Firstly, good luck trying eat this burger without breaking your jaw!

This meal is made up of an utter explosion of flavors that have the punch, the kick and the flare that are totally going to leave your taste buds wonder-struck! .

When i made this, i just needed a double beef burger to complete the number of blog posts i wanted to have before i launched the blog. However, as i was assembling the burgers, i found myself adding a restaurant feel to the meal, and then i decided that instead of using  ordinary plates to serve, i was going to use boards to achieve the ultimate New York fast food look i was aiming to execute.

This is one of my recipes that just needs a few chic touches like- having a small salsa and ketchup in tiny vessels, wrapping the potato wedges in baking paper and using boards instead of plates to elevate it from really good to truly exceptional.

Time: 2 hours

Yield : 5 board meals

Ingredients 

• 5 hamburger rolls 
• 10 lettuce leaves 
• 3  red onions (sliced)
• 3 firm tomatoes (sliced)
• 1 avocado(cut into strips)
• 25 Greek mozzarella cheese strips
• 1 ½ cups bbq sauce ( see my recipe for bbq ribs)

For the burger sauce:

• 9 tablespoons mayonnaise
• 2 tsp black pepper
• 1 tsp chilli sauce
• 2 tsp Worcester sauce

For the beef patties:

• 1 200g ground beef (beef mince)
• 4 tsp garlic powder
• 2 tsp ground coriander
• 1  1/2 tsp paprika
• 4 tsp black pepper
• 5 tsp salt
• 5 tsp Worcester sauce

For the grilled potato wedges:

• 5 medium-large potatoes
• 3 tablespoons salt
• 1 ½ tbsp black pepper
• Oil for the roasting pan
• 5 tbsp salted butter

For the salsa:

• 3 small tomatoes
• 1 small red onion
• ½ avocado
• ½ lemon
• ¾ tsp salt
• 1 ½ tsp black pepper

For the salad on the side:

• 25 lettuce leaves
• 2 tomatoes
• 2 red onions
• 3 small lemons

INSTRUCTIONS

1. To make the potato wedges, wash the potatoes and cut each one of them in half lengthwise and then cut each half into half again along the length and finally cut each quarter along the length.
2. Repeat this for all the potatoes.
3. Boil them for 20-25 minutes.
4. Drain them and ensure there is no excess water.
5. Preheat the oven to 200 degrees Celsius.
6. Line the potatoes on a baking tray lined with parchment (so they don’t stick to the baking tray) with some oil in a single layer.
7. Sprinkle the salt and black pepper over them and place them into the oven.
8. Roast them for 30 minutes untouched (so they don't break) and then flip them over after 30 minutes and roast them for another 30 minutes.
9. In the last 15 minutes, remove the baking tray from the oven and brush each potato wedge with the salted butter before placing the tray back into the oven for the few remaining minutes. ( This will  give them the golden color.)
10. When the 30 minutes are up remove them from the oven and cover them with aluminum foil till you need them.
11. To make the beef patties, combine the beef mince and all the spice listed under beef patties.
12. Divide the mixture into 10 equal portions.
13. Roll each portion into a ball and press it down in order to form a patty. 
14. Heat some oil in a pan on medium-high heat.
15. Place the 2 or 3 patties in at the same time and let them cook for 5 minutes on one side before turning them over and cooking them for another 5 minutes.
16. Do this for all the patties.
17. Melt butter in a separate skillet.
18. Slice the burger rolls in half and place them face down in the skillet for about 2 minutes till they are toasted .(I did two rolls at a time.) 
19. To make the salsa, cut the tomatoes, red onions and avocados into small cubes and place them in a bowl.
20.  Squeeze the lemon to extract the juice, ensuring that no seeds enter the bowl. 
21. Then, add the salt and black pepper and mix everything.
22. To make the sauce for the burgers, combine all the ingredients listed under ‘burger sauce’ and whisk until smooth.
23. To assemble the meal, first place a bun on each of the five boards in one corner.
24. Spread half of the burger sauce on the bottom half of each bun.
25. Place a lettuce leaf.
26. Place about 5 onion rings after the lettuce layer.
27. Then, add 4 tomato rings to each burger.
28. On top of that layer add the avocado strips.
29. After that, place one burger patty above that layer.
30. Spread some barbeque sauce on top.
31. Add 5 greek mozzarella cheese strips.
32. Place the second patty.
33. Add barbeque sauce to that layer, followed by a layer of 5 onion rings, 4 tomatoes rings, and 1 lettuce leaf.
34. Then spread some of the burger sauce on the top half of the bun before placing it on top of the lettuce leaf.
35. Do this with the remaining 4 burgers.
36. After that, cut 5 rectangles of parchment paper.
37. Lay each one horizontally on the board and fold the right side and left side.
38. Invert the rectangle so the flaps are on the bottom side.
39. Add some potato wedges in,  extending  away from the parchment paper.
40. Do this for all the boards.
41. Place the ketchup and salsa into small separate vessels and place one on either side of the burger.
42. Finally arrange the lettuce leaves, diced tomatoes, onion rings and lemon wedges at one side of the boards and you will be done!

Deciding to make steak is never a ‘mistake’! This is among my shortest  recipes that certainly epitomizes the creation of dynamite in just a few minutes.

It took less than ten minutes for me to assemble the board stylishly and this is one of my recipes that requires fresh vegetables to bring out its splendour! This steak recipe is an ideal centrepiece for your dinner table and it also integrates the protein with the salad so it is a handy 2 in 1.

Note: The time you are going to fry the steak depends on how you prefer to have it.  If you would like it:

i) Rare - fry it for about 2-3 minutes on each side

ii) Medium rare - 4-5 minutes on each side

iii) Well done - 6-7 minutes on each side

Time: 30-35 minutes

Ingredients

• 4-5 pieces of steak (i used sirloin)
• 7 tablespoons salted butter
•  salt
• Black pepper

For the board:

• 2  red bell peppers
• 1 lettuce head
• 1 small avocado
• 1 lemon
• 1 orange
• 90g greek mozzarella cheese
• A few spring onion leaves (optional)

          

     INSTRUCTIONS 

1. Melt the butter in a skillet over medium-high heat.
2. Season the pieces of steak on both sides with a pinch of salt and pepper.
3. When it has completely melted, add 2 or 3 pieces of steak to the skillet (depending on how many your skillet can accommodate.)
4. Let the steak cook according to your preference (see the note at the top).
5. When you’ve cooked all the pieces of steak, let them rest while you assemble the board.
6. To assemble the board, slice 1 ½ red bell peppers vertically.
7. Cut the lemon and orange into quarters vertically as well.
8. Cube the avocado.
9. Slice the cheese into triangles or squares.
10. Then, arrange the washed lettuce leaves on the edges of the board.
11. Place the steak on the board.
12. Stack the peppers on the both sides of the meat.
13. Do the same with the orange and lemon wedges and cheese.
14. Place the avocado leaves on the lettuce.
15. Finally decorate a small cylindrical object in your kitchen with spring onion leaves and secure them with one spring onion leaf so they stand straight.
16. You have now finished assembling your board. Well done!

 

There are certain food pairings that shall forever reign supreme in the culinary kingdom. Steak and cheese is undeniably one of them!

These steak and cheese tarts are divine and the gorgeous salad with a blend of colours really gives the meal the flamboyance it needs. I must say, this was one of the quickest meals i’ve made and even the recipe itself is among the shortest ones i’ve written. 

Time : 35 minutes

Yield: 5 tarts

• 2 sheets puff pastry
• 1 cup grated mozzarella
• 1 cup grated cheddar
• 2 cups shredded beef
• 1 small chopped onion
•  1 tsp black pepper
• 1 ½ tsp garlic pepper
• 1 cup barbeque sauce (see my barbeque rib recipe for the recipe)

For the salad

• 1 lettuce head
• 1 large red onion
• 2 onions
• 2 red bell peppers
• 2 carrots
• 2 cucumbers
• 2 sliced beetroots (cooked or raw)
• ½ cup mozzarella shavings

INSTRUCTIONS

1.   Preheat the oven to 180 degrees celsius .
2.  Heat about 2 tablespoons of oil in a saucepan.
3. Add the onion, garlic pepper and black pepper to the pan and       sauté them for 2-3 minutes till they are slightly golden.
4. Add the shredded beef and barbeque sauce to the pan and make sure the beef is entirely coated in the sauce.
5. Reduce the heat and let the beef simmer while you prepare the puff pastry sheets.
6. Roll the puff pastry sheets and cut out 5 medium sized squares.
7. To get perfectly shaped shaped squares simply roll the edges of the puff pastry inwards.
8. Line a large baking tray with parchment paper or just sprinkle some flour onto the baking tray.
9. Arrange the puff pastry sheets on the baking tray, leaving some space between them.
10. Equally distribute the beef among the puff pastry sheets and sprinkle the cheddar and mozzarella on top. 
11. Bake for 15-20 minutes until the pastry and cheese are golden brown.
12. Let them cool after removing them from the oven and place them in the middle of the plates or serving platters.
13. To prepare the salad, start by layering the lettuce leaves around the baked tarts, then the :sliced peppers , white and red onion rings, the carrot shaving and cucumber shavings (use a potato peeler for this) and repeat the process. 
14. After that, place the beetroot slices and mozzarella shavings on top of the second layer of vegetables.
15. Drizzle the salad dressing of your choice over the salad.
16. Do this for all the tarts and they will be ready to serve!