10 Food Hacks You Need To Know

Here is what you’ll need!

FOOD HACKS

INSTRUCTIONS
Stabilizing Your Cutting Board
Take a damp paper towel and fold it so that it fits under your board, rest the board on top and you are good to go!

How To Peel Ginger
Take a spoon and run it down the ginger, applying pressure to the edge of the spoon so that the skin will easily come off.

How to Speed Up The Process Of Peeling Garlic or hard-boiled eggs
Take all of the cloves and put them in a tupperware container (glass works the best) close the tupperware and shake it vigorously so that the peels loosen and fall off of the garlic.
OR
Take that same tupperware container and fill it halfway with water, place the hard-boiled eggs in the container and shake (not TOO hard) until shell loosens and falls off.

How To Soften Butter Without Melting It
Take a cup and fill it most of the way with water, microwave for 1 minute, discard the water and place it over the butter for 30 seconds.

How To Slow Potatoes From Sprouting
Simply store them with apples!

How To Revive Stale Bread
Cover the bread with water then bake it at 325ºF (160ºC) for 8 minutes. It will come out as good as new!

Two Ways To Remove Corn Kernels
Microwave the corn for 5 minutes, allow them to cool down, remove one row of kernels then push to release full kernels
OR
Place corn tip in the center of a bundt pan and take a sharp knife down the sides of the corn so that the pan catches all of the kernels while holding the corn in place.

How To Make Delicious Whipped Cream In A Jar
Ingredients:
1 cup heavy cream
1 teaspoon vanilla
1 tablespoon confectioners sugar
Combine ingredients in a mason jar (or any other container with a lid) and shake vigorously for about 2-3 minutes, until you can feel consistency change within the jar, then use it!

Sources:
https://www.chowhound.com/food-news/164235/24-kitchen-and-food-hacks-that-will-change-your-life/
https://food-hacks.wonderhowto.com/
https://www.youtube.com/watch?v=23qMd90xcaY
https://www.youtube.com/watch?v=d6NvDNDeIpc
https://www.youtube.com/watch?v=IbiXc5cUVus

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Fish Fingers With Avocado Dip

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Fish Fingers With Avocado Dip
Servings: 6

INGREDIENTS
Fish Fingers
1½ pounds white fish fillets
1½ cups bread crumbs
2 tablespoons chopped parsley
1 lemon, zested
⅓ cup all-purpose flour
3 large eggs, whisked

Avocado Dip
2 avocados
1 cup plain Greek yogurt
¼ cup lime juice
¼ cup olive oil
¼ cup cilantro
1 teaspoon salt
1 teaspoon pepper

PREPARATION
1. Preheat oven to 400˚F (200˚C).
2. Cut white fish fillets into 3×4-inch long strips. Set aside.
3. In a small bowl, combine bread crumbs, parsley, and lemon zest.
4. Place the flour and eggs in two separate bowls.
5. Coat each fish strip with the flour, then eggs, and then bread crumbs.
6. Transfer strips to baking sheet and bake for 15 minutes, flipping halfway and until golden brown.
7. Combine the avocados, yogurt, lime juice, olive oil, cilantro, salt, and pepper in a food processor and blend until smooth.
8. Serve with baked fish fingers.
9. Enjoy!

10. INSPIRED BY
11. https://healthylittlefoodies.com/fish-fingers-with-an-avocado-dip/
12. http://saltandwind.com/recipes/480-baked-sweet-potato-fries-cilantro-avocado-dipping-sauce-recipe

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Strawberry Lemonade Cake

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Here is what you’ll need!

Strawberry Lemonade Cake
Servings 8-10

INGREDIENTS
Cooking spray
4 large eggs, at room temperature
1½ cups granulated sugar
1 cup olive oil
1 teaspoon vanilla extract
½ cup lemon juice, (about 2 lemons freshly squeezed)
1 tablespoon lemon zest
1 cup whole milk
2¼ cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups heavy whipping cream
½ cup strawberry jam
2 cups strawberries, sliced

PREPARATION
1. Preheat your oven to 350°F (180°C).
2. Grease three 8-inch tins with butter of cooking spray, then sprinkle with flour to cover all sides, shaking off any excess. Cut out three rounds of parchment paper to fit in the bottom of each tin.
3. In a large mixing bowl combine the eggs and sugar and use a hand mixer to beat until it has tripled in volume and is pale yellow and thick.
4. Continue blending and gradually add the olive oil. Add the vanilla extract, lemon zest, lemon juice, and milk, and mix until smooth.
5. Sift in the flour, baking powder, baking soda and salt. Using a rubber spatula or wooden spoon, gently incorporate into the liquid batter until just combined. Be careful not to overmix.
6. Evenly divide the batter into the three baking tins.
7. Bake for 20-25 minutes, until cakes are lightly golden and fork comes out clean from the center.
8. Allow cakes to cool into the pan for 10 minutes before transferring to a baking rack to cool completely.
9. Using a hand mixer, whisk the heavy whipping cream until soft peaks form. Add in the strawberry jam whisking together until fully incorporated and peaks are stiff. Keep in the fridge until ready to use.
10. To assemble, start with a bottom layer of cake. Cover top with a generous amount of icing, followed by an even layer of sliced strawberries. Repeat with the remaining layers.
11. Finish the cake by icing the top and sides with icing, and garnishing the top with remaining strawberries. Store in the fridge until ready to serve. Enjoy!

12. Inspired by:
13. https://ciaoflorentina.com/lemon-olive-oil-cake-recipe-berries-mascarpone-lemon-curd/
14. https://www.thespruce.com/strawberry-whipped-cream-305429

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Liquid Nitrogen Ice Cream 4 Ways

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How to make liquid nitrogen ice cream in 4 different flavors.

Here is what you’ll need!

Liquid Nitrogen Ice Cream 4 Ways

Note: Handle liquid nitrogen with care. Use protective clothing and only use in a large open area. Use insulated cloths to protect cooking surface from extreme cold.

Vanilla

Ingredients
1 cup heavy cream
7 ounces condensed milk
1 tablespoons vanilla extract
3 cups liquid nitrogen

Preparation
Fill a food processor with 1 cup of heavy cream, 7 ounces of condensed milk, and 1 tablespoon of vanilla.
Close the top and blend for 15 seconds.
Remove the container and fill a large squeeze bottle with the mix.
Lay out a large thick cloth on top of your cooking area to protect the surface from the liquid nitrogen’s low temperature.
Using insulated gloves, fill a stainless steel bowl with 3 cups of liquid nitrogen and set it on top of the thick insulated cloth.
Use the squeeze bottle to squeeze the mix at a constant drip into the liquid nitrogen.
Fill the bowl with droplets and allow the liquid nitrogen to boil off.
Once all the liquid has boiled over from the bottom, serve and enjoy!

Strawberry

Ingredients
1 cup heavy cream
7 ounces condensed milk
1 cup strawberries
3 cups liquid nitrogen

Preparation
Fill a food processor with 1 cup of heavy cream, 7 ounces of condensed milk, and 1 cup of strawberries.
Close the top and blend for 30 seconds.
Remove the container and fill a large squeeze bottle with the mix.
Layout a large thick cloth on top of your cooking area to protect the surface from the liquid nitrogen’s low temperature.
Using insulated gloves, fill a stainless steel bowl with 3 cups of liquid nitrogen and set it on top of the thick insulated cloth.
Use the squeeze bottle to squeeze the mix at a constant drip into the liquid nitrogen.
Fill the bowl with droplets and allow the liquid nitrogen to boil off.
Once all the liquid has boiled over from the bottom, serve and enjoy!

Chocolate

Ingredients
1 cup heavy cream
7 ounces condensed milk
¼ cup unsweetened cocoa powder
3 cups liquid nitrogen

Preparation
Fill a food processor with 1 cup of heavy cream, 7 ounces of condensed milk, and ¼ cup of unsweetened cocoa powder.
Close the top and blend for 15 seconds.
Remove the container and fill a large squeeze bottle with the mix.
Layout a large thick cloth on top of your cooking area to protect the surface from the liquid nitrogen’s low temperature.
Using insulated gloves, fill a stainless steel bowl with 3 cups of liquid nitrogen and set it on top of the thick insulated cloth.
Use the squeeze bottle to squeeze the mix at a constant drip into the liquid nitrogen.
Fill the bowl with droplets and allow the liquid nitrogen to boil off.
Once all the liquid has boiled over from the bottom, serve and enjoy!

Banana

Ingredients
1 cup heavy cream
7 ounces condensed milk
1 cup bananas
3 cups liquid nitrogen

Preparation

Fill a food processor with 1 cup of heavy cream, 7 ounces of condensed milk, and 1 cup of bananas.
Close the top and blend for 30 seconds.
Remove the container and fill a large squeeze bottle with the mix.
Layout a large thick cloth on top of your cooking area to protect the surface from the liquid nitrogen’s low temperature.
Using insulated gloves, fill a stainless steel bowl with 3 cups of liquid nitrogen and set it on top of the thick insulated cloth.
Use the squeeze bottle to squeeze the mix at a constant drip into the liquid nitrogen.
Fill the bowl with droplets and allow the liquid nitrogen to boil off.
Once all the liquid has boiled over from the bottom, serve and enjoy!

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Which Pan Is Right For You?

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Skillet Chicken Thighs with Pan Sauce
Servings: 2

INGREDIENTS
2 bone-in, skin-on chicken thighs
Salt, to taste
Pepper, to taste
1 teaspoon olive oil
⅓ cup chicken stock
1 clove garlic, minced
1 tablespoon thyme
1 tablespoon butter

PREPARATION
1. Preheat oven to 375˚F/190˚C.
2. On a cutting board, pat the chicken thighs dry with a paper towel, then sprinkle with salt and pepper.
3. Heat the olive oil in a stainless steel skillet over high heat. Once the oil begins to shimmer, add the chicken thighs skin side down.
4. Without moving the chicken, cook for 2-4 minutes, until the skin becomes golden brown and crispy. Flip the chicken and cook for 2-3 minutes, until golden.
5. Transfer the skillet to the oven for 15 minutes. If you don’t have a stainless steel skillet, transfer the chicken to a baking dish.
6. Remove the pan from the oven and place the chicken thighs on a plate. Return the skillet to the stove over high heat.
7. Once the fat begins to simmer, add the chicken stock and cook, scraping the bottom of the pan to release and brown bits.
8. Add the garlic, thyme, and butter, and cook until the sauce begins to reduce, about 1 minute.
9. Pour the pan sauce over the chicken thighs, and enjoy!

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Stuffed Brownie Truffles 4 Ways

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Here is what you’ll need!

¼ teaspoon vanilla
¼ teaspoon salt
¼ cup mini chocolate chips
8 brownie squares, rolled out
Melted chocolate

ASSEMBLY
On a small baking sheet, bake the flour at 350˚F/180˚C for 5 minute to kill potential bacteria.
In a large mixing bowl, combine flour, brown sugar, butter, milk, vanilla, salt, and chocolate chips.
Mix well and chill.
Using a melon baller or your hands, form cookie dough into size of a truffle.
Form brownie square around cookie dough and seal it around the ball of cookie dough.
Dip brownie in bowl melted chocolate, covering the entire ball, then chill.
Enjoy!

Cheesecake
Servings: 8

INGREDIENTS
8 ounces cream cheese
½ cup powdered sugar
¼ teaspoon vanilla
8 brownie squares, rolled out
Melted chocolate
Graham cracker crumbs

ASSEMBLY
In a large mixing bowl, combine cream cheese, powdered sugar, and vanilla.
Mix well and freeze.
Using a melon baller or your hands, form cream cheese mixture into size of a truffle.
Form brownie square around mixture and seal it around the cream cheese ball.
Dip brownie in melted chocolate, covering the entire ball.
Coat the chocolate covered brownie with graham cracker crumbs and chill.
Enjoy!

Peanut Butter
Servings: 8

INGREDIENTS
½ cup peanut butter
¼ cup powdered sugar
¼ teaspoon vanilla
¼ cup rice cereal
8 brownie squares, rolled out
Melted chocolate
Smooth peanut butter

ASSEMBLY
In a large mixing bowl, combine peanut butter, powdered sugar, and vanilla.
Mix well and freeze.
Using a melon baller or your hands, form peanut butter mixture into size of a truffle.
Form brownie square around mixture and seal it around the peanut butter ball.
Dip brownie in melted chocolate, covering the entire ball.
Using a spoon, drizzle warm peanut butter over the brownies.
Enjoy!

Truffle
Servings: 8

INGREDIENTS
8 chocolate truffles
8 brownie squares, rolled out
Melted chocolate
Cocoa powder

ASSEMBLY
Form brownie square around truffle, sealing the truffle completely.
Dip brownie in melted chocolate, covering the entire ball.
Coat the chocolate-covered brownie in cocoa powder and chill.
Enjoy!

Inspired by:
http://www.somethingswanky.com/cookie-dough-brownie-bombs/
https://homemadehooplah.com/peanut-butter-brownie-bombs/

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What Happens To Your Body When You Stop Eating Meat

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For more information click here:
https://www.forksoverknives.com/7-things-that-happen-when-you-stop-eating-meat/#gs.uwD1JGM

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VIDEO
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Chicken And Eggnog Waffles: Tasting Our Roots

“Born, bred and buttered in Harlem!” Grab Melba’s Chicken and Eggnog Waffles in Harlem at 300 West 114th St.Harlem, NY 10026

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STILLS
Celebrity Chefs Light Up The Strip During Vegas Uncork’d By Bon Appetit’s 11th Annual Grand Tasting At Caesars Palace
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EXTERNAL CREDITS
Melba Wilson
https://www.melbasrestaurant.com/
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Vanessa Parish
https://www.youtube.com/channel/UCcFjfj1DWUfkKY12tu5ZsIQ

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Upside-Down Peanut Butter Banana French Toast Bake

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Here is what you’ll need!

Peanut Butter Banana French Toast Skillet
Servings: 6 to 8

INGREDIENTS
1 stale baguette
4 eggs
½ cup heavy cream
1 teaspoon vanilla
1 teaspoon cinnamon
¼ cup unsalted butter
1 cup brown sugar
½ cup heavy cream
⅓ cup peanut butter
1 large banana, sliced

PREPARATION
Preheat oven to 375˚F/190˚C.
On a cutting board, cut the baguette in half lengthwise, and slice into 1-inch pieces.
In a bowl, whisk together the eggs, heavy cream, vanilla, and cinnamon. Stir in cut bread until each piece is thoroughly coated in egg mixture.
Heat a cast-iron skillet over low heat, and whisk together butter, brown sugar, and heavy cream until bubbling, about 3 minutes.
Whisk in peanut butter until fully incorporated and bubbling, about 3 minutes. Stir in sliced bananas until coated in sauce.
Pour bread mixture over sauce into skillet and spread evenly. Bake for 30 minutes until golden and crispy.
Let skillet cool for about 5 minutes then cover with large plate. Holding one hand over the plate, gently flip the skillet upside-down, allowing the the custard to release from the pan with the bananas on top still in tact. Slice and enjoy!

Inspired by:
http://picky-palate.com/2012/06/25/peanut-butter-bananas-foster-french-toast/

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Tasty Cook-Off: Burgers

PUB BURGER WITH CARAMELIZED ONIONS AND BACON
Servings: 1

INGREDIENTS
2 slices bacon
1 sweet onion, sliced thinly
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
8 ounces ground beef (80% lean 20% fat)
Salt
Pepper
1 brioche bun
Unsalted butter
2 slices Gruyère cheese
1 tomato, sliced
Arugula

PREPARATION
1. Preheat oven to 400˚F/200˚C.
2. In a large frying pan, cook bacon until crispy. Transfer to a paper towel-lined plate.
3. Add sliced onions to the hot pan and caramelize in the bacon fat. Add brown sugar and balsamic vinegar. Stir until sugar has dissolved. Reduce the heat to low and keep warm until ready to serve.
4. Form the ground beef into a patty. Press into the center of the patty, so that it’s thinner than the edges to cook evenly. Season both sides of the patty with salt & pepper.
5. Heat a large cast-iron skillet, over medium-high heat. Add the patty and cook until the patty turns brown to about ¾ of the way up, then flip, cook for about 3-4 minutes.
6. Once the burger is flipped, add gruyere cheese to the cooked side.
7. Butter sliced brioche bun and toast in the skillet until crisp brown. Remove bun, set aside.
8. Put the skillet in the oven for an additional 5-7 minutes, until the cheese has fully melted.
9. Assemble the burger. Place the cooked patty on the brioche, followed by bacon strips, caramelized onions, sliced tomato, arugula, and brioche top.
Recipe inspired by – http://www.munchkintime.com/caramelized-onions-burger-recipe/

DINER-STYLE BURGER WITH PICKLED RED ONIONS AND GARLIC AIOLI
Servings: 1

INGREDIENTS
Pickled Red Onions
1 cup apple cider vinegar
1½ tablespoons sugar
1 tablespoon salt
1 red onion, halved and sliced into half moons

Aioli
1 egg yolk
2 teaspoons Dijon mustard
1 garlic clove, minced
½ cup olive oil
½ lemon, juiced
Salt

1 brioche bun
1 tablespoon butter, melted
Oil
4 ounces ground beef (80% lean, 20% fat)
2 slices sharp cheddar cheese
1 leaf butter lettuce
2 thin slices tomato

PREPARATION
1. Preheat the oven to broil on high.
2. In a small pan, bring the apple cider vinegar, sugar, and salt to a boil over high heat, whisking until the sugar and salt have dissolved.
3. Remove the pan from the heat and add the sliced onion, making sure they’re fully submerged in vinegar. Set aside.
4. In a small bowl, add the egg yolk, mustard, and garlic and whisk to combine. Slowly add the oil in a steady stream, whisking to combine, ensuring that the aioli is emulsifying. Once the aioli is thick, add in the lemon juice and whisk until creamy. Add salt to taste, and set aside.
5. Brush the brioche bun with the butter and transfer to a baking sheet. Transfer the baking sheet to the oven, and broil for 1½ minutes, until the bun is golden brown.
6. Smear the top bun with aioli, and set aside.
7. Heat a cast iron pan over medium-high heat. Once the pan is hot, brush with oil.
8. Place the mound of ground beef on the pan, and immediately press flat with a spatula. 9. Season with salt and pepper, and cook for about 2½ minutes.
9. Flip the patty over and top with cheddar cheese and cook until the cheese is melted and the patty is browned, about 2 minutes.
10. Transfer the patty to the bun and top with pickled red onions, butter lettuce, and tomato slices.

FETA STUFFED LAMB BURGERS W. SPICY TOMATO JAM
Servings: 1

INGREDIENTS
Spicy Tomato Jam
2 pounds tomatoes, diced
1 red onion, finely chopped
1 cup brown sugar
1½ teaspoons red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 lemon, juiced

Lamb Burger
8 ounces ground lamb
1 clove garlic, minced
1 teaspoon mint leaves, finely chopped
1 tablespoon cilantro leaves, finely chopped
¼ teaspoon ground cumin
Salt, to taste
Pepper, to taste
2 ounces feta cheese, crumbled
1 teaspoon Dijon mustard,
1 tablespoon mayonnaise
1 sesame burger bun
Arugula leaves

PREPARATION
1. In a saucepan, combine tomatoes, onion, pepper, brown sugar, cumin, and lemon juice. Bring to a boil over medium-high heat. Stir frequently, cooking for about 15 minutes.
2. Reduce to medium heat until reduced, and simmer for an additional 20-30 minutes, until it reaches a jam-like consistency. Set aside to cool. Transfer to a jar, storing remaining jam in the fridge for up to one week.
3. In a bowl, combine ground lamb, garlic, mint, cilantro, coriander, and cumin. Mix until just combined.
4. Shape the lamb into a ball. Form a well into the center, large enough for the feta cheese.
5. Place the cheese into the center of the ball, and enclose inside the ground lamb mixture. Gently form a patty. Season both sides with salt and pepper.
6. Cook patty in a hot cast-iron pan set over medium-high heat for about 4-5 minutes each side.
7. In a small bowl, mix together mustard and mayonnaise.
8. Toast the sesame bun.
9. Spread a generous amount of the Dijonaise on the bottom bun followed by arugula, a lamb patty, a few spoonfuls of tomato jam, and finally the top bun.

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