desired and cover with half a bun.

Ingredients

ketchup
Mayonnaise
A bun is a burger
Green cucumber
Lettuce
Pinch of salt

Preparation

Are you coming home late from work and school and would you grab a quick bite for dinner? We present a cheeseburger recipe in 10 minutes. Fry in a regular classic burger pan without defrosting it first. This should take you 5 to 7 minutes. After placing on the bun, add a pinch of salt. Then you know what to do;)