500g lean beef mince.
100g Frank & Hirsch burger mix (to be obtained from your butcher)
3 tbsp quality burger sauce (Spur or Steers is ideal).
Mix all ingredients together and let mix stand for 15 minutes to
allow flavours to develop.
With floured hands, shape large patties (125g each). It’s best not
to use a patty maker, as this makes smallish, flat burgers.
Place the burgers in the freezer for an hour. This allows the
patties to firm up.
Another 3 tbsp burger sauce.
2 tbsp sunflower oil and mix together sunflower oil and Spur/Steers
Prepare a very hot fire.
Ensure your grid is clean and greased.
Baste the burgers on each side with the oil/sauce mix.
Place gently on hot grid.
Do not touch the patties until you can see they are starting to
Flip with a spatula.
Cook for five minutes each side or until nicely browned and juicy
sort of firm.
Prepare the burger buns:
Have good, fresh seeded buns.
Top the patty with freshly sliced tomato, gherkin, and fried onion.
Add quality cheese or cheddamelt sauce, or whatever takes your
fancy. A fryed egg also works very well.
Serve with cordon bleu fries (cooked twice) and a fresh green
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Barry Blomkamp Nd. Bsc (UL)
Professional Public Speaker, Trainer and Corporate Entertainer,
Motivational speaker, Guest & Key note speaker, Seminar &
Conference speaker, Team Builder, Comedian, Master of Ceremonies,
For your Strategic Planning sessions, Management or Sales meetings,
Conferences and/or Seminars, Award functions, Year end parties,
Cape Town, South Africa.