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.

  1. Place the onions with some salt and glaze in clarified butter.
  2. Add the caster sugar and goose fat and stir until melted.
  3. 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

  1. Blend the garlic and mayonnaise in the food processor until smooth.
  2. 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

  1. Warm the oil in a pan and fry to soften the onions. Add some salt to extract moisture from the onions.
  2. Add celery and the peeled tomatoes. Stir well.
  3. 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.
  4. Stir everything well and add hot water until everything is just covered.
  5. Let the mixture simmer for another 15minutes, then smooth in a blender and pass through a sieve.
  6. 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

Thai Vegetable Curry

© Dennis Brandsma
© Dennis Brandsma


1. Preheat the oven to 190 ° C.

2. Place the bottle gourd and paprika in a roasting pan, sprinkle with salt and pepper, drizzle with 1 tablespoon of sunflower oil and cook for 30 minutes in the oven.

3. Heat a wok on the Joy Stove until it starts to smoke. Add the rest of the sunflower oil and the sesame oil and fry the baby corn and the chilli in it. Add the curry paste and let it cook for 30 seconds.

4. Add the coconut milk, snow peas, bottle gourd and paprika, bring to the boil and cook for a few minutes. Season with lime juice, fish sauce and soy sauce.

5. Serve with coriander, what else …






  • ⅓ bottle gourd, peeled, pips removed, in pieces
  • 1 red pepper, in strips
  • 2 tbsp sunflower oil
  • 1 tbsp sesame oil
  • 100 gr baby corn
  • 1 chilli pepper, seeds removed, chopped
  • 2 tsp yellow curry paste
  • 400 ml of coconut milk​
  • 75 gr snow peas
  • juice of 1 lime
  • salt and pepper
  • fish sauce
  • soy sauce light
  • coriander, chopped
  • further needed: roasting tray

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