A Big Mac Smash Burger landed on our dinner table last week and honestly? It went harder than the real thing. The kids were obsessed, Trav asked if we could have it again on the weekend and I may have stood at the bench eating the leftovers straight from the pan at 10pm.
Fakeaway nights have become a proper thing in our house. Same comfort, fraction of the cost, no waiting and you actually know what is in it. If you have not tried it yet, this is your sign.
Here are six of our favourite fakeaway recipes that Brisbane families are absolutely nailing at home right now.
Big Mac Smash Burger Wrap
This one is the crowd favourite and it is not what you think. Forget the bun, this is a smash burger wrap and it is absolutely next level. The kids were obsessed the first time we made it and everyone was asking for it again by the weekend.
What you need: beef mince, small wraps (one per burger), American cheese slices, shredded lettuce, pickles, diced white onion and a Big Mac sauce made from mayo, American mustard, sweet pickle relish, white vinegar, garlic powder, onion powder and paprika.
How to do it: Press a ball of mince firmly onto one side of a small wrap so it covers the surface in a thin, even layer. Heat a pan to medium-high with a little oil and place the wrap meat-side down. Cook for about 3 minutes until the mince is cooked through (it cooks fast because it is so thin). Flip it and toast the wrap side for another minute or so until golden. Turn it out onto a plate, top the meat side with your cheese (it melts from the heat), then add your lettuce, pickles, onion and a generous drizzle of Big Mac sauce. Fold it in half like a taco and eat it. Messy, brilliant and absolutely worth it.
Taco Tuesday (Any Night Edition)
Tacos are the ultimate family dinner because everyone builds their own and no one argues about what goes in it. Win.
What you need: beef or chicken mince, taco seasoning (shop-bought is fine, homemade is better: cumin, smoked paprika, garlic powder, onion powder, oregano, chilli), small tortillas or hard shells, shredded cheese, sour cream, salsa and avocado.
How to do it: Brown the mince, drain any excess fat, add your seasoning with a splash of water and let it cook down until fragrant and slightly saucy. Warm your shells in the oven for a few minutes. Set everything out in bowls and let everyone build their own. Bonus tip: leftover taco mince in a toasted wrap the next day is arguably better than the original dinner.
KFC-Style Fried Chicken
Yes, you can absolutely recreate that crispy, seasoned crunch at home and no, it is not as complicated as it looks. The buttermilk soak is the non-negotiable step so plan ahead.
What you need: chicken pieces (thighs and drumsticks work best), buttermilk (or milk with a splash of vinegar left for 10 minutes), flour, cornstarch, salt, pepper, garlic powder, onion powder, smoked paprika, dried thyme and oregano, cayenne if your family can handle a little heat and vegetable oil for frying.
How to do it: Soak the chicken in seasoned buttermilk for at least 4 hours (overnight is better). Mix flour, cornstarch and all the spices in a shallow bowl. Dredge the chicken, pressing firmly so the coating sticks. Deep fry at 170 degrees until golden and cooked through (about 12 to 15 minutes for thighs). Rest on a rack, not paper towel, so it stays crispy. Serve with coleslaw and chips.
Fried Rice
The trick here that nobody tells you: day-old rice. Fresh rice is too wet and you get mush. Cook the rice the night before, spread it out on a tray to dry and refrigerate it. You will never go back.
What you need: cooked cold rice (2 cups), eggs, frozen peas and corn, spring onions, soy sauce, oyster sauce, sesame oil, garlic, ginger and whatever protein you have on hand (prawns, chicken, bacon or keep it vegetarian).
How to do it: Get your wok or large pan screaming hot. Fry the garlic and ginger in a little oil for 30 seconds, add your protein and cook through, then push everything to the side and scramble your eggs in the middle. Add the cold rice and press it into the hot pan, letting it sit for a minute to get some colour. Add the vegetables, then the sauces and toss everything together on high heat. Finish with spring onions and a drizzle of extra sesame oil.
Burrito Bowls
This one is a weeknight winner because it comes together fast, uses mostly pantry staples and everyone can customise their bowl.
What you need: rice, black beans, corn, chicken breast or thigh marinated in lime juice, garlic, cumin and smoked paprika, shredded cheese, sour cream, avocado and salsa.
How to do it: Cook the rice and set aside. Cook the marinated chicken until golden and slice it up. Warm the beans and corn in a small pan with a pinch of cumin. Build the bowls: rice on the bottom, then beans and corn, then chicken, then all your toppings. A squeeze of lime over the top at the end makes a big difference.
Pulled Pork Burger
This one does all the work while you get on with your day. The slow cooker is the hero here and the payoff is enormous.
What you need: pork shoulder, your favourite BBQ sauce, brioche buns and a packet of store-bought coleslaw.
How to do it: Put the pork shoulder in the slow cooker, pour over your BBQ sauce and cook on low for 8 hours (or high for 4 to 5). When it is done, shred it with two forks right in the pot so it soaks up all that saucy goodness. Pile it into brioche buns with a generous scoop of coleslaw straight from the packet. No one needs to know how easy that was.
Vietnamese Pork Bowl
This one looks impressive, tastes incredible and takes about 20 minutes. It has become a regular in our rotation and it is the one the kids ask for by name.
What you need: pork belly (sliced), vermicelli noodles, a packet of supermarket coleslaw (no dressing needed) and Roll’d Nuoc Nam sauce which you can find at most supermarkets now.
How to do it: Air fry the pork belly at 200 degrees until the skin is crispy and the meat is cooked through (around 15 to 18 minutes depending on thickness). While it cooks, prepare the vermicelli according to the packet. Chop the pork into small bite-sized pieces. Layer a serving bowl with vermicelli first, then a handful of coleslaw dry straight from the bag, then the pork on top. Drizzle generously with Roll’d Nuoc Nam sauce. Eat with chopsticks if you can manage it. It tastes better that way, we promise.
Tips for making fakeaway nights work
Pick one night a week and make it the regular fakeaway night. Thursday is popular in our house because by then everyone is over cooking but the weekend feels too far away. Having a rotation of four or five recipes means you are not reinventing the wheel every time.
Get the kids involved where you can. Even little ones can wash lettuce, shred cheese or press burger patties flat. Older kids can take on a whole recipe independently with a bit of guidance. The fried rice is a great one for kids aged 10 and up to learn because the technique is useful across so many other dishes.
And if it does not turn out perfect the first time, that is completely fine. Half the fun is figuring out how to make it better next round.
Brisbane Family Life 