Beef Burger
Ingredients
Patty mix:
- 500 g mince; minced chicken, beef, or pork
- 1 onion, finely chopped
- 1 egg
- 5 ml paprika
- 5 ml garlic powder
- 5 ml dried mixed herbs
- Salt and freshly ground black pepper, to taste
- 20 ml oil
- 4 burger buns, sliced and toasted
- 30 g ice-burg lettuce, washed and torn into bite size pieces
- 4 slices cheese
- 2 medium tomatoes, sliced
- Crosse & Blackwell Kasi Tangy Mayonnaise, to serve
Method
- For the burger patties: in a medium mixing bowl; mix together the mince, onion, egg, paprika, garlic powder and mixed herbs. Season with salt and freshly ground black pepper, to taste.
- Divide mixture into 4 equal parts: shape into balls. Slightly flatten into a patty shape; cover and refrigerate until used.
- Meanwhile, slice the burger buns; lightly toast them in a frying pan on a low to medium heat. Set aside.
- Brush the non-stick frying pan and heat oil; Cook patties on both sides until cooked through and golden. Allow to stand for 3-5 minutes to cool slightly before serving.
- Spread Kasi Mayonnaise onto the bun, top with lettuce, patty, cheese and tomato. Top with mayonnaise.
Variations, Hints and Tips:
- Serve with chips or salad with added Kasi Mayonnaise.
- Make patties ahead of time, keep refrigerated until cooking. Can be kept raw for 2days in the refrigerator. Alternatively freeze; allow to defrost in the refrigerator overnight; fry to cook through.
- Add one of the Kasi Magic flavoured sauces for additional flavour to your burgers.