Start with the smash sauce: stir the mayo, sriracha, Dijon, garlic, and pickle brine together in a small bowl until smooth. Cover and refrigerate until you’re ready to build.
Divide the beef into 8 loose balls, about 85 g each. Don’t overwork the meat; you want them just barely holding together. Season generously with salt, pepper, and garlic powder right before they hit the heat.
Crank your flat top to high and let it get properly hot — you want a serious sizzle the moment the beef makes contact. Working in batches, place two balls on the flat top and immediately press them down hard with a heavy spatula, holding the pressure for a solid 10 seconds. You want them thin, about ½ inch. Now leave them alone. Let the heat do its thing until the edges are deeply browned and the crust is set, about 2 minutes.
Flip each patty and immediately lay a slice of cheese on top. Cook for another 45–60 seconds, then stack two patties per bun. Repeat with the remaining beef.
Spread the smash sauce on both sides of the toasted buns, then layer with pickles, onion, and lettuce before closing it up.
Grilled Chicken Breast with Fresh Herb Sauce
Portion Size
Serves 4
Ingredients for the Marinade
3 tbsp extra-virgin olive oil
Zest and juice of 1 lemon
3 garlic cloves, grated
1 tsp Dijon mustard
1 tsp kosher salt
Cracked black pepper
Ingredients for the Chicken
4 boneless, skinless chicken breasts
Ingredients for the Fresh Herb Sauce
1 cup fresh flat-leaf parsley leaves
½ cup fresh basil leaves
2 tbsp fresh chives, roughly chopped
1 tbsp fresh tarragon leaves
1 small garlic clove, grated
Zest and juice of ½ lemon
½ cup extra-virgin olive oil
Kosher salt and cracked black pepper
Directions
Whisk the marinade ingredients together in a small bowl. Place the chicken breasts between two sheets of plastic wrap and pound to an even thickness of about ¾ inch. Put the chicken in a shallow dish or zip-top bag, pour over the marinade, and turn to coat. Cover and refrigerate for at least 1 hour and up to overnight.
For the herb sauce, combine the parsley, basil, chives, tarragon, garlic, lemon zest, and lemon juice in a blender or food processor and blitz until finely chopped. With the motor running, drizzle in the olive oil until you have a loose, spoonable sauce. Season generously with salt and pepper. If it feels too thick, loosen it with a splash more olive oil.
When you’re ready to cook, pull the chicken from the fridge about 20 minutes before it hits the grill. Preheat your BBQ to medium-high. Remove the chicken from the marinade, letting the excess drip off, and grill for 5–6 minutes per side until cooked through and nicely charred. Let it rest for 5 minutes before slicing.
Slice the rested chicken and arrange on a platter. Spoon the herb sauce generously over the top and serve the rest alongside.
Halloumi & Vegetable Skewers with Smoky Lime Marinade
Portion Size
Serves 4
Ingredients for the Smoky Lime Marinade
3 tbsp extra-virgin olive oil
Zest and juice of 2 limes
3 garlic cloves, grated
1½ tsp smoked paprika
1 tsp ground cumin
1 tbsp honey
1 tsp kosher salt
Cracked black pepper
Ingredients for the Skewers
400 g halloumi, cut into 1½-inch cubes
1 medium zucchini, cut into 1-inch rounds
1 medium eggplant, cut into 1½-inch cubes
2 bell peppers (any colour), cut into 1½-inch pieces
Extra-virgin olive oil, for brushing
Ingredients to Finish
Fresh cilantro, roughly chopped
1 lime, cut into wedges
Directions
If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling so they don’t catch fire. Whisk all the marinade ingredients together in a large bowl. Add the halloumi and vegetables and toss well to coat. Let everything sit for at least 30 minutes, an hour if you have the time.
Thread the halloumi and vegetables onto the skewers, alternating as you go for a good mix of colour and texture on each one. Don’t pack them too tightly — a little breathing room helps everything cook evenly.
Preheat your BBQ to medium-high and brush the grates with a little oil. Grill the skewers for 3–4 minutes per side, turning once or twice, until the vegetables are tender and charred at the edges and the halloumi is golden and a little crispy. Keep an eye on them — halloumi can go from perfect to stuck quickly if the heat is too high.
Transfer to a platter, scatter generously with fresh cilantro, and finish with a good squeeze of lime over everything. Serve the remaining wedges alongside.
