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Basketcase Supermarket, 4966 Deercove Drive, Dallas, TX (2026)

03/31/2022

Ingredients
100 g stale ciabatta
80 g mortadella
4 cloves of garlic , peeled
½ a bunch of fresh flat-leaf parsley , leaves picked
400 g quality beef mince
400 g higher-welfare pork mince
2 large free-range eggs
30 g Parmesan cheese , freshly grated
sea salt
freshly ground black pepper
olive oil
1 onion , peeled
½ a fresh red chilli , deseeded
1 x 450 g jar of roasted red peppers , in brine
50 ml white wine
2 x 400 g tins of plum tomatoes
balsamic vinegar
150 g smoked mozzarella
12 soft bread rolls

Method
Preheat the oven to 220ºC/425ºF/gas 7. Cut away and discard the ciabatta crusts, tear into chunks and place in a bowl. Cover with cold water and leave to soak. Meanwhile, finely slice the mortadella, 2 garlic cloves and the parsley leaves, then place into a large bowl with the mince, eggs and grated Parmesan. Squeeze the water out of the bread and add to the bowl.
With wet hands, scrunch and mix everything together, season well with salt and pepper, then divide and roll into 12 equal-sized balls. Place in a roasting tray (about 25cm x 30cm), drizzle over a little olive oil and place in the fridge for about 10 minutes to firm up.
Meanwhile, finely chop the remaining garlic cloves, the onion and chilli. Drain and finely chop the peppers, reserving the brine. Place the meatballs into the hot oven for 15 to 20 minutes, or until golden, shaking the tray from time to time to stop them from sticking, then place directly over a low heat on the hob. Add the wine, allow it to boil and bubble away, then stir in the onion, garlic and chilli and cook for a few minutes, or until turning golden. Stir in the pepper and brine, and the plum tomatoes, breaking them up with the back of a spoon, then season and add a splash of balsamic vinegar.
Return the tray to the hot oven for 20 to 30 minutes, or until the meatballs are cooked through (if the meatballs start to golden too quickly, cover the tray loosely with tin foil). Cut the mozzarella into 12 slices, then carefully place on top of each meatball and return to the oven for a further minute, or until melted.
Open out the bread rolls, fill each with a cheesy meatball, spoon over the tomato sauce, then add a drizzle of balsamic vinegar. Push down on the sandwich to squidge it shut, then tuck in.

03/29/2022

Ingredients
G / ML CUPS / OZ
olive oil
2 cream crackers
1 medium red onion
20 g Parmesan cheese
4 sprigs of fresh flat-leaf parsley
1 large free-range egg
400 g lean minced beef
8 mini burger buns
TOPPINGS
4 rashers of higher-welfare smoked streaky bacon
1 soft round lettuce
2 ripe firm tomatoes
1 red onion
1 ripe avocado
30 g Cheddar cheese

Method
Preheat the oven to 220ºC/425ºF/gas 7. Lightly grease a baking tray with oil and set aside.
Pop the crackers into a sandwich bag, press out the air and seal. Get the kids to gently bash the crackers with a rolling pin until they become fine crumbs, then tip them into a mixing bowl.
Using a box grater, coarsely grate the onion and Parmesan, then add them both to the bowl. Pick, finely chop and add the parsley leaves.
In a bowl, the kids can beat the egg with a fork, then add it to the main mixture. Tip in the mince, and season with black pepper. With clean hands, get the kids to mix everything together.
Divide the mixture in half, divide each half into 4 equal-sized pieces then, with wet hands, pat and roll each piece into a burger, roughly 2cm thick.
Place the burgers onto the oiled tray, pat with a little oil, cover with clingfilm and chill in the fridge for about 30 minutes.
Meanwhile, help the kids make their toppings. If you’re using bacon, pop it under the grill for 5 to 6 minutes, turning halfway, until crispy, and drain on kitchen paper.
Discard the outer leaves of the lettuce, then pick, wash and dry the inner leaves. Slice the tomatoes and finely slice the onion.
Cut around the avocado lengthways. Kids can hold the avocado and twist to pull the halves apart. Remove the stone and scoop the flesh away from the skin, then cut into slices.
Under supervision, little ones can grate the Cheddar with a box grater.
Have the kids use oven gloves to place the tray of burgers in the oven for 15 minutes, or until cooked through.
Help the kids cut the burger buns in half, pop them on a baking tray and warm in the oven for 2 to 3 minutes.
Use a fish slice to place each burger onto a bun half. Add your toppings, finish with a bun half, and serve with salad or potato wedges

02/26/2022

ingredients
CUCUMBER PICKLES
2 cucumbers
400 g (14oz) red onions
PICKLING LIQUID
350 ml (1½ cups) water
1 star anise
2.5 cm (1in) ginger , sliced lengthways into 3 or 4 pieces
125 g (4½oz) white sugar
75 ml (⅓ cup) white rice vinegar
1½ teaspoon salt
SIMPLE CHILLI SAUCE
60 g (2¼oz) dried chilli (red pepper) flakes
2 tablespoons dark brown sugar
½ a teaspoon salt
420 ml (1¾ cups) water
SATAY SPICE PASTE
1 lemongrass stalk , roughly chopped
600 g (1lb 5oz) onion , roughly chopped
5 garlic cloves
1 teaspoon ground coriander
1 teaspoon chilli powder
1 teaspoon ground turmeric
½ a teaspoon fennel seeds
½ a teaspoon ground cumin
1 tablespoon salt
100 g (3½oz) dark brown sugar
PEANUT SAUCE
180 g (6¼oz) lightly salted peanuts, dry-toasted
75 g (2½oz) Satay Spice Paste
200 ml (scant 1 cup) coconut milk
60 g (2¼oz) dark brown sugar
2½ tablespoons tamarind paste
¼ teaspoon chilli powder
150 ml (scant ⅔ cup) water
½ a teaspoon salt , (or less), to taste
CHICKEN SATAY PATTIES
500 g (1lb 2oz) boneless skinless chicken thigh , minced in a food processor
75 g (2½oz) Satay Spice Paste , (see method)
1 free-range egg , beaten
LENTIL SATAY PATTIES
250 g (9oz) moong daal lentils , soaked overnight and drained
⅛ teaspoon salt
⅛ teaspoon cornflour (cornstarch)
75 g (2½oz) Satay Spice Paste , (see method)
oil , for frying
4 good-quality burger buns , we used to use brioche at the stall (to serve)
Peanut Sauce , (see method), to serve
Method
CUCUMBER PICKLES
Bring the pickling liquid ingredients to the boil, then turn off the heat. Remove the ginger and star anise from the liquid.

Cut the cucumbers in half straight through the middle, and then halve again lengthways. Use a spoon to deseed them and finely slice so that you end up with crescent moon shapes, ideally no thicker than 5mm (¼in).

Cut the red onion into eighths, then slice them so that you also end up with crescent moon shapes, ideally no thicker than 5mm (¼in) in width.

Mix the cucumber and red onion thoroughly in a large bowl before decanting into a storage container.

Pour pickling liquid over the prepared vegetables and leave at least overnight before draining thoroughly.

SIMPLE CHILLI SAUCE
Add all the ingredients to a medium saucepan and bring to the boil. Switch off the heat and leave for 1 hour.

Bring to the boil again and simmer over a medium heat for 15 minutes. Turn off the heat and use a hand blender to blend into a sauce.

SATAY SPICE PASTE
Blend all the ingredients into a fine purée consistency. If using a smaller food processor or handheld stick blender, you will have to work in batches, combining the batches once they’re ready. Always mix lemongrass with some onion to provide easier fodder for the blender’s blades (blitzing lemongrass by itself can be very hard work and you will be left with undesirable hard, fibrous strands).

PEANUT SAUCE
Grind the peanuts using the pulse function of a food processor until you get a rough, sandy texture. Add the ground peanuts, along with the rest of the sauce ingredients, to a medium-sized saucepan. Set over a medium heat and bring to the boil, stirring frequently to prevent the sauce at the bottom of the pan from burning. Reduce the heat to low and simmer for 5 minutes until the sauce thickens.

CHICKEN SATAY PATTIES
Using a gloved hand, mix the chicken mince thoroughly with the satay spice paste and egg in a large container. Leave to marinate in the fridge for at least 4 hours or overnight.

Place a large frying pan over a medium–high heat, adding just enough oil to coat the bottom of the pan. Using a large ice-cream scoop, scoop out two balls of the chicken mix into the pan and flatten into patties using a flat spatula. Pan-fry the patties on both sides for around 8 minutes in total, flipping every couple of minutes.

LENTIL SATAY PATTIES
These became my vegan version of my chicken satay patties at the stall. They are best eaten within 10 minutes of being cooked as they harden as they cool.

Blitz the drained lentils, salt, cornflour and satay spice paste in a food processor until it’s a fine paste. (This mixture will store well refrigerated in an airtight container for up to a week.)

Place a large frying pan over a medium heat, with enough oil to coat the bottom of the pan. Using a large ice-cream scoop, scoop out two balls of the lentil mix into the pan and flatten into patties using a flat spatula. You may be able to fit more into your pan depending on how large it is. Pan-fry the patties on both sides for around 5 minutes in total, flipping every minute.

ASSEMBLING THE BURGER
Cut the buns in half and toast cut-side down. Then add the toppings to the bun base in this order: Peanut sauce (enough to cover the base of the bun), cooked chicken or lentil satay patty, 2 tablespoons cucumber pickles, 1 tablespoon simple chilli sauce (or more, to taste)

02/26/2022

Ingredients
600 g minced chuck steak , (16% fat)
English mustard
4 brioche burger buns
40 g Red Leicester cheese
PULLED OXTAIL
1 kg oxtail , trimmed, cut into rounds (ask your butcher)
2 red onions
olive oil
40 g plain flour
Worcestershire sauce
1.5 litres quality organic chicken stock
½ a bunch of fresh flat-leaf parsley , (15g)
BURGER SAUCE
2 gherkins
1 ripe tomato
1 little gem lettuce
100 g natural yoghurt

Method
Preheat the oven to 180°C/350°F/gas 4.
Season the oxtail with sea salt and a generous pinch of black pepper, then brown all over in a casserole pan on a medium heat for 10 minutes, turning occasionally while you peel and slice the onions.
Remove the oxtail to a plate, add 1 tablespoon of oil and the onions to the pan, and cook for 5 minutes, stirring regularly.
Return the oxtail to the pan, stir in the flour to coat, then add 4 tablespoons of Worcestershire sauce and the stock. Bring to the boil, then cover and place in the oven for 3 hours to 3 hours 30 minutes, or until the meat is super tender.
Strain the gravy into a separate pan and put aside, then tip the meat and onions back into the pan.
Once cool enough to handle, carefully pick through the meat, discarding the bones and any wobbly bits, then gently mix back with the onions and a splash each of gravy and Worcestershire sauce, being careful not to break up the meat too much. Pick, roughly chop and stir through the parsley leaves (reserving the stalks).
For the burger sauce, finely chop the gherkins, tomato, little gem and reserved parsley stalks, then transfer to a bowl, stir in the yoghurt and season to perfection.
Shape the minced meat into four equal-sized patties, being quite rough so they’re not too compact, then season the outsides with salt and pepper.
I like to cook two burgers at a time to achieve perfection, so get two pans on the go – a large non-stick pan on a high heat for the burgers and another on a medium heat for the buns.
Place two patties in the large pan, pressing them down slightly with a fish slice, then cook for 8 minutes in total, turning every minute and brushing with a little English mustard after the first turn. Put the gravy and oxtail pans on a low heat to warm through.
When the burgers are almost cooked, halve and toast two burger buns in the second frying pan. Finely slice the cheese and place on top of each burger, add a splash of water to the pan, then cover with a lid or a metal bowl and cook for a further 30 seconds, or until the cheese has melted.
To assemble the burgers, spoon a quarter of the burger sauce on to each toasted bun base, sit a burger on top, spoon over 1 tablespoon of the pulled oxtail (save the rest for another day) and place the bun lid on top. Serve the gravy in a bowl on the side for dunking. Repeat with the remaining two burgers.

02/04/2022

Ingredients
500 g quality lean minced beef
100 g Cheddar cheese
4 gherkins
200 g red cabbage
red wine vinegar
½ an iceberg lettuce
½ a cucumber
6 small burger buns , preferably wholemeal
tomato ketchup , to serve (optional)

Method
Use your clean hands to scrunch the beef mince together really well, then divide into 6 equal balls. Squash and shape them into burger patties, nice and tightly so they don’t fall apart during cooking! Place them on a tray, cover, and leave them to rest in the fridge until you’re ready to cook. Wash your hands.
Prepare your toppings. Slice the cheese. Slice the gherkins, using a crinkle-cut knife if you’ve got one to make them look really fun!
Finely slice or grate the red cabbage, place in a bowl and mix with 1 tablespoon of red wine vinegar.
Shred up the iceberg lettuce and slice up the cucumber and place in another bowl.
You can cook the burgers on a hot barbecue or in a hot frying or griddle pan on the hob. Always get an adult to help you! Either way, they’ll need 3 to 4 minutes on each side. Use a fish slice to turn them and cook in batches if your pan isn’t big enough.
When the burgers are looking good, place a slice of cheese on top of each one, then cover the barbecue or pan for an extra 2 minutes, or until it’s all melty and delicious.
Now, cut your burger buns in half and warm them alongside the burgers for 30 seconds or so, if using the barbecue.
Stack up your burgers in the buns with some gherkins on top. You can add a bit of lettuce and cucumber to the stack, and serve more on the side with the pickled red cabbage. Add a dollop of ketchup, if you like, squash the bun lids on and tuck in!

02/04/2022

Ingredients
3 chestnut mushrooms
125 g higher-welfare beef mince
2 rashers of higher-welfare smoked streaky bacon
1 soft bun
2 heaped teaspoons soured cream
1 gherkin
25 g Cheddar cheese
1 tablespoon Worcestershire sauce

Method
Trim the stalk and base off each mushroom, giving you a beautiful cross-section (saving the offcuts for another day). Place the mushrooms cut side down on one side of a large dry non-stick frying pan on a high heat. Cook for 5 minutes while you scrunch and work the mince with your hands. Divide into two equal balls, flatten each to just under ½cm thick, then pat and push a rasher of bacon on to each one.

Turn the mushrooms, put the burgers into the pan, bacon side down, sprinkle with a pinch of sea salt and black pepper, and fry hard and fast for 2 minutes, pressing down with a fish slice to crisp up the bacon, then flip to fry for just 1 minute on the other side. Move the mushrooms on top of the burgers, then halve the bun and quickly toast alongside. Remove the bun to a serving board, spread with the soured cream, stack in your burgers and mushrooms, then slice and add the gherkin.

Off the heat, coarsely grate the cheese in a pile at the cleanest side of the pan, pour the Worcestershire sauce on top, then tilt the pan and stir vigorously for 30 seconds until it combines into an oozy consistency. Pour the rarebit mixture over the burger stack and put the bun lid on. Devour.

01/18/2022

Ingredients
½ a red onion
1 tablespoon balsamic vinegar
1 fresh red chilli
2 spring onions
1 x 400 g tin black beans
100 g fresh breadcrumbs
1 lemon
extra virgin olive oil
2 tablespoons natural yoghurt
80 g baby kale
30 g rocket
olive oil
1 ripe beef tomato
75 g mozzarella cheese
2 wholemeal buns

Method
Peel the onion, finely slice into rounds and place in a small bowl with the balsamic and a pinch of sea salt. Set aside.
Halve, deseed and finely chop the chilli. Trim and finely chop the spring onions. Place both in a mixing bowl. Drain the beans and pat dry with kitchen paper. Add to the bowl, along with the breadcrumbs.
Season, then scrunch the bean mixture together with clean hands. Divide into 3 balls, flatten into patties and place 2 in the fridge to chill for 10 minutes (wrap and freeze the spare for another day).
In a small bowl, combine half the lemon juice, 1 tablespoon of extra virgin olive oil and the yoghurt. Season well. Trim the kale and mix into the dressing with the rocket. Put aside.
Heat 1 tablespoon of olive oil in a non-stick pan over a medium heat. When the pan is hot, fry the burgers for 4 minutes on each side, or until golden. If they colour too quickly, reduce the heat.
Slice the tomato and mozzarella into rounds and open the buns.
When the burgers are almost cooked, top each one with mozzarella. Cover the burgers with a lid for 2 minutes to melt the cheese.
Set another pan over a high heat and warm the bun halves, cut-side down, for 2 minutes or until toasted.
Lift the onions out of the balsamic with a fork.
Pop slices of tomato on each bun base, and a burger on top. Top with the balsamic onions and the bun lid. Serve the kale salad alongside.

Basketcase Supermarket

03/31/2022

03/29/2022

02/26/2022

02/26/2022

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