My Festival Burger Part 2 (Cheeseburger with Sundried Tomato Pesto and Caramelized Onions on a Potato Hamburger Bun)

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A few weeks ago, Hellmann’s asked me to create my own festival burger and I hosted a giveaway. I asked you guys to pitch your favorite festival burger on Instagram and I would make the winner’s idea into a recipe. The idea which won was a beef burger served on a potato bun with caramelized onions, lettuce, sundried tomatoes, cheddar and Hellmann’s.

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I’m all for any kind of burger (veggie, fish, chicken) but sometimes I just crave a good old fashion beef burger, preferably with cheese. It’s been a long time since I had a potato bun and since I love making bread, I created this potato hamburger bun recipe. Instead of adding just sundried tomatoes, I made a pesto with them. The result is a finger lickin’ good burger. If you are curious about my first festival burger, you can check it out by clicking here.

This recipe makes 4 hamburgers.

Ingredients:

For the potato hamburger buns (makes 8 buns):

3.5grs of dry yeast

½ cup of lukewarm milk

1 egg

1/3 cup of mashed potatoes

2 ½ cups of self-rising flower

¼ cup of sugar

2 tablespoons of melted butter

Pinch of salt

Egg wash (1 egg beaten with 1 tablespoon of water)

1 ½ tablespoons of black sesame seeds

For the sundried tomato pesto (enough for 4 burgers):

130grs of sundried tomatoes

A handful of fresh basil leaves

1/3 cup of cashews nuts

2 tablespoons of olive oil

Pinch of salt

For the caramelized onions:

3 medium onions, thinly sliced

3 tablespoons of olive oil

Pinch of salt

1 1/2 tablespoons of balsamic vinegar

1 tablespoon of port

For the burger patties (makes 4 burgers):

700grs of minced beef

1 teaspoon of garlic powder

1 teaspoon of smoked paprika

1 teaspoon of onion powder

1 teaspoon of celery salt

Pinch of black pepper

2 tablespoons of smoked BBQ sauce

Extras:

Hellmann’s to spread on the bread

4 tablespoons of butter to cook the burgers

4 cheese slices of your choice, I used a Gouda with chili

Lettuce of your choice, I used for lamb’s lettuce

 

To make the potato hamburger buns:

Boil 3 medium potatoes until they are completely cooked. Then peel them and mash them. Make sure there are no lumps. Measure 1/3 of a cup of mash potato and set it aside to cool.

Place the lukewarm milk and yeast in the bowl of the stand mixer. Let it sit for 5 minutes to activate the yeast. Then add the flour, mashed potato, sugar, salt, egg and melted butter. Knead on low speed for 5 minutes, using the dough hook attachment.  If you knead it by hand, it will take about 10 minutes.

Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil. Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

Once the hour has passed, line a large baking sheet with parchment paper. Since I have a small oven, I used two small sheets. Place the dough in your floured working area. Punch it to get rid of some air. Slice it into 8 equal pieces. Form each piece into a ball, pinching the ends together at the bottom. Place the balls in the prepared baking sheet, leaving some space in between each ball. Remember that they will rise for another hour and then rise again while baking.

Cut out a large piece of plastic wrap (large enough to cover the baking sheet) and brush it with some vegetable oil. Cover the buns with it, greased side touching the buns. This will prevent it from sticking to them once they rise.

Let the buns rise for 1 hour in a warm place.

About 10 minutes before your timer goes, preheat your oven to 180C/350F.

Brush each bun with the egg wash and sprinkle with some black sesame seeds.

Bake the buns for about 12 minutes or till golden. Set them aside.

To make the caramelized onions:

Place the olive oil in a large pan over medium heat. Once the oil is hot, lower the heat to med-low and add the red onions, balsamic vinegar, port and salt. Let it cook for about 10 minutes until they caramelized. Stir every few minutes to avoid them from burning. Set it aside.

To make the sundried tomato pesto:

Just place the sundried tomatoes, basil, cashews, olive oil and salt in the food processor or blender. Blend or pulse until it becomes a paste. Taste for salt and set it aside.

To make the burger patties:

Mix the minced beef with the spices and BBQ sauce. Then form 4 equal patties.

Once the bread and toppings are ready, start to cook the burgers.

Melt the butter in a pan over medium heat. Then add the burger patties and cook them for about 4 minutes on each size. On the last minute, add the slices of cheese and cover the pan with a lid so that the cheese can melt.

Spread the bottom of the bun with the sundried tomato pesto, and then add some lettuce. Place the beef patty over the lettuce and top with some caramelized onions. Spread some Hellmann’s on the top part of the bun and enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

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My Festival Burger (Coconut Crusted Chicken Burger with Spicy Coriander Sauce & Caramelized Pineapple)

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Summer is around the corner and that also means that festival season has started. When I first moved to the Netherlands, outdoors festivals were one thing I was very eager to experience. My husband had already talked non-stop on how good they were here. Good music, dancing in the sun with my love and of course great food. I was sold! So when Hellmann’s asked me to create my own festival burger and share it with you, of course I said yes!

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I have not been shy about my love for burgers, veggie and meat alike. With festivals lasting about half a day, we would always end up satisfying our hunger with burgers. The smell of the grill would just draw us in. And what better topping to a burger than a creamy and tangy sauce that will get your taste buds going with every bite? That’s why I created this crunchy and juicy coconut crusted chicken burger served with caramelized pineapple and a tangy & spicy coriander sauce, which I made with Hellmann’s. It is summer on a bun!

Now to the fun part, you can win 2 tickets to De Parade (You can choose the location). The only thing you have to do, is write a comment under the Instagram post of this blog post telling me what your favorite festival burger with Hellmann’s would be. It can also be vegetarian. You have until next Friday July 1st to participate. I will then choose a winner and make her or his favorite festival burger into a recipe! The contest is now closed, winner was chosen on Instagram.

This recipe makes 4 burgers.

Ingredients:

For the chicken marinade:
400gr of chicken breast (about 2 pieces of chicken breast)
500ml of buttermilk
½ a teaspoon of salt
½ a teaspoon of onion powder
½ a teaspoon of garlic powder
½ a teaspoon of paprika powder

For the chicken coating:
55grs of shredded coconut, unsweetened (1 cup)
60grs of panko breadcrumbs (1 cup)
½ a teaspoon of garlic powder
½ a teaspoon of onion powder
½ a teaspoon of salt
4 eggs, beaten
115grs of all-purpose flour (1 cup)

For the caramelized pineapple:
250grs of ripe pineapple, thinly sliced
3 tablespoons of butter
3 tablespoons of sugar

For the spicy coriander sauce:
300grs of Hellmann’s
½ bunch of coriander
1 ½ tablespoons of sriracha sauce, or more to taste
Juice of ½ a lime

Extras:
300ml of vegetable oil to cook the chicken
40grs of wasabi arugula or any lettuce of your choice
4 buns of your choice
Garden cress for decoration (optional)

For this recipe, I marinated the chicken in buttermilk overnight. This is a step that you can skip but I do advise you to do it. It requires minimal effort. It will take you about 5 minutes and it is worth it. The buttermilk will help tenderize the meat and the result is a very flavorsome and moist chicken.

So the night before, I placed one piece of chicken breast in between parchment paper and flattened it with a rolling pin, especially on the thicker parts. You want the whole piece to have the same thickness so that it will cook evenly.

You can also use a meat tenderizer. Repeat for the other piece of chicken. Then slice each peace into 2 even pieces, so that you have a total of 4 patties.

Make the marinade. Place the buttermilk in a medium container or bowl. Add the salt, garlic powder, onion powder and paprika powder. Mix well and add the pieces of chicken. Cover it and let it rest overnight in the fridge.

The next day, start by making the spicy coriander sauce. Blend 300grs of Hellmann’s with the coriander, sriracha sauce and lime juice. You can also put it in the food processor. Transfer it to a small bowl and keep it in the fridge covered until ready to use.

To make the caramelized pineapple, melt the butter in a pan over medium heat. Then add the sugar, mix it for a minute and then add the pineapple. Swirl the pan from time to time until the pineapple caramelizes. This will take about 7 minutes. Set it aside.

Then prepare the coating for the chicken. Have one bowl ready with the beaten eggs. In another bowl, mix the dried coconut with the panko, onion powder, garlic powder and salt. Have another bowl ready with the flour.

Remove the chicken from the buttermilk marinade. First coat the chicken in the flour, then in the beaten eggs and finally in the coconut/panko mixture. Because I like it extra crispy, I did this twice per piece of chicken. Repeat until all 4 pieces of chicken are well coated.

Pour the vegetable oil in a large pan over medium-low heat. Once the oil is hot, fry the chicken. It is important that the oil is not super hot; otherwise the crust will get dark before the chicken is completely cooked through. This will take about 5-6 minutes per side, depending on the thickness of your chicken.

Once the chicken is fried, start to assemble each burger. Place a handful of wasabi arugula or lettuce of your choice on the bottom of your bun and then place the fried chicken on top. Top it with the spicy coriander sauce, caramelized pineapple and if you want also add some garden cress. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

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Salmon Burgers Glazed with Carrot Miso Butter

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I am so done with winter now. I’m looking forward to warmer days and to see more colors/produce at the markets. And burgers remind me of summer, so I made this salmon burger in anticipation of the months to come. I cooked the patties in a reduction of carrot juice, miso, butter and ginger syrup. I find it such a great combination. The sugars in the carrot juice and ginger syrup make the salmon caramelize nicely in the pan.

This recipe is for 5 small patties but you can easily double the recipe.

Ingredients:

For the patties:

300gr of salmon, skinless and boneless

1 egg yolk

1 spring onion, finely chopped

1 teaspoon of sesame oil

Salt

Pepper

¼ cup of panko

2 tablespoons of cornmeal

For the carrot miso butter:

1 cup of carrot juice

1 tablespoon of red miso

1 tablespoon of butter

1 tablespoon of sesame oil

1 tablespoon of ginger syrup

For the wasabi mayonnaise:

5 tablespoons of mayonnaise

1 teaspoon of wasabi paste, or more to taste

Extras:

5 buns, my store was out of round ones so I used mini pistolets

Wasabi arugula

 

 

To make the wasabi mayo, just whisk the wasabi paste with the mayonnaise. Keep it covered in the fridge until ready to use.

Mince the salmon with a knife, about the size of finely chopped onions.  Mix it with the egg yolk, spring onion, sesame oil, panko, cornmeal, salt and pepper. Mix well. Grab about 1/3 of a cup of the salmon and shape it into one patty. Repeat for the remaining salmon. Cover them with plastic wrap and keep them in the fridge until ready to use.

To make the carrot miso butter; place the carrot juice, miso, butter, sesame oil and singer syrup in a large non-stick pan over medium heat. Let it reduce for 10 minutes while stirring, until it becomes a thick sauce.

Take the salmon patties out of the fridge and carefully place them on the pan with the carrot miso butter. Brush the top of the patties with some of the sauce, and let them cook for about 2 minutes per side until it caramelizes. I made the patties small so it didn’t take very long for them to cook.

Besides the wasabi mayo, I like to serve them with some wasabi arugula dressed in olive oil, vinegar, salt and pepper.

For more foodie inspiration, you can follow me on Instagram and Facebook.

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Beet, Jerusalem Artichoke & Bean Sliders with Whipped Feta on Homemade Mini Pretzel Buns

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After eating quite a lot of beef burgers last month, I really felt like eating a vegetarian version. Last week, I cooked Jerusalem artichokes for the first time. I had eaten them at restaurants before, but I had never actually cooked with them. I made them into a hash and thought they might go well in a vegetarian burger recipe. And I’m really happy with the results. I love the taste and texture that it brings.

I hope you had a great New Year’s Eve and Happy New Year!

This recipe makes about 19 mini veggie patties.

Ingredients:

For the patties:

3 medium beets

750grs of Jerusalem artichokes, scrubbed

250grs of canned kidney beans

1 ½ cup of breadcrumbs

1 teaspoon of onion powder

½ teaspoon of garlic powder

1 teaspoon of salt

½ teaspoon of celery salt

Pinch of pepper

Pinch of cayenne

For the breading:

2 cups of panko

¼ cup of cornmeal, I used yellow cornmeal

Pinch of paprika powder

½ teaspoon of onion powder

Pinch of salt

For the whipped feta:

400grs of feta, crumbled

200gr of whipping cream

2 tablespoons of sour cream

40grs pf grated Parmesan

1 teaspoon of lemon juice

Zest of half a lemon

Salt to taste

Pinch of lemon pepper

Extras:

Olive oil for pan-frying the patties

Garden cress for decoration

Baby Swiss chard or any lettuce that you may like

 

I used my soft pretzel twists recipe to make these mini pretzel buns. The ingredients are the same; there are just a few different steps. Once the dough has risen, divide it into 16 equal pieces. Then form each piece into a ball. Place the balls in the baking soda/water bath for 30 seconds. Then place them on a prepared baking tray (lined with parchment paper and lightly greased with vegetable oil). Cut a cross in the middle of each bun, brush the tops with some egg wash, sprinkle them with some sea salt and poppy seeds. Bake them for 8 minutes at 230C/450F. For the recipe of the pretzels just click here.

To make the whipped feta:

Place the crumbled feta in the food processor and pulse to cream the feta. Then add the remaining ingredients and pulse until it is smooth, and you have the consistency of a dip. Keep it in the fridge until ready to serve.

To make the patties:

Wrap each beet in foil with a drizzle of olive oil and roast them at 180C/350F for 1 ½ hours. Then peel them.

Boil the Jerusalem artichokes until tender, about 30 minutes. Once they are cooked, peel them and discard of any part that’s too tough.

Place the beets, Jerusalem artichokes and the rest of the ingredients for the patties in the food processor. Pulse until it becomes a paste and everything is well combined.

Mix all of the ingredients for the breading in a bowl.

Grab about 2 tablespoons of the beet mixture and form it into a ball and then press a bit to form a patty. Coat it in the breading. Apply some pressure so it sticks. Repeat for all of the mixture.

Pour about 1/3 cup of olive oil in a large pan over medium heat. Once the oil is hot, cook the patties in batches. Cook until they are lightly browned on each side.

Serve on the mini pretzel buns, with some baby Swiss chard on the bottom and top them with the whipped feta and garden cress.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

 

 

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Buffalo Chicken Sliders with Gorgonzola – Greek Yogurt Sauce

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A bottle of Frank’s Buffalo wings sauce from my pantry was calling my name. So I made these slicers with a blue cheese sauce. This sauce is a bit lighter because I used Greek yogurt instead of mayo. Perfect to share, or not!

This recipe makes 12 sliders.

Ingredients:

For the patties:

450gr of minced chicken

1/3 of a teaspoon of garlic powder

½ teaspoon onion powder

Pinch of celery salt

1 cup f panko

¾ cup of breadcrumbs

1 egg yolk

For the buffalo sauce:

1 bottle of Frank’s Red Hot Buffalo Wings Sauce

1 tablespoon of honey

For the gorgonzola – Greek yogurt sauce:

100grs of gorgonzola, crumbled

Juice of half a lime

2 tablespoons of sour cream

1 cup of Greek yogurt

¼ of a cup of buttermilk

Salt to taste

Pepper to taste

Celery salt to taste

Extras:

Vegetable oil for frying the patties

12 mini buns

Celery sticks

Lamb’s lettuce or any other lettuce of your choice

A simple vinaigrette (optional)

 

To make the Greek yogurt – gorgonzola sauce, whisk the lime juice, sour cream, Greek yogurt and buttermilk in a medium bowl. Then add the gorgonzola, and blend it slightly with an immersion blender. This is just to get rid of big chunks of cheese. Add salt, celery salt and pepper to taste. Keep it in the fridge until ready to serve.

To make the patties, just mix all of the ingredients in a large bowl. Then grab about ¼ of a cup of the chicken mixture and form it into patties.

Pour about 1/3 of a cup of vegetable oil into a large pan, over medium heat. Once the pan is hot, start frying the patties until browned on both sides and cooked through. This will take about 3 minutes per side.

In a medium saucepan, add the buffalo sauce and honey. Mix it well over medium heat. Once the patties are cooked, coat them in this sauce.

I like to serve them with some lamb’s lettuce tossed in a simple vinaigrette, a bit of the gorgonzola sauce on top and some celery sticks on the side.

For more foodie inspiration, you can follow me on Instagram and Facebook.

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Crab Salad Buns

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I have a soft spot for crab and today I decided to satisfy my craving for it with these crab salad buns.

This recipe is for 12 buns.

Ingredients:

For the buns:

3 ½ cups of all-purpose flour

7grs of dry yeast

½ cup of warm water

½ cup of milk

1 teaspoon of salt

4 tablespoons of olive oil

1 egg

1 tablespoon of sugar

For the crab salad:

700gr of crab meat, I used canned crab meat

3 celery stalks, chopped very small

1 granny smith apple, chopped very small

Juice of 1 lime

8 tablespoons of mayonnaise

2 teaspoons of mustard

Celery salt to taste

Salt to taste

Pepper to taste

½ cup of chopped chives, plus more for decoration

Extras:

Poppy seeds

Egg wash

To make the buns:

Place the yeast and the warm water in the bowl of the stand mixer. Let it stand for 5 minutes.

After the 5 minutes are up, add the remaining ingredients for the dough. Knead on low speed for 5 minutes, using the dough hook attachment. You can also knead it by hand.

Then remove the dough from the bowl. Clean the bowl and grease it with a bit of vegetable oil.  Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

Once the dough has risen, place it on a floured working area and divide it into 12 equal pieces. Shape each piece into a ball. Place the balls in an oven tray lined with parchment paper, leaving some space in between.

Grease with some vegetable oil, one large piece of plastic wrap. Cover the buns with it, greased side touching the buns (this will prevent them from sticking to the plastic). Let them rise for 1 hour in a warm place.

About 10 minutes before the buns are done rising, preheat your oven to 180C/350F.

Once the hour is up, brush the buns with the egg wash and sprinkle them with some poppy seeds. Bake them for 15 minutes or till golden.

To make the crab salad, just mix all of the ingredients in a large bowl.

Make a cut along the top of each bun, without going all the way down. Stuff each bun generously with the crab salad and decorate with some chives. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

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BBQ Pulled Pork, Avocado, Gouda & Fried Egg Breakfast Sandwich on a Soft Pretzel Bun

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I was craving pulled pork lately so I went to my butcher to get a nice piece of pork shoulder to make it. It is so easy to make. It does require time for the meat to get tender but you can just set your timer. I cooked the pork a day in advance and just kept it in the fridge. This is the sandwich I made for breakfast on Saturday. The pretzel buns I did make on the same day as they are best when they are fresh out of the oven. This made a very indulgent Saturday morning.

A quick tip: If you add pork bones to the Dutch oven where you are cooking the meat, you end up with a good stock to later use for ramen. I didn’t add it to the recipe, but it is what I did to not waste the stock I was left with after cooking the meat.

This recipe makes 8 medium sandwiches.

Ingredients:              

For the pork:

800gr of boneless pork shoulder

About 3 litters of beef stock

3/4 cup of Smoked BBQ sauce

For the soft pretzel bun:

For the dough:

1 cup of warm water

1 package of dry yeast (7gr)

2 tablespoons of butter, melted

3 cups of all-purpose flour

1 tablespoon of sugar

1 ½ teaspoons of salt

For the water bath:

10 cups of boiling water

2/3 cup of baking soda (here in the Netherlands, you can find it in a toko/asian store)

Extras for the buns:

Egg wash

Coarse sea salt

Vegetable oil

Toppings for the sandwich:

2 avocados, sliced

8 fried eggs

8 slices of Gouda cheese

 

To cook the pork:

Slice off any big parts of fat from the outside of the piece of pork. Then chop it into large chunks (about the size of half a cup). Place the pork in a Dutch oven. Add enough stock to submerge all the pieces of pork. Let it come to a simmer over medium heat. Cover it with a lid and let it cook for 2 ½ to 3 hours. Check every half hour and add more stock if necessary. You know it’s done when the meat just falls apart.

Transfer the pork to a cutting board and shred it using two forks. You can save the stock and use it for something else. Set the shredded pork aside.

To make the soft pretzel buns:

Place the warm water and the yeast in the bowl of the stand mixer. Let it stand for 5 minutes. Then add the butter, flour, sugar and salt. Knead the dough with a stand mixer fitted with a dough hook attachment. Do it on low speed for about 5 minutes, until it stops sticking to the edges and it forms a ball. You can also knead it by hand.

Remove the dough from the bowl. Clean the bowl and then grease it with some vegetable oil. Place the dough back in the greased bowl and cover with plastic film. Let it rise in a warm place for 1 hour, until it has doubled in size.

Preheat the oven to 230C/450F. Line a baking tray with parchment paper. Lightly grease the parchment with vegetable oil.

Start making the water bath. Mix the boiling water with the baking soda in a large pot.  Make sure it is not completely filled to the top because the baking soda bubbles a bit. Leave the heat on medium, while you work on the dough.

Place the dough in your working area, it is not necessary to use extra flour. Divide the dough into 8 pieces. Make each piece into a ball.

Place the balls in the water bath for 30 seconds. I did 4 at a time.  Then remove them from the water using a slotted spoon and place each ball in the prepared baking tray.

Once they are all done, cut a cross in the middle of each bun, brush them with the egg wash and sprinkle some coarse salt on top of each one. Bake for 10 to 12 minutes or until golden brown.

Once the buns are done, mix the shredded pork with the BBQ sauce. Warm it up in a pan.

Slice each bun into halves. Add a slice of Gouda, and then some of the BBQ pulled pork. Top it with avocado slices and a fried egg. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

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Sweet Potato & Lentil Sliders on Homemade Mini Pretzel Buns

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I have been craving a veggie burger lately. I am a sucker for small food so I made sliders. Since my husband doesn’t love lentils, I made these with red lentils which don’t hold their shape. This makes it easier to mix them with other ingredients, therefore hiding them a bit. I cooked the lentils in vegetable stock to add more flavor. A panko coating makes this sliders super crunchy. The result was a delicious treat. My husband loved them. I only told him about the lentils afterwards.

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It’s hard to find good sliders buns here, so most of the times I just make my own. I used my Soft Pretzel Twists to make these mini pretzel buns. The ingredients are the same; there are just a few different steps.  Once the dough has risen, divide it into 16 equal pieces.  Then form each piece into a ball. Place the balls in the baking soda/water bath for 30 seconds. Then place them on a prepared baking tray (lined with parchment paper and lightly greased with vegetable oil).  Cut a cross in the middle of each bun, brush the tops with an egg wash and sprinkle with some sea salt. Bake for 8 minutes at 230C/450F. For the recipe of the pretzels just click here.

This recipe makes 14 sliders.

Ingredients:

For the sliders:

600gs of sweet potatoes

½ cup of red lentils

2 cups of vegetable stock

40grs of grated Parmesan

Pinch of onion powder

Pinch of garlic powder

Pinch of lemon pepper

Pinch of celery salt

Pinch of cayenne

Pinch of pepper

1/3 cup of breadcrumbs

2 sprigs of fresh thyme

For the breading:

1 ½ cups of panko

½ cup of breadcrumbs

¼ teaspoon of Salt

¼ teaspoon of Celery salt

¼ teaspoon of Paprika

For the lime mayo:

7 tablespoons of mayonnaise

Juice of ½ a lime

Celery salt to taste

Extras:

2 avocados, sliced

A handful of frisse

Garden cress

Olive oil for pan-frying the sliders

 

Roast the sweet potatoes for 1 hour at 180C/350F.

While the sweet potatoes are in the oven, start cooking the lentils. Place the lentils and vegetable stock in a medium saucepan over medium heat. Cook until soft, stirring from time to time. This will take about 15 minutes. Once they are cooked, turn off the heat and let them dry out in the saucepan for 30 minutes.  Once the 30 minutes are up, mash them with the back of a wooden spoon.

To make the lime mayo, mix the mayo with the lime juice and celery salt. Set aside.

Once the sweet potatoes are done, peel them and place them in a large bowl. Mash them with a fork. Add the lentils and the rest of the ingredients for the sliders. Mix well.

Mix all of the ingredients for the breading in a bowl.

Grab about 2 tablespoons of the sweet potato mixture and form it into a ball. Coat the ball in the breading. Apply some pressure so it sticks. Repeat for all of the mixture.

Pour about 6 tablespoon of olive oil in a large pan over medium heat. Once the oil is hot, place 7 balls in the pan. With the help of a spatula, press each ball a bit to create a hamburger shape. Cook until they are evenly brown on each side.  Repeat for the rest of the sliders.

Serve on the mini pretzel buns, with some frisee on the bottom and top them with avocado, lime mayo and garden cress.

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

 

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Burger sliders stuffed with Bacon Jam

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A while ago I saw a recipe for bacon jam on Food52. It just looked too good not to try it out. And OMG is it good.  You can eat it with toast or about anything else (I also like to top a soft boiled egg with it). I decided to stuff some hamburger sliders with it. It’s a nice, salty and sweet surprise to find once you take a bite of what it looks like a normal mini burger.  And now that summer weather is coming our way and BBQ season is starting, this is a nice dish to have in mind for entertaining friends.

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This recipe makes 8 sliders.

Ingredients for the bacon jam:

300gr of smoked bacon slices, diced

2 medium white onions, diced

½ teaspoon of paprika powder

4 cloves of garlic, minced

3 tablespoons of maple syrup

1 tablespoon of brown sugar

¼ cup of apple cider vinegar

¾ cup of Guinness beer

Ingredients for the burger:

500gr of minced beef

1 white onion, grated

2 tablespoons of balsamic vinegar

1 tablespoon of dried oregano

1 teaspoon of olive oil

Salt

Pepper

1 egg yolk

Toppings for the burger:

150gr gorgonzola

2 avocados

Ketchup

 

For the bacon jam:

Cook the bacon pieces in a pan until they are crispy. This will take about 8 minutes. Reserve only 1 tablespoon of the bacon fat to cook the onions.

Cook the onions over medium heat in the bacon fat until they become translucent, about 8 to 10 minutes.  Then add the paprika powder, garlic and maple syrup.  Add the sugar and stir, until it dissolves.  Then add the vinegar and beer.  Bring it to a boil and then reduce the heat to medium. Add the bacon and allow it to simmer for about 15 minutes, until the liquid has started to reduce and thicken.

Turn off the heat and allow it to cool down in the pan.  Once it has cooled down, place it in the blender and blend to your desired consistency. I like it with still a bite to it. You can store it in an airtight container in the fridge for up to a month, even though I doubt it will last that long. It’s too good not to finish it in a few days.

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For the burgers:

Pour the olive oil into a pan over medium heat. Add the grated onions, oregano and balsamic vinegar. Cook until the liquid starts to reduce, about 2 minutes. Add salt and pepper. Set aside.

Place the minced beef in a large bowl. Add salt, pepper and the egg yolk. Then add the onion mixture and mix it well. Form mini burger patties with your hands.  Grab some of the minced meat mixture, make a ball with your hands and then flatten it. Place about one teaspoon of the bacon jam in the middle and then form the meat mixture into a ball again.  Repeat until all your patties are formed. This will make about 8 mini patties.

Pour a bit of olive oil on a pan over medium-high heat. Cook the sliders for about 4 minutes on each side for medium rare, or more time if you prefer them well done.   Serve the patties with the buns and top with some gorgonzola, avocado and ketchup.

I also made the mini hamburger buns from scratch, just click here to check out the recipe.

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Buttermilk Fried Chicken on a Buttermilk Biscuit with Sriracha/Lime Mayo

buttermilk fried chicken

A while ago I made an American style brunch for my friend Joyce, who I met while living in Dallas. I think that is the only year in my life in which I hardly ever cooked. Whenever I had time off, I would just go out to eat with friends. That year in Dallas, changed my life completely. I fell madly in love. It is there were I met my husband, he was also doing an internship at the same hotel. If someone would have told me 10 years ago that I would be married to a Dutchie and would be living in Amsterdam, I would have thought that this person was nuts.

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Going back to the recipe. While we were living in Dallas, my friend Joyce told us about some delicious honey butter chicken biscuits from the Whataburger fast food restaurant chain. So we went there to try them. We love fried chicken so I wanted to make something similar here, since she also lives in Amsterdam now. I was never a big fan of the honey butter sauce and since all 3 of us like spicy things, I made a sriracha/lime mayo instead. Last month I shared a recipe for a passion fruit and cream cheese swirl skillet brownie which is what I made for dessert that day, you can check it out by clicking here.

This recipe serves 3 to 4 people.

Ingredients for the Buttermilk Fried Chicken:

400gr of chicken breast

For the overnight marinade:

½ liter of buttermilk

Pinch of salt

Pinch of pepper

¼ teaspoon of garlic powder

¼ teaspoon of onion powder

¼ teaspoon of paprika powder

For the coating:

2 cups of flour

¼ teaspoon of garlic powder

¼ teaspoon of onion powder

¼ teaspoon of paprika powder

¼ teaspoon of cayenne

¼ teaspoon of salt

¼ teaspoon of pepper

2 cups of buttermilk

For frying:

About 1 liter of vegetable oil

For the Sriracha/Lime Mayo:

1/3 of a cup of Sriracha

1/3 of a cup of Mayonnaise

Juice of 2 limes

2 tablespoons of honey

Ingredients for the Buttermilk Biscuits:

2 cups of all-purpose flour

2 teaspoons of baking powder

1 teaspoon of salt

½ teaspoon of baking soda

6 tablespoons of cold butter, cut into pieces

1 cup of cold buttermilk

Start the night before by slicing the chicken breast into smaller pieces. I sliced them the size of chicken fingers.  Mix all of the ingredients for the overnight buttermilk marinade in a bowl. Let the chicken soak in the buttermilk marinade overnight, in the fridge.

The next day, start by making the biscuits. Preheat the oven to 220C/425F and line a baking tray with parchment paper.

Place all of the ingredients for the biscuits in the food processor and pulse until everything is mixed.

Place the dough on a lightly floured working area. With your hands, shape the dough into a rectangle. Then fold that rectangle into thirds, as if you were folding a letter. Then flatten it again with your hands and fold it into thirds again. You want to repeat this until you have folded the dough into thirds for a total of 3 times.

Then dust the dough with some extra flour. Using a rolling pin, roll the dough until it is a bit thicker than 1 cm. Cut the dough using a circular mold cutter.  I used a 7 cm cutter and the dough was enough for 8 biscuits. I didn’t use the scraps of the dough because the biscuits from the scraps don’t come out as nice.

Place the biscuits on the prepared baking tray and bake until golden, about 9 minutes. The time will depend on the size of your biscuits, so make sure to check from time to time.

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Going back to the chicken, mix all of the dry ingredients for the coating in a bowl and place the buttermilk in another bowl. Cover a cutting board with plastic wrap.

Pour the vegetable oil into a pot and heat it up on medium heat.

Remove the chicken from the overnight marinade. Coat one piece with the flour mixture, then soak it in the buttermilk and finally coat it in the flour mixture again.  Place the chicken on the prepared cutting board and repeat for the remaining pieces.

Have a large plate ready lined with paper towels.

Once all of the chicken pieces are coated, check if the oil is hot enough. You can dip the tip of a piece of chicken and check if it bubbles.

Lower the heat to medium-low. Fry the chicken in batches for about 6 minutes. I like to do it on medium-low heat because if it gets too hot, the chicken crust will burn and the inside of the chicken will still be raw.

Place the fried chicken on the plate with paper towels. Repeat until all of the chicken is fried.

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For the sriracha/lime mayo, just mix all of the ingredients in a bowl.

Serve the biscuits with the fried chicken and the sriracha/lime mayo.

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