Bite Me Spices - Official Blog

The Ultimate Burger


We believe that this (and we are yet to find better) is the best burger recipe out there and it’s so adaptable, you want the cheese, put it in; don’t want the chilli fire, leave it out; don’t want the bacon.... Hmmm... can’t help some people! That too can be taken out of the recipe without changing another thing.

There’s a few steps to follow, but it is the Ultimate Burger, so we believe it’s worth it. The steps are easy with time for a cuppa in between, so why not give it a try.

You will need;

1 large onion, finely chopped

4 rashers of good quality dry cured smoked bacon, finely chopped

1 log of goats cheese (about 125g)

1 Scotch Bonnet chilli, very finely chopped (milder chilli would be fine too)

1KG minced beef, minimum 15-20% fat

Salt and pepper

60g Bite Me Spices Brilliant Burger Mix

1 tbsp vegetable oil

Also 16 squares of 8cm x 8cm greaseproof paper. (optional but useful)


  • Fry onion in the oil until softened. Add bacon and fry for a further 5 minutes. Leave to cool.

  • Mix the goat cheese and finely chopped chilli in a bowl, season with salt and pepper. Tip mixture onto a rectangle of clingfilm. Roll tightly into a log shape and freeze for 30 minutes to firm up.

  • In a large bowl combine the meat and 60g of the Brilliant Burger Mix. When the onions and bacon are completely chilled, add to the meat and mix well to combine. Chill until needed.


If you make a lot of burgers, you might want to invest in a burger press. It does help the mix to form firm and uniform shapes but it isn’t needed. I’ve gone for some in the press and others freeform to give you an idea. The assembly remains the same.

  • Weigh out 125g of meat and shape into balls. You should make 8 for this recipe.

  • Take the cheese out of the freezer and cut into 8 slices about 10mm thick.

  • Place a sheet of greaseproof paper in the press (or on a board) Using halt the meat, shape into a disc. Top with a slice of cheese. Make a disc with the remaining meat and place on top. If using the press, place another sheet of greaseproof paper on top and bring down the lid of the press. If shaping by hand, press down, remove the top layer of greaseproof and form a good burger shape. Replace the greaseproof.

  • Chill the burgers in the fridge for an hour or so if you have the time.


Over direct heat on the BBQ, we like our burgers slightly pink, so 3 minutes a side, 4 if you want them cooked further.

In a hot pan with a little oil, cook for 3-4 minutes a side. Enjoy

Our Brilliant Burger Recipe


Let me apologise for not posting this sooner. The gluten free Burger Mix has been incredibly popular at our recent shows and I promised to put not one, but two options for the easy and our ultimate burger recipes.

Here’s the first of the two, our Easy Brilliant Burger Recipe. Serve with your favourite sides.

To make 4 Quarter Pound (ish) Burgers you will need;


500g of minced beef (Choose mince with 15-20% fat to keep burgers really moist)

Half a pack of Bite Me Spices Brilliant Burger Mix

8 x 15 cm squares of greaseproof paper


  • Put mince into a large bowl, breaking up large chunks.

  • Add the half pack of Brilliant Burger Mix and mix well, get your clean hands in there, it really is the best tool for this job.

  • If you really want burger perfection, weigh out 125g balls of the meat, or divide into 4 equal sized balls.

  • Press each firmly into a burger shape and place between 2 sheets of greaseproof paper. Put covered into the fridge for at least an hour, preferably several to firm up (this is a necessary step as we don’t use eggs or breadcrumbs in this recipe).

  • When sufficiently chilled, cook on the BBQ on a lightly oiled grill or in a hot pan. Cooking times will depend on the heat of your grill, how you like your burger cooked and how chunky you make the burgers. Ours pictured get about 4 minutes a side on a hot grill but we like them cooked slightly pink. Cook for a further 2 minutes a side if you want them cooked further.

If you want to see our Ultimate Burger recipe, we'll post it tomorrow. It's quite special

The Easiest Spicy Hot Wings


This feels like something of a cheat to call this a recipe but we do like to make things easy for you to use our products. Cook this over coals when the weather permits, or oven bake when the sun fails to shine.

Chicken wings are so cheap and great for a gathering but we make loads and sit with a bowlful on the sofa watching a film.

However you eat them, ENJOY

To serve 4 people as a good sized snack you will need approximately;

1KG of chicken wings, cut into two at the joint

A pack of Bite Me Spices Spicy Hot Wing Rub

1 tbsp vegetable oil (optional)


  • Place wings into a large bowl. Coat with oil if using. (The rub will stick to the wings without oil for the health conscious).

  • Sprinkle over the rub to taste. If you want them really spicy use the whole pack, for a milder flavour, use half for this quantity of wings.

  • The wings do not need to marinate but will benefit a little for an hour covered in the fridge before cooking.

  • For the BBQ, cook over hot coals over direct heat until thoroughly cooked.

  • For oven cooking, 20 mins at 180 degrees should do it. Please check the wings are thoroughly cooked before serving.

  • And EAT

Jamaican Goat Curry


This is our newest blend and has sold particularly well at events and shows. I know some are squeamish about goat meat but don't let that put you off trying this delicious mild to medium curry blend, it works very well with mutton, lamb or even pork.

This recipe can be made in a large saucepan or in the slow cooker but if using the latter, you may need to add a little more water during the longer cooking time.

To serve 4 you will need;

600g -800g goat meat on the bone cut into large chunks (Our butcher is always happy to cut this to order so just ask) Alternatively just use 600g of mutton, lamb or pork.

2 medium onions, sliced

2 cloves garlic, minced finely

2tbsp vegetable oil

450g potatoes, peeled and chopped into large chunks

1 litre water

Salt and pepper to taste


  • Add contents of packet, goat meat (or alternative) and onions to a large bowl and mix well. Marinate in the fridge for a couple of hours, overnight if possible.

  • Heat 2tbsp of oil in a large saucepan. Brown the meat in batches. Once browned, add 500ml of water, bring to the boil, reduce the heat to low and simmer for an hour with a lid on.

  • Add garlic, potatoes and another 500ml water, cover and leave for a further 90 minutes. Season to taste. Great served with plain white rice or rice and peas.

Chicken & Spinach Dhansak


On a cold and dull January day when we’re all still determined to keep up the New Year resolutions, (one of which may be to eat a little healthier), this recipe is hard to beat. You’ll need our brilliant Dhansak kit that comes with a recipe card for a Lamb Dhansak, but here’s an alternative that’s a little lighter.

Serves 4

You will need;

450g pack of chicken thigh fillets, or chicken breast if you prefer

2 bay leaves

75g green lentils

75g red lentils

1tbsp mango chutney

1 pint water

2 tbsp vegetable oil

100g pack fresh spinach leaves, washed

1 large onion, sliced finely into half rings

3 cloves garlic, grated

2cm fresh ginger, grated

400g tin chopped tomatoes

Salt to taste

Chopped coriander to serve (optional)


  • Marinate the chicken in Spice Mix 1 for at least 1 hour, overnight if you have time.

  • Add 1tbsp vegetable oil to a large pan. When the oil is hot, add the chicken and fry for a few minutes. Remove with a slotted spoon. Add another 1tbsp oil and heat. Fry onions and bay leaves until golden. Add garlic and ginger, fry for another 2 minutes. Return the chicken to the pan.

  • Add chopped tomatoes and 1 pint of water. Bring to simmering point and reduce the heat to low.

  • Add Spice Mix 2, stir well and add lentils. Simmer on a gentle heat for about 60 minutes or until lentils are cooked through, stirring occasionally.

  • Just before serving, add 1tbsp mango chutney and the spinach. Cook through until the spinach is wilted and season with salt to taste.

  • Serve with rice or nan bread.

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