Supplies
- 4 quarter pounder burgers
- 8 mini burger buns
- Lettuce leaves
- Tomatoes, sliced
- ½ red onion, sliced
- Cheese slices
- Gherkins
- Ketchup and mustard
Steps
- To make the burgers, split each quarter pounder in half and reshape into patties.
- Place them on a baking tray and cook under a hot grill for 13-18 minutes, turning over halfway.
- Assemble all your elements on a large platter or board and get creative! You can include any toppings you fancy and let everyone dig in.
Supplies
- 450g Greek yoghurt
- 2 ½ tbsp honey
- 1 tsp vanilla bean paste
- 12 mini stroopwafels
- 100g raspberries
- 2 tbsp chopped roasted hazelnuts
- 2 tbsp pistachios, roughly chopped
Steps
- In a large bowl, mix together the yoghurt, honey and vanilla until smooth.
- Line a shallow baking tray with baking paper. Spoon the yoghurt on top and use the back of a spoon to smooth it out.
- Break up the stroopwafels and arrange them on the yoghurt. Sprinkle on the raspberries and chopped nuts. Freeze for 2-3 hours or until frozen solid.
- When you’re ready to serve, use a sharp knife to cut the yoghurt into random pieces and serve.