Main meals
International hamburger day! I cannot believe there is such an event day as well, but yes, it is – and it’s today! So go and make your own hamburger! Traditionally the patties are made from ground beef, flamed on a braai (if you’re South African) or barbeque for the rest of the world. It can also be pan-fried, but it’s not the same taste achieved grilling over coals.
Serve with a sauce to add that extra flavour. I love making a mushroom sauce, but if I’m lazy, nothing like the Spur sauces, sold in retail stores; from Cheddamelt, Mushroom or Pepper being my favourites.
Hamburgers
Makes 6 burgers
6 soft rolls
Patties
1 slice white or brown bread
80 ml (⅓ cup) milk
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed (optional)
30 ml (2 Tbsp) chopped fresh parsley or 10 ml (2 tsp) dried
salt and freshly ground black pepper to taste
500 g lean beef mince
cooking oil for frying
1. Soak the bread in milk, then mix together with the remaining ingredients, except oil. Shape into six patties about 1.5 – 2 cm thick, keeping them separate with layers of greaseproof paper. Place in the refrigerator for about 30 minutes to firm up.
2. Heat the oil in a heavy-based frying pan and fry the patties for 4 – 5 minutes per side. Serve the burgers on rolls, with lettuce, fried onions, tomato and cucumber and/or mushroom or pepper sauce.
Variations
Add the following to the basic burger mix:
Spicy: Add 7 ml (1¼ tsp) ground cumin, 5 ml (1 tsp) ground coriander, 5 ml (1 tsp) ground cinnamon, a pinch of ground cloves and 10 ml (2 tsp) finely chopped root ginger.
Apple: 1 apple, peeled and grated.
Curry: 15 ml (1 Tbsp) medium curry powder and a pinch of ground turmeric.
Gourmet: 15 sun-dried tomatoes, chopped, and 6 black or green olives, pitted and coarsely chopped.