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Ingredients:
500g lamb mince
1 red onion, finely chopped
1 garlic clove, chopped
1/4 cup flat-leaf parsley leaves
3 teaspoons ground cumin
1 cup mint leaves, plus extra to garnish
425g canned baby beetroot, drained
1 tablespoon finely chopped coriander leaves
1/4 cup (60ml) lemon juice
2 tablespoons olive oil
100g soft goat’s cheese
Toasted hamburger buns and salad leaves, to serve
Directions
Place the lamb in the bowl of a food processor with half the onion, the garlic, parsley, 2 teaspoons of the cumin and 1/4 cup of the mint. Pulse until the mixture just comes together. Season with salt and pepper and form into 4 patties.
Cut beetroot into small cubes. Place in a bowl with the remaining onion, cumin and mint. Add the coriander, lemon juice and oil, then season and set aside.
Preheat the grill to high.
Grease a braai and heat over medium-high heat. Cook patties for 3 minutes each side or until cooked to your liking. Crumble cheese on top of each patty. Place under on braai grill for about 1 minute until cheese is bubbling.
Serve burgers on toasted buns with salad leaves, beetroot salsa and extra mint leaves.
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Ingredients:
1kg beef mince
1/2 cup (35g) fresh breadcrumbs
2 red onions, 1 grated, 1 thickly sliced
2 garlic cloves, finely chopped
2 tablespoons finely chopped flat-leaf parsley
1/4 cup (20g) grated parmesan
1 tablespoon Dijon mustard
1 egg
6 rashers streaky bacon, halved
Olive oil, to brush
Brioche buns, split, toasted
2 vine-ripened tomatoes, thickly sliced, rocket and basil
French fries (optional), to serve
6 slices tasty cheese
HOMEMADE SPECIAL SAUCE
1/2 cup (150g) whole-egg mayonnaise
1 tablespoon tomato ketchup
1 tablespoon Dijon mustard
1 dill pickle, chopped
1 garlic clove, finely chopped
1/4 teaspoon sweet paprika
Directions
For the sauce, whiz all the ingredients in a small food processor. Chill.
Place mince, breadcrumbs, grated onion, garlic, parsley, parmesan, mustard and egg in a large bowl. Season well, then, using clean damp hands, form into 6 patties. Chill for 30 minutes.
Grease a barbecue plate and preheat to medium-high. Cook onion rings, turning once, until lightly charred. Cook bacon, turning, until crisp. Keep warm.
Preheat a braai grill or chargrill pan to medium-high. Brush patties with a little oil and cook for 2-3 minutes each side until lightly charred and cooked through.
Spread a little sauce over the bun bases, then layer with rocket, basil, onion, tomato, bacon, cheese and patties.
Drizzle over the sauce, add more rocket and top with bun lids.
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Ingredients:
0.6 kg mince beef
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon black pepper
1 tablespoon salt
4 tablespoons bbq sauce mixed with 1 tablespoon of honey
4 slices hickory-smoked bacon
Olive Oil
brioche burger buns
1 head lettuce
Directions
In a mixing bowl combine the beef, salt, pepper, garlic powder, onion powder, Honey BBQ Sauce. Mix well with your hands and then form meat into patties, you should be able to make 2, 300g burgers.
Place your pan over medium-high heat. When pan is hot, toss in your bacon slices and cook on each side until crispy. Take off and set on paper towels to drain oil. On the braai, cook your burgers. Cook for about 4-5 minutes per side, doing this for each. When burgers are finished, set aside.
Place your pretzel buns down on braai and quickly toast them.
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Ingredients:
4 hamburger patties
kosher salt
Freshly ground black pepper
4 Slices swiss cheese
1 tbsp. extra-virgin olive oil
1 large onion, sliced
12 oz. sliced cremini or baby bella mushrooms
4 Hamburger buns
Directions
Heat braai grill to high. Season burger patties with salt and pepper and grill until pink, 6 minutes per side for medium. Add cheese and let melt, 1 minute.
In a large skillet over medium heat, heat oil. Add onion and cook until soft, 4 to 5 minutes, then add mushrooms and cook until liquids are released and mushrooms are golden, 8 to 10 minutes more.
Assemble burger: Top each bun bottom with patty, mushrooms, and onions; add top buns and serve.
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Ingredients:
FOR BRUSCHETTA TOPPING
3 roma tomatoes, seeded and chopped
6 large basil leaves, thinly sliced
2 cloves garlic, minced
1 tbsp. extra virgin olive oil
2 tsp. balsamic vinegar
Kosher salt
Freshly ground black pepper
FOR BURGER
750g. beef mince
2 tsp. garlic powder
Kosher salt
Freshly ground black pepper
FOR GARLIC SAUCE
2 tbsp. butter
3 cloves garlic, minced
2 tbsp. all-purpose flour
1 c. whole milk
2 oz. cream cheese
1/2 c. shredded mozzarella
1/4 c. freshly grated Parmesan
FOR SERVING
4 burger buns
2 tbsp. melted butter
1 clove garlic, halved
2 c. loosely packed rocket
Directions
Make bruschetta: combine all ingredients in a medium bowl and season with salt and pepper.
Form beef into 4 equally sized patties and season all over with garlic powder, salt, and pepper.
Make garlic sauce: in a medium skillet over medium heat, melt butter. Add garlic, and cook until fragrant, 1 to 2 minutes. Add flour and cook until no longer raw, 1 to 2 minutes more. Add milk, bring up to a simmer, and cook until thickened slightly, 2 to 3 minutes. (It should be gravy-like in consistency!) Then add cream cheese and cheeses and stir until they have melted completely and mixture is smooth. Season with salt and pepper and remove from heat.
Prep buns: brush cut side of buns with butter and toast in a large skillet over medium heat until golden. Rub cut side of garlic clove on toasted buns.
Heat grill to medium-high heat. Add burgers and grill until charred, about 4 minutes. Flip and cook until cooked to your liking, about 4 minutes more for medium.
Build burgers: place a handful of arugula on bottom bun, then top with burger, cheese sauce, bruschetta, and top bun.
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Ingredients:
4 hamburger patties
kosher salt
Freshly ground black pepper
4 slices pepper jack
2 ripe avocados
1/4 c. cherry tomatoes, chopped
1 jalapeño, minced
Juice of 1 lime
4 Hamburger buns
Directions
Heat braai to high. Season burger patties with salt and pepper and grill until pink, 6 minutes per side for medium. Add cheese and let melt, 1 minute.
Meanwhile, in a large bowl, mash avocados. Add tomatoes, jalapeños, and lime juice and season with salt and pepper (and a little tabasco if you like it spicey).
Assemble burger: Add patty and guacamole to buns and serve.
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Ingredients:
120g. cream cheese, softened 1/2 c. shredded cheddar 1/2 c. shredded mozzarella 2 jalapeños, minced Kosher salt Freshly ground black pepper 6 slices bacon, cooked and chopped 1/2 tsp. chili powder 1 1/2 beef mince 4 burger buns
Directions
Make filling: In a medium bowl, mix together cream cheese, cheddar, mozzarella, and jalapeños. Season with salt and pepper, then fold in cooked bacon.
Form beef mince into 8 large, thin rounds (about ¼”). Spoon about ¼ cup of filling mixture onto one patty, then place a second patty on top. Pinch edges to seal burger and re-shape into a disc if necessary. Repeat with remaining patties and filling mixture.
Preheat braai grill to medium-high. Season burgers on both sides with chili powder, salt, and pepper. Place on grill and cook until cooked through to your liking, about 6 minutes per side for medium.
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Ingredients:
SRIRACHI AIOLI SAUCE
2 tbsp. mayonnaise
1/4 tsp. sriracha
FOR THE BURGERS
1/2 kg. beef mince
1/4 c. teriyaki sauce
2 slices Cheddar slice cheese
Brioche Buns
4 Slices pineapple
Sliced onion, for serving
Sliced tomato, for serving
Lettuce, for serving
Pickles, for serving
Directions
Make sriracha aioli: In a small bowl, whisk mayonnaise with sriracha until smooth.
Preheat braai grill to high. Form beef into 4 equal patties and brush patties with teriyaki sauce. Grill to desired doneness, about 4 minutes per side for medium, adding cheese during the last minute of cooking.
Split Hamburger Buns, then toast on braai. Grill pineapple slices on the braai until charred.
To assemble burgers, spread aioli on bottom buns, then top with burgers, onion, tomato, pineapple, lettuce, and pickles.
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Ingredients:
1/2 c. full-fat Greek yogurt
1/4 c. crumbled feta
2 tsp. freshly chopped mint
1 tsp. lemon juice
Kosher salt
Freshly ground black pepper
1 lb. ground lamb
4 hamburger buns
1/4 red onion, thinly sliced into rounds
Arugula, for serving
Directions
In a medium bowl, stir to combine yogurt, feta, mint, and lemon juice. Season with salt and pepper.
Divide ground lamb into 4 equally sized patties. Make an indent with your thumb in the center of each patty, and season both sides generously with salt and pepper.
Heat braai to medium-high heat. Add burgers and cook until crisp on the outside and still slightly pink in the center, 3 to 4 minutes per side for medium.
Spread each top and bottom bun with yogurt sauce. Top with the patty, red onion, arugula, and top bun.
