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    Recipes — bbq

    Rockin’ Sweet Onion Mushroom Swiss Burgers

    Learn how to make the BEST sweet onion and mushroom swiss burgers! The burger patty is juicy and perfectly seasoned, but it's the mushrooms and onions really take it over the top! Top it off with swiss cheese, and you will see why it's so addicting!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 55 minutes
        •    Yield: Serves 4


    For the Caramelized Onions:

        •    1 tsp sugar
        •    1 ½ tbsp oil
        •    ¾ tsp kosher salt
        •    1 jumbo onion, thinly sliced

    For the Swiss Mushroom Burgers:

        •    4 burger buns
        •    1 tbsp olive oil
        •    1 tbsp garlic powder
        •    1 ¼ pounds ground beef
        •    arugula, for topping (Optional)
        •    8 ounces sliced baby bella mushrooms
        •    Swiss cheese, for topping (or any other cheese you like)
        •    1 tsp EACH: kosher salt, black pepper and onion powder


    1. Onions: heat the oil in a large skillet over high heat. Add the onions and allow them to sizzle for about 5 minutes stir as required so nothing sticks or burns. Season the onions with the sugar and salt. Lower the heat to medium-low, and all the onions to cook for 25-45 minutes stirring every 7-10 minutes (about every 5 minutes near the end) so nothing sticks. I like the onions around the 45-minute mark, but how far you take the onions is entirely up to you. MAKE AHEAD: at this point, you can remove the onions to a container, allow them to cool to room temperature and refrigerate them for up to 3 days!

    2. Patties: In a small bowl, combine the garlic powder, salt, black pepper, and onion powder; set aside. Divide the ground beef into 4 equal portions. Form into a round ball shape. Grab 2 pieces of plastic wrap and place one sheet of plastic wrap on a flat surface and place the meat ball on top, followed by the second sheet of plastic wrap. Using a concave lid, or even a large flat spatula, press the ball down into a flat patty. Set aside 1 teaspoon of this seasoning and use the remaining to season the patties (on both sides) evenly.

    3. Mushrooms: Prepare the grill (if you’re grilling outdoors.) While the grill is heating, heat a large sauté or cast iron pan over medium-high heat. Add the oil and the mushrooms to the skillet and allow them to cook for 2-3 minutes. When the mushrooms start browning, season them with the reserved teaspoon of seasoning and toss. Remove from heat into a bowl or a plate.

    4. Cook + Assemble: Cook the patties on the same skillet (or outdoors) for roughly 3-5 minutes per side (indoors) it may take a little longer on an outdoor grill or until it reaches your desired doneness. When the burgers are almost done, lay the Swiss cheese over them and allow it to melt. Remove to a plate when done. You can also toast the buns with just a brush of oil if you’d like. When ready to assemble, place the burger patty on the bun and top with the sautéed mushrooms, onions, and a handful of arugula if you want a little freshness!

    This great family recipe is thanks to Little-Spice-Jar Recipes at https://littlespicejar.com/sweet-onion-mushroom-swiss-burgers/

      Honey-Mustard-Glazed Salmon Steaks

      Any time a novice cook asks Jamie Bissonnette for a simple recipe, he gives them this soy-honey-mustard sauce. It’s delicious on the salmon here, but he also recommends spreading it on chicken wings or pork chops before grilling.

      Prep Time

          •    Prep and cook time: 25 minutes
          •    Yield: Serves 4-6


          •    kosher salt
          •    1/4 cup honey
          •    2 tbsps soy sauce
          •    1 garlic clove, minced
          •    1/4 cup Dijon mustard
          •    freshly ground pepper
          •    canola oil, for brushing
          •    1/4 cup whole grain mustard
          •    1 1/2 tsps finely chopped thyme
          •    four 6-ounce skinless salmon fillets or 6 to 8-ounce salmon steaks (about 3/4 inch thick)


      1. In a medium bowl, whisk the mustards with the honey, soy sauce, garlic and thyme.

      2. Light a grill or preheat a grill pan and oil the grate or pan. Brush the salmon fillets with oil and season with salt and pepper. Grill the salmon fillets skinned side down over moderate heat for about 3 minutes. Turn and grill about 3 minutes longer, until the salmon is nearly cooked through. Generously brush both sides of the salmon with the honey mustard and grill, turning frequently, until richly glazed, about 1 minute. (For salmon steaks, grill over moderately high heat, turning once, for 4 to 5 minutes, then brush with the honey mustard, turning frequently, for 1 minute.) Transfer to a platter or plates and serve, passing the remaining honey mustard at the table.

      This great family recipe is thanks to Food & Wine Recipes at https://www.foodandwine.com/recipes/honey-mustard-glazed-salmon-steaks

      Navarin of Lamb (Diced Lamb)

      This navarin of lamb makes the perfect French-inspired dinner.

      Prep Time

          •    Prep time: 30 minutes
          •    Cook time: 1 hour & 30 minutes
          •    Yield: Serves 8


          •    30g butter
          •    8 sprigs thyme
          •    3 dried bay leaves
          •    1 1/2 tbsps plain flour
          •    2 garlic cloves, crushed
          •    4 cups Massel beef stock
          •    2kg lamb grilling chops, trimmed
          •    1 bunch Dutch carrots, peeled, trimmed
          •    1/3 cup flat-leaf parsley leaves, chopped
          •    2 slender leeks, trimmed, halved washed
          •    2 bunches baby turnips, peeled, trimmed
          •    3 small parsnips, peeled, roughly chopped


      1. Cut lamb into 3cm pieces. Season with salt and pepper. Melt butter in a large, heavy-based saucepan over medium-high heat. Add half the lamb and cook for 2 to 3 minutes or until browned. Remove to a plate. Repeat with remaining lamb.
      2. Cut leeks in half crossways. Return lamb and juices to pan. Add leeks and garlic. Cook for 1 minute. Add flour and cook, stirring, for 1 minute.
      3. Add 3 cups stock, thyme, bay leaves and half the parsley. Bring to the boil. Reduce heat to low. Cover surface with 1 sheet baking paper. Cover with lid. Simmer for 1 hour 15 minutes or until lamb tender.
      4. Discard baking paper and bay leaves. Add turnips, carrots, parsnip and remaining stock if required. Cover and simmer for 15 minutes or until vegetables are tender. Season with salt and pepper. Sprinkle with remaining parsley. Serve.

      This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/navarin-lamb/8dc2a839-a42f-47f6-8119-c5fb22dd4003

      Competition-Style BBQ Beef Brisket

      From Grill To Perfection

      Prep Time

          •    Prep time: 30 minutes
          •    Cook time: 3 hours
          •    Yield: Serves 10


          •    1 carrot, sliced
          •    1/2 cup red wine
          •    8 cherry tomatoes
          •    3 tbsps kosher salt
          •    1/2 tbsp fresh thyme
          •    1/2 tbsp fresh oregano
          •    1/4 cup yellow mustard
          •    1/2 cup low-sodium beef both
          •    1 tbsp freshly ground white pepper
          •    5-7 pound beef brisket flat, with fat
          •    1/2 fennel bulb, cored and thinly sliced
          •    1/2 sweet onion, peeled and thinly sliced
          •    1 head roasted garlic, processed to paste


      1. Brush the brisket with the mustard, then sprinkle evenly with salt and pepper. Place on a baking sheet and refrigerate.

      2. Prepare grill for low two-zone grilling. Pile unlit charcoal on one side of the grill. Fill a chimney with charcoal. Stuff two sheets of newspaper in the bottom of the chimney and light it. When the coals are fully engaged – you should see flames peeking over the top – pour them over the unlit charcoal. Cover the grill and close the vents 75 percent. If you are using a gas grill, light the gas and adjust the temperature on one side of the grill to medium.

      3. When the temperature reaches 300oF, clean the grill grate. Place the brisket on the cool side of the grill, fat-side up. Position a drip pan below the brisket. Cover the grill and cook for 3 hours, or until a thermometer inserted into the meat reaches 170oF. Rotate the brisket after 1 hour to develop an evenly caramelized crust. Add more charcoal and adjust vents as necessary to maintain fire temperature.

      4. While the brisket is cooking, prepare the braising liquid. In a blender on high speed, mix together garlic, wine, broth, oregano and thyme. Pour into bowl and set aside until ready to use.

      5. In the bottom of a roasting or aluminum pan that is large enough to hold the brisket and also fits on the grill, layer the tomatoes, fennel, onion and carrot.

      6. After 3 hours, place the brisket, fat-side down, on top of the vegetables. Pour the braising liquid over the brisket and cover the pan tightly with heavy-duty aluminum foil. Return the covered brisket to the grill and cook about 2 hours more, until a thermometer registers 195oF.

      7. Remove the pan from the grill and rest the brisket. Place the brisket fat-side up in a 9- x 13-inch baking dish. Process the braising liquid and vegetables briefly in a blender or press them through a fine sieve. Pour the liquid over the brisket, tent with foil and let sit at room temperature for 1 hour. Slice the brisket against the grain in 1/4-inch thick slices. Fan the slices onto a platter and drizzle with some of the braising liquid.

      NOTES: We offer a lot of advice in this book about the finer details of different grilling methods. But from direct grilling to grill roasting to low offset cooking, one of the most important tasks for grilling meat, in particular, to perfection doesn't actually take place on the grill. We cannot stress enough the importance of resting meat before serving it. If you cut into or serve it right away, the juice will not have time to redistribute and will drain the meat, leaving you a dry meal. We suggest resting smaller pieces of meat for 5-10 minutes; and larger pieces for 15-30 minutes

      This great family recipe is thanks to True Aussie Beef And Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/beef/competition-style-bbq-beef-brisket/

        Barbequed Huon Salmon with Chilli Paste, Orange Sauce and Summer Tomato Salad

        The chilli paste and orange sauce in this dish go hand-in-hand with our salmon to create a simple showstopper. Beautiful for outdoor entertaining and just plain delicious.

        Prep Time

            •    Prep time: 15 minutes
            •    Cook time: 5 minutes
            •    Yield: Serves 4


            •    1 tsp salt flakes
            •    2 cups orange juice
            •    2 tbsps micro cress
            •    4 tbsps mirin seasoning
            •    1 tbsp extra virgin olive oil
            •    4 cardamom pods (bruised)
            •    2 tbsps unsalted butter (cubed)
            •    2 cups assorted baby tomatoes
            •    1 whole buffalo mozzarella (torn)
            •    1/2 cup pearl couscous (cooked)
            •    12 viola and sage flowers (optional)
            •    1 tbsp (40g) chilli paste in soya bean oil
            •    4 x 150g fresh Huon salmon portions (skin on)


        1. Combine in a small saucepan, the orange juice and cardamom pods. Bring to a boil and reduce to half a cup. Keep warm and whisk in the cubes of cold butter, set aside in a warm place until needed.
        2. Whisk together the chilli paste, mirin, olive oil and all but a pinch of salt. Coat the salmon portions with the mix and grill on a pre-heated bbq plate for 2 minutes. Turn over and grill for a further 3 minutes, keeping the centre moist and glossy.
        3. Smear the plate with two tablespoons of the sauce, top with a salmon portion and finish with the tomatoes, mozzarella, flowers (if available), cress and a scattering of salt flakes.

        This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/barbequed-huon-salmon-chilli-paste-orange-sauce-summer-tomato-salad/