The ultimate burger is pretty self-explanatory. Remember this recipe and you’ll always be guaranteed a smash hit. Juicy, perfectly seasoned meat, crisp chips, and a whole lot of satisfaction.
The ultimate burger
- 2 slices wholewheat bread, crusts removed and finely crumbled
- 125ml (½ cup) plain yoghurt
- 10ml (2 tsp) mustard powder
- 10ml (2 tsp) chopped garlic
- grated peel of 1 lemon
- 1kg lean beef topside mince
- 2 discs feta, crumbled
- salt and freshly ground black pepper, to taste
- 200g vine tomatoes
- olive oil
- salt, to taste
- 6 ciabatta bread rolls, halved
- a large handful of fresh rocket, to serve
- red onion, sliced thinly, to serve
- 2 avocados, cut into quarters, to serve
- 5 – 6 medium potatoes, sliced into chips
- canola oil, for deep-frying
- salt flakes
Prepare medium to hot coals if you are going to grill the burgers over the fire.
For the patties, soak the bread in yoghurt, mixing with a fork until it is completely fine. Add the mustard, garlic and lemon peel and mix through. Place the mince and feta in a big mixing bowl, add the bread mixture and mix with a fork. Season to taste. Be careful not to overmix the mince.
Shape the mince mixture into 6 palmsize patties. Refrigerate for 10 minutes.
For the chips, heat the oil to medium heat and add a small handful of chips. Fry in batches until soft. Remove from the oil and drain on paper towel. 5 Increase the heat of the oil to medium high and return the chips to the hot oil in batches. Fry each batch until golden and crispy. Drain on paper towel and sprinkle with salt flakes.
If you are grilling over the fire, rub olive oil over each patty and place directly over the fire. Wait for 6 – 8 minutes before turning to ensure that the patties do not break.
If you are pan-frying, heat 15ml (1 tbsp) olive oil in a frying pan and fry 3 of the patties for 7 minutes on both sides until golden and cooked through. Repeat with the rest of the patties.
Preheat the oven to 200°C. Place the vine tomatoes on a baking tray, drizzle with olive oil and season with salt. Roast in the oven until the tomatoes begin to blister, about 15 – 20 minutes. Set aside.
Assemble the burgers by placing the bottom half of the bread roll on a plate, layer with rocket, onion rings, a beef patty, roasted tomatoes and avocado. Finish with the top of the bread roll and serve with the crispy chips.
To drink: A pinotage rosé is light and quaffable with a juicy burger.