Shake Shack-Style Burgers

Ingredients

• 1/3 cup mayonnaise
• 2 teaspoons ketchup
• 1 teaspoon yellow mustard
• 2 dill pickle chips, plus 1 teaspoon brine
• Pinch of sugar
• Pinch of cayenne pepper
• 1 pound ground beef chuck (80% lean)
• 2 tablespoons unsalted butter
• 4 potato hamburger buns
• 1 tablespoon vegetable oil
• Kosher salt and freshly ground black pepper
• 4 slices American cheese
• 8 thin slices plum tomatoes
• 4 lettuce leaves

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Directions

Puree the mayonnaise, ketchup, mustard, pickles and brine, sugar and cayenne in a mini food processor or blender until smooth. Transfer to a small bowl and refrigerate until ready to serve.

Form the beef into 4 pucks, about 2 inches wide and 1 1/2 inches thick. Refrigerate 20 to 30 minutes.

Melt the butter on a griddle or large skillet over medium heat. Open the buns and place open-side down on the griddle. Cook until lightly toasted, about 2 minutes. Remove to a plate.

Wipe off the griddle. Increase the heat to medium high and brush with the vegetable oil. Working in two batches, transfer the patties to the griddle, about 3 inches apart, and press firmly with a large spatula (or two small spatulas) to flatten into very thin patties. Cook, pressing the edges of the patties, about 20 seconds. Season each patty generously with salt and black pepper. Continue cooking until the edges are crisp and the beef is browned, 1 to 1 1/2 more minutes. Flip the patties; season with more salt and black pepper and top each with 1 cheese slice. Continue cooking until the cheese melts around the edges and the burger is cooked through, about 1 more minute.

Spread the mayonnaise sauce on the bun tops. Serve the patties on the buns with the tomatoes and lettuce.

Unripe Plantain Porridge

This fast and easy recipe is cooked with unripe plantains which are known to be rich in iron.

Ingredients

• 3 unripe plantains
• A big bunch of Nigerian pumpkin leaves (or Frozen Spinach: 10 cubes)
• 1 medium fish (Mackerel)
• 1-2 teaspoons ground crayfish
• 2 medium onions
• Red palm Oil: enough to colour the meal
• Pepper and Salt (to taste)
• 2 big stock cubes

• Before you cook Unripe Plantain Porridge

  1. Wash, peel and cut up the plantain as shown.
     
  2. Rinse and cut the pumpkin leaves into small pieces. If you will be using frozen spinach, allow to thaw just enough to let you cut them into tiny pieces. Leave to thaw completely and squeeze out the extra water using a sieve.
  3. Wash, cut and remove the fish intestines.
  4. Grind the crayfish and pepper.
  
  

  Cooking Directions

  1. Put the cut plantain in a pot. Add the chopped onions, stock cubes, fish, ground crayfish and pepper.
  2. Add water to the same level as the contents of the pot.
  3. Cook till the contents start to boil. Add the red palm oil and salt to taste. Cover the pot and keep cooking till done. This is when the plantain is tender to touch.
  4. Add the vegetables, cover the pot and leave to simmer.
  5. Once it has heated up, stir, turn off the heat and leave to stand for at least five minutes before serving.
  Serve with chilled soft drink or fruit juice.
  
  

Sweet Lemon Snack Mix

Ingredients

• 6 cups corn and/or rice cereal (such as Chex or Crispix)
• 2 cups mini pretzel twists
• 2 cups graham cookies or animal crackers
• 1 1/2 cups white chocolate chips
• 4 tablespoons unsalted butter
• 1/4 cup lemon curd
• Grated zest and juice of 1 lemon
• 1 1/2 cups confectioners' sugar
• 2 tablespoons powdered lemon gelatin

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Directions

Line 2 baking sheets with parchment paper. Toss the cereal, pretzels and cookies in a large bowl. Combine the white chocolate chips, butter, lemon curd and lemon zest and juice in a medium bowl. Microwave at 50 percent power in 15-second intervals, stirring, until melted, 1 to 1 1/2 minutes; whisk until smooth.

Pour the white chocolate mixture over the snack mix; toss to coat. Sprinkle with 1 cup confectioners' sugar and the powdered gelatin and toss again. Spread on the prepared baking sheets and let dry, 30 minutes. Toss with the remaining 1/2 cup confectioners' sugar. Divide among cellophane bags.

White Castle-Style Sliders

Ingredients

• 1 onion, finely chopped
• 10 ounces ground beef chuck (80% lean)
• 1 teaspoon onion powder
• Kosher salt and freshly ground pepper
• 1 tablespoon unsalted butter, cut into pieces
• 8 slider buns, split
• 8 thin dill pickle chips

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Directions

Put the onion in a medium bowl and cover with 1/2 cup water. Set aside 30 minutes.

Meanwhile, puree the beef with 2 teaspoons water, the onion powder, 3/4 teaspoon salt and a few grinds of pepper in a food processor until smooth. Draw a 6-by-

Grilled Lamb Chops

Ingredients

• 2 large garlic cloves, crushed
• 1 tablespoon fresh rosemary leaves
• 1 teaspoon fresh thyme leaves
• Pinch cayenne pepper
• Coarse sea salt
• 2 tablespoons extra-virgin olive oil
• 6 lamb chops, about 3/4-inch thick

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Directions

Watch how to make this recipe.

In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.

Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

Recipe courtesy of Giada De Laurentiis

Cheese Stuffed Burgers

Ingredients

Burgers:

• 2 pounds ground beef 
• 1 teaspoon salt 
• 1/2 teaspoon pepper 

Cheese Options: 

• 8 ounces blue cheese, cut into 1-inch cubes 
• 8 ounces Pimiento Cheese Spread, recipe follows 
• 8 ounces mozzarella, cut into 1-inch cubes 
• 4 hamburger buns 

Serving Options:

• Lettuce
• Sliced tomatoes
• Grilled sweet onions
• Sliced pickles

Pimiento Cheese Spread:

• Two 7-ounce jars canned, sliced pimientos, drained 
• Three 10-ounce bricks sharp Cheddar, finely grated 
• 1 cup mayonnaise

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Directions

Watch how to make this recipe.

Serving Options:

Mix the ground beef, salt and pepper in a large bowl and form the mixture into 8 equal-size balls. Press a cube of desired cheese into the center of each ball and cover completely with meat. Form the balls into hamburger patties, about 1/4-inch thick. Grill burgers until desired doneness. Top with lettuce, tomatoes, onions and pickles as desired on a toasted bun.

Pimiento Cheese Spread:

Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise.