Prep Time: 20 Minutes  |  Cook Time: 20  Minutes  | Makes 4 Burgers

Ingredients:

For the Beef Patties:

• 450g premium beef mince
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 4 hamburger buns

For the Toppings:

• 1 large red onion, thinly sliced
• 1 large tomato, sliced
• 8 slices streaky bacon
• 4 slices cheddar cheese (optional)
• Lettuce leaves
• Pickles (optional)

For the Burger Sauce:

• 1/4 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Method

1. Prepare the Burger Sauce:

• In a small bowl, combine the mayonnaise, ketchup, yellow mustard, Worcestershire sauce, garlic powder, salt, and pepper. Mix well. Taste and adjust seasoning as needed. Cover and refrigerate until ready to use.

2. Cook the Bacon:

• Heat a large skillet over medium heat. Add the bacon slices and cook until they are crispy and browned, about 5-7 minutes per side. Place the cooked bacon on a paper towel-lined plate to drain excess grease.

3. Prepare the Beef Patties:

• In a mixing bowl, combine the ground beef, salt, pepper, garlic powder, and onion powder. Gently mix the ingredients until just combined, being careful not to overwork the meat. Divide the mixture into 4 equal portions and shape them into burger patties, slightly larger than the size of your burger buns.

4. Cook the Beef Patties:

• Preheat your grill or stovetop skillet over medium-high heat. Cook the beef patties for about 3-4 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness. If you like your burgers with cheese, place a slice of cheddar cheese on each patty during the last minute of cooking.

5. Assemble the Burgers:

• Spread a generous amount of the burger sauce on the bottom half of each toasted bun.
• Place a lettuce leaf on top of the sauce.
• Add a beef patty (with or without cheese) on top of the lettuce.
• Layer with tomato slices, onions, and bacon.
• Top with the other half of the bun.

6. Serve:

• Serve your homemade bacon, onion, and tomato beef burgers immediately, optionally with pickles on the side.

Enjoy your delicious homemade burger with the perfect combination of flavors and textures!

Leftover recipes are a great way to reduce food waste and create delicious meals with ingredients you already have on hand. Here are some ideas for leftover recipes using common leftovers!

Method

1. vegetable Stir-Fry:
   • Leftover vegetables (broccoli, bell peppers, carrots, etc.)
   • Cooked rice or noodles
   • Soy sauce, ginger, and garlic for flavor
   • Optional protein (chicken, tofu, or shrimp)

   Stir-fry your leftover vegetables with your choice of protein and add cooked rice or noodles. Season with soy sauce, ginger, and garlic for a quick and tasty meal.

2. Frittata:
   • Leftover cooked vegetables (spinach, mushrooms, tomatoes, etc.)
   • Eggs
   • Cheese (optional)
   • Herbs and spices (such as thyme or oregano)

   Whisk eggs and pour them over your leftover vegetables in an ovenproof skillet. Add cheese if desired. Cook on the stovetop until the edges set, then finish in the oven until the frittata puffs up and is cooked through.

3. Pasta Salad:
   • Leftover pasta
   • Diced vegetables (tomatoes, cucumbers, bell peppers)
   • Olive oil, vinegar, and herbs for dressing
   • Optional extras (olives, cheese, grilled chicken)

   Toss your leftover pasta with diced vegetables and a simple dressing made from olive oil, vinegar, herbs, salt, and pepper. Customize with extras like olives, cheese, or grilled chicken.

4. Pizza Quesadillas:
   • Leftover pizza slices
   • Shredded mozzarella cheese
   • Sliced vegetables or pepperoni (optional)

   Place leftover pizza slices in a hot skillet. Add extra cheese and any additional toppings you like. Fold the slices in half and cook until the cheese is melted and the crust is crispy.

5. Soup or Stew:
   • Leftover roasted meats (chicken, beef, turkey)
   • Vegetables (carrots, celery, onions)
   • Broth (chicken, beef, vegetable)
   • Herbs and spices (thyme, bay leaves, black pepper)

   Simmer your leftover meats and vegetables in broth with herbs and spices to create a hearty soup or stew. Add noodles or rice for extra substance.

6. Mashed Potato Pancakes:
   • Leftover mashed potatoes
   • Chopped green onions or herbs
   • Egg
   • Breadcrumbs (optional)

   Mix leftover mashed potatoes with chopped green onions or herbs and an egg. Form into patties and cook in a skillet until golden brown. Serve with sour cream or applesauce.

7. Burrito Bowl:
   • Leftover cooked rice
   • Leftover protein (beef, chicken, pork)
   • Beans (black beans, pinto beans)
   • Salsa, sour cream, and guacamole

   Reheat the rice and protein, then assemble a burrito bowl with beans and your favourite toppings like salsa, sour cream, and guacamole.

Our T-Bone Steak and Black Pepper Butter recipe is a perfect fusion of juicy T-bone steak and luscious homemade black pepper butter, it’s a flavorful delight for your taste buds!

Prep Time: 15 Minutes  |  Cook Time: 20  Minutes  | Serves 2

• 1 T-bone steak (about 900g), at room temperature
• 1 tbsp vegetable oil
• 1 tsp salt

For the black pepper butter:

• 100g salted butter, softened
• 2 tsp cracked black pepper
• 1 tbsp Dijon mustard
• A pinch of salt

For the charred veg:

• 1 red onion, quartered
• 1 white onion, quartered
• 3–4 spring onions
• 1 medium leek (white part only), split lengthways and halved
• 6 tender stem broccoli spears
• 1 lemon, cut in half
• 2 thyme sprigs
• 2 tbsp vegetable oil
• Salt and freshly ground black pepper
• Sprigs fresh rosemary

Method

Instructions:

1.  First, prepare the black pepper butter: mix the ingredients together in a small bowl until evenly combined, then spoon onto the middle of a sheet of foil or cling film and roll to form a cylinder, roughly the diameter of a £1 coin. Twist the ends of the foil or cling film to seal and place in the fridge for 30 minutes to firm up.
2. Meanwhile, for the charred veg, place all the onions in a large bowl with the leek, broccoli, lemon and thyme. Drizzle with the oil and season with a little salt and pepper.
3. When ready to cook, rub the T-bone steak with the oil and salt, then lay on the hot barbecue grid and cook for 5 minutes. Turn the steak over and cook for another 5 minutes using a pair of tongs.
4. Quickly place the onion wedges around the steak and cook, turning occasionally, for 5 minutes. Now lay the leek, spring onions, broccoli and lemon halves on the grid and scatter over the thyme sprigs. Cook until the veg are tender and charred on both sides, turning as necessary.
5. Once the steak is cooked, lift it off the barbecue onto a warmed platter. Cover the steak with an upturned bowl to keep it warm and leave to rest for 5–8 minutes. Meanwhile, unwrap the black pepper butter and slice it into discs, the thickness of a $1 coin.
6. Carve the steak on either side of the T-bone and place it on a warmed platter or board. Lay the butter discs on top of the steak. Serve with the barbecued veggies and the charred lemons for squeezing over them.

Juicy Rump Steak with a fiery Chilli Hollandaise, the perfect pair!

Prep Time: 15 Minutes  |  Cook Time: 20  Minutes  | Serves 2

Ingredients

For the Rump Steak:

• 2 rump steaks (about 250g each)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary (optional)

For the Chilli Hollandaise Sauce:

• 2 large egg yolks
• 1 tablespoon water
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1/4 cup unsalted butter, melted
• 1-2 teaspoons hot sauce (adjust to taste)

Method

Instructions:

1. Prepare the Chilli Hollandaise Sauce: a. In a heatproof bowl, whisk together the egg yolks, water, lemon juice, salt, and cayenne pepper. b. Place the bowl over a saucepan of simmering water (double boiler). Make sure the bottom of the bowl doesn’t touch the water. c. Continue to whisk the egg yolk mixture vigorously until it begins to thicken, about 2-3 minutes. Remove from heat if it gets too hot. d. Slowly drizzle in the melted butter while whisking constantly until the sauce thickens and becomes smooth. e. Stir in the hot sauce to your desired level of spiciness. Keep the hollandaise warm by placing it in a bowl over hot water while you prepare the steaks.
2. Prepare the Rump Steaks: a. Remove the rump steaks from the refrigerator and let them come to room temperature for about 30 minutes. This ensures even cooking. b. Preheat your grill or a cast-iron skillet over high heat. You want it to be very hot. c. While the grill or skillet is heating, season the steaks generously with salt and black pepper on both sides. d. Drizzle olive oil over the steaks and rub minced garlic on both sides. e. If using rosemary, place a sprig on each steak.
3. Cook the Rump Steaks: a. Place the seasoned rump steaks on the hot grill or skillet. For medium-rare, cook for about 3-4 minutes per side for steaks that are about 1 inch thick. Adjust the time for your preferred level of doneness. b. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 54-57°C. c. Once done, remove the steaks from the heat and let them rest on a cutting board for about 5 minutes. This allows the juices to redistribute.
4. Serve: a. Slice the rested rump steaks against the grain into 1/2-inch-thick slices. b. Plate the sliced steaks and drizzle the prepared Chilli Hollandaise Sauce over the top. c. Garnish with extra cayenne pepper or fresh herbs if desired.

Enjoy these crispy, homemade Oven Baked Sweet Potato Fries as a healthier alternative to traditional French fries. They’re perfect as a snack or a tasty side dish!

Prep Time: 7 Minutes  |  Cook Time: 10 Minutes

Ingredients

Method