Sarah Butler: Try these tasty midweek recipes for busy families

Smashed Cheeseburgers: A perfect family fake-away

I often get told, ‘Sarah, I cook the same recipes, week in, week out and want to try something different that they’ll all eat!' 

We all get stuck in a rut and that’s okay. We just need a little inspiration.

I think you will just love the recipes this week. 

The first is a Sunday roast that you can enjoy quickly mid-week, and the second is a perfect family fake-away that is sure to please everyone.

You can save a lot of money on takeaways by making my smashed cheese burger recipe. It’s quick, tasty and an all-around winner dinner. 

I buy my mince from my local butcher which is always top quality. If you don’t already use your local butcher pop by and say hello while getting some quality Irish meat. 

Our local butchers are always happy to help with whatever we may need. They know the best cuts and selections for whatever it is you are hoping to make. 

I often get messages that people are unsure what to ask for in their butcher and are a little embarrassed but please don’t be. They are so happy to help.

Whether you fancy a roast style dinner midweek or a fake-away closer to the weekend, these recipes have you covered.

Smashed Cheeseburgers

recipe by:Sarah Butler

The perfect fake-away at home to keep the whole family happy, quick and so tasty. Smashed burgers cook really quickly so great if you’re in a rush

Servings

4

Preparation Time

 10 mins

Cooking Time

 10 mins

Total Time

 20 mins

Course

 Main

Ingredients

• 30g butter

• 1 small onion, finely sliced

• 1lb steak mince

• 4 slices cheddar

• 4 burger buns

• Salt and pepper

• 150g iceberg lettuce, finely sliced

• 1 large beef tomato, sliced

• For the burger sauce

• 5 tbsp mayonnaise

• 2 tbsp tomato ketchup

• 1 tbsp mustard

• 2 tbsp pickle juice

Method

1. To make the burgers, divide the mince into four equally sized balls.

2. Lay a sheet of parchment paper down and space them well apart on it.

3. Lay another sheet of parchment paper over the mince balls and use a large dinner place to press down on each one.

4. This will leave nice thin burger patties.

5. Season both sides with salt and a little pepper.

6. Melt the butter in a frying pan and cook the burgers, two at a time in a hot pan.

7. Add the onion to a corner of the pan to cook along-side the burgers. They will cook very quickly, just 3-4 minutes on each side.

8. Add the cheese just before you take them off the pan. Placing a large saucepan lid over the pan will help melt the cheese quickly.

9. To make the burger sauce, mix all 4 ingredients together.

10. Toast the burger buns and spread the inside with burger sauce.

11. Assemble the burger with fried onions, iceberg lettuce, a burger patty and a slice of tomato.

12. Enjoy with chips or wedges.

Sarah’s secrets 

A sliced of crispy fried bacon is a delicious addition to smashed burgers.

You can even go all out with a double smashed burger if you’re hungry enough.

Bacon-Wrapped Chicken

recipe by:Sarah Butler

This is like having a Sunday roast, midweek. It’s got all the flavours of a roast without the mega mess and clean up.

Servings

4

Preparation Time

 15 mins

Cooking Time

 45 mins

Total Time

 60 mins

Course

 Main

Ingredients

• 8 streaky bacon pieces

• 3 chicken breasts

• For the stuffing:

• 50g breadcrumbs

• 20g white onion. chopped finely

• Handful fresh herbs, finely chopped - parsley, sage, thyme or rosemary

• For the choiken

• 1 white onion, quartered

• 3 cloves garlic, flattened

• 2 carrots, cut into chunks

• 30g butter, melted

• 2-3 tbsp olive oil

• Handful fresh herbs – rosemary, thyme, sage

• 1 tbsp flour

• 400ml chicken stock

Method

1. Pre-heat oven 200°C/180°C fan/Gas 6. Lay the bacon pieces in a row, side by side on some tin foil or parchment paper.

2. Flatten the chicken breasts with a mallet or rolling pin until nice and thin. I find it helpful to do this with the chicken between 2 sheets of parchment paper to prevent mess.

3. Lay the chicken breasts on top of the bacon pieces.

4. Make the stuffing by combining the breadcrumbs, onion and herbs together.

5. Spread the breadcrumbs over the chicken breast.

6. Starting with the piece closest to you, roll the piece up almost like a Swiss roll.

7. Use some cocktail stick to pierce through the roll and keep it all in place. (Remove the sticks before serving.)

8. Place the quartered onion, garlic and carrot into a metal roasting tin with the rolled fillet in the centre.

9. Drizzle everything with melted butter and olive oil. Add some fresh herbs and season with salt and pepper.

10. Cover loosely with tin foil and oven roast for 25 minutes, then remove the tin foil and cook for an additional 20 minutes until golden. Remember to baste throughout cooking.

11. Remove from the oven and allow the meat to rest on a chopping board while you make the gravy.

12. Place the roasting tin with the remaining vegetables over a medium heat and add the flour, mix into the juices in the tin.

13. Once simmering, pour into the stock and use a fork to scrape off any burnt-on bits.

14. Use a whisk to whisk into a delicious rich gravy.

15. Strain the gravy into a jug, season to taste.

16. Slice the fillet into medallions, pour over some gravy and serve with creamy mash and seasonal vegetables.

Sarah’s secrets 

This wrapped and stuffed chicken is a great dinner to make up the night before. 

Lay everything on a baking tray, cover and refrigerate until you're ready to cook it. 

You can mix up the filling of this recipe. Instead of traditional stuffing, try mozzarella and basil or cream cheese, red pesto and sundried tomatoes. 

You can also use Parma ham instead of rashers.