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German Sausages | German BBQ

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The perfect sausage
The perfect sausage roll - German sausages (bratwurst) just plain get it!

This is a recipe for German sausages I learned about 25 years ago while I was living in Germany.

The Germans do love their sausages and the Bratwurst I used in this recipe are my favourite German sausages. You could use other good quality butchers' sausages though.

The problem most people run into when cooking German sausages on the barbecue is cooking them correctly. Unless you are watching them really closely, there is a good chance they will be overcooked on the exterior and raw in the centre.

With this recipe, you will not need to worry about doneness. These are perfect every time.

The idea behind this recipe is so simple...

This is a super easy recipe and it's also quite convenient.

The sausages are first simmered in beer or stock ( I used beer ) with the vegetables of your choice like onions, red peppers and cabbage.

By the time you take them down to the barbecue, they are completely cooked through and can sit in the cooking liquid until your guests are feeling peckish.

Then, all they need to do is skewer one or two up and place it over the bonfire flames.

I served my German sausages in homemade hotdog buns and covered them with the vegetables from the cooking stock.

This is the perfect and safe way to cook bratwurst for groups large and small. No more raw centres and/or blackened and split skins!

Cook your sausages this way on Bonfire night and you'll have a lot more time to enjoy your evening.

German Sausages
Frying the veggies before adding the beer.
Simmering bratwurst in beer stock
The sausages will cook through in the beer and vegetables.
Ensuring internal temperature is right
I aim for an internal temperature of 70c so that I know that the sausages are safe to eat.
Bratwurst ready for grilling
The cooked sausages can stay in the hot stock until ready to cook.
Cooking to perfection
Brown your sausages over the fire and serve. Top with the cooked vegetables.

If you like this recipe, you might also like to try some of these...

Campfire burritos
Pan Seared Sea Bass
Beef Sauerbraten
Spätzle

Recipe

Bonfire Night Perfectly Cooked Sausages

Bonfire Night Perfectly Cooked Sausages

Yield: 4 - 6
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

  • 8 Bratwurst
  • 1 knob butter
  • Sliced onions, red peppers, cabbage etc to cook with the sausages
  • Beer or stock

Instructions

  1. Melt the butter and fry your vegetables in a pan or large pot if needed.
  2. Allow to fry until the onion is soft and translucent and then pour in the beer or stock.
  3. Bring to a simmer and then add the sausages.
  4. Cook the sausages until their internal temperature is about 65c to 70c.
  5. The sausages can then sit in the cooking liquid until people want to brown them over the fire.
  6. Serve on their own or with hotdog buns, topped with the vegetables from the cooking liquid and the condiments of your choice.
© Dan Toombs
Cuisine: British / Category: Main

I hope you enjoy this recipe for German sausages. If you do try it, please don't be a stranger. I would love to hear from you.

Birria Tacos

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 Birria tacos are usually made with the sauce and meat from a Mexican stew called Birria de Res. I have a recipe for that on my other site and there is a link to that recipe below. Today I decided to make birria tacos using the meat and broth from this Chili Colorado recipe. I adjusted this recipe some so that you will get the same delicious flavour as using Birria de res. The adjustments are all explained below.

Birria tacos on a serving platter.

About this recipe for birria tacos.

So, as I explained above, I used Chili Colorado to make these tacos. Chili Colorado is very similar to birria de res but it does not usually have cinnamon or tomato sauce in it.

That was easily fixed by adding it in this recipe. Just note that if you do make birria de res, you can use it as it is without adding anything else to the sauce.

Ingredients

The ingredients for this birria tacos recipes are simple. It's a great way of using up the leftover sauce and meat from a birra de res or Chili Colorado. For best results, blend the consume until smooth to get out any chunks. I didn't do that this time as a bit of an experiment. So I can confirm that if you don't blend the consume, your birria tacos will still be amazing but I do prefer the blended option.

Ingredients for the recipe on a counter top.
  • beef from Birria de res or Chili Colorado
  • broth from the stew
  • Mexican cheese like Oaxaca (or any melty cheese)
  • 12 corn tortillas

See recipe card for quantities.

Step by Step Photos

Use this section for process shots, alternating between the step and image showing the step. Users don't like seeing process shots cluttering up the recipe card, so include your process shots here.

Infusing a cinnamon stick into oil in a pot.
  1. Step 1: Heat oil, pork lard or beef tallow in a pot over a medium-high heat and let it sizzle for a minute or so.
Stirring in the passata and chili Colorado sauce along with the finely chopped chipotles in adobo sauce.
  1. Step 2: Stir in the pasatta and bring it to a simmer. Then stir in the sauce from the Chili Colorado or Birria de res along with the finely chopped chipotles in adobo sauce.
Bringing this sauce in the pan to a simmer and then simmering on low to let the flavours develop.
  1. Step 3: Bring this sauce to a simmer and season with salt to taste. Then let is slowly cook over a low heat while you heat up the shredded meat.
Adding the shredded meat to a pan with a little oil to heat through.
  1. Step 4: In a separate pan, heat the shredded meat in a little oil, lard or tallow until heated through.
Dipping the tortillas in the warmed sauce and then topping with the shredded meat and cheese.
  1. Step 5: Dip the tortillas in the heated sauce and then top with the shredded meat and cheese.
Frying the birria tacos in a lightly greased pan on both sides until heated through.
  1. Step 6: Heat up your grill (flat cooking surface) or frying pan until smoking hot , then your burger patties. Cook for 3-4 minutes or until the bottom side is seared well.
Birria tacos on a serving board.
  1. Step 3: Serve it up and enjoy.

What Are Birria Tacos?

Birria de res is a traditional Mexican stew, originally from the state of Jalisco. Traditionally made with goat, it’s more commonly made these days with beef, especially in the taco version. It’s slow-braised in a chilli-based sauce flavored with spices like cumin, cinnamon, cloves, and oregano.

What makes birria tacos special is that instead of just spooning the meat into tortillas, you:

  • Dip the tortillas in the birria broth,
  • Fill them with the shredded meat and cheese,
  • Then fry them until golden and crisp.

They’re often served with a little bowl of that same rich broth (called consomé) for dunking. It’s messy, but that’s the point. Get stuck in.

How do you make the optional consume?

That's easy too. Just take some of the broth from you stew and thin it some with water or beef stock.

Bring this to a simmer with a bay leaf. It should be about the same consistency as milk and it's great for drinking, eating with a spoon or dipping your birria tacos in.

Tips for Making the Best Birria Tacos

Use a good blender – a smooth marinade makes a huge difference to the final dish. to another blogger with a similar recipe that fits a different diet.

Use a mix of meats – a combination of fatty and lean cuts gives the best flavour and texture.

Don't skip the cheese – mozzarella melts well and adds richness.

Save that fat – skim it from the stew and use it to fry the tacos for that signature red crispness.

Make ahead – the stew actually tastes even better the next day. Perfect for parties.

Variations

Birria Ramen: Add cooked ramen noodles to the leftover consomé and top with shredded birria. I have a recipe for that on my other blog here.

Birria Quesadillas: Use the same filling in toasted quesadillas.

Goat Birria: Traditional and full of flavor if you can get goat meat.

Equipment

All you need is a good frying pan and sharp spatula for flipping the tacos. You will, of course need to first prepare the birria de res or Chili Colorado and you will need more pots for that.

Storage

That's a difficult one because it all depends on when you make your beef and chili stew. That will keep in the fridge for up to 4 days.

Use it immediately or safe it for another day to make birria tacos.

Top Tip

When preparing your birria de res or chili Colorado, use a mixture of meats. A mixture of fatty and lean meats gives the best flavour and texture.

Final Thoughts

If you’ve never tried birria tacos before, now’s the time. It’s not a quick 15-minute meal — but trust me, the end result is worth every second.

Once you make birria tacos at home, they’ll become one of your go-to showstoppers for parties, weekends, or just when you want something seriously satisfying.

Make them messy. Make them spicy. Make them yours.

Looking for other taco recipes? Try these:

Pairing

You are going to want a few good salsas to go with your fish tacos. Try some of these.

Recipe

Birria tacos on a serving platter.

Birria Tacos

Yield: 8
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Please note that this is an approximate recipe. Once you make birria de res or chili Colorado, you can make birria tacos to your hearts content. No need to stop at one. Keep buiding and frying them. Birria tacos are addictive!

Ingredients

  • 2.2lb (1 kg) beef from Birria de res or Chili Colorado, shredded
  • 3 cups (750ml) broth from the stew
  • 300g Mexican cheese like Oaxaca
  • 12 corn tortillas

Instructions

  1. You can cook these in batches and enjoy them right from the pan. Take a couple of corn tortillas and dip them in the chilli sauce from your birria de res or chili Colorado.
  2. Top these chili sauce soaked tortillas with a good mound of shredded beef and cheese.
  3. Heat about a tablespoon of light olive oil or neutral vegetable oil over a medium-high heat. I prefer to use vegetable oil as it has a higher smoking poing.
  4. Fold the tacos over and fry on one side until crispy. Then flip them over to crisp up the other side.
  5. Serve hot and keep those birria tacos coming. Once you eat one, you will want more!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 467Total Fat: 24gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 93mgSodium: 574mgCarbohydrates: 34gFiber: 5gSugar: 3gProtein: 30g
© Dan
Cuisine: Mexican / Category: Mexican

How To Make A Lettuce Wrap Burger In-n-Out Style

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This recipe is loosely based on the In-n-Out Burger lettuce wrap burger. It isn't an exact copy. In fact, as you will be making this lettuce wrap burger yourself, it will probably be better.

You can take the time to make it right which isn't always possible at a popular and usually very busy burger place.

Lettuce Wrap burger

About this recipe.

Anyone who has been to In-n-Out will know this burger. I have to say it's not one I order but my wife loves it. Me... I prefer the bun version but if you are gluten free or just cutting back on the carbs, this could be the burger for you.

I have made it double double style with two deliciously juicy smash burger patties but you could reduce it to one or go all out and make it a triple.

For the sauce, I used this Big Mac sauce because burger sauces are all quite similar anyway and my Big Mac sauce isn't authentic to how they make it anyway.

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Ingredients

ingredients layer out for lettuce wrap burger
  • Minced beef (80% meat 20% fat mix)
  • Iceberg lettuce
  • Tomato .
  • Onion
  • Dill pickle(gherkins) 
  • Yellow mustard
  • Cheddar cheese (optional)
  • Special sauce (recipe below)
  • Salt and pepper

See recipe card for quantities.

Step by step photographs

beef meatballs in pan ready to smash into burgers
  1. Step 1: Heat your pan over a high heat until smoking hot. Place two of the beef balls in it.
smashing the burger patties for lettuce wrap burgers
  1. Step 2: Smash the meat down with a burger press or spatula.
mustard on the burger patties
  1. Step 3: Fry the burgers to char the underside. Then top each with yellow mustard and flip them over.
cheese on the burger patties
  1. Step 4: Season each patty with salt and pepper to taste and top with cheese slices.
covering the meat patties for lettuce wrap burgers
  1. Step 5: Cover with a lid or burger dome to help melt the cheese while the burgers cook to perfection..
loading the lettuce wrap burger
  1. Step 6: Meanwhite, top a few pieces of iceberg lettuce with burger sauce and four pickle slices.
tomatoes added to the lettuce wrap burger
  1. Step 7: Top this with one or two tomato slices.
finishing cooking the burger pattie
  1. Step 8: Place a fresh slice of onion on one of the patties and then stack them. Transfer to the prepared lettuce wrap..
wrapping the lettuce wrap burger
  1. Step 9: Top with more iceberg lettuce to finish.
delicious gluten free burger
  1. Step 10: Enjoy!

How to make In'n'Out's famous burger sauce...

This is a simple recipe so be sure to make it!

Mix 3 tablespoons mayonnaise, 1 tablespoon ketchup, 1 teaspoon finely chopped dill pickle (gherkin), 1 tablespoon finely chopped onion, ½ teaspoon yellow mustard (I use Frenches), 1 teaspoon white wine vinegar and salt and pepper to taste.

You will have enough for four lettuce wrap burgers. You could also try this Big Mac Sauce.

How to get this recipe right...

In-n-Out is known for the high quality, fresh ingredients they use. You need to do the same. 

I use an 80/20 meat to fat ratio and only use top quality butcher's beef. The mixture I use chuck and skirt. Any good butcher can help with that. 

The quality of your iceberg lettuce, onions and tomatoes is also very important. I like to take mine crisp from the fridge just before stacking the lettuce burger wrap. 

You are going to love these gluten free lettuce wraps!

Growing up in California I used to frequent one of my favourite burger restaurants. I loved In-n-Out Burger but would never dream of ordering one of their gluten free lettuce wraps. Oh how times have changed!

More burger recipes:

Looking for other recipes like this? Try these:

More American

These are my favorite American dishes.

Recipe

Lettuce Wrap burger

Lettuce Wrap Burger Recipe

Yield: 2
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

If you're cutting back on the carbs or looking for a good gluten free burger, try these lettuce wrap burgers. So good!

Ingredients

  • 10oz top quality minced beef (75% meat 25%) beef to fat ratio
  • 10 to 12 slices of thick iceberg lettuce
  • 2 tomato slices from the centre of a large tomato.
  • 2 onion slices about the same size as the tomato slice
  • 8 dill pickle slices
  • 4 teaspoon yellow mustard
  • 4 slices American cheese slices
  • 3 tablespoon special burger sauce (recipe above)
  • Salt and pepper to taste

Instructions

  1. Divide the beef into 4 equal sized 70g (2.5oz) balls.
  2. Place your pan over high heat until smoking hot and add the meat balls. Press these down in the pan with a burger press or spatula until flat and sizzling.
  3. While the underside cooks, add about a teaspoon of yellow mustard to each burger patty. When the underside is nicely charrged, flip the burgers over. It is important to dig deep with your spatula so that you don't leave any charred meat behind in the pan.
  4. Season the burger patties with salt and pepper to taste. Then top each with one or two slices of cheese. Cover with a burger dome or pan lid to help the cheese melt while the burgers cook.
  5. Meanwhile, spread the special sauce over a couple pieces of crisp iceberg lettuce. Top with 4 pickle slices and then top that with a slice or two of tomato.
  6. Returning to the pan, place a slice of onion on one of the cheesy patties and then stack the other patty on top. Transfer to the prepared lettuce wrap.
  7. Top with some more crispy iceberg lettuce and enjoy!
© Dan
Cuisine: American / Category: 30 Minute Or Less


Fish Tacos

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If you're anything like me, you're always looking for the next flavour-packed recipe to add to your weekly rotation. Fish tacos is one of those dishes that not only brings back great memories of trips to LA and Mexico but is also so simple and easy to prepare. There’s nothing better than a dish that hits all the right notes.

On my last trip to Newport beach earlier this year we had a Mexican feast and this fish tacos recipe was of course on the menu.

Fish tacos on a serving plate.

About this fish tacos recipe.

These tacos are fast, fresh, and downright addictive. Charred fish, zingy lime, creamy sauce, crisp slaw... it’s a handheld flavour explosion, and you don’t need much time or fancy kit to pull it off.

As you will see from the original date I posted this recipe, I have been making it for years... decades even. The recipe is always the same because there's no need to change it.

There are, of course many versions of fish tacos, from deep fried Baja style to this pan fried recipe that can also be grilled on your barbecue grilled or pan fried, fish tacos is a dish you will never tire of. Once you make this recipe, I think you will return to it often.

You can add different salsas and sauces to your fish tacos to give each taco its own personality.

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Ingredients

These fish tacos are simple and there aren't a lot of ingredients. They all work so well together though. Sometimes simple is better. This is the basic version of this recipe. You will want to add a few good salsas or guacamole to you tacos when serving.

Ingredients for the recipe on a counter top.
  • cod or any white, meaty fish
  • Juice of one lime
  • Cheyenne chili powder
  • ground cumin
  • smoked paprika or a mild red chili powder
  • Serrano chilies
  • garlic
  • cilantro (coriander)
  • neutral vegetable oil
  • corn tortillas
  • Grated cheese (optional)

See recipe card for quantities.

Step by Step Photos

Check out how easy it is to make this authentic fish tacos recipe. In the photos below, we pan fried the fish but we also like to grill them on a barbecue.

Blending the marinade ingredients in a food processor.
  1. Step 1: blend the marinade ingredients in a food processor.
Pour this marinade over the fish.
  1. Step 2: Rub this marinade right into the fish and let it marinate for about 30 minutes.
Rubbing the marinade into the fish
  1. Step 3: Back to the onions. Continue stirring them over a low heat, leave them to caramelise whilst you move onto step 4 (or up to 30 more minutes). This photograph shows the finished result.
Adding the fish to a hot pan with oil.
  1. Step 4: On the grill or in a pan, toast both sides of your burger buns.
Flipping the fish to continue cooking through.
  1. Step 3: Add a pinch of salt and pepper to your ground beef, mix well then divide your ground beef into two portions and shape each into burger patties.,
Serving the tacos at a table with a view of the sea.
  1. Step 4: Heat up your grill (flat cooking surface) or frying pan until smoking hot , then your burger patties. Cook for 3-4 minutes or until the bottom side is seared well.

Why Make Fish Tacos?

If you’ve ever tried fish tacos in a proper Mexican taqueria, you already know. But if not, here’s what makes them such a game-changer:

  • Quick to cook – 10 minutes on the grill or pan and you’re done.
  • Packed with flavour – bold spices, fresh herbs, and that smoky edge.
  • Lighter than fried tacos – perfect for warm days or lighter meals.
  • Great for groups – set everything out taco-bar style and let everyone build their own.

Honestly, once you make fish tacos at home, you’ll see how easy and satisfying they are. Perfect for midweek dinners or a weekend treat with friends and a cold beer or two.

What is the best fish for fish tacos?

You want something firm, mild, and able to hold its shape. Here are a few great options:

  • Cod
  • Haddock
  • Tilapia
  • Sea bass
  • Halibut
  • Mahi-mahi

Whichever fish you choose, make sure it’s skinless, boneless, and fresh. Frozen is fine too. Just defrost it completely and pat it dry.

Variations

There are countless variations for making fish tacos. Here are a few you might like to try.

Blackened Fish Tacos: Use a Cajun spice mix instead of the marinade.

Beer-Battered Version: Want it crispy? Dip your fish in seasoned batter and fry instead like in this recipe.

Tropical Style: Add pineapple or mango salsa for a fruity twist.

Spicy Chipotle: Blend the crema with chipotle in adobo for that smoky Mexican heat. I do this anyway with my creamy fish taco sauce. It's amazing spooned over these tacos.

Equipment

For this fried fish tacos recipe, you only need a good frying pan and a spatula. I prefer to use a metal spatula so that it's easier to get under the fish and flip it without losing all that delicious char.

Storage

If you have any leftover fish and/or tortillas, you can store them separately, wrapped tightly for 2 to 3 days in the fridge. To reheat, fry both over a medium heat until heated through.

Final Thoughts

So there you have it… Everything you need to make fish tacos that taste like they came straight from a Mexican beach shack.

It’s one of my favorite “fast feasts”!  It’s bold, vibrant, and endlessly adaptable. Once you try it, you’ll wonder why you haven’t been making fish tacos all along.

Whether it’s Taco Tuesday or just a craving for something different, this is the kind of dish that delivers. And like all the best food, it’s meant to be shared.

Top Tip

Don't over marinate the fish. 30 minutes tops with the citrus!

FAQ

How do you stop the fish from sticking to the pan?

Sear it on one side until it naturally releases from the pan. If you can't flip it without losing all the char on the underside, cook it longer. Fish will naturally release from the pan when you have formed a crust.

Which salsas are best with fish tacos?

Most salsas will go very well with these fish tacos. You will find some good ones on this site. I always add homemade guacamole to my fish tacos too.

Do you have to use corn tortillas?

No. Corn tortillas can be difficult to come by outside of the US and Mexico. You can use warmed flour tortillas.

Looking for other taco recipes? Try these:

Pairing

You are going to want a few good salsas to go with your fish tacos. Try some of these.

Recipe

Fish tacos on a serving plate.

Fish Soft Tacos

Yield: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Make this simple recipe for fish tacos and don't forget to serve them with a good variety of salsas and guacamole. You are going to be in food heaven.

Ingredients

  • 2.2 lbs (1kg) cod or any white, meaty fish
  • Juice of one lime
  • 1 teaspoon Cheyenne chili powder
  • 2 teaspoon ground cumin
  • 2 teaspoon smoked paprika or a mild red chili powder
  • 2 Serrano chilies, finely chopped
  • 2 garlic cloves, minced
  • 1 small bunch of coriander
  • 3 tablespoon neutral vegetable oil for shallow frying
  • 16 smal corn tortillas
  • Grated cheese (optional)

Instructions

  1. Start by making your marinade. Blend the olive oil, lime juice, chilli powder, cumin, green chilli, garlic and coriander together in a blender.
  2. Place your fish fillets in a bowl and cover the fish with the marinade. Let sit for about 20 minutes and no more than 30 minutes.
  3. When ready to cook, heat a frying pan over medium-high heat.
  4. Pour in about 2 tablespoons of neutral vegetable oil and then place the fish in the pan.
  5. Cook the fish without turning for about 4 minutes or until it naturally releases from the pan. If it is sticking to the pan, leave it to form a crust and then turn it. If you turn the fish too early, you will lose that delicious char.
  6. Turn the fish and let it fry until it is cooked through and naturally releases from the pan when you go under it with your spatula. Transfer the finished fish to a warm plate and repeat until all of the fish is cooked.
  7. Warm your tortillas in a pan over a medium-high heat. This can be done quickly after the fish is cooked, using the same pan or while the fish is cooking. Keep the tortillas warm.
  8. Build your taco by placing some of the fish on a warm tortilla or two. I like to spread guacamole over the tortilla before adding the fish but that's just how I like it. Top your fish tacos with your salsas and veg of choice.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 202Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 78mgCarbohydrates: 24gFiber: 4gSugar: 1gProtein: 10g
© Dan
Cuisine: Mexican / Category: Mexican

d love to hear from you. 

Homemade Flour Tortillas

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Homemade tortillas
Homemade tortillas are amazing!

 

Traditionally, flour tortillas are made using flour, water, salt and pork fat. For this recipe I used olive oil. It's much better for you.

If you want to try the recipe the traditional way, use the same amount of rendered pork fat. Roast a piece of pork belly and use the oil from that. The pork belly meat tastes amazing in homemade soft tacos.

Of course you could also purchase rendered pork fat at most supermarkets.

Why make your own homemade flour tortillas

You can of course purchase good quality flour tortillas almost every nowadays. If you like to cook though, you will prefer these. I promise.

I like to cook the tortillas and serve them immediately. They are simply better that way.

How to take this homemade flour tortilla recipe to the next level...

Plain homemade flour tortillas are delicious but there are so many things you can do to them to really make them special.

Try adding dried chilli flakes, cumin seeds, cilantro (coriander) and/or fresh green chillies for example.

I love experimenting with this recipe and hope you try a few of your own ideas. 

 

making tortillas
The GitaDini rolling board is perfect for tortillas. The dough doesn't stick!

Making tortillas
Roll out your tortillas until they are about a millimetre thick.

Making tortillas
I use the top to a pan to cut the tortillas so that they are nice and round.

Making tortillas
Place your tortillas in a non-stick pan and cook for about a minute per side.

Making tortillas
After you have cooked both sides for about a minute, flip over one more time and press down with a flat spatula. They should puff up.

Like this recipe? Try some of these! 

Ceasar Salad
Fish Tacos
Shredded Beef Tacos
Easy Salsa Recipe
 

Recipe

Homemade Flour Tortillas

Homemade Flour Tortillas

Yield: 8
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • 280g plain flour
  • 170ml warm water
  • 3 tablespoons olive oil
  • 1 teaspoon salt

Instructions

  1. Mix all the ingredients together until you have a firm dough.
  2. separate the dough into eight ball.
  3. Roll each ball into a flat tortilla. I usually use a cutter to keep them round but that is completely optional.
  4. Heat a non-stick pan over medium high heat.
  5. When hot, add your first tortilla to the pan and let it cook for about a minute.
  6. Flip over and cook for another minute being careful not to burn it.
  7. Flip over again and press it down with a flat spatula or wet cloth. It should puff up with will give your tortillas a lighter, fluffier texture.
  8. Keep warm while you cook your remaining tortillas.
  9. If you are not eating these immediately, keep them under a towel or wrap in plastic wrap. Wet them lightly with some water and place in the microwave for about 30 seconds just before serving.
© Dan Toombs
Cuisine: Mexican / Category: Side

 I hope you enjoy making your own homemade flour tortillas. If you do give this recipe a try, please don't be a stranger! I'd love to hear from you so leave a comment. 

 

Homemade Hamburger Buns

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These homemade hamburger buns are beautifully light and fluffy, so much better than anything you will find in the store. This recipe guides you step-by-step on how to make the best burger buns. There's nothing quite like the taste of freshly baked bread!

Homemade burger buns

For many years, we have been exploring How to make the best burger and it all starts with the buns. Homemade burger buns are an absolute must!

This recipe for homemade hamburger buns will make 12-16 homemade hamburger buns. The number varies, depending on the size of the bun you are going for. A standard hamburger dough ball weighs around 3.5 ounces (100g) and this recipe allows you to make 12 that size. If you want to go smaller divide your dough into 16 equal size dough balls instead.

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Ingredients for homemade hamburger buns

It will be easy to source the ingredients for this recipe for homemade hamburger buns. Some grocery stores don't stock 00 flour but most do so you won't need to look far. Here is what you will need.

Ingredients for homemade hamburger buns
  • Strong bread flour
  • All purpose flour
  • Sugar
  • Milk
  • Water
  • Dried yeast
  • Eggs
  • Fine salt
  • Olive oil
  • Sesame seeds

See recipe card for quantities.

Step by step photographs...

Follow each step to this recipe for homemade hamburger buns and you will not fail. Here's what you need to do...

Yeast activating with milk
  1. Step 1: To begin with, mix the warm milk and warm water together with the yeast and a tablespoon of the sugar. Let sit for 15 minutes until frothy just like you see in the photograph. Meanwhile, whisk the eggs for step two.
Combining the wet and dry ingredients for homemade hamburger buns
  1. Step 2: In a bowl, combine the dry ingredients and add the wet ingredients including the whisked egg.
Forming a dough
  1. Step 3: Mix together until it forms a dough. If you are doing this by hand and not in an electric mixer, the dough will be and needs to be slightly sticky at this point. Only add a small amount of extra flour, if needed, to manage this step.
Kneading the dough
  1. Step 4: Knead for 10-15 minutes. This step is very important for fluffy hamburger buns. As mentioned in step 3, only add a touch more flour if you are doing this by hand. Enough for it to just be manageable.
dough risen
  1. Step 3: Transfer to a greased bowl (1 tablespoon olive oil), Cover the dough with a damp cloth/towel and let it rise in a warm place for 1.5-2 hours.
shaping the burger buns
  1. Step 4: Knock the dough back by using your fist to punch it down. Divide the dough into 12 equal pieces. Stretch the dough, folding underneath, aiming for no creases in the dough, then shape them into balls.
perfectly smooth, round dough balls
  1. Step 3: Place onto a lined baking tray a couple inches apart. Cover loosely and let rise again for 45-60 minutes, until puffy.
Brushing homemade hamburger buns with egg wash and topping with sesame seed
  1. Step 4: Pre-heat your oven to 400F/200C then evenly brush each bun with egg wash (1 egg with 1 tablespoon milk) Top with sesame seeds (if using)
Homemade burger buns on cooling rack
  1. Step 3: Bake for 15-20 minutes until golden then place your homemade burger buns on a cooling rack.
Homemade burger buns
  1. Step 4: The perfect hamburger buns!

Hint: Make sure you follow each step and allow for two rises. The first after you have kneaded the dough and a second after you have shaped the buns.

Variations of homemade hamburger buns

This recipe for homemade hamburger buns will guide you on how to make the perfect buns. You can use this recipe as a guide and still vary it up a little. Here are some suggestions.

  • Classic white buns (without the sesame seeds)- Adding sesame seeds to this recipe is completely optional, I just prefer them. You can absolutely leave them out and still get perfect results!
  • Brioche buns - Depending on your filling, you might want to make brioche buns instead, they're sweeter than classic hamburger buns and pair perfectly with pulled pork and smash burgers! Follow this Brioche Burger Bun recipe.
  • Wholemeal - To make this recipe more wholemeal, switch out the plain flour for wholemeal flour. I recommend still using the strong bread flour.

Be sure to check out this Brioche Hamburger Bun recipe for variation.

Equipment for homemade hamburger buns

This section highlights equipments that is either essential or especially helpfu the more common kitchen equipment.

Electric Mixer and dough hook - I highly recommend using an electric mixer for this recipe. Although it is not needed, it helps make the mixing and kneading easier with the sticky dough required for this recipe. In each step I guide you through using a mixer, or by hand, so there's no 'knead' to worry!

Measuring scales - Very important for accuracy.

Large flat pan baking tray - This is important to make sure you leave enough room between each bun so that they do not merge together. You will see better (rounder) results.

Storage

For short term storage for your homemade hamburger buns, you can leave these buns out at room temperature, in an airtight container or a resealable plastic bag for 2-3 days. If you're storing for longer, I recommend freezing.

Freezing - store individually wrapped or in a ziplock bag for up to 3 months. I recommend freezing them as soon as possible after baking and cooling.

Top Tip

After the first rise, knock the dough back with your fist, then leave in the fridge for a minimum of 4 hours or up to 24. This helps improve flavour and makes it a lot easier to handle when you're ready for the second rise.

FAQ

Why are my burger buns dense?

This is likely because there was not enough kneading or they were not left to rise long enough. Make sure you knead for at least 10 minutes to develop gluten. If the dough is stiff, add a little more water and make sure you let the dough rise in a warm place.

Can I make the dough the night before?

Yes! I recommend this. Leaving the dough in the refrigerator after the first rise develops flavour and makes it easier to work with when shaping.

Now time for the perfect burger?

You've made the hamburgers buns, now time to fill them. Try these delicious recipes.

If you love hamburgers, then these American recipes will have your tastebuds dancing!

See more American →

Recipe

Homemade burger buns

Homemade Hamburger Buns

Yield: 12-16 buns
Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 3 hours
Total Time: 3 hours 50 minutes

Make delicious homemade hamburger buns that are light, fluffy, and far better than store-bought options for your burgers.

Ingredients

  • 6 cups strong bread flour
  • 1 ⅓ cup plain flour
  • 5 tablespoons sugar
  • 6 tablespoons warm milk
  • 2 cups (500ml) warm water (not too hot)
  • 4 ½ teaspoon (14g or two packets) dried yeast
  • 3 eggs
  • 3 teaspoons fine salt
  • Sesame seeds (optional)

Instructions

  1. Start by combining the warm mil and warm water with the yeast and 1 tablespoon of the sugar. Cover and set in a warm place for about 20 minutes. The yeast will begin to foam.
  2. Now combine the flour, salt and remaining sugar in a large mixing bowl. Whisk the eggs and add these to the dry ingredients along with the yeast mixture.
  3. Combine and form into a sticky dough, then knead for 10-15 minutes, preferably with an electric mixer and a dough hook. If you are doing this by hand, add only a touch more flour, if needed, so that it is manageable.
  4. You will know when the dough is ready when you take a golf ball sized piece of dough out of the bowl and stretch it until you can see through the stretched dough.
  5. Cover the bowl and allow to rise for 1.5 -2 hours in a warm place. It should double in size.
  1. Punch it down and divide the dough into 12-16 hamburger buns shapes. Stretch and fold the dough underneath. You are aiming for super smooth dough balls.
  2. Place the burger buns on one or two baking paper lined baking trays and cover with a towel to rise for another 45 minutes to 1 hour.
  3. When you are ready to bake your hamburger buns, pre-heat your oven to 400F/200F.
  4. Whisk 1 egg with 1 tablespoon milk to create an egg wash. Brush each bun evenly with egg wash.
  5. If making sesame seed buns as I have here, sprinkle the buns just before placing in the oven.
  6. Bake for 15-20 minutes until the top of the buns are nicely browned and the bottom of the buns sound hallow when tapped.
  7. Place the cooked hamburger buns on a rack to cool slightly before slicing.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 354Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 47mgSodium: 554mgCarbohydrates: 67gFiber: 2gSugar: 6gProtein: 12g
© Joe
Cuisine: American / Category: How to make the best burger

How To Make A Double Whopper With Cheese CopyCat Recipe

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Homemade Burger King Double Whopper With Cheese
My homemade BK Double Whopper with cheese copycat.

 

 

This is a Double Whopper with Cheese copycat that you are unlikely to find at any BK restaurant. 

Fast food burgers are simply better when you make them at home. Yes, the photos in the adverts for double whoppers with cheese do look really good but they don't look anything like what you actually get.

I love copying well known burgers and other fast food meals too. You get to taste them as they should be.

How to get this Whopper recipe just right...

There's no point copying a recipes if you are just going to copy it. You may as well go out. 

I like to up the score a bit and make my own soft hamburger buns. I also only use the best quality beef which in this case is a delicious blend of 80% chuck which naturally has as 80/20 beef to fat ratio and the rest is skirt. 

The flavour of skirt is so good.

To this mix, and this is optional, I add a few finely chopped pieces of beef marrow. The marrow and beef chuck give the burger a juiciness that far surpasses that of the real Whopper with cheese. 

The Vegetables are also important...

Use only the freshest tomatoes, onions and iceberg lettuce you can get your hands on. Take them crisp and cold from the fridge just before serving.

Cooking...

Originally, Whoppers were known for being flame grilled. I can still remember the days when they actually were. Does that make me old?

Nowadays, the smoke flavoured burgers are simply taken out of the fridge, pre-cooked and then microwaved. That's no way to have a burger!

Although you could cook you Whopper with cheese copycat burger in a pan, I recommend cooking them on the barbecue. That is how they should be. 

I also made sure to use 100% real Cheddar Slices to top the grilled burgers. None of those processed cheese slices were going on my whopper with cheese! 

There are times when a good processed cheese slice is perfect when copying a burger. In this case I wanted to up the score. 

Be sure to stack your Whopper with ingredients in the exact order shown.

 

Are you ready to get started making your Whopper with cheese copycat burger? You are going to love this one!

Making a Homemade Whopper with cheese copycat
Cook your burger patties to preferred doneness over high heat.

 

Adding cheese to the beef patties
Add the cheese after you flip your patties.

 

Adding sauces to the burger
Spread the mayonnaise over the top bun and place the burger patties on the bottom bun.

 

Topping the Whopper with pickles
Add the pickles.

 

Making Homemade Burger King Whopper
Squirt on the ketchup.

 

Adding cold salad to Whopper with cheese copycat
Then the onion slices.

 

Making Homemade Burger King Whopper
Set the tomato slices side by side.

 

Topping burger with lettuce
Top with shredded lettuce and your done!

 

Making Homemade Burger King Whopper
Dig in!

If you like this recipe, you might like to try some of these too...

Lancashire Hot Pot
Pan Seared Sea Bass with Chorizo
Nduja Pasta
The Best Macaroni and Cheese Ever!

Recipe

How To Make A Double Whopper With Cheese

How To Make A Double Whopper With Cheese

Yield: 1
Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 26 minutes

Ingredients

  • 2 x quarter pound beef patties pressed thinly and round (see above for my mix)
  • 1 sesame seed burger bun - about 6" diameter
  • 2 tablespoons butter
  • 2 tablespoons mayonnaise
  • 2 slices of 100% Cheddar deli slices
  • 2 slices of tomato
  • Dill pickle slices
  • Shredded lettuce
  • Onion slices
  • Ketchup
  • Salt and pepper to taste

Instructions

  1. Heat a gas or charcoal BBQ until very hot. If using charcoal, you want the coals to be white hot.
  2. Start by preparing your bun. Toast your buns, sliced side down in a little butter until nicely browned.
  3. Spread the mayonnaise on the top bun.
  4. Now place your burger patties on the hot grill and cook for about two minutes. They should not take long to cook through as they are so thin.
  5. Season the burgers generously with salt and pepper and then flip them over.
  6. Top with the cheese slices and grill for a further couple of minutes.
  7. When cooked to your liking, place one patty on top of the other and transfer to the bottom bun.
  8. Top the cheese with the sliced pickles followed by three rings of ketchup.
  9. Now place the onion rings on top of the ketchup followed by the tomatoes (place side by side) and then the shredded lettuce.
  10. Eat!
© Dan Toombs
Cuisine: American

 

German Beef Sauerbraten

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German beef sauerbraten
It takes some time to make but this beef Sauerbraten is worth the wait.

This beef Sauerbraten is authentic and really easy too.

When I was working on my MA, I lived in Germany for two years. I was on a tight budget and didn't have much of a kitchen so nice meals were far and few between.

The second year I was there, I was invited to a friend's house for the Easter holidays and his mother served this beef sauerbraten dish. I loved it and asked her for the recipe.

She was more than happy to oblige.

The key to success is to allow the meat to marinate for three days and to cook it really slowly. You'll need to turn it in the marinade from time to time.

The great thing about this recipe is the marinade does all the work.

You just need to make it and then cook the meat in a low oven for three to four hours until it is really tender.

The recipe she gave me calls for a five pound beef rump joint. This is a meal for a crowd and serves eight. You could of course reduce the amount of meat used if serving fewer.

I like to serve beef sauerbraten with homemade spätzle.

Spätzle is a pasta that is popular in the southern Germany. I have a recipe for it here if you would like to try it. You could also use any good quality pasta.

Making sauerbraten
Sear the beef all over in the oil and then remove from the pan.

Making sauerbraten
Fry the onions, garlic and carrots and then stir in the marinade.

Making sauerbraten
Pour the sauce over the vegetables and add the brown sugar.

Working ahead...

As I mentioned above, this is the perfect dish for a crowd. It can and should be prepared a few days ahead of time.

Just place the marinated beef in the oven a few hours before serving and you are in for a real treat!

Making sauerbraten
Place the beef back in the casserole and spoon the sauce over it. Cover and place in the oven.

Making sauerbraten
After about four hours, remove the beef from the sauce to stand for about 15 minutes and then carve.

Making sauerbraten
Meanwhile make your roux and then strain the sauce into it to from a slightly thickened sauce.

Making sauerbraten
Enjoy!

Recipe

German Beef Sauerbraten

German Beef Sauerbraten

Yield: 8
Prep Time: 30 minutes
Cook Time: 4 hours 30 minutes
Total Time: 5 hours

Ingredients

  • 4 - 5 lbs (2 - 2.5 kilos) beef rump, topside or silverside
  • 1 large onion - sliced thinly
  • 5 cloves garlic - skin on and smashed
  • 700ml red wine vinegar
  • 700ml water
  • 4 bay leaves
  • 5 cloves
  • 1 tablespoon black peppercorns
  • 2 tablespoon granulated sugar
  • 3 tablespoons vegetable oil
  • 4 tablespoon packed brown sugar
  • 2 large carrots - peeled and thinly sliced
  • 2 tablespoons unsalted butter
  • 2 tablespoons plain flour
  • A handful of raisons - finely chopped
  • Salt and pepper to taste

Instructions

  1. Season the beef liberally all over with salt and pepper.
  2. Place the sliced onions at the bottom of a large glass bowl and set the beef on top.
  3. In another bowl, combine the vinegar, water, bay leaves, cloves peppercorns, garlic and granulated sugar.
  4. Pour this mixture over the beef and onions and cover to marinate for 3 to 4 days turning every 12 hours or so.
  5. When ready to cook, preheat your oven to 175c (350f).
  6. Remove the meat from the marinade and dry it all over.
  7. Strain the marinade into a bowl and keep the onion slices and smashed garlic.
  8. Heat the vegetable oil over high heat in a large pan and brown the meat all over. This will take about 20 minutes.
  9. Remove the meat and set aside.
  10. Now add the sliced onions and garlic from the marinade and the carrots to the pan and fry until soft and lightly browned. Be careful not to burn the garlic or it will become bitter.
  11. Pour the strained marinade over these vegetables and add the brown sugar, Simmer over a low heat for about 15 minutes.
  12. Place the beef in a large casserole dish, pour the onion sauce mixture over the top and cover with silver foil.
  13. Put this in the oven to cook for about four hours.
  14. When the meat is tender, remove it from the dish to stand for 15 minutes while you finish your sauce.
  15. In a small saucepan, melt the butter and whisk in the flour to form a roux.
  16. Continue stirring until roux becomes golden brown.
  17. Stain the sauce into the roux and whisk it until smooth.
  18. Check for seasoning and add salt and pepper to taste.
  19. Slice your meat and serve on heated plated topped with the sauce.
© Dan Toombs
Cuisine: German / Category: Main

 

The stainless steel casserole used in the recipe was supplied free of charge by Le Creuset. It is the best I've ever used!

Portuguese Pork With Paprika & White Wine Sauce

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Pork doesn't get much better than this. I love the combination of pork with paprika and wine.

Whether you are cooking for a large crowd or just one, this pork with paprika and white wine sauce is a delicious, simple recipe that is perfect for celebrating special occasions.

Portuguese Pork recipe
Pork with paprika and white wine! Dig in!

 

There is a lot of sauce. I make the same amount when cooking for groups of people or just for my wife and myself. Any leftover sauce freezes well too.

Then all you need to do the next time you make this recipe is defrost the sauce and go for it.

As you can see from the photographs, this time I served the pork with paprika over polenta which was the way my parents always served it when I was growing up.

The recipe is equally as good served with rice, pasta or crusty bread.

Portuguese pork recipe ingredients
Some of the ingredients you will need.

Making Portuguese pork
Blend the herbs, spices and garlic with a little water into a paste.

Making Portuguese pork
Heat the butter and then sizzle the anchovies until they become a paste.

Making Portuguese pork
Add the onions, long sweet red peppers and herb paste followed by the white wine.

Making pork tenderloin
Brown your pork tenderloins and lardons in a little olive oil.

Portuguese pork
The sauce should look like this before adding the meat.

Making Portuguese pork
Once browned, add the pork tenderloins to the sauce and cover.

Making Portuguese pork
Serve on a heated platter with rice, pasta or polenta.

Making Portuguese pork
This recipe is so easy and fuss free.

Portuguese Pork
All ready!

If you like this recipe, you might like to try some of these too...

Recipe

Portuguese Pork Tenderloin With Paprika & White Wine Sauce

Portuguese Pork Tenderloin With Paprika & White Wine Sauce

Yield: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Ingredients

  • 3 pork tenderloins
  • 4 tablespoons butter
  • 2 tablespoons flour
  • 3 sprigs of rosemary
  • 1 handful of fresh parsley
  • 1 tin of anchovies
  • 2 cups beef or chicken stock. Homemade is best but not essential.
  • 250ml dry white wine
  • 100ml white wine vinegar
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 6 cloves garlic - skinned and roughly chopped
  • ½ Spanish onion - roughly chopped
  • 1 long sweet red pepper - roughly chopped
  • 2 tablespoons extra virgin olive oil
  • 125g lardons or bacon cut into small pieces
  • Salt and pepper to taste

Instructions

  1. In a large pot, melt two tablespoon of butter and then add the anchovies.
  2. Move the anchovies around in the butter and break them up until they become a paste.
  3. Add the chopped onions and red pepper and fry until they become soft and the onion is translucent.
    Pour in the white wine and stock and simmer while you make your herb paste.
  4. Using a spice grinder or pestle and mortar, grind the parsley, rosemary, garlic, paprika and cumin into a paste with a little water. You could of course use a knife but it takes longer.
  5. Add this to the sauce and bring to a low simmer.
    In another pan heat the olive oil and brown your tenderloins all over. You may need to do this in batches.
  6. Add the browned tenderloins to the sauce, cover and simmer until cooked through. This should take about 20 minutes.
  7. Using the same pan you cooked your pork in, melt the remaining two tablespoons of butter.
  8. Add the flour and whisk into a paste. Add this to the sauce to thicken it.
  9. Just before serving add the vinegar and stir it in.
  10. Check for seasoning and add salt and pepper to taste.
    Carve the meat at the table and serve on warmed plates covered with the sauce.
Cuisine: Portuguese
I hope you enjoy this Portuguese pork tenderloin with paprika. If you do try it, pleas don't be a stranger! Leave a comment. I'd love to hear from you. 

Seafood Pancakes with Lobster and Garlic Confit

By

Lobster crêpe with garlic confit and tomato salsa
Seafood pancakes just don't get any better!

Sometimes prepared lobster is easier and just as delicious as live.

I received 500g of cooked lobster meat from my new friends at The Colchester Oyster Fishery.

This was Canadian lobster which was caught in the Western Atlantic and it sure was good.

The Canadian lobster fishery is the largest in the world and is divided into two districts, each with different seasons which enables fishermen to ensure a sustainable amount of lobsters without overfishing.

From late Spring to early Autumn, The Colchester Oyster Fishery supplies lobster that is caught locally off the coast of Essex, Suffolk and Norfolk.

Although I do prefer to cook my own live lobsters, I have to say the convenience of having the lobster arrive in this way was great! The meat was so sweet and tender.

Perfect for these seafood pancakes!

The forward preparation.

To make this recipe as you see it in the photographs, you will need to follow this link to my crêpe recipe.

You will also need to make my tomato salsa.

The combination of flavours is out of this world. My wife even when so far as to say this is her favourite recipe of the year!

I highly recommend The Colchester Oyster Fishery. If you are interested in making this lobster crêpe recipe or perhaps trying some of their delicious oysters as featured in this recipe, check out their site here.

Lobster meat
Lobster delivered cooked and ready to serve.

Lobster meat
This was enough to serve my family of five.

Making garlic confit
Making the garlic confit

Lobster crêpes
Top each crêpe with the warmed lobster pieces and garlic confit

Making lobster crêpes
Fold the crêpes around the lobster filling.

Lobster crêpes
Dig in!

 

Recipe

Crêpes Filled With Lobster & Garlic Confit

Crêpes Filled With Lobster & Garlic Confit

Yield: 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients

  • 3 whole bulbs garlic - cloves skinned and roughly chopped
  • Juice of two limes
  • 500ml olive oil
  • 500g cooked lobster meat
  • 1 batch crêpe batter - link to my recipe above
  • 1 batch tomato salsa - link to recipe above
  • Salt and pepper to taste

Instructions

  1. Start by making your garlic confit.
  2. Place the chopped garlic in a small saucepan and cover with the olive oil.
  3. Bring to a simmer over medium heat and cook for at least 30 minutes. Do not allow the garlic to brown. It should be soft but not at all browned.
  4. When ready, squeeze in the lime juice and season with a little salt and pepper.
  5. Make your tomato salsa as per my recipe link above.
  6. Chop up your lobster meat into small pieces put into the garlic confit oil to warm.
  7. Now make your crêpes (link to my recipe above).
  8. Fill each crêpe with some lobster and garlic and then fold over. Keep warm while you make the rest of the crêpes.
  9. Place on heated plates and top with a spoonful or two of the tomato salsa.
© Dan Toombs
Category: Main

 

Disclaimer: I was sent the lobster free of charge by The Colchester Oyster Fishery to try in my recipes. The meat was magnificent. The crêpe pan used to make the crêpes was supplied by LeCreuset. It is the best I've ever used. All opinions are my own.