Updated June 2021: Burgers are social things that we all at some stage compare, I know from experience of making these how everyone relates, “better than a steers burger” and then the, I once had a burger…. stories. These are seriously yummy and you run the risk of never having a take out burger again. All it really is, is a start and then you get creative. This makes 4-6 burgers depending on the size of your rolls.
What you need
2 x large onions sliced finely
750g x lean beef mince
1 x medium onion grated
2 – 3 x tablespoons chopped parsley
The process
In a pan on a low heat cook the sliced onions until soft and starting to brown. (This can take as long as 30 mins)
Mix together all the patty ingredients in a large bowl(use your hands it works better) and then form into patties that are a little larger than you burger roll.
Fry in a little oil over a high heat by flattening the mince until browned nicely. It is those dark brown crispy bits that give the most flavour.
if you are having cheese with your burger, place it on top of the patty when you turn it over on the pan and the cheese will melt while its cooking. You know the rest, mayonnaise, tomato chutney, mustard, lettuce, onions etc.
More often than not, I top my burgers with a fried egg… reminiscent of the days when we used to stop at Bimbo’s in Rosebank for an egg burger after the jol in Hillbrow… Good times I tell you.
Hi Graham, Once upon a time I had to cook a LOT of patties. I tried to use a “Chef Skottel” but the patties broke, in the turning process, when they were almost done. Breadcrumbs, and I think eggs, were used as binding agent. My brother suggested the patties were supposed to have been frozen prior to cooking. Where did we go wrong? Please advise.
Apologies for the late reply, been under the whip!
I usually leave the mixture to stand for a while so the breadcrumbs soak up moisture and act as a binding agent I suppose but when forming the patties, be quite firm. If they are breaking you can add some egg but I have never needed to.
I made this tonight and loved it. Thank you!
You are welcome Melanie and thanks so much for stopping in and letting us know, have a fantastic day G
Hi Graham, I am fairly new to your site and loving it, that is why you are hearing so much from me!!
On your home page you have ‘Recent Comments’ ~ is there somewhere else where all your comments are written or do you just select a few recent ones? I have navigated but might be missing it!
Thanks,
Moira
Hi Moira, So glad you are enjoying, the comments feed can be viewed here https://cookbook.co.za/comments/feed/ (best in internet explorer)
You are not missing it, my sidebar just got a bit cluttered but will see what I can do about making it more accessible. Cheers for now G
hi i,m hoping you could help me on a visit to south africa i was always eating burgers in steak houses when they arrived it was covered in a brown sauce very tasty as if it was cooked in it for 6 yrs now i still dont know what it was could it be monkey gland sauce or a grilling baste thanks for your time
Hi Michael, It would be a basting sauce which are often closely guarded secrets. Monkey gland would be an extra sauce for the burger. Great sauces are made by Steers and available all over the place. http://www.steers.co.za/ orhttp:// famousbrands.co.za Cheers for now G
I’m going to try these burgers tonight, I’ll let you know tomorrow what my hubby and my boys had to say.
Great Laetitia, have fun making them. G
Hi Graham Tomato Bredie absolutely awesome. Plenty of compliments from the family just have to add a little liquid when warming up. Congrats once again on a gine recipe.
Fantastic Barbara, thanks for the feedback. Have a great weekend G