This recipe makes 6 SUPER generous patties.
850g Beef Mince - needs to have some fat (choose lean, not extra lean), coarsely minced meat.
1 Onion (med/small + 40mm dia) super-finely chopped (or in the food processor)
1 cup fresh Breadcrumbs
30ml ground Ukuva Braai Salt
15-30ml Vegetable Oil (depends how fatty the meat is)
Note: Melted Onion is an essential topping (see previous blog) - make this first - it needs time to cook down.
Mix the chopped onion, spices, breadcrumbs and oil and knead in the mince. It is important to knead this mixture well - take your time - do it properly - the bread and the mince needs to be well mixed, otherwise the patties will crack.
Divide the mixture into 6 more or less equal sized balls and form the patties. Make the sides of the patties as straight as possible, and the tops as flat as possible: ensures even cooking!
While the patties are resting and the grill is warming up (these can be made on a gas braai - but a real fire is always the tastiest!), slice the buns in half, brush the cut sides with a little olive oil and toast them in a griddle pan (or if the braai-master will allow bread near the meat grill - toast them on the grill).
Prepare the 'extras' - lettuce, slices of tomato, sliced cheese, strips of fried bacon, gerkins, and grilled pineapple rings (apologies to the purists - I know this borders on heresy - but I am told by kids that kids LOVE pineapple on their Chakalaka burgers!).
Just before the patties go on the fire, brush them lightly with a little oil. Cook to medium rare and transfer them to a warmed (not hot!) dish with a lid to rest for a few minutes.
Dress the toasted buns with all the extras according to taste and finally, top with a burger patty, a scoop of melted onions and a generous splash of Chakalaka. Enjoy!