Missing the delicious menu options at Mercedes me? Head Chef Aaron has you covered.
We’ll be sharing the recipes behind some of our favourite dishes so you can make them at home.
|Serves 1 | Prep 30 mins|
|1 brioche burger bun|
150g beef patty
2 sliced pickles
1 tablespoon diced onion
1 slice American burger cheese
20g burger sauce
Sliced iceberg lettuce
|100g tomato sauce|
100g American mustard
20g dill pickle
Cook burger patty in non-stick frying pan until desired doneness is achieved.
Add burger cheese and remove from pan, let rest for 3mins.
Gently toast the brioche bun.
Assemble burger in this order – Bottom half of bun, sauce, diced onion, burger patty with cheese, pickles, iceburg lettuce and then with the top bun.
Give it a little gentle squish with your hand so it sticks together.
To make the burger sauce, blend all ingredients together.
Serve with a side of fries.
|Serves 1 | Prep 15 mins|
6 mint and parsley leaves finely chopped
1 wedge of lemon
Salt & Pepper
20ml olive oil
2 slices of multigrain
1 egg (poached)
|100g red chili sliced|
150ml white vinegar
|100g pepita seeds|
100g sunflower seeds
10g cumin seed
10g coriander seed
5g chili flakes
Pickled chili (lasts for 6 weeks)
Bring water and vinegar to boil. Pour over the sliced chili and store in an airtight container.
Sunflower crunch (lasts for 4 weeks)
Toast pepita and sunflower seeds in a dry frying pan, continuously stirring until nice and golden. Remove from the frying pan and crush in a mortar and pestle – leaving the mix a little bit coarse.
Toast cumin and coriander until fragrant, remove from pan and crush in a mortar and pestle.
Mix seeds, spices and chili flakes together and store in an airtight container.
Mix avocado, herbs and olive oil together in a bowl. Crush the mix with a spoon and season to taste with salt and pepper.
Poach your egg and toast two slices of multigrain bread.
Serve in this order – toast, avocado mix and poached egg on top. Add a good tablespoon of the sunflower crunch as well as adding as much of the pickled chili as desired.
|Makes 6 | Prep 30 mins|
|150g spelt flour (or an alternative wholemeal)|
150g self-raising flour
50g brown sugar
5g baking powder
50g butter melted
25g icing sugar
10ml vanilla essence
|In a large bowl mix eggs and butter together.|
Whisk the rest of the dry mix in.
Let the mix rest for 10mins then cook in waffle iron according to manufactures guidelines.
Serve with fresh blueberries and a drizzle of maple syrup.
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