Is it even burger night without sinking your teeth into #FlyingDish Kitchen’s juicy, meaty, and absolutely satisfying double cheeseburger?

INGREDIENTS
For the beef patty
1 kg mince
2 tsps salt
1 tsp pepper
2 tsp garlic powder
1 tsp onion powder
1 tsp smoked Paprika
1 tsp coriander seeds
For the Caramelised onion
1 white onion
Oil
1 tbsp BBQ sauce.
For the pickled onion: 
2 red onion
1 cup white vinegar
½ cup water
For the tomato salsa
8 tomatoes, desseeded and diced
1 red onion, chopped
Coriander, freshly chopped
1 cup cooked corn kernels
The juice of 1 Lemons
Olive oil
Salt & pepper
For the Cheeseburger
1 Burger bun
Smokey Mayo
Butter Lettuce
2 x 100 g Beef patty
2 Cheddar cheese slices
Pickled onion
Caramelised onion
Sliced Gherkins

METHOD
For the beef patty
1. In a large bowl, combine all the ingredients together.
2. Roll the mince into 100 g balls. Then, flatten the balls to form patties.
3. Keep separated with baking paper.
4. Freeze
For the Caramelised onion
1. Slice 1 onion into rings. Then, fry in a pan with a little oil until the onions are golden,
2. Stir in the BBQ sauce and let the onions caramelise.
For the pickled onion: 
1. Slice 1 red onion into rings. Then in a medium jar, mix together the vinegar and water.
2. Soak the onions in the vinegar for at least 2 hours before plating.
For the tomato salsa
1. In a large bowl, mix together the tomatoes, red onion, freshly chopped coriander and corn kernels. Then, drizzle with lemon juice, olive oil, salt and pepper.
For the Cheeseburger
1. Slice 1 burger bun in half, and toast lightly over a grill. Then, add a dollop of Flying Fish sauce then lettuce on the bottom bun.
2. Grill 2 beef patties on high heat on the grill for 1-2 minutes. Turn over and immediately add a slice of cheese on top of both patties. Cover and allow the cheese to melt.
3. Once the cheese has melted place both patties on top of each other and place on the lettuce.
4. Top it off with FF sauce, caramelised onion, pickled onion and gherkins.

The post Flying Fish’s Double Cheeseburger appeared first on MyKitchen.

What could be better than an old-fashioned burger and shake combo? We put a delicious spin on these phyllo cheeseburgers and spiked shakes, one we know you’ll love!

SERVES 4  // COOKING TIME 1 hour

For the phyllo cheeseburgers

INGREDIENTS
1 tbsp olive oil
1 onion, peeled and sliced
1 tbsp white wine vinegar
1 tsp sugar
Salt and black pepper
4 beef burger patties
500 g phyllo pastry
¼ cup melted butter
125 g mozzarella, sliced
1 egg, whisked
2 tbsp sesame seeds

METHOD
1. Preheat oven to 180°C.
2. Heat oil in a pan and fry the onion until soft. Add vinegar, sugar and seasoning. Fry until onion is golden and caramelised.
3. Cook the burger patties until done to your liking.
4. Layer 2 sheets of phyllo pastry, brushing butter in between. Fold in half. Place a slice of cheese, a burger patty and some onions on top.
5. Fold short sides of the pastry up along the sides of the patty. Fold in one of the long sides. Continue folding the long sides in the same direction until the burger is neatly wrapped up.
6. Brush the burgers with egg and sprinkle with sesame seeds.
7. Arrange on a baking tray and bake for 20 minutes, until the pastry is golden and crispy.

For the spiked shakes

INGREDIENTS
2 cups vanilla ice cream
2 cups ice
1 cup milk
¼ cup whisky
1 tsp vanilla essence
3 tbsp crunchy peanut butter

METHOD
1. Blitz together all ingredients, except the peanut butter, until mixture is smooth.
2. Add peanut butter and pulse until just combined. Pour into glasses and serve.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Phyllo cheeseburgers and spiked shakes appeared first on MyKitchen.