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Pecan Tree Neighbor Store, 1794 Charla Lane, Dallas, TX (2026)

04/01/2022

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.

02/26/2022

Ingredients
1 red onion
2 cloves of garlic
2 fresh green chillies
1 big bunch of fresh coriander , (60g)
75 g paneer cheese
200 g butternut squash
4 cm piece of ginger
100 g plain flour
1 lime
2 teaspoons rogan josh curry paste
olive oil
75 g natural yoghurt
1 baby gem lettuce
4 soft burger buns
2 uncooked poppadoms
mango chutney

Method
Peel and very finely slice the onion and garlic, deseed and finely slice the chillies, finely chop the coriander stalks, reserving the leaves, then place in a bowl. Coarsely grate in the paneer and squash (deseed if needed), then peel and finely grate in the ginger. Sprinkle in the flour and a pinch of sea salt and black pepper, then squeeze over the lime juice. Add the curry paste and 50ml of water, then mix.
Drizzle 2 tablespoons of oil into a large non-stick frying pan over a medium-low heat, then roughly divide the mixture into 4 portions and place in the pan, flattening them out into rough rounds, about the width of the buns (don’t worry about wispy edges, it’ll mean bonus crunch later!). Fry for 16 minutes, or until golden and cooked through, turning every few minutes. Meanwhile, pound most of the coriander leaves to a paste in a pestle and mortar, muddle in the yoghurt, then season to taste. Finely shred the lettuce, halve the burger buns (warm first, if you like), and puff up the dry poppadoms in the microwave for 30 seconds each.
Divide the coriander yoghurt between the bases and inside bun-lids, then break up the poppadoms and sprinkle over. Place a crispy bhaji burger on top of each bun-base, add a dollop of mango chutney, a few coriander leaves and the lettuce, then pop the tops on and press down lightly.
Serve with a cold beer and extra fresh chilli if you love a bit of heat (like m

02/26/2022

Ingredients
1 cooked 700-800g lobsters, from sustainable sources
olive oil
1 heaped teaspoon Dijon mustard
4 thin rashers of higher-welfare smoked streaky bacon
4 burger buns
1 clove of garlic
tomato ketchup
mayonnaise, made using free-range eggs
1 lemon
1 handful of watercress
1 soft round lettuce
1 red onion
GRATED TOMATO SALSA
2 ripe tomatoes (use 1 yellow if you like)
½ a fresh red chilli
extra virgin olive oil
red wine vinegar

Method
For the salsa, put a fine-to-coarse grater over a chopping board and grate your tomatoes to a slurry. You’ll end up with seeds and skin on one side, slurry on the other – get rid of the seeds and skin.
Grate in the chilli and season well. Add a lug of oil, a swig of vinegar and stir in some chopped fresh herbs, if you have any.
Twist off the lobster tails, then cut into 2cm slices (use the rivets of the tail as guides). Leave the shell on to protect the meat as it cooks and help keep its shape.
Toss the chunks in oil, sea salt, black pepper and mustard, then barbecue for 2 to 3 minutes on each side until cooked. Peel.
Barbecue the bacon, turning after a couple of minutes, till golden and crispy.
Halve and toast the buns at the same time, then lay the bottom halves on a nice board. Halve the garlic and rub the cut side over each one.
Drizzle with oil, then add a tiny blob of ketchup, 1 teaspoon of mayo and a squeeze of lemon juice.
Click off the lettuce leaves and place one onto each bun with a nice wodge of watercress. Top with the lobster and salsa, and crumble over the bacon.
Peel, finely slice and scatter over some red onion, and top with the bun lid. Secure the burgers with skewers, then serve.

02/05/2022

Ingredients
800 g sweet potatoes
2 teaspoons smoked paprika
olive oil
1 x 400 g tin of chickpeas
1 x 340 g tin of sweetcorn
½ a bunch of fresh coriander , (15g)
½ teaspoon ground coriander
½ teaspoon ground cumin
3 heaped tablespoons plain flour , plus extra for dusting
1 lemon
1 small round lettuce
2 large ripe tomatoes
tomato ketchup
4 wholemeal burger buns
extra virgin olive oil

Method
Preheat the oven to 200ºC/400ºF/gas 6.
Scrub the sweet potatoes clean, then halve and cut into wedges. Sprinkle over a pinch of sea salt and black pepper and 1½ teaspoons of paprika (save the rest for the burgers). Drizzle with ½ tablespoon of olive oil, toss to coat and spread in one layer onto two baking trays.
Bake in the hot oven for 35 to 40 minutes, or until golden and cooked through.
While your wedges are cooking, drain the chickpeas and sweetcorn and place in a food processor. Pick the coriander leaves, then add half to the processor along with all of the stalks. If you don’t have a food processor, place in a bowl and mash with a potato masher or fork.
Add the spices, flour and a pinch of sea salt, grate in the lemon zest, then pulse until combined, but not smooth – you want to retain a bit of texture. If you don’t have a food processor, combine with a fork, then scrunch with clean hands.
On a flour-dusted surface, divide and shape the mixture into four equally sized patties (roughly 2cm thick). Pop onto a tray and place in the fridge for around 30 minutes to firm up.
Heat a splash of olive oil in a large frying pan over a medium heat. Once hot, add the patties and cook for around 10 minutes, or until golden and cooked through, turning halfway.
Click off 4 nice lettuce leaves, then finely slice the tomatoes horizontally.
Halve the burger buns, then squeeze a large dollop of ketchup onto the base of each one (toast them if you like), then top with the burgers.
Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops.
Chop the remaining lettuce with any leftover tomato, drizzle with a little extra virgin olive oil, add a squeeze of lemon juice, season, toss to coat and serve up with the burgers and sweet potato wedges.

02/05/2022

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!

Pecan Tree Neighbor Store

04/01/2022

02/26/2022

02/26/2022

02/05/2022

02/05/2022

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