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
- 4 large burger buns
- Sliced dill cucumber
- Grated cheddar cheese
- Mustard mayo (5 tbs mayonnaise mixed with 2 tbs wholegrain mustard)
- 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.
- Once mixed, shape patties into 150g balls and set aside to rest in the refrigerator.
- 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).
- Add the sugar by sprinkling it evenly over the onions, but do not stir – rather let the sugar melt (about 30 seconds).
- 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.
- 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.)
- Make sure the cooking temperature is high to get a nice smoky flavour.
- 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
- Once the burgers are cooked, let them rest for about 2-3 minutes before building your burger.
- Toast the burger buns until golden to prevent the bun from becoming soggy.
- 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.
- Serve with fries.
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Xanet is an award-winning journalist and Living and Loving’s digital editor. She has won numerous awards for her health and wellness articles and was a finalist for the Discovery Journalist of the Year in 2009 and again in 2011 for the Discovery Best Health Consumer Reporting and Feature Writing category. She is responsible for our online presence across social media channels and makes sure our moms have fresh and interesting articles to read every day. Learn more about Xanet Scheepers.