5 delicious burger recipes you have to try today!

Ask South Africans to name their favourite fast food and many will say it’s the hamburger! This is the same the world over where everyone loves the simplicity of a patty between 2 buns, with their favourite fillings and sauces.

South Africans love their burgers, too, so to celebrate this auspicious food day here’s a mouth-watering recipe from chef Nadia Pillay, a lecturer at Capsicum Culinary Studio’s Port Elizabeth campus.

Chef Nadia Pillay’s Since 2009 burger

Ingredients for the patty: 

  • 600g beef mince (150g per patty)
  • 1 onion, finely chopped
  • 20g fresh parsley, finely chopped
  • 60ml Worcestershire sauce
  • 2 tbs Dijon mustard
  • 1 large egg
  • ½ cup of Parmesan cheese (grated)
  • ½ cup dried breadcrumbs
  • 2 tbs balsamic vinegar
  • Salt and pepper

Ingredients for the tomato relish:

  • 1 can whole peeled tomatoes, roughly chopped
  • 1 onion, thinly sliced
  • 1 tsp fresh garlic
  • 4-5 fresh basil leaves, broken up
  • 10ml sugar
  • Salt and pepper
  • ½ tsp vinegar

Other ingredients:

  • 4 large burger buns
  • Sliced dill cucumber
  • Lettuce
  • Grated cheddar cheese
  • Mustard mayo (5 tbs mayonnaise mixed with 2 tbs wholegrain mustard)

Method:

  1. Start by mixing all the ingredients together for the beef patty. Make sure to combine everything really well so that all the ingredients are evenly mixed.
  2. Once mixed, shape patties into 150g balls and set aside to rest in the refrigerator.
  3. While the patties are resting, make the tomato relish by heating up 2 tbs of oil on medium heat. Add onions and garlic and sauté until onions are clear and glossy. (Be careful not to burn the garlic).
  4. Add the sugar by sprinkling it evenly over the onions, but do not stir – rather let the sugar melt (about 30 seconds).
  5. Add chopped tomatoes and seasoning and stir for about 5 minutes. Turn down heat and let mixture cook on gentle heat for about 15 minutes making sure it does not stick to the bottom of the pan. Once cooked through, add the basil and then turn off the heat and let the relish develop its flavours.
  6. By now the burger patties should be firm. Shape them into patties, brush with oil and cook to preference in a griddle pan or on the braai. (Brushing the patty with oil rather than putting the oil into the pan will avoid creating splatter.)
  7. Make sure the cooking temperature is high to get a nice smoky flavour.
  8. Once cooked to preference, top your patties with the grated cheese and melt in the oven or cover the pan with a lid for a few minutes
  9. Once the burgers are cooked, let them rest for about 2-3 minutes before building your burger.
  10. Toast the burger buns until golden to prevent the bun from becoming soggy.
  11. Spread the buns with the mustard mayo instead of butter, add a lettuce leaf or two, place the cooked patty, and top with sliced dill cucumbers and tomato relish.
  12. Serve with fries.

Chef Nadia Pillay's Since 2009 burger

Mushroom lentil burgers

Your burger doesn’t have to be meat. If you prefer a vegetarian patty, you’ll love these delicious mushroom and lentil burgers.

Mushroom lentil burgers

Click here for the recipe.

Home-made cheeseburgers

Legend has it that in the mid-1920s in California, chef Lionel Sternberger experimented with a hamburger order by adding a slice of cheese to it – and so the cheeseburger was born! Give it a healthy twist with this home-made recipe for cheeseburgers.

Home-made cheeseburgers

Click here for the recipe.

Home-made Greek burgers

Make these healthy Greek burgers for lunch, or serve them for dinner with baked potato wedges – such a treat!

Home-made Greek burgers

Click here for the recipe.

The Sedgwick’s burger

Make the best burgers in town in your own kitchen with this delicious Sedgwick’s burger recipe.

The Sedgwick’s burger

Click here for the recipe.

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