Old-school burgers with all the trimmings

I woke up on Saturday with a fairly epic hangover and the terrible feeling that I had arranged a braai the night before. I believe the words "best fu*king burgers you will ever eat" were being thrown around as what I was planning on serving up. Now, not one to disappoint, I made a trip to my butcher for some lamb mince. I had planned to make lamb burgers with a blue-cheese sauce. My man informed me that he was out of lamb but sold me some awesome, lean beef mine. I thought that was a fair compromise and I set off. While not as impressive, or unusual, these burgers are simple to make and will beat the hell out of any pre-made patties in a supermarket. While summer winds down here, maybe the readers in London can celebrate as the temperature soars to the mid teens with an afternoon spent outside. You can't beat it with a stick. In SA, you might get lucky with a few more sunny days. Next time one presents itself, give these a whirl.

Stuff you'll need to make 8 big burgers:

• 1 kg of the best quality beef mince you can find
• One large onion, finely chopped
• A handful of parsley, finely chopped
• A few squirts of organic tomato sauce
• A couple of dashes of Worcestershire sauce
• A dash of tabasco sauce

And garnishes:

• A few gherkins, sliced diagonally
• One large onion, sliced and fried
• About 4 tomatoes, sliced
• Lettuce, shredded
• High-quality, medium strength cheddar cheese, sliced
• Soft bread rolls

What to do:

1. Light a braai. Combine the burger ingredients in a bowl and season well. Form 8 fat patties and squash firmly. This mixture doesn't use egg or bread as binding agents so make sure they will keep their shape.

2. Arrange the garnishes in bowls and set them out on a table. Slice the rolls.

3. When the coals are the correct temperature, wipe the grid will oil and place burgers on the grid. After about 5 minutes turn burgers over. Cook for 5 minutes more or until done.

4. Rest the burgers for about 5 minutes and then let everyone help themselves to the toppings. It is a great way to have a relaxed lunch with a couple of beers.

The recipe would also work with ostrich mince if you wanted to be healthier, but make sure to cook it for less time as the meat will dry out easily.

Cheers,

Jamie Who