Bar & Grill Hamburger


1. Line a baking tray with parchment paper and lay the bacon strips on top, layering a sheet on top and a somewhat smaller oven tray on top of it to weigh the bacon down. Place on the grill and cook for 20 minutes or until the bacon is crispy. So keep checking! Then let the bacon cool.

2. Mix the oyster sauce, ketchup and egg into the ground beef and season to taste with ground black pepper. Divide the burger meat into six portions with the help of a round mold (Ø 10 cm). Press the burgers a bit flatter as they will plump up on the grill. Let the burger mix cool for a minimum of 3 hours in the fridge to prevent the burgers from falling apart while cooking.

3. Sprinkle the burgers with salt and grill each side until crispy, then move them to a cooler part of the grill to finish cooking. They should reach a core temperature of 50°C. At the last minute, place the cheddar cheese on top until it melts.

4. Toast the burger buns on both sides until golden brown and crispy.

5. Brush the bun bottom with some JBG burger sauce, then place the burger on top and layer on the onion compote and the crispy bacon. Top it off with some extra sauce and top the burger with the bun! Burger perfection.

800 g ground beef, dry aged, with a minimum of 30% fat
20 ml oyster sauce
20 g Heinz ketchup (or homemade)
1 egg, lightly beaten
6 slices of smoked bacon
6 slices cheddar cheese
12 slices white bread 22 mm thick, without crust, sized Ø 10 cm
ground black pepper
100 g onion compote, see recipe below.
120 g JBG-burger sauce, see recipe below.


Place the onions with some salt and glaze in clarified butter.
Add the caster sugar and goose fat and stir until melted.
Keep at low heat for another 20 minutes until the onions get a nice uniformly brown colour. Drain and season with salt and pepper.

1 kilo of white onion, in rings
50 g of clarified butter
200 g of white caster sugar
100 g of goose fat
salt and pepper


Blend the garlic and mayonnaise in the food processor until smooth.
By hand, mix together the ketchup, pickle, sliced ​​onion and Sriracha.

6 cloves of garlic
750 g mayonnaise
250 g ketchup (or homemade)
20 small sour pickles, finely sliced
2 red onions, shredded
1 Tbs of Sriracha chili sauce


Warm the oil in a pan and fry to soften the onions. Add some salt to extract moisture from the onions.
Add celery and the peeled tomatoes. Stir well.
Let it simmer a while and then add the fresh tomato, brown sugar, mustard powder, cinnamon, cumin and paprika powders and finish with apple cider vinegar.
Stir everything well and add hot water until everything is just covered.
Let the mixture simmer for another 15minutes, then smooth in a blender and pass through a sieve.
Season to taste with salt and pepper and even some more vinegar.

50 ml olive oil
60 g white onion, in rings
1 stalk celery, finely chopped
140 g tomato peeled (canned)
1 plum tomato, chopped
20 g brown caster sugar
1 teaspoon of mustard powder
1/4 tsp cinnamon
1/2 cup cumin powder
1 tsp of black peppercorns
100 ml apple cider vinegar
water salt and pepper

Haoyou Larou (Oriental Dried Bacon)

© Dennis Brandsma


1. Preheat the oven to 60 ° C.

2. Dry the slices of bacon for 1 hour on a rack in the oven.

3. Meanwhile, mix all the ingredients for the marinade.

4. Place the warm bacon in the marinade. Let marinate for 12 hours and turn occasionally.

5. Drain the bacon on a rack.

6. Mix the honey with the warm water and spread the pieces of bacon on both sides. Grill them to crispy on the Joy Stove and grease them in between with the honey.

600 gr belly bacon, sliced 2 mm
50 ml of honey
15 ml of warm water

15 ml of soy sauce light
15 ml of fish sauce
15 ml sweet soy sauce
10 ml oyster sauce
15 ml of shaoxing wine
1 tsp five spice
40 gr sugar
½ tsp of salt
½ tsp black peppercorns

Potatoes with garlic and rosemary

© Dennis Brandsma


1. Bring the potatoes to a boil in cold water with a little salt. After 10 minutes of cooking, check the cooking and remove from the heat if they are cooked, but still firm. Drain and rinse cold under the tap.

2. Ris the leaves of the rosemary twigs (save the cups). Make a hole with a satépen through the length of the potatoes and skewer on the bare rosemary twigs.

3. Place the potatoes for an hour in a marinade of oil, garlic and some of the roast rosemary (regular turning).

4. Let the potatoes drain and grill them around crispy. Make sure they are warm inside (place 1 extra potato on the fire to be checked) and sprinkle with salt.

5. Serve with the spice mayonnaise.

75 gr snow peas
1 kilo of potatoes (size between ordinary and bantam)
6 sprigs of rosemary (large sprigs)
300 ml of olive oil
3 cloves of garlic, clean and pressed
herbal mayonnaise (see herbal mayonnaise)
Maldon salt or fleur de sel


Mix 450 grams of mayonnaise with the chopped leaves of a total of 15 sprigs of green herbs (parsley, celery, tarragon, dill, mint, chervil) and the juice of half a lemon.

450 grams of mayonnaise
15 sprigs of green herbs (parsley, celery, tarragon, dill, mint, chervil)
Juice of half a lemon.

Pumpkin with sage, almonds and chaource

© Dennis Brandsma


1. Cut the pumpkin into straight slices of equal thickness and remove the seeds.

2. Prepare a marinade of olive oil, honey and sage. Get the pumpkin through.

3. Sprinkle the pumpkin with salt and grill on both sides until crispy. Make sure the fire does not get too high, so that the pumpkin is cooked inside.

4. Put pieces of Chaource on the pumpkin and let it simmer / melt for another minute.

5. Sprinkle almonds over the pumpkin and serve immediately.

1 pumpkin, medium size
100 ml of olive oil
2 tbsp honey
3 sprigs of sage, only the leaves, cut
200 g of Chaource (or another soft cow cheese)
30 g of shaved almonds, even toasted

Tom Kha Gai (Thai Chicken Soup)

© Dennis Brandsma


1. Fry the chicken and the chilli in the sunflower and sesame oil in a soup pan on the Joy Stove until the chicken turns brown.

2. Add spring onions, peppers, mushrooms, stock, coconut milk, lemongrass, lime juice and fish sauce and bring to a boil. Let simmer for 10 minutes. Season with fish sauce and pepper, pour the soup through a sieve and let everything cool down.

3. Fill 6 soup bowls with the cooked vegetables and chicken, bean sprouts, coriander and a few drops of chilli oil and sprinkle with the warmed * soup. Serve immediately.

* This is the trick if you want to prepare it all, you can also continue working after step 2.

200 g chicken dill fillet, in strips
1 chilli pepper, seeds removed, chopped
1 tbsp sunflower oil
1 tsp sesame oil
2 spring onions, in rings
1 red pepper, seeds removed, in long strips
6 mushrooms, halved
1⅕ l chicken broth​
300 ml of coconut milk
1 stalk lemongrass, in pieces, crushed
juice of 1 lime
2 tsp fish sauce + extra
30 g bean sprouts, blanched for 30 seconds and rinsed cold
6 sprigs of coriander, only the leaves, chopped
chilli oil
black pepper from the mill