beef burger – keep it simple

beef burger – keep it simple


{This recipe was inspired by an ingredient list I received from Pick n Pay for their freshlyblogged challenge #10 competition}

Burgers in my opinion are connected to experiences. The best burger I ever ate, was at the age 18, my first year at varsity, half-intoxicated after an evening of drinking and dancing. It was 4 am in the morning, my buddies and I were at a roadhouse on the PE beachfront. It was a messy tomato chillie burger. Was it the best culinary burger? No, but it was the burger I will remember forever!

I decided to ask five of my favourite chefs what was their best burger and potato side dish. Nic van Wyk (Diemersdal Eatery), Pete Goffe-Wood (Masterchef judge), Jackie Cameron (Hartford House), Henry Vigar (La Mouette), Andrew Robertson (Tsogo Sun) shared their opinions. Unsurprisingly, it’s all about honouring and respecting the ingredients… simplicity gives the burger its originality.

They wanted a good bun, a real beef patty, cheddar cheese, shredded lettuce, homemade mayonnaise, BBQ sauce, onion (cooked or raw), gherkins, homemade chips with aioli or mayonnaise and Nic added what I love – the Jalapeño relish.

So listening to the professionals I made a burger with a simple flavoursome beef patty, mature cheddar cheese, chunky homemade chips, homemade mayonnaise and added my favourite topping tomato + gherkin + Jalapeño relish. It was delicious, simple and honest.

By all means, taper your burger to your taste…but keep it simple, honest and true and it will be a happy memory for whoever may venture a bite.



beef burger - keep it simple
  • Beef Patty
  • 1 large onion (200g) onion, finely chopped
  • 2 Tbsp olive oil
  • 500 g beef chuck, deboned with sinews removed and milled OR 500g mince
  • 1 egg
  • ½ hamburger bun, soaked in water and then water squeezed out
  • 1 tsp salt
  • ½ tsp milled black pepper
  • ½ tsp garlic powder
  • 2 tsp wholegrain mustard
  • For patty grilling
  • 2 Tbsp oil
  • ¼ cup Spur Original and Spicy grill basting sauce
  • Tomato, gherkin and Jalapeño relish
  • 2 Tbsp olive oil
  • 3 tomatoes (350 g), chopped
  • 3 large gherkins (110g), chopped
  • 70g pickled Jalapeño chillies, chopped
  • 2 Tbsp Spur Original and Spicy grill basting sauce
  • ¼ tsp salt
  • ¼ tsp milled black pepper\
  • Homemade Fries
  • 4 large potatoes, peeled and cut into your favourite chip size – do not cut them too small.
  • Oil for deep frying
  • Maldon salt
  • Two-minute stick blender mayonnaise
  • 1 egg, at room temperature
  • 1 cup oil, sunflower oil – not olive oil
  • 1 Tbsp white wine vinegar
  • 2 tsp wholegrain mustard
  • ¼ tsp salt
  • Large pinch of garlic powder
  • "Raw" onion
  • ½ onion, sliced into rings
  • ½ cup of boiling water
  • Other ingredients
  • 4 hamburger buns, toasted
  • 4 thick slices of mature cheddar cheese
  • iceberg lettuce, cut very finely
  1. Beef Patty - Fry the onions in olive oil for 30 minutes on slow to medium heat. This allows the onions to become soft and caramelised until they take on a deep caramel colour. We want to infuse the sweet flavours of the caramelised onions into the burger.
  2. Add the onions to all the other burger ingredients.
  3. Mix well and form patties of 150g each.
  4. Add oil to griddle pan and fry till done as per your taste, basting with the Spur sauce every time you turn the patties.
  5. Tomato, gherkin and Jalapeño relish - Add all ingredients into a pot and cook for 20 minutes over medium heat. Stirring occasionally. The relish should have a thick consistency.
  6. Homemade Fries - Parboil your cut chips in salted water for 4½ minutes.
  7. Drain and leave to dry. Allow at least 1 hour for the cut chips to dry properly.
  8. Heat your oil to 180 ˚C and fry until golden and crisp.
  9. Drain on kitchen towel and sprinkle with Maldon salt.
  10. Two-minute stick blender mayonnaise - Break the egg into a tall container (the best is to use the stick blender’s own container) or jug, then add the oil. Let it settle for a few minutes.
  11. Place your stick blender right on top of the egg at the bottom of the jug and start blending until the mayonnaise starts emulsifying. S-l-o-w-l-y pull the stick blender up to complete the emulsification process.
  12. Add the rest of the ingredients and mix well.
  13. "Raw" onion - Pour the boiling water over the onion and allow to stand for 5 minutes. Drain the water and set aside.
  14. By following this method, you will still retain the crunchiness, crispness and flavour that you need but will tone-down the original pungency of the onions.
  15. To assemble - Generously smear the mayonnaise on your toasted bun, adding the shredded lettuce.
  16. Add your cheese then the beef patty. Top your burger with the tomato relish and the crunchy onions. Serve with some homemade, hand-cut crispy fries.
  17. Five ideas to pimp up your homemade mayonnaise -
  18. Add chopped fresh parsley and coriander for that fresh flavour with salads;
  19. Add a bit of wasabi paste to your mayo you can really impress your guests when you serve sushi;
  20. Add some black pepper and it will be with baked potatoes;
  21. Chopped capers and lemon will work wonders to a simple fish dish;
  22. Add a bit of masala mix and try it with some home fries.

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