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Gourmet burger |

gourmet burger

Gourmet Burger

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

750g lean beef mince
1 cup homemade breadcrumbs (take a few slices of stale bread or bread dried in the oven on a low heat and place in a blender)
1 medium onion grated or finely chopped
2 – 3 tablespoons chopped parsley
Salt and pepper

The process

In a pan on a low heat cook the onions till soft.

Mix together all the ingredients in a large bowl(use your hands it works better) and form into patties that are about 20% larger than you burger roll.

Fry in a little oil over a medium heat until browned nicely.

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.

If you enjoy this, you are gonna love the spaghetti meatballs recipe, it’s real home style Italian cooking or this Oxtail stew.

Bad breath getting you down? There is a solution! >>


13 Responses to “Gourmet burger”

  1. Nick says:

    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.

    • Graham says:

      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.

  2. Melanie says:

    I made this tonight and loved it. Thank you!

  3. moira says:

    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!

  4. michael says:

    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

    • Graham says:

      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

  5. Leatitia says:

    I’m going to try these burgers tonight, I’ll let you know tomorrow what my hubby and my boys had to say.

  6. Barbara says:

    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.

  7. […] leads to steaks burgers and of course Monkey Gland sauce. here is a great recipe to turn your burger at home into a restaurant […]

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