A tried-and-tested burger recipe that will surely become a staatmaker for casual suppers.
Chef Nadia Pillay, a lecturer at Capsicum Culinary Studio says: “I call this the ‘Since 2009 Burger’ because that’s how long I’ve been using this recipe.”
“Since 2009” Burger
For the Patty
600 g beef mince
1 onion, finely chopped
20 g fresh parsley, finely chopped
60 ml Worcestershire sauce
2 tbsp Dijon mustard
1 large egg
½ cup Parmesan cheese, grated
½ cup dried breadcrumbs
2 tbsp balsamic vinegar
Salt and pepper to taste
For the Tomato Relish
1 can whole peeled tomatoes, roughly chopped
1 onion, thinly sliced
1 garlic clove, minced
4 to 5 fresh basil leaves, torn
10 ml sugar
Salt and pepper
½ teaspoon vinegar
4 large burger buns
Sliced dill cucumber
Cheddar cheese, grated
Mustard mayo (5 tbsp mayonnaise & 2 tbsp wholegrain mustard mixed)
For the beef patty: mix all the ingredients together, making sure everything is well combined and the ingredients are evenly mixed.
Using your hands, shape the patties into 150 g balls and set aside on a plate to rest in the fridge.
For the tomato relish: while the patties are resting, make the relish by heating 2 tablespoons of oil on medium heat. Add the onions and garlic and sauté until the onion is clear and glossy. (Be careful not to burn the garlic).
Sprinkle the sugar evenly over onions but do not stir - rather let the sugar melt (about 30 seconds).
Add chopped tomatoes and seasoning and stir for about 5 minutes.
Turn down heat and let mixture cook on gentle heat for about 15 minutes making sure it does not stick to the bottom of the pan.
Once cooked through add the basil and then turn off the heat and let the relish develop its flavours.
Remove patties from the fridge, brush with oil and cook to preference in a griddle pan or on the braai. (Brushing the patty with oil rather than putting the oil into the pan will avoid splatter.)
Once cooked to preference, top your patties with the grated cheese and melt in the oven or cover the pan with a lid for a few minutes.
Once the patties are cooked let them rest for about 2 to 3 minutes before building your burger.
Toast the burger buns, then spread them with the mustard mayo. Add the lettuce, then the patty and top with the sliced dill cucumbers and tomato relish.