I guess you could say that this burger is a homage to the ‘BIG’ burger from everyone’s favourite Scottish-named fast food chain. We take it to the next level with our homemade secret sauce, organic beef pattie, Westmont Pickles and Quicke's Extra Mature Clothbound Cheddar.
3 burger buns of your choice 4 tbsp of mayonnaise 1 cup of lettuce, shredded 1/4 of finely diced onion
*you could substitute for American Mustard
**plus extra slices to serve
***you could substitute for any cheddar or gouda
Take the burgers out of the fridge around an hour before you intend to cook.
For the sauce: combine the mayo, mustard, pickle, onion, honey and a pinch of salt in a bowl and stir to combine.
Get your, preferably cast-iron, pan on the heat and get it screaming hot. While it’s heating up, shred the lettuce and slice your cheese.
Salt your burgers and place in the pan. Cook for around 2-3 minutes on the first side, until you have a nice crust, flip and top with cheese. Cover the pan and cooked for 2-3 minutes. Remove the burgers form the pan and rest whilst you assemble.
To assemble: toast your bun, cut side down, until slightly charred. Remove from the heat. Place a tbsp of sauce on the bottom half of the bun, top with the cheesy burger pattie and add some more pickles now if that’s your vibe. Now add the lettuce and put another tbsp of sauce on the top side of your bun and pop it on the lettuce.
You are now done and can go to burger heaven. Eat with chips of your choice and even more pickle.
These yoghurty, herby spiced lamb chops will work with whatever herbs you have on hand and are exactly the kind of food you'll want to be eating as we head into the warmer months. Not that you'll have any leftovers, but if you do, they're a great addition to a leafy salad for lunch the next day, particularly when we're WFH. Grilled on the barby or pan fried, they won't fall short of providing a satisfying dinner for the whole fam.
Musakhan is a traditional Palestinian chicken meal that's served from one dish, for everyone to tear of bread and sandwich the tender, spiced chicken and onions in between. With the mild weather we've been blessed with, we cooked the chicken on the barby to give the whole dish a nice, toasty flavour but cooking it in the oven will works wonderfully too!