Recipes

Premium Quality

main course, serves 2

Wonderfull Wagyu Burger with cheddar, bacon, onion and truffle mayonnaise

First fry the bacon until it is nicely crispy, then you can fry the union in the bacon fat together with the mango, when it is ready add a spoon of honey and mix everything together. Grill the slices of zucchini on both sides. Put the rolls in the oven for a few minutes, while you prepare the burgers. And when everything is ready you can start building your burger.

View full recipe

Carpaccio With Pesto Truffle Dressing

cherry tomatoes, roasted pine nuts and Parmesan cheese

View recipe

It’s “Burger-Tuesday”!

with mild goat’s cheese, honey and a touch of rosemary

View recipe

Angus Burger with red/white Coleslaw

and lemon yoghurt mayonnaise

View recipe

The Frozen Butcher Angus Burger

with green pea spread and jalapeño pepper sauce

View recipe

The Frozen Butcher Lamb Burger

with hummus, pickled cauliflower, pomegranate and Za’atar

View recipe

Basic Brioche burger buns

with black sesame seed

View recipe

The Frozen Butcher US Beef Burger

with green spring salad

View recipe

The Frozen Butcher Lamb Burgers

with grilled vegetables and harissa mayonnaise

View recipe

The Frozen Butcher Wagyu Burger

with watercress mash and coloured beets

View recipe

BBQ corn

with Mediterranean herb salt

View recipe

The Frozen Butcher Lamb Burger

with halloumi and watercress-pesto

View recipe

Sauerkraut Iberico burger

with mustard mayonnaise

View recipe

BBQ rosemary Iberico Burgers

hot with salsa, asparagus and corn

View recipe

Lamb Burger on ‘cauliflower steaks’

with red onion, mushrooms and pancetta

View recipe

Oven roasted sweet potato fries

and The Frozen Butcher US Beef Burgers

View recipe

Ranch Ribeye Steak

Pan-fried ribeye steak with stewed shallots, roasted baby potatoes, Jerusalem artichokes, carrots and oxtail sauce with fresh bay leaves.

View recipe

Sizzling Striploin Steak

Pan-fried entrecote with potato mousseline, spinach, shiitake mushrooms, fried onion rings and fermented garlic.

View recipe

Clashing Carpaccio

Carpaccio with lemon, rocket, sun-dried tomato, extra virgin olive oil, fresh basil and flaked Parmesan.

View recipe

Portobello Lamb burger with babaganoush

tarragon and tomato

View recipe

Iberico Burgers and parsnips fries with rosemary salt

mustard mayonnaise and chili creme fraiche dip

View recipe

Deep fried onions

with sweet potato fries on the side

View recipe

Winter burger dinner salad

With roasted pumpkin and pickled red onion

View recipe

USA Burger with chanterelles

white bean hummus, lamb’s lettuce and truffle mayonnaise

View recipe

Iberico Charcoal burger

with coleslaw and avocado

View recipe

Colorful Beef Burger

Grilled Beef Burger with thick slices of rustic sourdough, tomato salsa, whole-grain mustard, mayonnaise and zucchini.

View recipe

Simple Angus Burger sandwiches

With mixed lettuce, smoked cheddar and mayonnaise

View recipe

Christmas Venison burgers

with cranberry compote, red cabbage ‘slaw’ and horseradish mayonnaise

View recipe

Angry Angus Burger

Angus hamburger met venkelsalade, dragon en Thaise curry mayonaise.

View recipe

Farmer’s Lamb Burger

Lamb burger with braised eggplant, olives and chorizo.

View recipe

Flamenco Iberico Burger

Pan-fried Iberico hamburger with roasted cherry tomatoes, grilled bacon and aioli.

View recipe

Natural Organic Burger

Organic beef burger with poached egg, romaine lettuce and chives.

View recipe

Beany Beef Burger

US beef burger with sweet beans, spring onions, truffle juice and grated parmesan.

View recipe

Respectful Wagyu Burger

Wagyu burger with rocket salad, grilled pepper, Brie de Meaux and cornbread roll.

View recipe

Wonderful Wagyu Burger

Main course, Serves 2

Cooking Method

You have read the steps / information above. So you can start now. Turn the oven to 180 degrees. Then cut the zucchini into slices, the onion into rings, the mango into strips and prepare the rest. Place a small pan on medium heat, with some sunflower oil.

First fry the bacon until it is nicely crispy, then you can fry the union in the bacon fat together with the mango, when it is ready add a spoon of honey and mix everything together. I recommend using a grill pan for the burgers. First grill the slices of zucchini on both sides. Put the rolls in the oven for a few minutes, while you prepare the burgers. If you have the burger the way you like it best, put a slice of cheddar on both so that it can melt nicely. And when everything is ready you can start building your burger.

Our favorite order: Bottom bun - Sauce - Leaf of lettuce - Fried onion + mango - Burger + Cheddar - Grilled Zucchini - Some more onion and mango - Slice of bacon - Pickle -Top of the bun!

Ingredients

2 The Frozen Butcher Wagyu burgers
2 burger buns
2 Slices lettuce
2 Slices of cheddar
2 Slices bacon
1 White Onion
1/2 Small Mango, cut into strips
1 Tbsp. Honey
Pickle
Sunflower oil
4 Tbsp. Truffle Mayonnaise
1 Tbsp. Curry powder
1/2 Tbsp. Turmeric Powder
1 Tbsp. truffle oil
Pinch of salt

The truffle oil is not necessary but makes it extra tasty. Put them all in a bowl, stir and place in the fridge.

Carpaccio With Pesto Truffle Dressing

Main course, Serves 2

Preparation

Make sure the carpaccio is thawed. Cut the tomatoes into wedges and the spring onion into fine rings. Now grill the asparagus briefly in a grill pan. Put some corn salad on a plate, put the carpaccio over it, divide the asparagus, spring onion, tomatoes and the Parmesan, the dressing can now also be added and you can eat!

Ingredients

2x The Frozen Butcher Angus Beef Carpaccio
200g Mini Asparagus
100g Cherry Tomatoes cut into wedges
50g corn salad
30g Arugula
30g of roasted pine nuts
30g of Parmesan cheese
2 Stalks of spring onion, finely chopped
2 tbsp. pesto
1 tbsp. truffle mayonnaise
1/2 tbsp. Turmeric Powder
1 tbsp. truffle oil (The truffle oil is not necessary but makes it extra tasty)
Put them all in a bowl, stir and place in the fridge.

It's "Burger-Tuesday"!

Main course, Serves 2

Cooking Method

This Tuesday's recipe is one of our favorites - mild goat's cheese, some honey and a touch of rosemary! The U.S. burgers are perfect for this.

Fry the burgers and after the last turning put a goat cheese slicer on top, sprinkle 1 teaspoon honey on each, and sprinkle with some rosemary. Place the pancake cap briefly and wait a further 2 minutes until the cheese has melted slightly and the honey has run out.

Ingredients

2 The Frozen Buther US Beef Burgers
2 slices (0.5cm thick) from the goat cheese roll
2 tbsp. Honey
8 needles of rosemary, chopped
Tomatoes
Arugula
Burger Ground Sauce

The Frozen Butcher Angus Burger with red/white Coleslaw

and lemon yoghurt mayonnaise
main course, serves 2

Instructions

Cut or grate the cabbage and apple in thin strips. In a large bowl combine the mayonnaise and yoghurt, and toss with the cabbage. Sprinkle with lemon and season with salt and pepper. Add sugar if necessary. Fry or grill the burgers according to the instructions on the packaging. Serve the burgers with toasted buns, coleslaw and some green salad.

Ingredients

¼ small organic red cabbage (300 g)
¼ organic white cabbage (300 g)
1 red apple
1 tbsp. mayonnaise
1 tbsp. yoghurt
1 lemon
salt, pepper, and a little sugar
2 The Frozen Butcher Angus Burgers
2 organic buns
optional: green salad

The Frozen Butcher Angus Burger with green pea spread and jalapeño pepper sauce

main course, serves 4

Instructions

Cook peas for about 4 minutes and drain. Grind the peas and feta cheese and a few sprigs of parsley in a food processor. Season with salt and pepper. Half the jalapeno pepper and remove the seeds. Then puree the yoghurt with the pepper and remaining parsley in a blender. Fry or grill the burgers according to the instructions on the packaging. Halve and toast the buns. Combine oil and lemon juice with the watercress. Divide it on the bottoms of the buns. Place the burger on the cress and top with pea spread, jalapeno sauce and last but not least the top halves of the buns.

Ingredients

200 g fresh green peas
50 g Greek feta cheese
1 small bunch parsley
salt and pepper
1 jalapeño pepper
200 ml Greek yoghurt
4 The Frozen Butcher Angus Burgers
4 whole wheat buns
1 bunch of watercress
1 tbsp. olive oil
2 tbsp. lemon juice
salt and pepper

Lamb Burger with hummus, pickled cauliflower, pomegranate and Za’atar

Main course, Serves 4

Instructions

For the pickle (prepare one day ahead); In a pan combine vinegar, sugar, salt, kurkuma, cumin, garlic and bay leaf. Bring to boil and let simmer for 5 minutes. Cut the cauliflower into florets and cook for about 3 minutes in the vinegar mixture till just tender. Transfer into clean jars, close them, let cool and leave them overnight in the fridge.

Roll the pomegranate to loosen the seeds. Score around the middle and tear it open into halves. Hold each half over a bowl, seeds facing down and tap the skin with a spoon, squeezing a little to release the seeds.

Fry or grill the burgers according to the instructions on the packaging. Serve the burgers with the hummus, pickled cauliflower, pomegranate and season with Za’atar and sprinkle with olive oil.

Ingredients

1 small (500 g) Cauliflower
250 ml white wine vinegar
125 g sugar
1 tsp salt
1 tsp kurkuma
1 tsp cumin seeds
1 garlic glove
1 bay leaf
2 large glass jars
1 tray readymade Hummus
1 little pot Za’atar (Middle-Eastern seasoning)
1 pomegranate
4 The Frozen Butcher Lamb Burgers
green cress
extra virgin olive oil

Basic Brioche burger buns with black sesame seed

Bread, Serves 6 to 8

Instructions

Combine eggs and milk in a pan. Then dissolve the sugar and (fresh) yeast in the mixture (combine dried yeast with the flour). Warm while stirring the mixture till lukewarm. Now combine flour (sifted) with the butter in a large bowl. Add the milk/egg mixture bit by bit and knead till a soft and a slightly sticky dough. Let dough rise for 60 minutes in a bowl covered with a damp cloth in a warm place.

Heat the oven to 200°C. Weigh 100 g dough per roll and shape into a ball under a curved hand, revolving around. Place the balls on a baking tray with enough space in between. Cover with whisked loose egg and sprinkle with black sesame. Let them rise for another 30 minutes till they have doubled their volume. Then bake them in the middle of the oven for 15 to 20 minutes until golden brown.

Ingredients

100 ml milk
3 eggs + 1 more for brushing
25 g sugar
25 g fresh yeast or 7 gr dried yeast (for 500 g flour)
500 g flour
10 g salt
130 g soft butter (in cubes)
sesame seeds (black or white)

The Frozen Butcher US Beef Burger with green spring salad

main course, serves 4

Instructions

Cut the fennel in very thin slices. For the dressing combine olive oil, balsamic and honey in a bowl. Season with salt and pepper.
Combine spinach, rocket and fennel with the dressing in a large bowl. Add the walnuts and sprinkle with cress. Prepare the burgers according to the instructions on the packaging. Half the buns and toast them in a grill pan. Serve the burgers with the salad and French fries.

Ingredients

1 fennel bulb
6 tbsp. extra virgin olive oil
2 tbsp. white balsamic vinegar
salt & pepper
1 tsp honey
200 g young spinach
75 g rocket
1 tray mustard cress
1 small handful walnuts
4 The Frozen Butcher US Beef Burgers
4 hamburger buns

Lamb Burgers, grilled vegetables and harissa mayonnaise

Main course, Serves 4

Instructions

Cut the zucchini in thin slices. The red onion in rings and the bell pepper in strips. Sprinkle with olive oil and grill on high flame on all sides. Season with salt and pepper. Combine harissa with mayonnaise. Grill the burgers according to the instructions on the packaging and toast the buns in the same pan. Divide half of the vegetables on the bun bottoms en place the burgers on it. Then put the remaining vegetables on the burgers and top with harissa mayonnaise and last but not least the top halves of the buns.

Ingredients

1 zucchini
1 red onion
1 red pepper
2 tbsp. olive oil
salt and pepper
2 tbsp. ‘Harissa’ (Moroccan hot paste)
4 tbsp. mayonnaise
4 The Frozen Butcher Lamb Burgers
4 ciabatta buns

The Frozen Butcher Wagyu Burger with watercress mash and coloured beets

main course, serves 4

Instructions

Cook the beets about 40 minutes. Let cool and peel. Combine milk and butter in a pan and warm till the butter melts.
Peel the potatoes, cut them in equal pieces and cook them for about 20 minutes. Then drain and mash them with the milk and butter. Add the roughly cut cress and season with salt and pepper. Cut the beets in wedges and fry or grill the burgers according to the instructions on the packaging. Serve with the cress mash and beets on top.

Ingredients

6 coloured beets (red and yellow)
1 kilo potatoes
½ cup milk (125 ml)
1 tbsp. butter
75 g watercress
salt and pepper
4 The Frozen Butcher Wagyu Burgers

BBQ corn with Mediterranean herb salt

Side dish, Serves 4

Instructions

In the bowl of a food processor, combine the garlic and 2 tablespoons of the salt. Pulse until the garlic is chopped medium-coarse. Add the herbs and continue pulsing until the mixture is the texture of very coarse sand. Transfer to a bowl and toss with the remaining salt.

Serve with BBQ corn:

Cook the corns for about 15 minutes in boiling water with a little salt. Drain and let cool. Barbeque the corn until brown, drizzle with olive-oil and sprinkle with herb salt.

Ingredients

125 g coarse sea salt
herbs: small bunches (about 75 grams together) of rosemary, sage and thyme without the stems
3 garlic gloves
4 fresh corn cobs (with green)
needed: food processor

Lamb Burger with halloumi and watercress-pesto

Main course, Serves 4

Instructions

Make the pesto: combine watercress, cheese, oil, garlic and nuts in a blender and blend till pesto. Leave some cress aside for garnish. Season with salt and pepper. Cut tomatoes and halloumi in slices. Fry the burgers, grill the cheese and toast the buns. Top with salad, cheese, burgers and tomatoes. Top with pesto and extra watercress.

Ingredients

1 bunch of watercress 100 g
Extra virgin olive oil
1 tbsp. grated Parmesan cheese
1 tbsp. pine nuts
1 garlic glove
salt and pepper
2 tomatoes
1 lettuce
4 buns or sandwich bread
4 The Frozen Butcher Lamb Burgers
250 g Halloumi (Greek grill cheese)
extra needed: blender

The Frozen Butcher Sauerkraut Iberico burger

with mustard mayonnaise
main course, serves 4

Instructions

Cut the onions in rings, sprinkle with oil and grill in a grill pan. Warm the sauerkraut. Whisk mustard with mayonnaise. Fry or grill the burgers and bacon. Halve the buns. Take the meat from the pan, wipe off excess fat with a paper towel and toast the buns golden brown. Divide sauerkraut on the buns, place burgers on the sauerkraut, top with bacon and mustard mayonnaise.

Ingredients

2 red onions
1 tbsp. olive oil
2 tbsp. mustard
4 tbsp. mayonnaise
250 g sauerkraut (cooked)
4 The Frozen Butcher Iberico Burgers
4 organic burger buns
8 slices of bacon

BBQ rosemary Iberico Burgers, hot salsa, asparagus and corn

main course, serves 4

Instructions

Fire up the BBQ. Finely chop the onion, pepper and garlic. Heat the olive oil in a saucepan (on the BBQ) add the onion, pepper and garlic and cook for a few minutes. Add tomato cubes. Bring to boil and let simmer for 5 minutes. Season with salt.

Lightly coat the asparagus spears with olive oil. Season with salt and pepper. Grill over high heat for 2 to 3 minutes. Peel back corn husks without removing them and remove silk. Place 1 tablespoon butter and salt and pepper on each piece of corn. Close husks. Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill and cook approximately 30 minutes, turning occasionally, until corn is tender. Roughly cut the rosemary needles. Grill the burgers on the BBQ and sprinkle with rosemary.

Ingredients

1 red pepper
1 onion
1 garlic glove
2 tbsp. olive oil (for frying)
2 cans peeled tomato cubes (2 x 400 g )
1 tbsp. dried oregano
salt
1 pound fresh green asparagus spears (trimmed)
2 fresh corn cobs
4 The Frozen Butcher Iberico Burgers
1 small bunch rosemary

Lamb Burger on ‘cauliflower steaks’

with red onion, mushrooms and pancetta
main course, serves 2

Instructions

Preheat the oven to 180 ºC. Cut the cauliflower in four, 1,5 cm slices. (Use what’s left for another dish). Place them on a baking tray, season with salt, pepper and thyme. Then sprinkle generously with olive oil and bake for about 20 to 30 minutes till they’re brown and cooked through. Cut the mushrooms and onions in slices and fry them for about 5 minutes. Fry or grill the burgers according to the instructions on the packaging and the pancetta in another frying pan. Serve the burgers on the ‘cauliflower steaks’ topped with pancetta, mushrooms and onions.

Ingredients

2 medium organic cauliflowers
olive oil (for frying)
some sprigs of thyme
1 medium red onion
200 g mushrooms
2 The Frozen Butcher Lamb Burgers
100 g ‘pancetta’ slices (bacon)
salt and pepper

Oven roasted sweet potato fries and The Frozen Butcher US Beef Burgers

main course, serves 4

Instructions

Preheat the oven to 400 F (200 °C). Wash and dry the potatoes (no need to peel). Cut them in sticks or wedges. Place the sweet potato wedges in a large zip-top plastic bag, add the starch and salt and shake to combine, or place everything in a large bowl and toss together. Add the oil and toss together till they’re fully covered. Spread the potatoes on a large baking tray into a single layer. Season with pepper and roughly cut thyme and rosemary. Roast 15 minutes. Using a flat spatula, flip them and continue to roast another 10 to 15 minutes until fries are tender on the inside and crispy on the outside.

In the meantime bake the US Beef Burgers according to the instructions on the packaging and serve with various dips and a salad.

Ingredients

about 1.2 kg sweet potatoes
3 tbsp. potato starch
Sea salt and pepper
6 tbsp. olive oil (for cooking)
small bunch thyme
few branches rosemary
readymade dips:
- lemon mayonnaise
- sweet chili sauce
- hummus
- mustard mayonnaise
4 The Frozen Butcher US Beef Burgers

Ranch Ribeye Steak

In the United States we experienced what’s it like to live on a ranch. That means being outdoors all day, working with nature and only eating fresh food. There’s a real beauty in being responsible for your own food. On a ranch the food chain isn’t very long!

While the recipes we brought back from the ranch with us may look simple, don’t be too quick to judge. They’re delicious! The strong muscular flavors of the ribeye steak speak for themselves.

It’s easy!

Fry the shallots in a saucepan until soft and golden and add 1 tablespoon of vinegar, 100 ml of red wine, the oxtail broth and the fresh bay leaves. Reduce for 20 minutes over medium heat. Halve the potatoes; peel the carrots and Jerusalem artichokes. Chop the Jerusalem artichokes into chunks the same size as the potato pieces, and mix with the potatoes and the carrots in a baking dish with some olive oil, pepper and salt.

Roast in the oven at 180˚ for approximately 20 minutes. Sear the ribeye steak on both sides and add 25 g butter. Now continue to pan-fry over a low heat, regularly moving and turning the steak. Place the vegetables and potatoes on a plate and put the ribeye steak on top. Add the butter to the shallots in the broth, and stir until the butter melts and the sauce thickens. Then pour over the meat and garnish with 1 bay leaf.

Much appreciated

For the best result, make sure the meat is at room temperature well before cooking!

Ingredients

2 The Frozen Butcher Ribeye steaks
10 small shallots, washed
200 g baby potatoes with skin
4 carrots
100 g Jerusalem artichokes
200 ml clear oxtail broth
6 fresh bay leaves
olive oil
red wine
red wine vinegar
salt and pepper
50 g butter

Sizzling Striploin Steak

We love the sizzling sound of a striploin steak in the frying pan. It’s the sound of a gratifying meal coming up. And although the meat is already great on its own, with our recipe it really transforms into a sizzling meal.

A grand tour of California’s vineyards will teach you that a good meal needs to be complemented by an even better wine. So be sure to get some advice from your local wine specialist!

It’s easy!

Chop and boil the potatoes, drain and add half of the butter, 50 ml milk and a splash of olive oil. Mash thoroughly and stir with a whisk until smooth. Add salt to taste. (It’s okay for the mash to be slightly runny, like a thick sauce.) Mix the tempura flour into a paste with some water. Slice the onion into ½ cm rings and dip in the batter, then deep-fry at 180˚until golden.

Briefly fry the sliced shiitake mushrooms, add the spinach and some salt, and fry for another few minutes. Pan-fry the entrecote on both sides to taste. Spread a spoonful of the puree on the plate and arrange the spinach over it. Put the entrecote on top of the vegetables. Add garlic and a small amount of water to the gravy, allow to simmer for a moment and then pour over the meat. Finally garnish with the onion rings and lightly sprinkle with some salt.

Much appreciated

After frying the meat, remove the fat and chop it into 0.5 cm cubes. Fry these until crunchy and arrange over the meat. This way, the fat is very tasty and easy for everyone to eat!

Ingredients

2 The Frozen Butcher Entrecote steaks
300 g peeled, floury potatoes
300 g spinach
150 g shiitake mushrooms
1 peeled onion
6 cloves of fermented black garlic, diced
100 g butter
50 ml milk
100 g tempura flour (or ½ flour, ½ potato starch)
olive oil
salt and pepper

Clashing Carpaccio

We took one of the best recipes the Italian kitchen has to offer – carpaccio – and combined it with one of the best meats from the States: Angus beef. Borders won’t hold us back! For this recipe we were inspired by Harry’s Bar in Venice – the birthplace of carpaccio.

So get to it, put everything together on a plate and surprise your guests, family or yourself with a starter that looks and tastes like it has been prepared by a master chef.

It’s easy!

Slowly defrost the carpaccio, then put on a plate and remove the plastic wrap. Grind some salt and pepper and make sure to sprinkle evenly over the meat. Distribute the rocket and the diced tomato over the meat, and sprinkle with lemon juice and olive oil. Finally dress with the Parmesan flakes and basil leaves.

Much appreciated

You could also add a handful of crispy bacon bits or bread croutons at the end for a little extra bite. Delicious!

Ingredients

2 portions The Frozen Butcher carpaccio (80 g each)
50 g rocket
6 pieces sun-dried tomato
4 tablespoons cold-pressed extra virgin olive oil
50 g flaked Parmesan
1 tablespoon lemon juice
12 small basil leaves
freshly ground salt and pepper

Portobello Lamb burger with babaganoush

tarragon and tomato
Main course, 2 persons

Procedure

Preheat the oven to 220 ºC. Roast the eggplant in the oven for about 20 to 30 minutes until the skin is black. Let cool and remove the skin from the eggplant. To prepare the ‘babaganoush’, mix the eggplant 'meat' with finely chopped garlic, tahini, olive oil and chopped parsley or tarragon. Season with salt, pepper and lemon juice. Remove the stalks from the portobello and roast them, sprinkled with some oil on a baking sheet for about 15 minutes.

Fry or grill the burgers golden brown according to instructions on the package. Spoon the ‘babaganoush’ on the portobello ‘bottoms’ with rocket on top and add the burgers. Sprinkle some pickled onion, some chopped tarragon over it and put the portobello lid on it.

Ingredients

1 large eggplant
1 tbsp lemon juice
1 clove garlic
2 tbsp extra virgin olive oil
2 tsp tahini (sesame paste)
2 sprigs of flat parsley or tarragon
salt and pepper

4 large portobello mushrooms
2 The Frozen Butcher Lamb Burgers
1 handfull of rocket
pickled onion

Iberico Burgers and parsnips fries with rosemary salt

mustard mayonnaise and chili creme fraiche dip
Main course, 4 people

Procedure

Heat the frying oil to 180 ºC. Cut the parsnips into fries (not too thick, peeling isn’t necessary). Mix the salt with finely chopped rosemary. Make the dips: Mix creme fraiche with chilli powder and season with salt. Mix the mayonnaise with mustard and honey. Cook or grill the burgers golden brown according to instructions on the package. Fry the parsnips in portions, drain on kitchen paper and sprinkle directly with the rosemary salt. Serve hamburgers with the parsnips fries and the remaining salt and dips. Serve with a green salad. If you don’t want to deep-fry, you can oven roast the fries, sprinkled with olive oil and finely chopped rosemary, in about 20 minutes at 200 ºC, until brown.

Ingredients

6 middle size parsnips
sea salt 'flakes' (maldon)
4 sprigs of rosemary for the 2 dips:
125 ml creme fraiche
½ tsp chili powder
3 tbsp mayonnaise
1 tbsp coarse mustard
1 tsp honey
4 Iberico FrozenButcher burgers
Need extra: frying pan

Deep fried onions with sweet potato fries on the side

Side dish, 4 persons

Procedure

Heat frying oil to 180 ºC and the oven to 200 ºC. Make a thick, runny batter by mixing just enough milk trough the flour as needed. Add some salt and pepper and set aside. Wash and dry the potatoes (peeling is not necessary). Cut them into French fries. Put them in a plastic bag, add the starch and salt and shake them, or put everything in a large bowl and mix until well caoted. Add the oil and mix until completely covered. Divide the potatoes on a large baking tray in a single layer. Roast 15 minutes. Turn them over with a spatula and roast for another 10 minutes until the chips are soft on the inside and crispy on the outside. Cut the onions into thick rings. Put them through the batter (in small batches) and let them sink into the fryer one by one. Bake them nicely golden brown and drain on kitchen paper.

Serve the onions and fries with burgers and piccalilli, chutney, ketchup, mayonnaise, pickles, and for instance organic crisps.

Ingredients

2 large white onions
125 g of white flour
milk
salt and pepper
4 large sweet potatoes
2 tbsp of potato starch
4 tbsp sunflour oil
salt flakes (Maldon)
1 lemon
need extra: frying pan

Winter Burger dinner salad

with roasted pumpkin and pickled red onion
dinner salad, 4 persons

Procedure

Preheat the oven to 200 ºC. Cut the onion into rings and drizzle generously with lime juice and let marinate for over 15 minutes. Wash and cut the pumpkin in equal parts (halve the parts if necessary). Spread them on a baking sheet, drizzle with olive (frying) oil and sprinkle with coarse fennel seeds and roughly chopped thyme and garlic. Roast them tender and brown in the oven for about 15 minutes and sprinkle with salt and pepper. Toss lettuce with extra virgin olive oil, balsamic vinegar and salt and pepper. Cook or grill the burgers golden brown according to instructions on the package.

Divide the salad on plates, spread the roasted pumpkin on it and place the burgers with the red onion on it. Serve with rustic farmers bread.

Ingredients

2 red onions
1 lime
1 small hokaido or butternut pumpkin
1 clove garlic
1 tsp fennel seed
few sprigs of thyme
100 g baby spinach (washed)
1 head of red oak leaf salad (washed)
2 tbsp extra virgin olive oil + frying olive oil
1 tbsp balsamic vinegar
4 ‘Frozen Butcher’ Angus Burger
rustic farmers bread

USA Burger with chanterelles

white bean hummus, lamb's lettuce and truffle mayonnaise
Main course, 4 persons

Procedure

Drain the beans and blend them to a cream with garlic and parsley in a food processor. Season to taste with salt, pepper and lemon juice and mix in some olive oil. Fry the chanterelles for a few minutes on high heat in oil and season with salt, pepper and finely chopped thyme. Cut the buns along the length and toast them for a few minutes in a hot frying pan. Divide the hummus generously on the bottom of the buns, then add lamb's lettuce. Cook or grill the burgers golden brown according to instructions on the package and put them on the lettuce. Spoon the mushrooms and truffle mayonnaise on top of the burgers.

Ingredients

1 can white beans (160 g)
1 garlic glove
4 sprigs parsley
1 tbsp lemon juice
extra virgin olive oil + olive oil
salt and pepper
200 g fresh chanterelles (brushed clean)
4 Frozen butcher USA burgers
2 sprigs thyme
50 g lamb's lettuce
4 firm burger buns
2 tbsp truffle mayonnaise

Iberico Charcoal burger

with coleslaw and avocado
Main course, 4 persons
for the 'bun': (for about 10 buns)

Procedure

For the buns; mix flour with charcoal powder and yeast. Mix milk with water, butter, sugar, salt and egg. Combine this liquid mixture with the flour mixture and knead it into a soft dough (if necessary, add a little more flour). Let rise in a large bowl covered with a warm damp cloth for 1 hour. Divide into about 100 g dough balls and put them on a baking sheet, brush them with water and sprinkle with nigella seed. Let them rise again for an hour (preheat the oven to 200 ºC) and bake for about 15 minutes until done. Cut or grate the cabbage thinly and mix with thinly sliced strips of apple. Season with salt, pepper and lemon juice. Add mayonnaise and honey. Cook or grill the burgers golden brown according to instructions on the package. Cut the buns lengthwise and build up with lettuce, coleslaw, grilled ‘FrozenButcher’ Iberico burger, avocado and red onion. Serve with 'smokey' Hamburger sauce.

Ingredients

200ml lukewarm water
50ml lukewarm milk
1 small bag dried yeast (7 gr)
1 tbsp caster sugar
75 g unsalted butter
2 eggs + 1 beaten egg to smear
475 g wheat flour
½ tbsp salt
15 g 'activated charcoal powder'
2 tbsp sesame seeds
½ small white cabbage
1 apple
lemon juice
1 tsp honey
2 tbsp mayonnaise
2 avocados
salt and pepper
1 red onion
50 g mixed salad
4 Frozen Butcher Iberico Burger
smokey hamburgersauce of your choice

Colorful Beef Burger

Grilled Beef Burger with thick slices of rustic sourdough, tomato salsa, whole-grain mustard, mayonnaise and zucchini.

It’s easy!

Scoop out the seeds and pulp from the tomato (but do not remove the skin) and chop into 1 cm cubes. Cut the spring onions into small rings, chop the red onion and slice the coriander into thin slivers (no need to discard the stem). Mix everything with 1 tablespoon of lemon juice, the Tabasco and a pinch of salt.

Slice the raw zucchini into long, thin strips with a peeler or cheese slicer and mix with the olive oil, 2 table spoons of lemon juice and a pinch of salt and pepper. Grill the burgers with a small amount of oil in a hot, almost dry frying pan. Toast the sourdough lightly in a toaster and place the zucchini salad, followed by the burgers, the tomato salsa and another slice of bread on top. Secure with a cocktail stick if necessary. Mix the mayonnaise and the mustard and serve on the side.

Much appreciated

Melting a slice of cheddar cheese on the burger will result in a surprising taste sensation!

Ingredients

2 The Frozen Butcher Beef Burgers (125 g each)
4 slices of sourdough (sliced approx. 2 cm thick)
2 large tomatoes
2 spring onions
½ red onion
5 sprigs of coriander
3 tablespoons lemon juice
4 drops of Tabasco
2 tablespoons yoghurt mayonnaise
1 tablespoon whole-grain Dijon mustard
2 tablespoons olive oil
¼ zucchini

Simple Angus Burger sandwiches

With mixed lettuce, smoked cheddar and mayonnaise
6 sandwiches

Procedure

Preheat the oven to 150 ºC. Toast the sandwiches lightly. Cook the burgers golden brown according to the instructions on the package. Put them on a baking sheet and top them with a slice of cheddar cheese. Put them in the oven to melt the cheese. Spread the mayonnaise on the slices of toasted bread. Cover with mixed lettuce and drizzle with a little oil and lemon juice. Cut the red lettuce into thin strips. Put the burgers on the lettuce and put a wisp of red lettuce strips on top.

For extra flavour replace the usual mayonaise for truffle mayonnaise.

Ingredients

6 slices of rustic bread
6 slices of Smoked cheddar cheese
6 FrozenButcher Angus burgers
mayonnaise
1 small bag (85 g) of mixed lettuce
1 small head of red lettuce
extra virgin olive oil
lemon

Christmas Venison burgers

with cranberry compote, red cabbage 'slaw' and horseradish mayonnaise
(Christmas) lunch dish, 4 people

Procedure

Cut or grate the cabbage into very thin strips. Season with oil and vinegar. Add salt, pepper and honey. Leave for about 15 minutes to marinate and mix occasionally. Halve the buns lengthwise and toast the insides in a hot frying pan. Whisk horseradish and mayonnaise in a small bowl to blend. Fry or grill the burgers golden brown according to instructions on the package. Spread the bottom of the buns with horseradish mayonnaise and add rucola and cabbage slaw. Place on the fried burgers with a scoop of cranberry compote. Sprinkle with some mustard cress and place the bun lid on top.

Ingredients

¼ small red cabbage
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
salt and pepper
1 tsp honey
4 tbsp cranberry compote (ready to eat)
1 bag of rocket lettuce
1 tbsp horseradish puree
2 tbsp mayonnaise
4 firm hamburger buns
4 The Frozen Butcher Venison Burger
1 cup of mustard cress

Angry Angus Burger

When we were in Thailand searching for inspiration and meat, one of the things we discovered was a new recipe for the all-American Angus Burger. It was in a hip fusion restaurant. You know, the kind of restaurant that doesn’t bother with borders. Just like The Frozen Butcher.

They make hamburgers, but no ordinary ones. They combined the burger with typical Thai flavors. We made our own version of it. Try it for yourself! It’s got a bit of a bite…

It’s easy!

Cut the fennel into very thin strips of around 2 mm and sprinkle them with olive oil, lemon juice and a pinch of salt. Stir the Thai curry paste through the mayonnaise. Fry or grill the burger and add some mayonnaise and fennel salad. Sprinkle with tarragon leaves and add some freshly ground pepper.

Much appreciated

Serve with boiled Pandan rice and a few freshly-cut coriander leaves. And don’t forget the cold beer!

Ingredients

2 The Frozen Butcher Angus hamburgers, 125 g each
1 fennel bulb, 200 g
1 tablespoon of lemon juice
4 tablespoons of mayonnaise
3 teaspoons of Thai curry paste

Farmer’s Lamb Burger

We were in New Zealand looking for the perfect lamb. So we stayed with a farmer on his farm that was completely surrounded by nature. He was an old school sheepherder who used dogs to move his sheep around. It was absolutely beautiful to see.

Because he lived so remotely, he relied mostly on his own produce. For dinner he used simple recipes, mostly with lamb. Here’s one we really want you to try.

It’s easy!

Cut the eggplant into 5 by 1 cm strips and lightly fry them in olive oil, on low heat with a little water and salt. Then add the chorizo – cut in small strips – and olives. Remove from the heat. Fry the burger in a little olive oil in the pan until done and serve it on a bed of vegetables. Dress with a spoonful of crème fraîche and a pinch of paprika.

Much appreciated

Serve with toasted slices of strong sourdough bread. And don’t forget the cold beer!

Ingredients

2 The Frozen Butcher Lamb burgers, 125 g each
1 eggplant
50 g pitted black olives
50 g chorizo
2 tablespoons of crème fraîche
A pinch of paprika
2 tablespoons of olive oil
A pinch of salt

Flamenco Iberico burger

In Spain we were inspired by the food, the flamenco and of course the siesta. So we combined these three typical Spanish elements into one recipe. How? We created a recipe that is simple enough to make after your siesta, which has those delicious Spanish flavors and the Flamenco passion.

With our own Iberico Burger we are half way there. Add some typical Spanish aioli and some cherry tomatoes that have the color of flamenco dresses and there you go: a little bit of Spain on a plate.

It’s easy!

Fry the burger in a little butter until it is brown all over. Grill the smoked bacon. Place the cherry tomatoes in an oven dish and sprinkle with some olive oil and sea salt. Roast them in a preheated oven at 180 °C until they split slightly. Dress the burger with a tablespoon of aioli and garnish with the bacon. Place the cherry tomatoes on top and, if you wish, sprinkle with thyme leaves.

Much appreciated

Serve with thick-cut chips (Pommes Pont Neuf). And don’t forget the cold beer!

Ingredients

2 The Frozen Butcher Iberico hamburgers, 125 g each
4 rashers of smoked bacon, 20 g each
12 cherry tomatoes, preferably still on the stalk
2 tablespoons of aioli
A sprig of thyme

Natural Organic Burger

We like it natural. With fresh and organic ingredients. We work and we definitely cook with that mindset. So when we throw a ‘The Frozen Butcher get-together party’, we organize a meal and make our favorite natural organic burger.

And if we think something is terrific, we like to share it. So try this recipe created by The Frozen Butcher, for The Frozen Butcher and for friends of The Frozen Butcher.

It’s easy!

Poach two eggs by breaking one egg at a time into a saucepan of simmering water (around 90°C), with a dash of vinegar and some salt. After about 4-5 minutes, when the egg can be scooped up in a ladle, it’s ready. Fry the romaine lettuce leaves briefly in some butter and sprinkle with a little salt. Fry the burger until it’s golden-brown and place on top of the lettuce. Finally, place the poached egg on top of the burger and sprinkle with some chopped chives.

Much appreciated

Serve with cooked bulgur, a little fresh yoghurt and pieces of freshly chopped red chili stirred through.

Ingredients

2 The Frozen Butcher Organic hamburgers, 125 g each
2 very fresh(!) eggs
1 head of romaine lettuce
6 chive stalks
20 g butter
Salt
Vinegar

Beany Beef Burger

When we eat American meat, we want to eat it the American way. But what is the American way? Their kitchen was influenced by cooking traditions from all over the world. So we came up with this amazing recipe of meat and beans and a lot of fusion elements.

So here it is. An all-American recipe that isn’t completely American but still American. Say what now? Just try it!

It’s easy!

Blanch the sweet beans until they are al dente and mix with some diagonally cut spring onions. Heat with a little butter. Fry the burgers, place them on top of the vegetables and sprinkle them with grated cheese. Then pour one tablespoon of truffle juice over each burger.

Much appreciated

Serve with Arborio rice risotto (light round grains).

Ingredients

2 The Frozen Butcher US beef burgers, 125 g each
Truffle juice, e.g., Urbani truffle juice
200 g (edamame) sweet beans
4 spring onions
100 g coarsely grated Parmesan
20 g butter

Respectful Wagyu Burger

Wagyu is rich meat, with a rich history. It originated in Japan and is praised all over the world. When we finally laid our hands on this meat, we treated it with respect. Just like the Japanese would. You have to honor your Wagyu.

That means a proper preparation with proper ingredients. Fortunately, we have a recipe with flavors from all over the world. So you don’t have to worry about it.

It’s easy!

Peel the pepper with a peeler. Then split it into 4 parts and remove the top, the seeds and pith. Grill or fry quickly in oil on both sides. Sprinkle the hot pepper with a little salt and oil, then medium grill or fry the burgers. Cut the bread rolls in half and grill or fry them for a short period of time. Place half the rocket, the pepper and the brie on the bottom half of the roll. Then place the burger on top and garnish with a couple of thin slices of radish. Season lightly with salt and pepper and a dash of olive oil. Finally, put the top half of the roll on top.

Much appreciated

Serve with some tortilla chips and guacamole on the side.

Ingredients

2 The Frozen Butcher Wagyu hamburgers, 125 g each
1 red pepper
4 slices of Brie de Meaux
50 g rocket
2 cornbread rolls topped with coarse maize
2 radishes
100 ml olive oil