Inspiratie

Premium Quality

SCRUMPTIOUS
CARPACCIO

Do you want to impress your guests with a perfect carpaccio? Or do you simply want to treat yourself? This beauty melts in your mouth and will leave you craving for more. Prego!

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DELUXE RIB-EYE STEAK
HOLLANDAISE

Our juicy rib-eye steak is a treat by itself – its rich taste never seizes to amaze us. So you can imagine what it tastes like if you combine it with a rich basil hollandaise sauce. Yep, almost too good to be true. Easy. Classic. Tasty.

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FLAMING HOT THAI
STEAK STIR-FRY

The Thai cuisine is all about fresh ingredients and a harmonious mix of different flavors. Sweet, sour, spicy and savory all fused into one dish. And you know how we feel about good fusions. We just can’t stay away from them. So we combined the Thai cuisine with our amazing Angus Striploin Steak from Uruguay.

Noodles, vegetables, an enticing Thai sauce and a sizzling steak. Makes for a perfect combination, don’t you think?

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ORGANIC BURGER
WITH BEER
CARAMELIZED ONIONS

We all know the feeling. It’s finally weekend and there are only two things on your mind: beer and burgers. We combined the two into one recipe. Beer and burgers? I know we had you at beer.

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BACON CAMEMBERT
BURGER

Combining the best of two worlds. That’s what we’re good at. So how about some French cheese with two American favorites all wrapped up into a delicious package? Yes please!

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MIND-BLOWING GREEK
LAMB BURGER

With six times more sheep than people, New Zealand knows its way with sheep. So it won’t surprise anyone that New Zealanders produce the best lamb in the world. Combined with the top-notch Greek skills of preparing lamb, and you will have a meal that will blow your mind.

Who needs a trip to Greece when you can make this burger at home in no time. Simple, but seriously delicious.

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NOT YOUR TYPICAL
CARPACCIO

Natuurlijk kun je carpaccio maken met pijnboompitten, rucola en parmezaan. We zijn gek op onze klassiekers. Maar het is ook leuk om er een draai aan te geven. Alleen wanneer je zo nu en dan de gebaande paden verlaat, kan een nieuwe klassieker ontstaan.

Dus hebben we een compleet nieuw recept bedacht voor onze carpaccio. En of het nu wel of niet een potentiële klassieker is, één ding is zeker: hij is superlekker. Aan jou de beslissing!

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WINTERY
WAGYU BURGER

A special burger calls for a special recipe. So how do you pair the most exclusive beef burger in the world? Easy. With a delicious cranberry sauce and a Brussels sprout slaw. Simple, but boy it’s good.

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GLORIOUS BUNLESS
BEEF BURGER

Curious to know what the best Brazilian beef tastes like? In the state Mato Grosso we found amazing beef with an amazing story. Therefore, we decided to let the meat speak for itself.

We’ve complemented the burger with some tasty sweet potato fries and caramelized onion. Aw yeah! Is your mouth watering yet?

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GREEN-PASTURES
GRILLED ENTRECOTE

Als je in de Verenigde Staten komt, raak je gemakkelijk overweldigd. Natuurlijk door de steden, maar meer nog door de natuur en het vee. De Angusrunderen zijn indrukwekkend. Wacht maar tot je ze ziet grazen in het open veld.

In dit recept voegen we met de ultieme salsa verde een vleugje van die groene weiden toe aan je steak. De perfecte bekroning van je entrecote.

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HONEST
ORGANIC BURGER

We gingen op zoek naar het beste biologische rundvlees ter wereld en vonden het in Uruguay. De boeren daar zijn hartstochtelijke beschermers van de biodiversiteit en produceren fantastisch natuurlijk rundvlees. Deze burger is van dat rundvlees gemaakt.

Dit is dus een eerlijke burger en die verdient een eerlijk recept. En, als een van onze koplopers, is dit het echte werk.

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BLISSFUL
IBERICO BURGER

Je hebt een Ibericoburger gekocht. Zorg vooral dat het de moeite waard is, want dit is geen gewoon stukje vlees. Het komt van het Ibericovarken, wereldberoemd om zijn gedroogde ham.

Dus als je de beste burger in handen hebt, kun je er maar beter paradijselijke ingrediënten bij gebruiken. Inspiratie nodig?

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ALMOST ALL-AMERICAN
ANGUS BURGER

O man… We zijn gek op een klassieke Amerikaanse burger. Maar ook op guacamole. Op een avond hadden we geen zin om te kiezen, dus maakten we een combinatie. Verrukkelijk. En misschien is het niet eens ‘fusion’, want guacamole neemt in de Amerikaanse keuken al een grote plaats in.

Het maakt ook niet uit. Het is gewoon heerlijk en je moet het zeker proberen.

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MIND-BLOWING
MEXICAN BURGER

We were craving for a nice, manly and hearty meal. So we threw together a delicious US Beef Burger with some gooey cheese sauce and a spicy salsa. We absolutely loved the result.

One of the finest Beef Burgers in the world, cheese sauce and a spicy salsa. Do we really need to say more?

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PHENOMENAL FUSION
CHICKEN BURGER

When we cook, we are never bound by borders. You know we love a good fusion. This time we went for a classic combination that can never go wrong: chicken with peanut sauce. A little bit of our own roots with our delicious Dutch Chicken Burger combined with a trusty Indonesian favorite. We love it, and we know you will too.

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THE MOST TROPICAL
RIB-EYE EVER

Last week we found ourselves dreaming of summer, heat and tropical islands. It inspired us to come up with this steaming hot recipe. We added some pineapple and a tropical sauce to our Rib-eye steaks. Unusual, but damn tasty. Try it for yourself!

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THE FROZEN BUTCHER
Frozen in time... Fresh on your Plate

Scrumptious Carpaccio

Do you want to impress your guests with a perfect carpaccio? Or do you simply want to treat yourself? This beauty melts in your mouth and will leave you craving for more. Prego!

It’s easy!

First we make the slaw:

Slice the chicory.
Finely chop the walnuts and the gorgonzola cheese.
Add the chicory, walnuts and gorgonzola to a bowl.
Add lemon juice, olive oil and truffle mayonnaise and mix it all together.

Now for the carpaccio:

Lay out the carpaccio on a plate. Add a spoonful of the slaw in the middle of each piece of carpaccio and wrap it up.

Lay the carpaccio on a platter. Sprinkle some salt and pepper on top and garnish it with some truffle mayonnaise and a couple of leaves of parsley. Finally, grate some parmesan cheese over the top. So easy, yet so tasty!

Ingrediënten

80 grams of Frozen Butcher carpaccio
2 pieces of chicory
5 fresh walnuts, peeled
160 grams of gorgonzola cheese
Juice of 1 lemon
2 tablespoons of olive oil
Truffle mayonnaise
Salt and pepper to taste
Parmesan

Deluxe Rib-Eye Steak Hollandaise

It’s easy!

We start off by making the hollandaise sauce:

Slowly melt the butter in a small pot. Don’t let it boil!
Remove the residue that floats to the surface and poor the remaining butter into a bowl.
Separate 2 egg yolks form the egg whites and whisk the yolks up.
Mix the egg yolks, water and lemon juice together and slowly add the melted butter until the color lightens. This takes 20 to 30 seconds.
Add the basil leaves, salt and pepper.
Blend shortly until it is well combined.

Now we make a poached egg:

Grease a piece of plastic wrap and put it over a glass or bowl.
Push it down into the glass a bit.
Break an egg into the plastic wrap, take the wrap out of the glass and twist the wrap together, so that it is sealed.
Hang the plastic wrap in a pot of boiling water and cook for 3 minutes until the egg white solidifies.
Take out the plastic wrap and peel it away from the egg.

And for the steaks:

Blot the steaks dry with some kitchen towel.
Put a frying pan on high heat and add butter to it.
Grill the steaks for 3 minutes on each side.
After they’re done baking, let the steaks rest for 2 minutes before you serve them. They will taste even better!

It’s almost time to eat this hearty meal. Put you rib-eye steak on a plate, add the poached egg on top along with some basil leaves and finish it off with some of your basil hollandaise sauce. Sprinkle salt and pepper to taste. Lavish!

Ingrediënten

Steaks (and more) from The Frozen Butcher:

1 Frozen Butcher rib-eye steak

And for the hollandaise sauce:

250 grams of unsalted butter
2 egg yolks
Small bunch of basil
1 tablespoon lemon juice
1 tablespoon water

For the poached egg:

1 egg
Plastic wrap
Olive oil

Flaming Hot Thai Steak Stir-Fry

Noodles, vegetables, an enticing Thai sauce and a sizzling steak. Makes for a perfect combination, don’t you think?

It’s easy!

We start off by making the sauce:

Put the soy sauce, ginger powder, sriracha sauce, coriander powder, garlic powder and ketjap sauce into a bowl.
Mix until you have a smooth sauce.

Now for the noodles:

Bring a large pot of water to the boil.
Add the noodles and boil them for about 10 minutes until they are done.
After cooking, rinse the noodles with cold water.

Let’s prepare the vegetables:

Chop a spring onion and a red pepper.
Stir-fry the mixed vegetables, spring onion, red pepper and sugar snaps in a wok pan with some oil until they are al dente.
Add the noodles and the sauce and stir-fry all of it together for another minute.

And now for the steaks:

Blot the steaks dry.
Place them in a hot frying pan and add some butter.
Grill the steaks on each side for approximately 3 minutes. Let them rest for 2 minutes after they are done baking – they will taste even better!

Now it’s time to plate up this stir-fry. Put some of your noodles and vegetables into a bowl. Cut the steaks up into slices and put them on top of the noodles. Top it all off with some red pepper slices, sesame seeds, coriander leaves and some of your sauce.

Ingrediënten

Steaks (and more) from The Frozen Butcher:

2 Frozen Butcher Striploin steaks
100 grams of noodles
400 grams of Asian style mixed vegetables
1 spring onion
1 red chili
100 grams of sugar snaps
1 tablespoon of sesame seeds

And for the sauce:

2 tablespoons of sweet soy sauce
1 tablespoon of ketjap sauce
1 teaspoon of sriracha sauce
½ teaspoon of ginger powder
½ teaspoon of garlic powder
½ teaspoon of coriander powder

Organic Burger With Beer Caramelized Onions

We all know the feeling. It’s finally weekend and there are only two things on your mind: beer and burgers. We combined the two into one recipe. Beer and burgers? I know we had you at beer.

It’s easy!

First we make the parsnip fries:

Peel the parsnip and cut it into fry-like strips.
Place the cut parsnip in a large bowl and drizzle with olive oil, chili flakes, paprika powder, salt and pepper.
Gently toss with your hands or two spatulas to evenly coat the fries.
Evenly spread the fries on a baking tray covered in grease proof paper.
Bake them for 30 to 40 minutes. Make sure to flip the fries halfway through the baking process.

For the caramelized onions:

Cut the onion into half rings and put them in a small saucepan.
Add the butter and the beer and put the saucepan over medium heat.
Cook for about 15 minutes or until all the beer has evaporated. Make sure to stir frequently.

Finally, the burgers:

Fry your burgers in a frying pan over medium heat – approximately 3 minutes on each side.
Make sure to let them rest for 2 minutes before you serve them. They will taste even better!
Halve your buns and lightly toast them in the same frying pan.

To assemble the burgers, spread some mayonnaise and ketchup on the buns, place each burger on a bun and top it off with your caramelized onions and some blue cheese. Finally, add your parsnip fries on the side. So simple, yet so mind-blowingly good.

Ingrediënten

Burgers (and more) from The Frozen Butcher:

2 Frozen Butcher organic burgers
50 grams blue cheese
4 tablespoons of mayonnaise
2 tablespoons of tomato ketchup

For the beer caramelized onions:

2 large onions
230 ml beer
1 tablespoon of butter

And for the parsnip fries:

1 parsnip
½ teaspoon of chili flakes
¼ teaspoon of paprika powder
4 tablespoons of olive oil
Salt and pepper

Bacon Camembert Burger

Combining the best of two worlds. That’s what we’re good at. So how about some French cheese with two American favorites all wrapped up into a delicious package? Yes please!

It’s easy!

Slice the tomatoes and put them on a plate with some basil.
Cut the onion and bacon. Fry the onion in a pan for 5 minutes together with the bacon strips.
Grill the Angus Burger for 3 minutes on each side.

Let the meat rest for 2 minutes and...

Cut the Camembert in two halves and place it on the pastry sheet.
Place the burger on top of the Camembert.
Put the onions and bacon on top of the burger.
Cut out the pastry sheet and fold it over the burger.
Glaze it with the beaten egg and sprinkle some black sesame seeds over the top.
Bake in the oven for 25 minutes at 180 degrees Celsius.

Yep, it’s that easy. Serve it with the tomatoes on the side. Bon appétit!

Ingrediënten

Burgers (and more) from The Frozen Butcher:

1 Frozen Butcher Angus Beef burger (125 grams)
1 Camembert
75 grams of bacon
1 onion
1 sheet of puff pastry (200 grams)
1 egg
1 tablespoon of black sesame seeds
2 tomatoes
12 fresh basil leaves

Mind-Blowing Greek Lamb Burger

Who needs a trip to Greece when you can make this burger at home in no time. Simple, but seriously delicious.

It’s easy!

We start off by making the tzatziki:

Cut the cucumber, chop the garlic and chop the fresh mint.
Put all of it in a bowl with the Greek yogurt and add your lemon juice, salt and pepper.
Stir well until it is all thoroughly mixed.
Place in fridge until use.

And for the burgers:

Slice the onion and tomato.
Grill your pita bread for 3 minutes.
Grill the burger for 3 minutes on each side. After it’s done baking, let it rest for 2 minutes before you build your burger. It will taste even better!

Now it’s time to build the burger. Cut open the pita and add some tomato and onion. Add the burger. Put some of your tzatziki and fresh parsley leaves on top and you’re done. Enjoy!

Ingrediënten

Burgers (and more) from The Frozen Butcher:

4 Frozen Butcher lamb burgers
4 pita breads
2 tomatoes
1 large red onion
4 strands of fresh parsley

And for the tzatziki:

1/2 cucumber
1 garlic clove, minced
2 teaspoons of lemon juice
2 teaspoons of fresh mint
120 milliliters of Greek yogurt
Salt and pepper to taste

Not Your Typical Carpaccio

We love crossing borders and combining the best of two worlds. Italy is known for amazing gorgonzola, parmesan cheese and top-notch olive oil. Uruguay knows how to raise tasty beef. So we threw all these ingredients together and came up with a juicy spin on a trusty Italian favorite: carpaccio. Do you want to impress your guests with a perfect carpaccio? Or do you simply want to treat yourself? This beauty melts in your mouth and will leave you craving for more. Prego!

It’s easy!

First we make the slaw:

Slice the chicory.
Finely chop the walnuts and the gorgonzola cheese.
Add the chicory, walnuts and gorgonzola to a bowl.
Add lemon juice, olive oil and truffle mayonnaise and mix it all together.

Now for the carpaccio:

Lay out the carpaccio on a plate. Add a spoonful of the slaw in the middle of each piece of carpaccio and wrap it up.

Ingrediënten

80 grams of Frozen Butcher carpaccio
2 pieces of chicory
5 fresh walnuts, peeled
160 grams of gorgonzola cheese
Juice of 1 lemon
2 tablespoons of olive oil
Truffle mayonnaise
Salt and pepper to taste
Parmesan

The Frozen Butcher Carpaccio US (2 Pack)

Wintery Wagyu Burger

A special burger calls for a special recipe. So what do you pair the most exclusive beef burger in the world with? Easy. With a delicious cranberry sauce and a Brussels sprout slaw. Simple, but boy it’s good.

It’s easy!

We start off with the slaw:

Thinly slice your Brussels sprouts and break them apart with your hands.
Add the lemon juice and mayonnaise and mix it all together.
Cover and refrigerate until you're ready to build your burger.

Now for the cranberry sauce:

Put the cranberries in a saucepan. Add sugar, a splash of water, the jam and some lemon juice. Mix it all together.
Put the saucepan on medium-high heat until the cranberries burst. This takes about 7 minutes. Don’t forget to stir it with a wooden spoon.
Turn the heat up to medium heat and continue to stir with a wooden spoon, bursting the cranberries that haven't naturally done so already. Cook for another 5 minutes. Remove from heat once your sauce has thickened into a jam-like consistency.

And finally, the burgers:

Heat a grill, and grill the burgers for 3 minutes on each side.
Take the burgers from the grill and let them rest for a while.
Toast the buns on the inside for 1 to 2 minutes.

Now it’s time to start building up your burger. Place the burger on top of the bun, add some goat cheese and cranberry sauce and add the slaw to the side. Now it’s finally time to bite into your delicious, wintery burger.

Ingrediënten

Burgers (and more) from The Frozen Butcher:

4 Frozen Butcher wagyu burgers
4 hamburger buns
100 gram of soft goat cheese

For the slaw:

10 Brussels sprouts, cored and thinly sliced
2 teaspoons mayonnaise
2 teaspoons lemon juice

And for the cranberry sauce:

200 grams (fresh or frozen) cranberries
2 tablespoons apricot or pineapple jam
3 teaspoons of sugar
2 teaspoons of lemon juice
4 teaspoons of water

Glorious Bunless Beef Burger

"Unfortunatelly our Rainforest Alliance Certified Beef Burger is not available anymore. But the recipe is! You can use ook Angus Burger instead.

In this recipe we’ve complemented the burger with some tasty sweet potato fries and caramelized onion. Aw yeah! Is your mouth watering yet?"

It’s easy!

First, we make the fries:

Cut the sweet potato into fry-shaped strips and season them with paprika powder, garlic powder and olive oil. Add some cornstarch to make them extra crispy.
Cover the baking tray with greaseproof paper and make sure the fries are spread out on the baking tray.
Bake the fries in the oven for 20 minutes at 200 °C. Flip the fries after 10 minutes, so they bake evenly.

Now onto the caramelized onions:

Peel and cut the onion into half rings.
Mix them with balsamic vinegar, salt and butter.
Heat it all up until the onions are caramelized. This will take about 15 minutes.

Finally, the burger:

Grill the burger for three minutes on each side. When you’re done, don’t forget to let the burger rest for 2 minutes.

Now it’s time to plate it all up! Grate some cheddar cheese onto the burger, add the caramelized onions and top it all off with some BBQ sauce. Add the sweet potato fries and the sliced pickles to the side. Enjoy!

Ingrediënten

2 The Frozen Butcher Angus Burgers
85 grams of cheddar cheese
2 pickles
BBQ sauce

For the sweet potato fries:

200 grams of sweet potato
Olive oil
Garlic powder
Paprika powder
Cornstarch

And for the caramelized onions:

1 red onion
20 grams of butter
1 tablespoon of balsamic vinegar
Salt and pepper

Green-Pastures Grilled Entrecote

In dit recept voegen we met de ultieme salsa verde een vleugje van die groene weiden toe aan je steak. De perfecte bekroning van je entrecote.

We beginnen met de salsa…

Doe de kappertjes, witte balsamicoazijn, zout en peper in een maatbeker en maal alles fijn met een staafmixer. Doordat je meteen al zout en peper hebt toegevoegd, kunnen de smaken zich makkelijk vermengen met het zuur. Als je begint met olijfolie, lossen zout en peper niet goed op in het mengsel.
Voeg nu de fijngehakte kruiden toe en mix opnieuw.
Zodra er een papje ontstaat, voeg je langzaam de olijfolie toe. Maal dit goed fijn met de staafmixer. Terwijl je aan het mixen bent, zie je pas goed hoeveel olijfolie je nodig hebt. Dit is natuurlijk ook afhankelijk van je persoonlijke smaak. Wij houden van dikke lobbige salsa verde.

En nu de entrecote!

Wrijf de entrecote in met zout en olijfolie.
Laat de grillplaat ondertussen heet worden.
Gril de entrecote ± 3 minuten aan elke kant.
Wij houden van ‘rare’ maar als je van ‘medium’ of ‘well-done’ houdt, gril je de entrecote aan elke kant iets langer.
Laat het vlees op een warme plek rusten voordat je het snijdt.
Lekker met stokbrood en een glas rode wijn.

Ingrediënten

1 entrecote van The Frozen Butcher
1 el kappertjes
2 el witte balsamicoazijn
zout en peper
3 el bieslook, fijngehakt
1 el munt, fijngehakt
2 el bladpeterselie, gehakt
1 el dragon, gehakt
2 el kervel, gehakt
2 el basilicum, gehakt
olijfolie

The Frozen Butcher Striploin Steak (Entrecote)

Honest Organic Burger

Dit is dus een eerlijke burger en die verdient een eerlijk recept. En, als een van onze koplopers, is dit het echte werk.

Zo klaar!

Was en snijd de tomaat en was de blaadjes van de little gem.
Snijd de zure bom en de jalapeño in plakjes.
Halveer de bol en maak de yoghurtmayonaise.
Neem alvast de onderste helft van de bol en smeer deze in met de yoghurtmayonaise en ketchup. Leg hierop drie blaadjes little gem en de plakjes tomaat.
Bak de burger op de grillplaat of in een pan ± 3 minuten aan elke kant.
Leg de burger bovenop de gegarneerde bol, met achtereenvolgens de mosterd en ketchup, de zure bom, de jalapeño en de gedroogde uitjes.
Als laatste de drie blaadjes little gem en natuurlijk de bovenkant van de (Waldkorn) bol.

Ingrediënten

1 biologische burger van The Frozen Butcher
1 jalapeño
3 plakken zure bom
3 plakjes tomaat
1 el gedroogde uitjes
1 el mosterd
1 el ketchup
1 el yoghurt + 1 el mayonaise, gemengd
6 blaadjes little gem
1 (Waldkorn) bol

Blissful Iberico Burger

Je hebt een Ibericoburger gekocht. Zorg vooral dat het de moeite waard is, want dit is geen gewoon stukje vlees. Het komt van het Ibericovarken, wereldberoemd om zijn gedroogde ham.

Dus als je de beste burger in handen hebt, kun je er maar beter paradijselijke ingrediënten bij gebruiken. Inspiratie nodig? Let op:

Zo klaar!

Was de tomaat en de sla. Snijd de tomaat in plakken en pluk de fijnste slabladeren van de krop.
Mix met een staafmixer de fijngehakte bladpeterselie, het citroensap, de zout en peper en de mayonaise tot een gladde emulsie.
Gril de burger en het gehalveerde chorizoworstje ± 3 minuten aan elke kant op de grillplaat. (Je kunt ze ook gewoon bakken als je geen grillplaat hebt).
Gril de sneden brood die je aan één kant met olijfolie hebt ingesmeerd.
Wrijf ze als ze klaar zijn in met de knoflookteen.
Smeer één snee brood in met de peterseliemayonaise en leg hier achtereenvolgens op: tomaat, blaadje sla, de gehalveerde chorizoworst, nog wat peterseliemayonaise en dan de Ibericoburger. Garneer opnieuw met nog wat peterseliemayonaise, een plakje tomaat en wat sla. Leg als laatste de andere gegrilde snee brood erbovenop.
Steek de stapel aan beide kanten vast met een prikker en snijd schuin doormidden.

Ingrediënten

1 Ibericoburger van The Frozen Butcher
3 el platte peterselie, fijngehakt
2 el mayonaise
1 tl citroensap
1 chorizoworstje
1 tomaat
een paar bladeren uit het hart van een krop sla
1 el olijfolie
zout en peper
½ knoflookteen
2 dikke sneden witbrood

Almost All-American Angus Burger

Het maakt ook niet uit. Het is gewoon heerlijk en je moet het zeker proberen.

It’s easy!

Begin met de guacamole: prak met een vork de halve rijpe avocado met het citroensap, de mayonaise, de fijngehakte peterselie en zout en peper.
Snijd intussen de tomaat in plakjes.
Grill de gehalveerde bol aan de binnenkant.
Neem alvast de onderste helft van de bol en smeer deze in met ketchup en mayonaise. Leg hier de plakjes tomaat en de ijsbergsla op.
Gril de burger in een koekenpan ± 3 minuten aan elke kant. Zorg dat de buitenkant goed krokant is voordat je de burger omdraait.
Leg de cheddar op de burger en laat smelten.
Leg nu de Angusburger met de gesmolten cheddar op de sla van de burger.
Schep daarover rijkelijk de guacamole en dek af met de bovenkant van de bol.

Ingrediënten

1 Angusburger van The Frozen Butcher
1 el mayonaise
1 el ketchup
1 plak cheddar
3 plakjes tomaat
ijsbergsla
1 grote witte bol (bijvoorbeeld met sesam of een Italiaanse bol)

Voor de guacamole:

½ rijpe avocado
1 el platte peterselie, fijngehakt
citroensap
1 el mayonaise
zout en peper

Mind-blowing Mexican Burger

We were craving for a nice, manly and hearty meal. So we threw together a delicious US Beef Burger with some gooey cheese sauce and a spicy salsa. We absolutely loved the result.

One of the finest Beef Burgers in the world, cheese sauce and a spicy salsa. Do we really need to say more?

It’s easy!

First, we make the spicy salsa:

Finely cut your tomatoes, onions, jalapeño and cilantro. Put all these ingredients in a bowl and add olive oil, apple cider vinegar and salt.
In the meantime, boil your corn on the cob for 10 – 15 minutes.

For the cheese sauce:

In a saucepan, melt the butter. Stir in the flour and cook over moderate heat for 30 seconds.
Whisk in the milk and cook, whisking, until it thickens. This will take about 5 minutes.
Stir in the cheese until it’s all melted, then stir in the Pecorino.
Let your cheese sauce cool until it is spreadable.

Finally, the burgers:

Grill the burgers for three minutes on each side. When you’re done, don’t forget to let the burger rest for 2 minutes.

Now we can plate this beauty up. Put the burger on top of the bread and add your cheese sauce and salsa. Don’t forget to add some sliced jalapeños on top if you like your burger extra spicy. Enjoy your burger with some corn on the cob. Nice!

Ingrediënten

Burgers (and more) from The Frozen Butcher:

4 Frozen Butcher US beef burgers
8 slices of bread
4 tablespoons of sliced jalapeños
4 corns on the cob

For the cheese sauce:

1 tablespoon of unsalted butter
1 tablespoon of all-purpose flour
350 ml of milk
250 grams of young cheese
2 tablespoons of Pecorino cheese
Salt and pepper to taste

And for the salsa:

3 tomatoes, finely diced
2 tablespoons red onion
1 jalapeño pepper
3 tablespoons chopped cilantro
3 tablespoons apple cider vinegar
1 tablespoon olive oil
Salt

Phenomenal Fusion Chicken Burger

It’s easy!

First, the peanut sauce:

Finely chop the garlic and ginger. Don’t forget to peel your ginger first.
Put the peanut butter, soy sauce, coconut milk, lime juice, garlic, ginger, brown sugar and crushed red pepper flakes into a saucepan.
Stir it all together over medium heat until it is well mixed and hot enough.
Add extra coconut milk if the sauce is too thick.
Cut the bun and slice the cucumber

And for the burger:

Heat the olive oil in a frying pan.
Bake your chicken burger on each side for 3 minutes. Let the burger sit for 2 minutes before you eat it. It will taste even better!
Toast the bun for 1 to 2 minutes cut side down.

Now all we have to do before we can bite into this burger is put it together. Pile your burger, peanut sauce, cucumber and alfalfa sprouts onto the bun. Add some peanuts and put the top bun on top. Yep, it’s that easy. Enjoy!

Ingrediënten

Burgers (and more) from The Frozen Butcher:

2 Frozen Butcher chicken burgers
2 hamburger buns
25 grams of alfalfa sprouts
1 tablespoon of peanuts
Sliced cucumber
Olive oil

And for the peanut sauce:

1 clove garlic
2,5 cm piece of ginger
150 grams of peanut butter
2 tablespoons of soy sauce
150 ml of coconut milk
1 tablespoon of lime juice
1 teaspoon of brown sugar
Crushed red pepper flakes to taste

The most tropical Rib-eye ever

It’s easy!

We start off by making the sauce:

Remove the skin from the ginger and finely chop it. Do the same with your onion.
Cut two slices from the middle of a pineapple and remove the skin.
Mix 2 tablespoons of water with the corn starch until there are no more lumps.
Add your chopped onions into a saucepan. Add sesame oil, soy sauce, chopped ginger, parsley and the corn starch mixture.
Bring the mixture to a boil until it thickens. Make sure you stir continuously.

Now for the steaks:

Blot the steaks dry.
Place them in a hot frying pan and add some butter.
Grill the steaks on each side for approximately 3 minutes. Let them rest for 2 minutes after they are done baking – they will taste even better!
In the same pan, grill your pineapple slices for 2 minutes on both sides.

Time to plate it all up! Put your steak on a plate and add the pineapple slice on top. Add your sauce and garnish it with some parsley leaves. There you have it; a delicious tropical twist on one of the best Ribeye steaks.

Ingrediënten

Steaks (and more) from The Frozen Butcher:

2 Frozen Butcher Rib-eye steaks
A 2,5cm piece of ginger
⅓ cup chopped white onion
2 pineapple slices
3 strings of fresh parsley
10 grams of corn starch
2 tablespoons of water
3 tablespoons soy sauce
1 tablespoon sesame oil
salt and pepper