Magnum Recipe

Prepare and Heat

In a small saucepan over low heat, combine the mixed olives, olive oil, crushed garlic, lemon zest, chopped rosemary, red pepper flakes, black pepper and the orange peel strip if using. Warm gently—not simmering—until fragrant and the garlic softens, about 5–7 minutes. Remove from heat and set aside to keep warm.

Transfer to a small warmed bowl and serve alongside greens. Keep warm until ready to plate.

Prep Burrata

If using large burrata balls, portion into 2–3 oz pieces and chill briefly to firm slightly (30 minutes) so they hold shape when battered.

Make Tempura Batter

In a bowl, whisk together 1 cup flour, 1 tbsp cornstarch and 1 tsp salt. Add the beaten egg and about 3/4 cup ice-cold sparkling water, stirring lightly. The batter should be lumpy and cold. If needed, add remaining sparkling water to reach a thin batter consistency. Keep the bowl over another bowl of ice to stay cold.

Fry Burrata

Heat vegetable oil in a deep pot to 350°F (175°C). Dust each chilled burrata piece lightly with flour (from Tempura Shrimp & Zucchini flour portion) to help batter adhere. Dip burrata into the cold batter, letting excess drip off, then carefully lower into hot oil. Fry in batches 1–2 pieces at a time to avoid overcrowding, about 1.5–2 minutes, until batter is crisp and pale golden. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven (200°F/95°C) on a wire rack while finishing other components.

Prep Shrimp & Zucchini

Pat shrimp dry and make a shallow cut on the underside to help them stay straight if desired. Lightly dust shrimp and zucchini rounds in the 1 cup all-purpose flour, shaking off excess.

Batter and Fry

Using the same cold tempura batter prepared for the burrata, dip floured shrimp and zucchini into batter and fry in the 350°F (175°C) oil in small batches. Shrimp will take 1.5–2 minutes (until batter is crisp and shrimp are opaque). Zucchini rounds will take about 1–1.5 minutes until crisp and lightly golden. Drain on paper towels and season immediately with fine sea salt. Keep warm with the burrata.

Serve with lemon wedges.

Make Caramelized Onions

In a skillet over medium-low heat, melt 2 tbsp butter with 1 tbsp olive oil. Add the thinly sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until deeply browned and sweet, about 25–30 minutes. Toward the end, add 1/3 cup beef broth and 1/2 tsp Worcestershire sauce to deglaze and intensify flavor; cook until liquid evaporates. Remove and set aside.

Form and Cook Patties

In a bowl, combine ground beef, chopped thyme, salt, pepper and the optional egg only if the mix needs binding. Gently form six 2-oz slider patties (slightly larger than buns to allow for shrinkage). Heat a skillet or griddle over medium-high heat, brush with a little oil, and cook the patties 2–3 minutes per side for medium, pressing slightly to make contact. During the last minute of cooking, top each patty with a slice of gruyère or Swiss to melt.

Assemble Sliders

Lightly toast slider buns in butter or on the griddle. Place a cheese-topped patty on each bun bottom, add a generous spoonful of caramelized onions, top with bun tops, and serve immediately. Optionally serve with a small handful of dressed mixed baby greens on the side.

Make Chicken Filling

In a bowl, combine shredded rotisserie chicken, softened cream cheese, mayonnaise, diced celery, sliced green onions, hot sauce if using, and salt & pepper. Mix until cohesive but still slightly textured. Taste and adjust seasoning.

Assemble Rolls

If using small flour tortillas: warm briefly to make pliable, spread 2–3 tbsp filling down center of each tortilla, fold sides and roll tightly. If using egg roll wrappers: place 2–3 tbsp filling near one corner, fold in sides and roll, sealing edge with a little water.

Toast or Crisp

Brush assembled tortilla rolls with butter and toast in a skillet or oven until golden and warmed through, about 2 minutes per side. If using egg roll wrappers and you prefer crispiness, shallow-fry in 350°F oil 2–3 minutes until golden and drain. Slice in half if desired and serve warm.

Toss the mixed baby greens with sherry or simple vinaigrette just before plating. Place a small bed of dressed greens on the platter as a fresh counterpoint to the fried components. Scatter microgreens or herbs over the platter for aroma and brightness.

Plate the warm marinated olives in a small bowl, arrange burrata tempura pieces, tempura shrimp and zucchini, place three French onion beef sliders and four chicken rolls on the serving board. Garnish with lemon wedges and microgreens. Serve immediately while hot and crisp.