1) Giant burger: an easy ground beef dinner recipe! A delicious recipe that will feed a crowd! INGREDIENTS 8 slices bacon; 1 large white onion, sliced; 1.5 kg (3 pounds) minced beef; 1 tbsp garlic powder; 1 tbsp paprika; 1 tbsp salt; 1 tsp pepper; 3 tbsp parsley, chopped; 2 cups mozzarella, shredded; 12 slices cheese; 2 tbsp vegetable oil; 2 tbsp butter; 2 tbsp sugar; Scallions, sliced. METHOD Combine minced beef with parsley, salt, pepper, paprika and garlic powder. Divide into two halves. Layer bacon sliced on a parchment covered baking pan, then bake at 180C/350F for 15-20 minutes or until golden and crispy. Chop crispy bacon. To make caramelized onions melt butter with vegetable oil over the low heat, put the onions in, season with a pinch of salt and some sugar. Cook stirring frequently until onions become brown, creamy and sweet. Spread on half of minced meat on a sheet of parchment forming it into a circle. Layer sliced cheese, bacon, shredded cheese, scallions and onions on top. Cover with another layer of meat. Carefully transfer giant meat patty onto preheated skillet with some vegetable oil. Cook on one side for around 5-7 minutes, until golden. Flip the petty using a large plate, then transfer into the oven for 15-20 minutes at 180C/350 F or until meat is cooked to your preference. Slice the burger and serve on a bun with your favorite burger toppings.
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2) Meat cake: a 30-minute recipe that feed a crowd!
A giant stuffed burger recipe that everyone will love! INGREDIENTS • 350g chipolata • 350g Merges • 200g grated mozzarella • parsley METHOD Open the chipolatas to remove the flesh and form a large disk. Do the same with Merguez. Put cheddar and mozzarella on a Mergez disk, sprinkle with chopped parsley and cover with a chipolata disk. Solder the edges thoroughly to form a large steak, and then fry. Slice into portions and enjoy with french fries and ketchup.
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3) Giant chicken sandwich: you need to get your hands on this! This is the ultimate Sandwich Party! INGREDIENTS 240ml whole milk, warm 2 tsp dry yeast 1 tbsp sugar 2 large eggs, beaten 1 ½ tsp salt 500g flour 90g soft butter 1 egg Chicken: 4 large chicken breasts 3 cups flour 2 tsp garlic powder 2 tsp onion powders Salt and pepper to taste 1 tbsp baking powder 6 eggs whipped 1/4 cup vodka Shredded Iceberg Salad Mayonnaise METHOD Combine milk, yeast, sugar in a large bowl. Let sit for 5 min. Add two eggs and mix. Add all flour and salt and mix until smooth. Remove from the bowl and knead. Add softened butter and knead in the dough. Knead for about 10-15 minutes until the dough is soft and forms a ball. Place in a lightly oiled bowl and cover. Let rise in a warm place until doubling, about 1 hour. Meanwhile, cut breasts like a butterfly, placed on a lined board. Top with plastic wrap. Pound in 1/2” Pour into the freezer for 30 minutes. Form a smooth dough ball. Place in the center of the oiled circle like a 9-inch pan. Cover and let rise for another 30 minutes or until they double. Brush them with egg and bake for 25 minutes until golden brown. Allow cooling completely. Mix flour, baking powder and spices together in a large sheet. Beat and season the eggs in another large sheet with vodka. Place a large chicken “disc” in flour and dust to coat. Shake to remove excess. Add to the egg and spread to coat, let any excess drip. Fry the chicken very carefully in a large pan. Flip once. Bake at 180C/350F for 15 minutes. Form the sandwich.
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