k  Episode 2 - Can Eats Everything eat everything?  k

I create one of the world’s biggest ever burgers – with a difference! A deconstruction reconstruction of this superstar DJ’s favourite ever dish…Beef Stroganoff and Cheese Strings – but using the very finest ingredients on the island. I cook it up with one of Ibiza’s greatest grill chefs at his legendary restaurant Balafia to create a supersized burger. So, can Eats Everything live up to his name?



(Serve a generous 4…or 1 hungry superstar DJ!!)

1 onion (or 4 shallots) finely chopped

1 tablespoon olive oil

4 dry aged rib eye steaks approx. 2.5kg

60ml Worcestershire sauce

1 tablespoon smoked paprika

teaspoon sea salt

teaspoon ground pepper

handful flat-leaf parsley, finely chopped

handful finely chopped chives

handful finely chopped dill

For the Stroganoff sauce

25g butter

1 tablespoon olive oil

3 finely chopped shallots

200g portabella mushrooms (or chestnut) thinly sliced

2 cloves garlic, chopped

1 teaspoon smoked paprika

1 tablespoon flour

60ml dry white wine

100ml good quality beef stock

150ml carton sour cream

handful of chopped flat leaf parsley

To serve with

good quality round bloomer (or 4 buns)

200g mahon cheese (or cheddar)

Dijon mustard mixed with mayonnaise

Baby gem lettuce with rocket

homemade dill pickled cucumbers (or good quality gherkins)


  1. Sauté the chopped onion for 5 minutes until cooked but not browned. In a bowl combine the minced steak with the smoked paprika, Worcestershire sauce, salt, pepper and fresh herbs. Add the cooked onion and marinade for at least 3 hours (or overnight). Shape into a giant burger or you can divide the mixture into 4 portions then form each portion into individual burgers.
  2. Meanwhile, in a saucepan heat 1 tablespoon olive oil and butter over medium heat. Fry the onion in the butter for a few minutes until tender then stir in the garlic.
  3. Add mushrooms and cook 7-8 minutes until brown. Stir in flour, cook 1 minute then pour in the wine and beef stock. Bring to a bubble, reduce the heat and let thicken. Take off the heat and stir in the soured cream, parsley and salt and pepper.
  4. If you are using a barbecue wait until you have white hot coals then drizzle the burger(s) with olive and cook for 10 minutes for medium-rare and up to 16 minutes for medium-well, turning them only once halfway through. Grate the cheddar on the top a few minutes before serving – then rest the burger on a plate cover in tin foil. Now lightly toast the bloomer on the BBQ
  5. Spread over the dijon mayonnaise on the bottom of the loaf them scatter over the baby gem and rocket. Top with the cheese-covered burger then spoon the incredible stroganoff sauce and finally garnish with the pickled gherkins. Big OMG