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NY Burgers Class & Feast – Recipes

We hope you enjoyed your class with us, below are the recipes – if you have any questions for chef please do ask and we’ll get back to you as soon as possible.

You cooked:

  • Crispy Chicken with Buffalo Sauce, Blue Cheese Dip & Celery; 
  • Stuffed Beef Burger with Brioche Bun;
  • Dirty Fries;
  • Chipotle mac & Cheese;

Crispy Chicken & Buffalo Sauce

Ingredients – Serves 2:

For the Chicken:
– 2 chicken thighs, cut into strips
– 1 clove of garlic, minced
– ½ cup of golden breadcrumbs
– ½ cup plain flour
– Salt and pepper
– Vegetable oil for frying

For the Sauce:
– ⅔ cup hot pepper sauce (such as Frank’s RedHot®)
– 1 shallot, diced
– 2 cloves of garlic, crushed and roughly chopped
– ½ cup cold unsalted butter
– 1 ½ tablespoons white vinegar
– ¼ teaspoon cayenne pepper
– ⅛ teaspoon garlic powder
– salt to taste
– 1tbsp of veg oil


For the Chicken:

  1. Season the chicken with salt and pepper and massage the garlic clove in. Dap in the mixture of breadcrumbs and flour.
  3. Place a non-stick frying pan over medium heat and heat about one inch of oil up.
  5. Fry the chicken until golden brown on each side, toss in sauce and serve immediately.

For the Sauce:

  1. Add a splash of oil into a small sauce pan and sauté onion and garlic for few minutes.
  3. Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk.
  5. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.

Blue Cheese Dip


  • – 2 TBSP sour cream
  • – 1 TBSP mayo
  • – 1 tsp blue cheese, crumbled
  • – 1 garlic clove, minced
  • – 1 stick of celery


  1. Add everything to a bowl and mix together with a fork until it’s smooth.
  3. Cut celery into batons & season with salt and black pepper.

Brioche Buns


  • – 250ml warm milk
  • – 1 sachet of fast action yeast
  • – 2 tbsp golden caster sugar
  • – 450g strong flour, plus extra for dusting
  • – 4 tbsp unsalted butter, softened
  • – 2 large eggs, plus 1 beaten egg, for glazing
  • – sesame seeds, for sprinkling


  1. Mix the warm milk and sugar in a jug.
  3. Tip the flour, yeast and 1 tsp salt into the mixing bow of a stand mixer, add the butter and use the whisk attachment on a medium speed resembles fine breadcrumbs.
  5. Swap the whisk for a dough hook turn to a medium speed and slowly add the warm yeast mixture and the eggs.
  7. Once you have a sticky dough, turn the speed to high and knead for 10 mins.
    The dough is ready when it feels soft and bouncy – this means that the gluten strands have developed.
  9. Place in an oiled bowl, cover with cling film and set aside to rise for 1 hour or until doubled in size.
  11. Once the dough has doubled in size, knock the air out and knead again for 2 mins. The dough should be much less sticky now, but add a little flour if it needs it.
  13. Divide the dough into 8-12 even pieces. Roll into balls and arrange on lined baking trays. Loosely cover with oiled cling film and leave for about 20 minutes.
  15. Heat oven to 200C/180C fan/gas 6 and place a shallow baking tray at the bottom.
  17. Uncover the trays, brush the buns with egg and bake for 20 mins or until golden, then leave to cool on a wire rack.

Loaded Burger

Ingredients – Serves 3:

  • – 2 medium red onions
  • – olive oil
  • – 6 Jacob’s crackers, or 4 slices of bread
  • – 400 g quality lean minced beef
  • – 1 large free-range egg
  • – 30 g Parmesan cheese
  • – 50g of grated cheddar


  1. Peel and finely chop the onions.
  3. Put a splash of olive oil into a large frying pan on a low heat and add your onions.
  5. Fry for 10 minutes or until the onions have softened, then put to one side to cool completely.
  7. Blitz your crackers or bread (remove the crusts first) in a food processor until you get a fine consistency. Oil a clean baking tray and put aside.
  9. Put the cooled onions into a large bowl with the rest of the burger ingredients. Use clean hands to scrunch the mixture together well, then divide into 3-4 equal balls for burgers and 18 equal balls for sliders.
  11. Wet your hands and roll the balls into burger-shaped patties about 2cm thick. Place your burgers or sliders on the oiled baking tray and pat with a little olive oil. Cover them with clingfilm and put the tray into the fridge for at least an hour, or until the patties firm up.
  13. If using a frying pan or griddle pan, put it on a high heat now and let it get hot. However, you decide to cook your burgers, they’ll want around 3 or 4 minutes per side – you may have to cook them in batches if your pan isn’t big enough.

Chipotle MAC & Cheese

Ingredients – Serves 2-4:

  • – 120g Cooked Macaroni
  • – 50g Grated Cheddar Cheese
  • – 40g Plain Flour
  • – 40g Butter
  • – 300ml Whole Milk
  • – 1/4 tsp Chipotle Paste
  • – 1TBSP Chopped Coriander
  • – 1/2 Mozzarella Ball
  • – Salt & Cracked Black Pepper


  1. Melt the butter in a small saucepan, then stir in the flour until smooth.
  3. Add the milk a quarter at a time and stir until thick and glossy before adding more.
  5. Once all of the milk is added and the sauce is smooth, add the chipotle paste. Stir until combined.
  7. Add the cheese and stir until melted.
  9. Season and taste.
  11. Add the coriander, then stir in the pasta.
  13. Transfer to one or two oven-proof dishes. Top with some torn mozzarella and bake until golden brown on top.

Loaded Oven Chips


  • – 2 large potato or jacket
  • – 80g minced beef
  • – 3TBSP cheese sauce
  • – 1/2 tsp dried chilli flakes
  • – 1 spring onion chopped up
  • – 1 garlic clove, minced
  • – 1TBSP sweet chilli sauce
  • – coriander


  1. Cut the cheeks off the potatoes and toss with oil, salt and pepper in a mixing bowl.
  3. Transfer to a tray and bake until golden and crispy, around 20-30 minutes
    Fry the minced beef in a hot pan with a little oil until browned and starting to crisp.
  5. Season with salt and pepper, add the garlic & chilli flakes.
    Cook the beef for 10 minutes, then add the spring onion and chilli sauce.
  7. Add the cheese sauce to the beef, heat through and finish with coriander
    Ross the chips through the cheesy beef mixture, transfer to two bowls and finish with srirach sauce.

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