Burger bar

Ingredients:

• 1 kg of ground beef brisket
• 4 thin slices Swiss cheese
• 4 hamburger buns, cut in half

Preparation:

1. Heat a large cast-iron skillet over medium heat. Fold a couple of paper towels, moisten them with a small amount of vegetable oil, and quickly grease the bottom of the hot skillet.
2. Place the ground meat in a bowl, season with salt and pepper. Mix with your hands or a large spoon, and you're done. Form 4 patties. Place them in a hot skillet and fry until medium-rare, 4 minutes on each side and 5 minutes on the other, or medium-rare, 7 minutes on each side.
3. One minute before the end of cooking, place a slice of cheese on each patty to melt. Transfer the patties to a serving platter. Wipe the pan with a paper towel and toast the buns cut-side down for about 1 minute.
4. Serve burgers with any toppings of your choice.
   
   

   Fried mushrooms

   
   Over high heat, sauté roughly chopped mushrooms (450 g) with 2 chopped garlic cloves and 1 tablespoon fresh thyme leaves in 1/4 cup vegetable oil. Cook for 8-10 minutes until well-done. Stir in a few drops of lemon juice for a brighter flavor.
   
   

   Caramelized onions

   
   In a large skillet, heat 2 tablespoons (30 g) butter and 2 tablespoons olive oil over medium heat. Add 2 onions, sliced ​​1/2 inch thick, season with salt and pepper, and cook gently until the onions are caramelized, 15 to 20 minutes.
   
   

   Tomatoes with sea salt and chives

   
   Slice 1 kg of red and yellow oxheart tomatoes into thick slices, drizzle with olive oil, sprinkle with sea salt and chopped chives.
   
   

   Bacon with rosemary

   
   Place 250g of thin slices of bacon on a baking sheet, pick the leaves from 1 sprig of rosemary and sprinkle them over the bacon, sprinkle generously with crushed black pepper and bake in the oven for about 10 minutes at 200°C, until the bacon is crispy.
   
   

   Mayonnaise with horseradish and herbs

   
   Mix 1 cup mayonnaise, 1 tablespoon prepared horseradish, 1/4 cup chopped herbs such as parsley, basil, chives or green onions, 2 tablespoons olive oil, drizzle with a little lemon juice, and season with salt and pepper.