WORSROLLETJIES:
Kos vir kampeerders met idees vir kampering on Wednesday, May 25, 2011 at 1:39pm
Bedien: 6
6 Eskort Gold Medal Pork Sausages
150 g Eskort Rindless Streaky Bacon
1 Groot Appel, geskil, harde kern verwyder en in blokkies gesny
75 g Cheddarkaas, gerasper
Rooster die worsies vir ongeveer 5 minute en draai nou en dan om.
Haal af van rooster en laat koud word.
Meng die appel en kaas in ’n bak.
Sodra die worsies koel genoeg is om te hanteer, sny hulle in die lengte oop - maar nie heeltemaal deur nie - en stop met die appel- en kaasmengsel.
Draai ’n repie spek om die middel van elkeen van die gestopte worsies en los openinge vir die gesmelte kaas om uit te loop.
Sit die gestopte worsies terug op die rooster totdat die spek bros is en die kaas gesmelt het.
MEAT POTATOBURGERS:
by Kos vir kampeerders met idees vir kampering on Thursday, March 10, 2011 at 9:44am
500grm ground beef
1/4 cup chopped onions
1 tsp. salt
1 egg
1 cup grated raw potato
Mix together and form into patties.
Fry on each side until done.
RIBBURGERS MET VARS SOUS:
.by Kos vir kampeerders met idees vir kampering on Wednesday, June 29, 2011 at 1:47pm.
BEDIEN 4
1 pakkie 500g burgers van ontbeende varkrib
1/ 3 koppie ( 80 ml ) dillepiekels, fyngekap
1/ 3 ui, fyngekap
2 tamaties, ontpit en fyngekap
3 eetlepels ( 45 ml ) blatjang
1 stokbrood, in kwarte gesny
Skaaiblare, vir opdiening
Maak burgers volgens aanwysings op pakkie gaar.
Sous:
Meng piekels, uie en tamatie met blatjang.
Sny stokbrood oop, en plaas slaaiblare en `n stukkie vleis daarop.
Bedien met `n goeie skeut salsa.
KAMMA BURGERS: [SAMPIOENE BURGER]
.by Kos vir kampeerders met idees vir kampering on Tuesday, August 16, 2011 at 1:02pm.
Pleks van die tradisionele maalvleiskoekie het ons sampioene in die rolletjies gesit.
8 groot bruin sampioene
60 g botter
huisie knoffel, gekneus
15 ml gekapte vars pietersielie
sout en vars gemaalde swartpeper na smaak
4 broodrolletjies
mosterd
suurlemoensap
Stel die oond op 200°C.[ jy kan hierdie ook buite op rooster of in skottelbraai doen]
Verwyder die sampioene se stingels en hou dit in die yskas om later in sop of slaai te gebruik. Smelt die botter en roer die knoffel en pietersielie by. Smeer die bottermengsel aan albei kante van die sampioene. Geur en plaas met die stingelgedeelte na bo op 'n bakplaat. Bak sowat 20 minute in die voorverhitte oond. Draai een keer om. Haal uit die oond.
Sny die rolletjies in die lengte deur. Druk die binnekant van die rolletjies in die pansappe en smeer dan 'n bietjie mosterd binne-in. Plaas twee sampioene in elke rolletjie en sprinkel 'n bietjie suurlemoensap oor.
HAMBURGER ON THE BRAAI:
.by Kos vir kampeerders met idees vir kampering on Tuesday, August 16, 2011 at 1:19pm.
■4 Hamburger patties
■4 Hamburger rolls
■4 Thick slices of cheese
■1 Big, 2 Medium or 4 Small Tomatoes
■4 Lettuce leaves
■Hamburger sauce (I bought this at the store to try it out, was pretty good, but a mix of Mayonaise and Chutney will be even better).
■Dried Onion chips (If you cannot find this, fry two real onions).
1.Braai the patties until medium turning 3 – 5 times in total.
2.Just before the patties are ready, after the last turn, place a slice of cheese on top of each so that the cheese can slightly melt.
3.Put a patty with cheese on the bottom half of each bun, and add all the other ingredients.
4.The order really does not matter, so go for something that will look good on photos.
5.Eat.
6.In my opinion eating French Fries at home is really stupid and the time spent making them could be spent standing around the braai.
7. If you want to eat more, braai and make more hamburgers.
BEEF BURGERS WITH ROCKET AND CAMEMBERT:
.by Kos vir kampeerders met idees vir kampering on Friday, August 19, 2011 at 1:20pm.
Burger patty ingredients:
1kg lean beef mince
3 slices of white bread, processed into crumbs in a food processor
1 onion finely chopped in a food processor
3 eggs
180ml tomato sauce
180ml chutney
60ml Worcestershire sauce
salt and pepper to taste
45ml paprika
15ml dry mixed herbs
Preheat the oven to 180ºc.
Mix all the patty ingredients together.
Press into small pie tins (8 to 10 patties) and bake for 30 minutes in a pre-heated oven.[or grill outside]
For the Burgers:
8 to 10 crispy rolls (or any other rolls that you prefer)
Rocket leaves
Caramelized onions
2 x 125g rounds of camembert cheese sliced into 8 to 10 rounds
Halve the rolls, and butter them.
Stack the Rocket leaves and some caramelized onions onto one halve.
Remove the patties form the oven and top with a slice of camembert.
Return to the oven for a couple of minutes until the camembert melts.
Remove from the pie tins and place on top of the onion rings with the camembert to the top.
Cover with the other halve of the roll and serve immediately.
HOT DOGS WITH A DIFFERENCE:
.by Kos vir kampeerders met idees vir kampering on Wednesday, August 24, 2011 at 3:10pm.
It's a big hit whenever it's served. This recipe can be done on the stove or over a fire.
1 large can baked beans
1 package hotdogs
1 tablespoon mustard
1 tablespoon ketchup
1 tablespoon brown sugar
1/2 medium onion
Pour beans in a baking pan or iron skillet.
Slice hotdogs into 1/4-inch pieces and add to beans.
Dice onions and add to beans.
Add mustard, ketchup, and brown sugar.
Stir until everything is mixed and cook about 30 minutes.
HOW TO MAKE HAMBURGER BUNS ON THE GRILL:
.by Kos vir kampeerders met idees vir kampering on Wednesday, August 24, 2011 at 3:18pm.
For that next picnic or family outing, consider making your own hamburger buns or sandwich rolls. They are easy and so much better than what you buy from the stores. And if you really want to impress your family or friends, bake them at the party. (Mix the dough at home and take it to the park)
Take any bread mix. Be adventuresome and consider a bread with some flavor: one of our tomato breads or Sour Cream Onion or a rye bread or maybe Fully Loaded Baked Potato Bread.
Mix the bread according to the package directions or recipe. If you are using your bread machine, set the machine on the “dough” setting so that the machine will mix your bread for you, let it rise and then beep when it is time to bake. If you are making bread the old-fashioned way, let the bread rise in an oiled bowl as you would for other bread recipes.
Remove the dough and divide it with a knife into eight equal pieces if you are using a one-loaf mix. Form a round with each. Place them on a greased baking sheet with room to expand. Using the heel of your hand, flatten each roll. The elasticity in the dough will tend to make the rolls spring back. Let the dough relax for a few minutes and repeat the process. Cover the rolls with plastic wrap and let the rolls rise until doubled—an hour or so depending on the mix and the room temperature.
If you care to put sesame seeds or poppy seeds on your rolls, mix one egg white with one tablespoon of water. Just before baking, brush the mixture onto the tops of the rolls and then sprinkle with seeds. The egg white will keep the seeds in place.
You can bake nearly anything with a covered grill. The heat rises and circulates in the covered area just as it does in your oven. The heat source can be charcoal, gas, or even wood. We prefer gas because it is easier to control and does not impart a smoked taste to the bread. Since it is hottest near the flames, elevate the bread even if you have to improvise. In our grill, there is a secondary shelf for baking potatoes and such and that works perfectly for baking bread.
Grills tend to not circulate the hot air as well as ovens. To keep the bottom of the bread from burning, place one pan beneath the other and a wire rack between the pans to create space for insulation.
The trick to baking buns on the grill is controlling temperature and time. If your grill comes equipped with a thermometer, you've got it made (though outside temperatures and winds may impact how well your grill retains heat). If you have a thermometer, just heat to 350 degrees. If not, guess. After a few experiences you'll have it perfect and we bet that the first batch off the grill will be just fine.
Your buns will probably bake in 15 to 20 minutes. An occasional peek to see how your bread is doing as it nears completion is okay.
And here are few tips to help you along the way:
■Bake your rolls before the burgers. They can cool while you cook the rest of the food. Burning grease in the bottom of the grill makes the temperature harder to control and the soot can stain the bread.
■If you are letting your dough rise outside where the temperature may be less than indoors or where breezes may swirl around the dough, consider using a large food-grade plastic bag as a greenhouse. Simply slip the bread dough--pan and all--inside the bag, inflate it slightly, and close it. If the day is cool, set the bag and the bread in a sunny warm place to capture a little solar energy.
■If your buns are baking faster on one side than the other, turn the pan 180 degrees part way through the baking time.
■The tendency is to burn the bottom of the buns. Place the buns as far away from the flames as you can even if it means elevating the buns.
We hope that you have fun baking bread outside this summer. We do know that you will
THE ROTHERHAMBURGER BY JAN BRAAI:
.by Kos vir kampeerders met idees vir kampering on Monday, 26 September 2011 at 11:23.
(makes 4)
■4 chicken breasts
■4 hamburger rolls
■8 slices salami
■8 slices bacon
■8 slices mozzarella cheese
■crumbled feta feta cheese
1.Light the fire.
2.Spice the chicken breasts with your favourite chicken spice.
3.When the coals are ready braai the chicken breasts until medium (about 10 minutes) and fry the bacon in a pan on the fire or in a pan on a stove.
4.Assemble the burger as follows: Salami, feta, chicken breast, mozzarella, bacon. (The chicken and bacon will melt the mozzarella, thus logic dictates that you can also assemble it: bacon, mozzarella, chicken, feta, salami).
Tips:
■If you use good quality salami and bacon it will make the burger taste even better.
■Chicken breasts dry out easily when overcooked.
RED PEPER CHEESE AND BACON BURGERS:
1/3 cup Hellmann's Mayonnaise
1/4 tsp. Kosher salt
1/4 tsp. ground black pepper
1/4 tsp. cayenne powder
1/4 lb. extra sharp white cheddar cheese, coarsely grated
1/4 lb. extra sharp yellow cheddar cheese, coarsely grated
1/3 cup drained and finely chopped roasted red peppers
1-1/2 lbs. lean ground beef
4 hamburger buns
8 thick slices double smoked bacon, crisp-cooked
Instructions
Combine Hellmann's Mayonnaise, salt, pepper and cayenne in large bowl with fork. Stir in cheese and roasted peppers. Cover and refrigerate at least 30 minutes.
Meanwhile, shape ground beef into 4 patties. Season, if desired, with salt and black pepper; set aside.
Grill or pan fry burgers, turning once, 8 minutes or until desired doneness. During last 30 seconds of cooking, evenly top each burger with cheese mixture, then cook covered until cheese melts slightly. Arrange burgers on buns, then evenly top with bacon.
ELEVEN SECRETS FOR GREAT BURGERS:
Originally we wrote this up as eight secrets. We've discovered a few more. Remember these secrets for your next patio party and you'll have great burgers.
1. Start with the right meat. Buy your meat from a butcher you trust. Avoid the lean and extra lean burger which is great for casseroles but too lean for burgers—you need the fat for flavor and juice. Your meat should be fresh. Ask the butcher when it was ground and avoid meat that was not ground in the last few hours.
2. Don't handle the meat unnecessarily. Too much handling makes for tough burgers. Break a section of meat off and form the burgers with as little handling as possible. If you are mixing seasonings into the meat, toss the meat gently with your fingers to disperse the seasonings.
3. Make the burgers the right size. Remember, they shrink while cooking. Three-quarters of an inch thick on the edges and slightly thinner in the middle is just about right for most of us. A hamburger press like our Burger Buddy is a nice way to form burgers without handling them too much. Make the burger thicker than necessary and then gently press the center to form a concave patty.
4. Start out with a clean, well-oiled grill. Burnt food particles will taint your burger and make it stick.
5. Cook at the right temperature. You want your grill or pan to be at medium high, hot enough to sear the meat and seal in the juices.
6. Avoid the urge to press. Yes, you see others pressing their burgers with the spatula but doing so forces the juices from the meat. Again, it's the juices that make your burgers moist and flavorful.
7. Turn ‘em once. Years ago, I worked a grill in Alaska. The chef taught me to never turn the steaks more than once—doing so lets the juices run out and dries out the steak. The same goes for a burger.
8. Avoid the urge to overcook. A well-charcoaled burger is going to be tough and dry. That same chef taught me to tell how done a steak was by poking it with my finger. (The meat becomes firmer as it cooks.) You can do the same with burgers (and chicken). After the first cookout, you'll be pro. No more over-cooked burgers or burgers torn apart to see how red they are in the middle.
9. Season your meat before cooking. You'll find that your burger will taste much better if every morsel is seasoned, not just the outside. Add 3/4 teaspoon salt and 1/4 teaspoon pepper to every pound of burger and knead it in gently.
10. Cook your burgers on medium high heat. You want to sear the burgers, make a bit of a crust, and seal in the juices. Too high and you'll burn the outside before the burger is done; too low and too much of the juice will drip out.
11. Try mixing grated cheese into the meat for cheeseburgers. You'll get a burst of cheese in every bite, the cheese won't drip down into the grill, and it takes less cheese to make a cheesy burger.
Ten Best Toppings
These are the ten best burger toppings that we settled on from our virtual tour of the best U.S. restaurants and from the burgers we made in our test kitchen.
The names have been changed to protect the innocent. The pictures are our own.
1. Yuri's Famous Mushroom Burger
If you like burgers smothered in sautéed mushrooms, you'll like this. The sour cream gives it richness and a little kick. It's topped with sautéed mushrooms, provolone, and sour cream on a whole wheat bun
2. Apollo Burger
We can't find much that is Grecian about this burger; it must have been named for the gods. This burger is topped with provolone cheese, lettuce, tomato, cucumber slices, and avocado
3. Acapulco Burger
The salsa and fresh avocado make this a south-of-the-border delight. It's topped with bacon, Monterey jack cheese, and of course--avocado and salsa.
4. Good Earth Burger
Any burger with sprouts reminds us of the Good Earth Restaurant in Minnesota that we enjoyed so much. This burger is topped with cheddar cheese, sprouts, tomato, and avocado on a whole wheat bun.
5. Carrie's California Burger
Carrie is our production manager. She's really from Houston but this is her kind of burger with a touch of the southwest. It's topped with Monterey jack cheese, slices of banana peppers, and bacon. The bun is spread with ranch dressing
6. Petra's Pesto Burger
We experimented with pesto on a burger. This one was excellent with mozzarella cheese and our own basil pesto.
7. Honolulu Hula Burger
Ah, with freshly grilled pineapple, this reminded us of our time in the Islands. We splashed the burgers with our own Teriyaki Madness sauce (but you can use something else from the store) and topped it with grilled pineapple, cheddar cheese, lettuce, tomatoes and mayonnaise. The grilled pineapple balanced the kick from the teriyaki nicely.
8. Day Break Burger
This burger is dedicated to those who could eat a burger for breakfast. A fried egg atop a burger—that sounds like a breakfast food. In addition to the fried egg, this burger is topped with Colby cheese, lettuce, and tomatoes.
9. Em's Pizza Burger
We have two Emilys: one in production and one in fulfillment. It seemed like we should dedicate a burger to them. And who wouldn't like a pizza burger topped with pepperoni, mozzarella cheese, slices of tomatoes, red onions, lettuce, and basil-olive mayonnaise. We made the basil-olive mayonnaise with a half cup of mayo, a quarter cup of diced black olives, and a half tablespoon of dried basil. This sauce was a great discovery.
10. We went back to the caramelized onions that we like so much for this one. And yes, when you caramelized red onions, they're still red. We used this recipe for caramelized onions but used red onions and apple cider vinegar instead of the white wine vinegar.
Along with the caramelized red onions, add mozzarella cheese, lettuce, and mayonnaise to your burger.
LEKKER WORSBROODJIES:
4 porsies
500g varkworsies
250g streepspek [streaky bacon]
40ml olyfolie
1 Fransebrood
Tamatiesous en mosterd
Draai spek om worsies en braai tot gaar.
Sny brood in groot stukke en halveer.
Sit 2 worsies per broodjie met die mosterd en tamatiesous.
Vir ‘n alternatief kan jy die brood vervang met ‘n lekker gebakte aartappel vir elke persoon.
PREGO ROLLS:
4 portions of rump steak (each)
30ml olive oil
freshly ground black pepper
5ml sugar
1 packet of rocket leaves
4 Portuguese rolls
For the marinade:
15ml oil
1 onion, chopped
1 red pepper, finely chopped
6 plump cloves garlic, sliced
1ml ground paprika
125ml dry white wine
salt and freshly ground black pepper to season
freshly ground black pepper
Method:
To prepare the marinade:
Heat the oil and saute the onion with the red pepper until soft. Add the garlic and stir-fry for another minute. Add the paprika and white wine and set aside to cool.
Marinate the meat in the cooled marinade for at least two hours or, preferably, overnight. Remove the steak from the marinade and fry it in the olive oil, in a hot frying pan, until done to your preference. Season with salt and freshly ground black pepper. Remove the meat from the pan, keeping it warm.
Add the marinade to the pan along with the sugar and cook until the sauce starts to thicken. Season to taste.
Place a piece of steak and some rocket leaves in each bread roll, and top with a spoonful of sauce.
PREGO-ROLLETJIES: [onbekend]
Sny 'n lendeskyf in blokkies.
Sny knoffel op en druk in die vleis.
Braai die vleis in botter.
Drie minute aan elke kant.
Haal uit en hou warm.
Braai uie wat in skywe gesny is in die pan tot sag.
Gooi witwyn in en kook af tot dik.
Sit die vleis terug en kook tot warm.
Bedien op Portugese rolletjies met aartappelskyfies.
BBQ SLOPPY JOES:
Makes 6 Servings
prep 5 min.
cooking 15 min.
1 tbsp. oil
1 medium onion, chopped
1 1/2 lbs. lean ground beef
1 cup honey barbeque sauce or ketchup
1/2 cup FRENCH Mustard
Hamburger rolls
HEAT oil in large nonstick skillet. Sauté onion 3 min. until tender.
ADD beef to skillet. Cook until browned, stirring to separate meat. Drain well.
STIR in barbecue sauce and mustard. Simmer about 5 min. until flavors are blended. Serve over hamburger rolls.
BBQ STEAK SANDWICH WITH ONIONS: [FRENCH KITCHEN]
Makes 4 Servings
prep 5 min.
cooking 10 min.
1 tablespoon vegetable oil
8 to 12 slices (1 pound) minute steaks, seasoned to taste with salt and pepper
3 large sweet onion, sliced
3/4 cup of Barbecue Sauce
1/4 cup Worcestershire Sauce or Cayenne Pepper Sauce
8 slices cheese
4 rolls, split
Heat oil in large nonstick skillet until very hot. Cook steak pieces 5 minutes until browned, turning once; remove from skillet.
Sauté onion in same skillet until tender. Add barbecue sauce and Worcestershire. Heat through.
Spoon saucy onions on bottom of rolls, dividing evenly. Arrange 2 to 3 pieces steak on bottom of each roll and top with 2 slices cheese. Close rolls.
HOTDOG VERLEIDING:
1 ui, in dun skyfies gesny
10 ml olie en 10 ml margarien
90 ml soetrissiesous
60 ml aangemaakte mosterd
30 ml mayonnaise (opsioneel)
40 g agurkies
4 worsies, van jou keuse
4 lang broodrolletjies
Braai die ui in die olie en margarien totdat dit goudbruin en gekarameliseer is. As jy die proses wil versnel, gooi bietjie suiker by. Hou eenkant.
Hier kom jy nou by 'n vurk in die pad – erg tradisioneel sou sê dat jy al die bestanddele apart op die worsie in die broodjie sit, en ek sou sê dat dit lekker is om alles te verhit en te meng .
Gebruik dieselfde pan as vir die uie, en gooi die soetrissiesous, mosterd en agurkies in. As dit vir jou baie sterk is, en jy alreeds van die pad begin afwyk het, gooi mayonnaise by.
Roer terwyl jy dit stadig verhit. As alles gemeng is en dit warm is, is dit reg. Skep nou die sous bo-op die worsie in die broodjie en skep gebraaide uie bo-op.
HOTDOG LEKKERTE:
Hierdie hotdog oortree die grootste reël – die een wat sê "geen tamatiesous"! Dalk weet hulle net nie hoe lekker dit is nie! Dit is regtig vinnig om te maak, en kan gemaklik in grootmaat gemaak word. Die beste is dat dit met enige worsies werk – tot die wat vreeslik goedkoop is!
100 ml tamatiesous
100 ml blatjang
2.5 – 5 ml aangemaakte mosterd, afhangend van die sterkte daarvan
25 – 50 ml margarien
4 worsies, van jou keuse
4 lang broodrolletjies
Kry 'n pan. Of 'n pot. Gooi al die nat bestanddele daarin. Verhit oor 'n lae temperatuur.
Sodra dit warm, gemeng en gesmelt is, gooi die worsies by. Roer totdat die worsies deurwarm is en goed met sous bedek is. Dit moet sommer lekker lyk en ruik!
Sny die broodrolletjies oop en sit nou 'n worsie met ekstra sous in elkeen.
BOEREBRAKKE:
• 4 kg Boerewors
• 20 - 40 'Hot dog buns'
• Blatjang, tamatiesous
Braai wors op skottelskaar en bedien met blatjang en tamatiesous op broodrolletjies. (Die broodrolletjies kan gevries word tot dit gebruik word - dit ontdooi binne 'n halfuur.)
VIENNAS IN KOMBERSIE:
1 blikkie weense worsies
2 eiers
3/4 koppie melk
knippie sout
1 teelepel bakpoeier
Genoeg meel om dun deeg mee te maak
Klop eiers goed, voeg melk en sout by.
Klop weer, voeg meel en bakpoeier by.
Klop weer.
Doop worsies in deeg.
Braai in warm olie tot deeg gaar is.
Jy kan die viennas in die lengte 'n gleufie insny, nie dwarsdeur nie,
sny repie cheddarkaas en druk in die gleufie en volg die resep verder.
HAMBURGERS: [COOKS]
I can’t believe I let summer pass by without posting about my favorite beef hamburger recipe. This is my go-to recipe that I use to make a bunch of hamburgers that I keep in my freezer to make for a quick and easy dinner. Since many people still grill outside well into fall (and you can make these on a grill pan or your broiler as well) – you can’t let this recipe pass you buy. The texture and taste is improved so much by a few simple ingredients and steps – you will never just throw a bunch of beef into a round patty and slap it onto a grill again. Enjoy!
Ingredients
1-2 slices white sandwich bread, crust removed and discarded, bread chopped into 1/4-inch pieces (about 1/2 cup)
2 Tbsp. whole milk
3/4 tsp. table salt
3/4 tsp. ground black pepper
1 garlic clove, minced
2 tsp. steak sauce, such as A-1
1 1/2 pounds ground beef
Directions
1. Mash bread and milk in large bowl with fork until homogeneous. Stir in salt, pepper, garlic, and steak sauce.
2. Break up beef into small pieces over bread mixture. Using fork or hands, lightly mix together until mixture forms cohesive mass.
3. Divide meat into 4 to 6 equal portions. Form into a loose ball and then gently flatten into a 4 1/2 inch patty. Press center of patty down with fingertips until it is about 1/2 inch thick, creating a slight depression in each patty. Repeat with remaining portions of meat.
4. At this point – either freeze for future use or cook on a grill or stovetop.
HEIN SE BONUS BURGER, PATTIES, MEATBALLS,FRIKKADELLE
SAPPIGE BURGERS:
VRAAG: HOE KAN EK SAPPIGE HAMBURGER FRIKKADELLE BAK, WAT NIE UITGEDROOG IS EN SOOS SAAGSELS PROE NIE???
ANTWOORDE ONTVANG VAN ‘EGAFRIKAANS’ LESERS!
Bak frikkadelle in die oond op 180ºC tot mooi bruin, gooi ‘n klein bietjie water in die oondbak dat frikkadelle nie uitdroog nie.
Ek bak ook my hamburger patties in die oond, dit kom heerlik sappig uit!
Ek sou dink jy moet 'n deksel of ' foelie oor die houer plaas dan sal dit nie uitdroog nie.
Kook die patties met bietjie water en margarien in ‘n pan en wanneer gaar braai bietjie in die botter. Die water kook gewoonlik weg en die patties is dan nie droog nie. Dit werk vir ons.
My ma het vir my ‘n heerlike frikkadel resep gegee.
‘n pakkie bruin uie sop en ‘n koppie mayonnaise per 500g mince. Bak dit soos normale frikkadelle in die oond. Dis heerlik en sappig – en BAIE maklik. Laat weet my wat jy daarvan dink!
Met die Frikkadelle is dit baie maklik; ek vat 'n halwe blikkie tamatie en uie smoor en gooi water by dit en gooi dit dan daaroor... dis BAIE lekker en hou die frikkadelle lekker sappig!
Jy kan 250ml witwyn oorgooi of enige ander sous maar uiteindelik moet jy die volgende doen :
Bedek frikkadelle met foelie en bak ongeveer 1 uur tot die frikkadelle gaar is.Verwyder die foelie 10 minute voor die baktyd verstreke is.
Die eenvoudigste manier is om in te rasper 'n groterige 'courgette' or wortels, dit is ook baie lekker as jy n ryp piesang plat druk en dit by jou vleis mengsel sit. Pak die bolletjies in 'n bak, gooi dan 'n sousie oor so halfpad teen die frikkadelle op, maak toe met foelie en bak. Haal die foelie af so 15 minute voor die tyd sodat dit mooi bruin raak.
Ek maak sommer 'n sousie met sous poeier of 'n blokkie Oxo
bief, hoender/groente, 'n bietjie rooi wyn, Worcestershire sous of bruin sous, lepeltjie gemengde speserye, moenie dit te dik maak nie want dit verdamp 'n bietjie tydens die bak tyd.
Daar is dalk mense met beter raad as ek, maar ek sit die patties en frikadelle in ‘n oondpan, trek dan foelie oor die pan en maak dit so gaar.
Steek net so paar gaaitjies in die foelie. (nie te veel) Dan bly die vog binne en hulle word lekker gaar.
As dit gaar is, haal die foelie af en laat sit die rooster aan.
Laat braai net so vir 2-3 min to bruin.
Dis dan nog sappig binne.
Wat definitief vir my werk is om 'n wortel baie fyn te rasper en saam met die vleis te meng vir die frikkadelle. Dit bly heerlik sag en bros al probeer jy ook om dit te verkool :))
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Ek maak my frikkadelle gaar in water en as dit gaar is maak ek baie sous (met Bisto) en gooi dit by die frikkadelle. Dan maak ek mash aartappels en gooi ook van daardie sous oor 'n sny brood en kaas bo-op!! Wha-la LEKKER!!!!
As jy van ronde frikkadelle praat, ek braai dit altyd 'n bietjie sodat dit mooi bruin rondom is, braai die uie apart en dan sit ek dit terug in die kastrol waarin ek dit gebraai het en voeg bietjie water by, en tamatiesous, Worcestersous, wat ook al jy van hou, en as dit gaar is verdik ek die sous met 'n kwart pakkie brown onion soup of 'n bietjie bisto. Die gekoopte patties is maar altyd taai, omdat dit nie regte vleis is nie, maar met die regte sous kan dit nogal lekker wees op 'n hamburger.
RESEPTE
FRIKKADELLE IN KOOLBLARE:
Ek dink ek was op laerskool toe ek laas frikkadelle in koolblare gehad het. En ek weet nie hoekom ek nog nie self my hand hieraan geslaan het nie, want dit is eintlik verspot maklik om te maak, en iets anders as die gewone.
Maak jou frikkadelle soos jy altyd jou frikkadelle maak. My ouma het altyd plaas-vleis gebruik, en soetsuurdeeg beskuit se krummels. Dis hoekom haar frikkadelle altyd ‘n wenner was. En dis hoekom ek hare uit ‘n honderd ander sou kon uitken.
Om die komberse vir die frikkadelle te maak, neem jy ‘n kop kool, en haal die blare een vir een af, totdat jy genoeg blare het om die balletjies mee toe te draai.
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Om die kraakvars blare egter meer hanteerbaar te kry, kook jy ‘n pot water, en blansjeer die blare daarin. M.a.w. jy maak dit papper en meer buigbaar. Haal dit uit die water, laat effe afkoel (jy wil nie blase van blare kry nie) en dan draai jy die frikkadelle daarin toe.
Pak in ‘n gesmeerde oondbak, en as almal knus le, sit jy tinfoelie bo-oor, en druk in die oond. Die kook proses gaan afhang van hoe jy dit gewoonlik doen.
Niks nuwe truuks met hierdie dis nie.
Jy kan wel 2/3 deur die kook proses die tinfoelie verwyder om die blare bietjie kleur te gee.
En siedaar - jou dis van ‘Ou Anties in Ko’berse’ is reg vir die tafel!
BESTANDEEL MAALVLEIS BALLETJIES:
Benodighede.
1kg maalvleis
250ml Room
1 pakkie bruin uiesop poeier
Meng alles goed saam en vorm bolletjies.
Bak in vooraf verhitte oond van 180 grade Celsius tot gaar.
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GEMARINEERDE SAMPIOENE MET MAALVLEIS:
15 bruin sampioene
250ml Franse slaaisous
VULSEL
250g gaar gemaalde beesvleis
100g roomkaas
15ml suurlemoensap
50ml mayonnaise
3ml sout
1ml varsgemaalde swartpeper
5ml droë kruie
30ml gekapte pietersielie
1knoffelhuisie, gekap
15ml gerasperde ui
kropslaaiblare
Marineer sampioene vir 3 uur in Franse slaaisous. Meng al die vulsel bestanddele en skep in die gemarineerde sampioene. Sit voor op 'n bed bros kropslaaiblare.
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"HOLLANDSE BITTERBALLE" [Van Deon Uit Holland.]
(Dit is 'n soort 'meatball' en is lekker met kuiermense om by bier, wyn of 'n glaasie brandewyn te eet.)
Bestanddele:
VIR VULSEL:
250 g fyngesny mals gekookte beesvleis
75 g botter
100 g meel
2 eierdooiers
100 ml room
3 t selderysout
500 ml beesvleisaftreksel
1/4 t rooipeper
1/4 t neutmuskaat (nutmeg)
4 g gelatine
1 e suurlemoensap
VIR KORS:
eierwit geklits in bietjie olie paneermeel
Metode:
1. Smelt die botter en meng die meel daardeur totdat 'n roux ontstaan. (dit duur so 3 minute.)
2. Meng nou die beesvleisaftreksel daardeur terwyl jy dit goed klits.
3. Kook saggies vir 10 minute tot die meel goed gaar is.
4. Week die gelatine in water en knyp dan die water daaruit en voeg dit by die saus.
5. Voeg suurlemoensap met die kruie by en meng goed.
6. Voeg fyngesny vleis by en bring aan die kook en sodra dit kook direk van stoof neem.
7. Meng nou die room en eierdooiers deur die vulsel.
8. Laat die vulsel koud word, terwyl jy dit af en toe roer dat daar nie 'n kors op vorm nie.
9. Smeer die bolaag van vulsel in met olie en laat dit 'n nag of 'n paar uur in die yskas staan.
10. Sny die vulsel in stukkies en maak daar balletjies van. (omtrent so groot as 'n nartjie)
11. Rol ballietjies deur eierwit en daarna deur die paneermeel. (dit kan ook fyn droë broodkrummels wees)
12. Diepbraai die "bitterballe" vir 5 minute by 180*C. tot hulle mooi bruin is.
Dien op met mosterd of mayonaise.
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VINNIGE "HOLLANDSE FRIKADELLE" MET FRANSE UIESOPPOEIER: [Van Deon Uit Holland]
Bestanddele:
600 g beesmaalvleis
1 sakkie Franse uiesoppoeier
1 eier
Metode:1. Meng die uiesoppoeier met eier en laat dit 'n uur staan.
2. Maak frikkadelle en bak hulle gaar in botter.
Eet met aartappelskyfies of brood met 'n vars groen slaai daarby.
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MAALVLEIS EN GROENTE EENPANSGEREG: [ Van Deon Uit Holland]
(vir 4 mense)
Dit word weer winter in Suid-Afrika. Die gereg is goedkoop en gesond en net die regte ding op 'n wintersdag.
Bestanddele:
VIR MAALVLEIS EN GROENTE-MENGSEL MET SOUS:
600 g beesmaalvleis1 t aromat
1/4 t peper 1+1/2 t zout
1/4 t neutmuskaat (nutmake) (nutmeg) 1/4 t kruidnaelpoeier
3/4 t gemmerpoeier
VERDER:
40 g botter of margarine 2 groot uie, fyn
2 knoffelhuisies, fyn 450 g tamaties uit blik, fyn
450 g gaar groenboontjes, elk gehalveer 1 vol t paprikapoeier
200 ml beesvleisaftreksel 2 e paneermeel (of droë
broodkummels)
50 g parmasaanse kaas
VIR SNEEU-AARTAPPELS:
600 g gaar aartappels 30 g botter
200 ml melk 1 geklits eier
sout peper
neutmuskaat aromat
(maak sneeu-aartappels)
Metode:
1. Meng maalvleis met alle maalvleisbestanddele goed deurmekaar.
2. Sorteer ui en knoffel in botter tot glasig.
3. Bak maalvleis korrelrig met ui en knoffel.
4. Voeg die tamaties, paprikapoeier en beesvleisaftreksel by en kook alles tot dit gaar is.
5. Voeg gaar groenboontjies daarby en as nodig maak jy dit verder op smaak met sout, peper en aromat, laat alles bietjie verder deurkook tot alle smake goed vermeng is.
6. Doen maalvleismengsel in 'n oondskaal en verdeel die sneeu-aartappels daaroor.
7. Maak met 'n vurk 'n mooi kartelpatroon en verdeel die paneermeel met kaas daaroor.
8. Bak in oond by 220*C vir 'n halfuur of tot goudbruin van kleur en goed warm.
Gee daar 'n lekker groen fris slaai by.
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MAALVLEIS POFFERTJIES:
1 sny brood
bietjie water
375g maalvleis
sout en peper na smaak
10ml Worcestersous
50ml meelblom
3ml bakpoeier
1 geklitste eier
bietjie melk
olie
Week brood in water, druk oortollige water uit en krummel. Voeg vleis en geurmiddels by en vorm dun, plat koekies. Sif droë bestanddele saam en meng tot 'n pasta met eier. Voeg net genoeg melk by om 'n loperige beslag te vorm.
Doop vleiskoekies in beslag en bak tot goudbruin in warm olie.
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MAALVLEIS UIT MAROKKO, AL DIE PAD VAN DIE OOSTE:
Rys. Vleis. Aartappels. So is ons, of meeste van ons, grootgemaak.
En ek is trots op die kos van my herkoms, maar soms, net soms, dan vergryp ek my aan sushi of sterk geurige kerries uit die Ooste. Daarom is daar niks verkeerd met die opsaal van ‘n perd van ‘n ander kleur, as hy in jou kombuis wei nie!
Sit af na die naaste spesery winkel, en kry vir jou fyn komyn, koljander, garam masala, ster anys, kaneel stokkies, mostert saadjies, swartpeper korrels, fyn chillies, kardomom sade, naeltjies en kerrieblare.Dis jou voorraad vir die winter. Met die basiese geure kan jy droomkos bou.
En ‘n vysel en stamper is amper net so belangrik soos VARS knoffel, alhoewel ek dink laasgenoemde is ‘n kort-kop voor.
In jou vysel en stamper gooi jy: ‘n stukkie skoon, vars gemmer (so ‘n sentimeter stukkie), ‘n vars knoffelhuisie, ‘n kwart ui, ‘n paar korrels swartpeper, en ‘n halfteelepel koljander en ‘n naeltjie. Werk die inhoud tot ‘n fyn pulp. Die naeltjie, en swartpeper moet sommer goed fyn wees, en die geure ingemeng met mekaar.
7
Verhit olie in ‘n pot of pan, en gooi ‘n teelepel mostert saadjies in. Voor hulle soos popcorn begin spring, draai die hitte laer, en skep die inhoud van die vysel en stamper in. Dra ‘n voorskoot! Roer en braai die mengsel so 5 minute. Gooi maer maalvleis in - 500 g. En braai tot bruin/gaar.
Skil ‘n groot aartappel of 2, sny in klein blokkies, en gooi by die maalvleis.
Bedek met water, sodat ‘n gedeelte van die aartappel in water is, en die ander deel bo die water. Gooi ‘n half teelepel fyn chillies by, ‘n teelepel komyn, ‘n teelepel garam masala en ‘n ster anys en kaneel stokkie.
Woeste geure wat nou begin trou in daai pot. Soos die aartappels gaar raak, sal die sous afkook en verdik. Hoe langer die dis kook, hoe lekkerder is dit.
Ek gooi sommer ‘n stingetjie saffraan in vir kleur, maar ‘n teelepel borrie poeier is net so goed.
Haal die ster anys en kaneel stokkie uit,geur met sout en ‘n plat teelepel suiker, en bedien op basmatiese rys of koes-koes.
Versier met vars koljander blare as jy dit in die tuin het.
Anderdag kan jy weer rys, vleis en aartappels eet, maar vir nou sit jy terug, en geniet die vreemde geure op jou tong.En as jy skugter is vir sterk kos, wees ligter op die chillies!
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MAALVLEISGEREG:
500 g maalvleis
250 ml koue water
5ml sout
2 ml peper
100 ml blatjang
250 ml rou rys afgespoel
uie
410 g minestronesop
285 g geroomde sampoeine
500 ml kookwater
Meng maalvleis, koue water, sout, peper. Kook vinnig sonder deksel, tot vloeistof weg is.
Skep maalvleis in 'n bak. Smeer blatjang oor, Strooi rys oor, Strooi sop oor, dan sampioene en laaste kookwater.
Sit deksel op of foelie. Bak 1 ½ uur by 180° C.
SPEKBURGERS: [deur ARINA DU PLESSIS ]
Bestanddele
Vleiskoekies
1 x 250 g pak rugspek (vet verwyder)
250 g gemaalde varkvleis
1 ui, gerasper
Handvol pietersielie, gekap
250 ml vars broodkrummels
2 eiers, geklits
Sout en vars gemaalde swartpeper
Olie, vir braai
6 hamburger-rolletjies
Botter, vir smeer
150 g gemengde slaaiblare
2 tamaties, in dun skywe gesny
6 skywe sterk cheddarkaas
80 ml soet rissiesous óf blatjang
Verwerk die spek in ’n voedselverwerker tot fyn. Skep in ’n bak en voeg die maalvleis, ui, gekapte pietersielie, broodkrummels, eiers en geurmiddels by. Meng dit goed met jou hande en vorm in ses ewe groot bolle.
Druk dit effens plat, pak op ’n plat bord en verkoel vir minstens 30 minute. Verhit ’n bietjie olie in ’n swaarboompan en braai die vleiskoekies daarin tot goudbruin en deurgaar. Smeer die hamburgerrolletjies met botter en sit slaaiblare, ’n paar skywe tamatie en ’n skyf kaas bo-op elkeen.
Sit ’n warm spekvleiskoekie bo-op en rond af met ’n skeppie soet rissiesous of blatjang. Sit dadelik voor.
Lewer ses porsies.
Jy kan ook 'n eier bak en op die burger sit.
GESONDE WORSBROODJIE:
Gesond is altyd beter. En as jy iets wat eintlik nie so goed is vir jou darem 'n bietjie gesonder kan maak – hoekom dan nie? Veral as dit so lekker soos die is!
2 tamaties
blaarslaai
vars basiliekruid
30 ml mayonnaise, verkieslik laevet
30 ml tamatiesous
sout en varsgemaalde swartpeper
4 worsies, van jou keuse
4 lang rolletjies – bruinbroodrolletjies pas baie goed by die gesonde tema!
Sny tamatie in klein blokkies en gooi in 'n mengbak. Pak blaarslaai- en basiliekruidblare op 'n hopie en rol dun op. Sny nou van 'n kant af in dun repies. Gooi by die tamatie.
Voeg ook die mayonnaise, tamatiesous, sout en peper by. As jy dit nie vars beskikbaar het nie, kan jy gedroogde basiliekruid ingooi. Proe of jy genoeg van alles in het.
Verhit die worsies in 'n pot met water, of in die mikrogolfoond.
Sit nou 'n worsie en slaai in elke broodjie.
SMAAKLIKE WORSBROODJIE:
1 ui, in dun skyfies gesny
10 ml olie en 10 ml margarien
90 ml soetrissiesous
60 ml aangemaakte mosterd
30 ml mayonnaise (opsioneel)
40 g agurkies
4 worsies, van jou keuse
4 lang broodrolletjies
Braai die ui in die olie en margarien totdat dit goudbruin en gekarameliseer is. As jy die proses wil versnel, gooi bietjie suiker by. Hou eenkant.
Hier kom jy nou by 'n vurk in die pad – erg tradisioneel sou sê dat jy al die bestanddele apart op die worsie in die broodjie sit, en ek sou sê dat dit lekker is om alles te verhit en te meng.
Gebruik dieselfde pan as vir die uie, en gooi die soetrissiesous, mosterd en agurkies in. As dit vir jou baie sterk is, en jy alreeds van die pad begin afwyk het, gooi mayonnaise by.
Roer terwyl jy dit stadig verhit. As alles gemeng is en dit warm is, is dit reg. Skep nou die sous bo-op die worsie in die broodjie en skep gebraaide uie bo-op.
EENVOUDIGE WORSBROODJIE LEKKERTE:
100 ml tamatiesous
100 ml blatjang
2.5 – 5 ml aangemaakte mosterd, afhangend van die sterkte daarvan
25 – 50 ml margarien
4 worsies, van jou keuse
4 lang broodrolletjies
Kry 'n pan. Of 'n pot. Gooi al die nat bestanddele daarin. Verhit oor 'n lae temperatuur.
Sodra dit warm, gemeng en gesmelt is, gooi die worsies by. Roer totdat die worsies deurwarm is en goed met sous bedek is. Dit moet sommer lekker lyk en ruik!
Sny die broodrolletjies oop en sit nou 'n worsie met ekstra sous in elkeen.
GEROOSTERDE WORSROLLETJIES MET BROOD:
1 dun sny brood vir elke worsie
Botter vir smeer
1 t aangemaakte mosterd
1 kg gaar worsies [dun boerewors/gerookte viennas
Sny broodkorsies af.
Smeer met botter en mosterd.
Sit ‘n worsie op elke sny brood en rol op.
Steek vas met peuselstokkies.
Rooster oor kole totdat die brood bros en bruin is.
HUNGER BUSTER PITA BURGER: [MY RESEP]
Hierdie is baie lekker vir die manne as hulle rugby kyk, of vir 'n lekker burgerbraai of vir die honger ouens op 'n kamp. En dalk sien vroutjie ook kans vir hierdie massiewe burger...hy's fantasies lekker. Maak wedges of chippies by as jy nog kans sien vir dit ook.
Jy benodig:Koop pitas of maak dit self [resep by brood op die blog]
1 kg maalvleis [maak piering grote frikkies vir hierdie ene, jou gunsteling of daar's baie resepte onder maalvleis op die blog
Skyfies kaas wat lekker kan smelt
Lekker tuisgemaakte tamatiesous of koop ene vir burgers
Klomp gebraaide uieringe in bottter/olyfolie, sout, peper, tikseltjie suiker en balsamieseasyn, braai tot goudbruin of koop Spur se crispy uieringe.
Lekker mosterdsous
Agurkies in die lengte 'n dun skyfies gesny
Tamaties in dun skyfies gesny
Slaai, gekerf of blare
Sny pitas middeldeur en rooster snykante op die rooster of in oond tot lekker bruin.
Bou nou jou hamburger soos jy van hom hou.
Groter en lekkerder kan jy nie kry nie en honger na so een gaan jy beslis nie wees nie.
Geniet!!!
Jy kan ook 'n gebakte eier of bacon opsit as jy so voel.
Hierdie foto is net van 'n gewone pitaburger, sonder veel trimmings.
HOENDERLEWERBURGERS:
250g hoenderlewers
1 eier
12,5 ml meelblom
12,5 ml gekapte pietersielie
2,5 ml sout
4 skyfies tamaties
knypie peper
4 hamburgerbroodjies
Was lewertjies, verwyder vliesies en sny middeldeur. Rol in mengsel van meel, sout en peper en braai in 'n bietjie olie totdat lewertjies bruin is. Klits eier en pietersielie saam en voeg by lewertjies. Druk lewer in stukkies terwyl geroer word.
Sny broodrolletjies middeldeur en skep op een helfte van elke rolletjie van die mengsel. Plaas tamatieskyfie bo-op en rooster paar minute totdat tamatie gaar is. Plaas ander helfte van rolletjie bo-op.
JOHAN SE BOSVELD BURGER:
Geen uitstappie is lekker sonder ‘n Bosveld Burger nie.
Bestandele:
Wyn, lekker fris rump steaks, growwe sout, vars brood rolletjies en
botter. Geen borde of slaaie nie, dis verbode!
Metode:
Smeer die brood rolletjies vooraf. Braai dan die steaks oor vinnige kole, selfs so tussen die lamme deur. Seel die een kant goed, draai om en sout. Doen dan dieselfde met die ander kant.
Probeer om die vleis so min as moontlik te draai. Haal die vleis af terwyl dit nog sag en buigsaam is, liewer te rou as te gaar. Plaas dit onmiddelik in die gebotterde rolletjies en eet dit staan, staan om die vuur.
‘n Skitterende afwisseling is ‘n Veld Hoender Burger. Vervang die rump steaks met dun gesnyde hoender filette. Braai net totdat die hoender gestol het en sy buigsaamheid verloor. Bedruip met een van jou gunsteling souse net voordat die hoender afgehaal word.
Plaas dit onmiddelik in die gebotterde brood rolletjies en eet dit staan, staan om die vuur.
LENSIEHAMBURGER MET JOGHURT MENTSOUS:
Hierdie burgers is so lekker en sappig, iemand gaan weet dis nie vleis nie.
(Bedien 6)
1 1/4 koppie gewaste lensies
½ koppie hawermout
2 fyn toontjies knoffel
2 teelepels gemaalde koljandersaad
2 teelepels gemaalde koemein (cumin)
1 liggeklopte vars eier
½ koppie gewone jogurt
½ koppie vars, gekapte ment
kookolie vir braai
6 pitabroodjies, dwarslangs oop
6 lekker slaaiblare
1 fyngekapte ui.
1. Kook die lensies (saggies) in effens gesoute water vir 20 minute. Dreineer. Vergruis die hawermout in 'n verwerker tot meel.
2. Kombineer die lensies met die knoffel, koljander, koemein en 3 eetlepels van die hawermoutmeel.
Verpulp rofweg met 'n kapokaartappel spaan. Roer die eier daar-deur en geur met sout en peper.
3. Vorm 6 burgers met alles en poeier hulle goed met die oor-blywende meel.
4. Verkoel 20 minute lank in jou yskas.
5. Braai hulle in warm olie in 'n pan vir 3 tot 4 minute per kant.
6. Sit 'n slaaiblaar en 'n bietjie uie in elke pitabroodjie en glip 'n burger in elk.
7. Meng die jogurt en ment en bedruip die vleis mildelik daarmee.
VLEISBURGER MET HEUNINGSPEK: [deur Aletta Lintvelt]
Vir minder moeite kan jy net een soort maalvleis vir die mengsel gebruik en die uie weglaat.
Maak 4 groot of 6 middelslag-burgers
Voorbereityd 15 minute
Gaarmaaktyd 8 minute
Weg-leser Elmi Basson het ’n soortgelyke burger by ’n kosmark raakgeëet. Doen moeite om Raclette-kaas in die supermark op te spoor – dit smelt goed oor die warm burger en die ryk soet geur is onverbeterlik.
Jy benodig
VIR DIE PATTIES
•1 klein ui, fyngekap
•250 g beesmaalvleis
•250 g varkmaalvleis
•250 g kalfs- of lamsmaalvleis
•1 eetlepel fyn koljander
•1 eetlepel fyn komyn
•4 eetlepels sojasous (of sout na smaak)
•olyfolie
OM VOOR TE SIT
•2 dun repe spek per persoon
•2-4 eetlepels heuning of esdoringstroop
•’n hand vol kersietamaties, middeldeur gesny
•’n ciabatta-rolletjie per persoon
•botter om te smeer
•’n skyf raclette-kaas per persoon (of cheddar)
Só maak jy
1.Braai die spekrepies in ’n lepel olyfolie in ’n vuurwarm pan tot dit bros is. Skep dit uit en meer die spek liggies met heuning of stroop. Vee dieselfde pan met kombuispapier uit en plaas die spek terug daarin om vir ’n paar sekondes te braai sodat die heuning of stroop kan karamelliseer. Hou dit eenkant.
2.Braai die uie in ’n skoon pan in ’n teelepel olyfolie tot dit deurskynend is. Meng dit dan by die res van die bestanddele vir die patties in ’n groot bak saam. Vorm 4-6 patties en verkoel dit totdat die vleis ferm is.
3.Smeer elke pattie goed met olyfolie en braai dit vir 3minute aan die een kant. Draai die burgers om en smeer die bokant goed met braaisous. Braai die ander kant ook vir 3 minute, draai dit om en smeer dit ook goed met braaisous. Verwyder dit van die hitte.
4.Neem ’n paar halwe kersietamaties en druk hulle effens sodat die sap op die gebotterde rolletjies uitloop. Sit dan die tamatiestukkies daarop neer. Skep die warm pattie bo-op die tamatie en sit dadelik ’n skyf kaas daarop sodat dit kan smelt oor die vleis. Bedruip dit met nog van die braaisous en sit dit voor met die spek.
CHORIZO-BURGER; [deur Aletta Lintvelt]
Vir variasie kan jy ’n hand vol gerasperde parmesaankaas by die vleismengsel meng. Jy kan ook dié vleismengsel vir klein frikkadelle gebruik wat jy saam met pasta en ’n tamatiesous voorsit.
Maak 6 klein burgers
Voorbereityd 15 minute
Gaarmaaktyd 6 minute
Om vleis met dié Spaanse wors te geur beteken jy het kwalik enige ander speserye of vet nodig.
Jy benodig
VIR DIE PATTIES
•1 klein chorizowors (110 g)
•500 g maer beesmaalvleis (ja, in dié geval is maer in die haak)
•1 knoffelhuisie, fyngekap
•1 eetlepel sout
•olyfolie
VIR DIE GUACAMOLE
•2 ryp avokadopere
•½ klein rooiui, fyngekap
•1 ryp rooi tamatie, pitte verwyder en gekap
•4 eetlepels Griekse jogurt
•1 klein rooirissie, gekap (of rooipeper na smaak)
•’n halwe suurlemoen se sap
•sout en peper na smaak
Só maak jy
1.Kap die chorizowors fyn en meng dit saam met al die ander pattie-bestanddele in ’n groot bak. Vorm 6 vleiskoekies met die hand. Sit dit in die yskas totdat die vleis ferm is.
2.Kap die avokadopeer grof en meng dit met die res van die guacamole-bestanddele. Moenie ’n gladde pappery maak nie; dit moet nog taamlik dik en stukkierig wees.
3.Smeer die patties goed met olyfolie en braai dit vir 2-3 minute. Draai dit om en smeer die bokant goed met braaisous. Braai die ander kant ook vir 2-3 minute, draai dit om en smeer die bokant goed met braaisous. Haal dit van die hitte af.
4.Sit dit voor met gebotterde sagte rolletjies en laat elkeen hulleself help met guacamole.
FETTALAMBURGER MET 'N KRUIEKORS: [deur Aletta Lintvelt]
As jy bang is die vleis brand swart, kan jy dit net halfpad braai en dan op ’n bakplaat pak. Druk die gaar wiggies, pitabrode en vleis dan net voor etenstyd vir ’n paar minute in ’n warm oond.
Maak 4 middelslag-burgers
Voorbereityd 15 minute
Gaarmaaktyd 8 minute
Ek het eenkeer ’n pizza met net okkerneute, tiemie en feta daarop geëet, en dit was hemels! Die geure werk ook baie lekker met lamsvleis, veral as jy die slagter vra om vir jou ’n ontbeende Karoolamskouer grof te maal.
Jy benodig
VIR DIE PATTIES
•4 eetlepels vars tiemie, fyngekap
•20 okkerneuthalwes, fyngekap
•500 g lamsmaalvleis (verkieslik skouervleis)
•½ klein rooiui, fyngekap
•1½ knoffelhuisies, fyngekap
•1 eetlepel tamatiepuree
•1 eier, geklits
•2 ansjovisfilette, fyngekap (opsioneel)
•5 Cream Crackers, gekrummel, of ’n klein hand vol broodkrummels
•50 g fetakaas, gekrummel
•½ teelepel fyn komyn
•½ teelepel fyn koljander
•1 eetlepel Worcestersous
•sojasous of sout na smaak
•olyfolie
OM VOOR TE SIT
•4 vars pitabrode
•1 houertjie klaargemaakte tzatziki
•1 hoeveelheid gaar olyfoliewiggies (resep hiernaas)
Só maak jy
1.Meng die helfte van die neute en die helfte van die tiemie en hou dit eenkant. Meng die res van die tiemie en neute met al die bestanddele vir die vleis. Vorm 4 ewe groot patties en sit dit in die yskas totdat dit ferm is.
2.Verdeel die tiemie-en-neutmengsel in 4 en druk elk van die patties aan al twee kante daarin.
3.Verf die burgers goed met olyfolie en braai dit vir altesame 6 minute – draai dit elke minuut om sodat die neutmengsel nie aanbrand nie. Haal dit van die hitte af.
4.Maak die pitabrode oor die rooster warm en sit die vleis saam met tzatziki en olyfolieskyfies binne-in.
LEKKERSTE HOTDOGS: [deur Barbara Joubert, SARIE KOS]•
’n Maklike middagete vir bedrywige manne.
(4 porsies)
•40 ml olyfolie
•5 groot uie, gehalveer en in skywe gesny
•1 knoffelhuisie, fyngekap
•sout en varsgemaalde swartpeper
•8 bockwurst-worse
•4 hotdog-rolletjies100 g sterk cheddarkaas, gerasper
•Dijon-mosterd
Verhit olyfolie in diep pan.
Voeg uie en knoffel by. Braai oor lae hitte tot net sag. Maak pan toe met deksel en laat smoor tot sag. Maak oop en verhoog hitte. Braai tot bruin. Geur met sout en peper. Bring water tot kookpunt in ’n groot kastrol. Draai hitte heeltemal af en gooi worsies in. Laat staan sowat 10 minute tot worsies warm is.
Sny rolletjies halfpad oop. Plaas gerasperde kaas in. Plaas twee worse bo-op en smeer worse met mosterd. Skep gebraaide uie bo-op en eet onmiddellik.
Maak so hotdogworsies warm:
Moenie die worsies in water kook nie, want hulle sal maklik oopbars. Kook eers net die water en trek dan die kastrol van die hitte af voor jy die worsies insit. Maak kastrol toemet ’n deksel en laat staan so 10 minute. Sit warm worsies in hotdogs.
HIER'S 'N "POPPERDOG" VIR DIEGENE WAT BAIE BRAAF IS, WANT HY GAAT JOU RERIG BYT, MAAR DIT LYK SO VREK LEKKER!
Neem 'n hotdog bun, weense worsies, mosterd en 'n jalopino en kaas.
Haal die binnegoed van die jalopino uit en sny in die helfte deur.
Druk stukkies kaas en worsies daarin.
Sit die hele gedoente nou in 'n halwe hotdog en gooi lekker mosterd bo-oor en wees braaf en hap daai hap.
Enjoy!
HEERLIKE SPEK EN KAAS HOT DOGS!
Neem vieannas en draai dit toe met stukkie kaas en spekrepie.
Steek vas met peuselstokkie, verf mildelik met gesmelte heuning en sojasous en braai op die rooster tot spek bros is.
Smeer hot dogbroodjies met mosterd en botter en sit die worsie binne in.
Baie lekker en iets anders as die gewone hot dog!
GEBAKTE BOEREWORS BRAKKE!
Dun lekker boerewors, half gaar
Gekoopte brooddeeg by jou Supermark of maak self
Tamatiesous en mosterdsous
METODE:
Rol deeg dunnerig uit en sny repe so lank soos jou stukkie boerewors.
Smeer deeg met dun lagie mosterd en tamatiesous.
Rol stukkie wors hierin toe en sorg dat dit oral mooi toe is.
Smeer elke brakkie met 'n "egg wash".
Bak in voorafverhitte oond van 180 grade C tot gaar en mooi ligbruin.
Jy kan ook hierdie by die kamp maak in toeknyprooster.
RUSSIAN CHILLI BRAKKE:
Vir die sousie:
1 ui
knoffel
200g opgesnyde sampioene
3 opgesnyde chillies (saadjies verwyder)
50ml room
1 e whole grain mosterd
Russians
Vet broodjies (hot dog buns)
Vir die sousie:
1. Braai ui tot deurskynend, voeg knoffel, sampioene en chillie by. Braai vir nog ‘n minuut.
2. Voeg room by, en laat dit “reduce”; meng mosterd in die mengsel en bedien warm bo-op jou Russian.
HEERLIKE BOEREWORSROLLE MET AVO EN BBQ-SOUS:
Braai genoeg wors vir die aantal persone wat gaan saam eet.
Dieselfde hoeveelheid langbroodrolletjies.
3 -4 AVO's in skyfies gesny.
Maak groot hoeveelheid bbq-sous of kry die gekoopte sous.
Mosterdsous [opsioneel]
Margarien indien jy broodrolletjies wil smeer.
Bou dan jou worsrolletjie na jou smaak.
Yummy!
BOEREWORS SUBMARINES: [INA PAARMAN]
Serves 12 adults and 8 smaller children
Keep the boerewors straight during braaing by cooking them on sosatie sticks. To develop maximum flavour and keep the sausage juicy we marinate before and baste during cooking. Do not overcook.
2 kg best quality boerewors
Sosatie sticks
1 cup (250 ml) Ina Paarman's Barbeque Marinade
3 long French loaves
olive oil
2 butter lettuce, washed and broken into smaller pieces
6-8 very ripe red tomatoes, sliced
Ina Paarman's Green Onion Seasoning
3-4 onions, sliced into rings
1 x 200 ml Ina Paarman's Steak & Burger Sauce
Cut the wors into 15 cm lengths and push an oiled sosatie stick through each piece. Cut through the skin of the sausage along the length with a pair of kitchen scissors and remove the skin. This helps the marinade to penetrate better. Pour some of the Barbeque Marinade into a flat platter and roll the skewered sausages in the marinade to coat the meat. Pile coated sausages on a clean plate. Cover and leave in the fridge until ready to braai. Can be overnight or even just an hour.
Braai over hot coals, turn and baste with fresh Marinade at regular intervals. The sausages will cook much faster without the skin, therefore be careful not to overcook and dry them out.
Towards the end of the cooking time, put the whole unsliced French loaves on the braai and toast the outside. Remove loaves from the braai and slice lengthways, but not right through. Remove some of the soft interior of the bread and drizzle the inside with olive oil. Line the bread with green leaves and sliced tomatoes seasoned with Green Onion Seasoning. Slash the sausages along the length and lift out the sosatie sticks. Lay the sausage along the length of the bread. Add onion rings. Snip the corner of the Steak & Burger Sauce and squeeze generously over the filling.
Cut into 5-10 cm lengths for serving.
BOEREWORS ROL: [HUISGENOOT]
Genoeg vir 4 mense
Bereiding: 5 minute
Gaarmaaktyd: 30 minute
1 boks blaardeeg
1 fles uiemarmelade
500 g boerewors, gebraai
1 eier, geklits
Voorverhit die oond tot 180 °C. Rol die deeg uit op ’n oppervlak wat met meel bestrooi is.
Smeer die marmelade oor en los ’n paar millimeter oop aan die een punt.
Sny die wors middeldeur sodat jy twee ewe groot stukke het.
Sit een stuk van die wors op die deeg en rol die deeg tot die wors bedek is.
Sit die tweede stuk wors op en rol dit saam met die eerste een.
Sit die worsrol op ’n bakplaat wat met kleefwerende sproei gespuit is.
Verf die bokant van die worsrol met die eier en bak dit 20-30 minute in die oond of tot die deeg goudbruin is.
Sit voor saam met ’n slaai.
OF Kan ook in boodoond gemaak word of op toeknyprooster.
GEROOSTERDE HAMBURGER MET AVOSALSA: [INA PAARMAN]
(4 porsies)
750 g vars gemaalde maer beesvleis
vars gemaalde swartpeper
1 E (15 ml) Worcestersous
1 t (5 ml) Tabasco (of na smaak)
1 E (15 ml) Dijon-mostert
1/2 t (2,5 ml) fyngemaalde pietersielie
1/2 t (2,5 ml) fyngemaalde grasuie
1/2 t (2,5 ml) tiemie
Avokadosalsa:
Kop (187,5 ml) vars ryp tamaties, geskil, pitte verwyder en gekap growwe sout
1 E (15 ml) lemmetjie- of suurlemoensap
1 E (15 ml) fyngemaalde soetui
1/2 t (2,5 ml) gemaalde knoffel
1 E (15 ml) gemaalde groen soetrissie
1 E (15 ml) gemaalde rooi soetrissie
1 klein, ryp avokado
4 snye roosterbrood, met knoffel en olyfolie geborsel
Plaas die vleis in 'n bak.
Voeg die peper, Worcestersous, Tabasco, mosterd, pietersielie, grasuie en tiemie by.
Meng liggies, maar deeglik.
Bedek en plaas in die koelkas.
Net voor gebruik, druk in vier ovaalvormige hamburgers.
Rooster die vleis op jou rooster.
Skep die salsa bo-oor.
Plaas die tamatie in 'n voedselverwerker met sout na smaak, lemmetjiesap, ui, knoffel en rooi en groen soetrissies.
Tol vir kort rukkies tot goed gemeng.
Gooi in 'n bak en voeg die avokado by.
Vou goed saam en eet binne 'n uur.
MY WENK:
Moenie maalvleis te veel bewerk nie, want dan raak dit kluitjierig en
is dit nie lekker los soos dit behoort te wees nie. Jy wil nie graag 'n
stywebol frikkadel hê nie.
HAMBURGER MET PIESANGSOUS: [HUISGENOOT]
GENOEG VIR 4 PERSONE
PIESANGSOUS:
25g botter
10ml olyfolie
15ml matige kerriepoeier
25ml meel
30ml witasyn
2 uie, grof gekap
150ml vleisaftreksel
5ml sout
25ml fyn appelkooskonfyt
15ml sagte bruinsuiker
4 piesangs, in skyfies gesny
HAMBURGERS:
4 broodrolletjies
2 kop blaarslaai
4 gaar vleiskoekies
PIESANGSOUS:
Verhit die botter en olie in swartpot op warmkole en roerbraai die kerriepoeier vir sowat 1 minuut. Voeg die meel by en roerbraai sowat 2 minute. Voeg die uie by en braai tot bruin.
Roer die asyn, vleisaftreksel, sout, appelkooskonfyt, suiker en piesang by en roer tot die suiker opgelos is. Bring tot kookpunt en laat prut vir 5 minute.
HAMBURGERS:
Sny die broodjies oop en pak die slaaiblare op. Sit die vleiskoekies op en skep dan die sous oor.
Heerlike.........beslis iets anders in 'n Hamburger!
MAALVLEISBURGERS OOR DIE KOLE: [ONBEKENDE BRON]
(genoeg vir 6 mense)
1 kg maalvleis sonder vet
1 K (250 ml) vars broodkrummels
(125 ml) fyn gekapte ui
3 E (45 ml) fyn gekapte pietersielie
1 ekstra-groot eier, geklits
sout, peper na smaak
2 t (10 ml) suurlemoensap
2 t (10 ml) braaispeserye
Meng al die bestanddele saam en vorm 10 maalvleisburgers.
•Vulsel:
1 x 410-g-blik ingemaakte appelkose in stroop
(125 ml) sterk blatjang
(62 ml) fyn klapper Dreineer appelkose en behou stroop.
Kap appelkose met 'n mes in kleiner stukkies en meng met blatjang en klapper. Maak holte in elke burger, verdeel die appelkoosvulsel tussen die burgers en vul elkeen. Druk mooi toe aan alle kante en maak die burgers plat vir braai. Smeer kookolie aan albei kante van burgers en braai hulle op 'n rooster oor die kole aan albei kante tot gaar.
Stroop:
Stroop uit die blik appelkose 2 t (10 ml) soet sjerrie Ó t (2,5 ml) mosterdpoeier 500 g sag gekookte jongworteltjies, sonder suiker sout na smaak 2 E (30 g) botter 5 t (25 ml) mielieblom, gemeng met bietjie koue water Plaas appelkoosstroop, sjerrie en mosterd in kastrol oor matige hitte. Laat kook en voeg gaar worteltjies, sout en botter by. Kook weer. Voeg mielieblommengsel by en roer tot mengsel verdik en gaar is. Kook een minuut, haal af en hou warm. Sit die wortels in sous saam met die geroosterde maalvleisburgers voor. Lekker saam met gekookte bruinrys of koring. *
GOURMET BOEREWORS ROLLS:
4 persone
Ingredients
For the braised onions
30ml olive oil
30ml butter
5ml Dijon mustard
30ml balsamic vinegar
15ml honey
4 onions
>Variation 1
2 cup baby tomatoes
30ml mustard vinaigrette
>Variation 2
1 bottle of tomato chilli jam
Paninis or ciabatta rolls
2 avocados
1/2 pot of sour cream
1 lemon
1 punnet onion sprouts
Method
Variation 1: Arrange a selection of lettuce leaves on a hotdog or other roll and put a piece of boerewors on top. Spoon a little braised onion and a few cherry tomato halves moistened with mustard vinaigrette on top.
Braised onion: Slice 2 onions into rings and fry in a mixture of olive oil and butter until soft. Season with salt, freshly ground black pepper and a little sugar. Add 5 ml Dijon mustard, 30 ml balsamic vinegar and 15 ml honey. Simmer until all the liquid has evaporated.
Extras: Baby marrow slices, marinated sun-dried tomatoes or marinated roasted brinjals; chopped spring onions and parsley mixed with chopped garlic and extra olive oil; and pitted black olives and crumbled feta cheese.
Variation 2: Make hotdog rolls (panini, mini Portuguese rolls or ciabatta make a nice change) with braaied boerewors, rocket and a generous spoonful of tomato chilli jam.
Extra: Mash avocado and mix with sour cream and a little lemon juice. Put the braaied boerewors in the bread rolls and serve with a generous spoonful of the avocado mixture and onion sprouts.
WELBELOONTJIE BRAKKE: [Deur Hannes Smith]
Jy benodig
• 4 koppies koekmeel
• 4 teelepels bakpoeier
• 4 eetlepels suiker
• 1 teelepel sout
• 4 eetlepels botter
• 2 eiers geklits
• 200 ml water
• 200 ml melk
• Frankfurters, Weense worsies of Russiese worsies
• 125 ml tamatiesous
• 1 teel mosterd
• 2 eetlepels botter
• Koop `n paar hout besemstokke en saag ‘n paar 400 mm stukke daaruit. Maak die twee ente effe rond en glad. Vee skoon en seël een end met kookolie vir so 150 mm.
Só maak jy
1. Sif meel, bakpoeier, sout en suiker saam.
2. Vryf die 4 eetl. botter in met vingerpunte tot krummelrig.
3. Giet die melk,eier en water daarby en meng tot `n stywe deeg.
4. Strooi bietjie meel op jou kamptafeltjie en rol die deeg dun uit. (Indien jy al voorheen `n wenresep ingestuur het kan jy die leë Shiraz bottel daarvoor gebruik, so nie moet jy maar `n leë Chateau Libertas of La Gratitude bottel vat, dit werk amper net so goed.)
5. Gebruik jou aasmes (skoongemaak) om die deeg in repe te sny – 25 mm wyd en 400 mm lank.
Bedek met `n klam doek totdat die vuur reg is.
6. Rol die repe deeg om die ge-oliede punte van die stokke - die repe moet mekaar so 5 mm oorvleuel. Die lengte van die horingkies moet so lank wees soos die worsies wat jy gaan gebruik.
7. Maak die ente van die deeg nat en verseël op die deeg.
8. Braai op koelerige kole tot ligbruin, draai dikwels om.
9. Verroom die 2 eetlepels botter, meng tamatiesous en mosterd daarby.
10. Net voor die broodjie gaar is, kan die worsies eenkant verhit en dik gesmeer word met die bottermengsel.
11. Gly die broodjie van die stokkie af en steek `n worsie in, en siedaar `n welbeloontjie brak.
LET WEL:
Jy kan gekoopte deeg ook hiervoor gebruik.
VLAM-BOJANTE HOENDERBURGER: [PASELLA]
Marinade
• 80 ml Heuning
• 60 ml Donker soja sous
• 45 ml Worcester sous
• 30 ml Suurlemoen sap
• 40 ml Bruin suiker
• 15 ml Vars fyn gerasperde gemmer
• 25 ml Vars gepersde knoffel
• 15 ml Tamatie pasta of goeie tamatie sous
• 1 ml Sout
• 1 ml Rooi peper
• 1 ml Fyn kaneel
• 5 ml Fyn gekapte vars roosmaryn
• 250 ml Olyf olie
Maak die soja en Worcester sous liggies warm in die mikrogolf oond. Roer nou die suiker en heuning daarby in totdat dit opgelos is. Nou volg die res , behalwe die olie. Plaas nou die ontdooide borsies in plastiek bak wat lekker dig seël en bedek hulle met jou marinade. So kan jy hulle maklik omdop en verseker dat jou marinade sy werk doen.
Binne ‘n uur is die geur al lekker ingetrek , maar ek laat hulle soms oornag in die yskas. Braai nou jou borsies oor warm kole en bedruip hulle met die olyf olie sodat dit so dan en wan kan opvlam … dis waar die smaak regtig inskop.
Ek braai hulle selde langer as 3-4 min aan ‘n kant … amper soos ‘n biefstuk. Verwyder nou van die kole en sny hulle met ‘n skerp mes op die sykant deur om twee dun “patties” te maak. Die burger bouer: Vars broodjies ( rond of ovaal ) Botter of margerien Gekaremeliseerde uie ( pan-geroerbraai in botter tot bruin ) Vlambojante hoender borsie “patties”
Gesmelte Chedar kaas ( 3 draaie in die mikrogolf oond werk goed ) Vars slaai blare
Skyfies tamatie Agurkies ( gerasper ) Pynappel ringe
Mayonnaise met ‘n titseltjie rissie sous
Die basis van jou burger is die gebotterde broodjie , hierop plaas ek ‘n lagie gebraaide uie , die pattie natuurlik en vloeiende kaas daaroor.
Nou kan jy al die kraak lekker gesonde goed bysit na jou eie smaak.
BOERIE WITH A DIFFERENCE:
We all know the best way to cook boerewors is over the coals, but no man can braai every night, well that’s according to my wife in any case. Anyone that have ever eaten a garage pie or rather a garage sausage roll have probably made a promise to themselves never to buy one again. If however you try these sausage rolls, you just might have sausage rolls on the menu very often.
You will need:
1 pack puff pastry
Good boerewors, enough for 6 sausage rolls
Cheddar cheese
Cherry tomatoes
2 to 3 Tbls finely chopped fresh rosemary
1 egg
2 Tbls milk
Method:
Slightly cook the boerewors; it should only start to change color.
Roll out the puff pastry and divide into 6 equal pieces. Grate some cheddar over each piece. Add a piece of boerewors on top of each piece of dough. Cut cherry tomatoes in half and pack around the boerewors. Sprinkle some of the rosemary over the sausage.
Mix the milk and the egg together. Brush the one edge of the dough with the egg and fold over. Brush the outside of the sausage roll with egg and sprinkle the rest of the rosemary on top and bake in a 180°C preheated oven until golden brown.
Enjoy with a glass or two of red wine, and maybe even a side salad.
Bon appetite
Potjie
[Jy kan hierdie ook in jou toeknyprooster oor die kole braai of in jou Buksie-oondjie.]
GROTMAN BURGER PATTIES: [SKIPPIE]
Jy benodig die volgende:
1 kg Bees maalvleis (Topside mag dalk bietjie te droog wees)
500g Vark maalvleis ( Jy moet jou slagter vra want dit is nie vrylik beskikbaar nie)
3 Eetlepels Barbeque spice ( Texan steak en al die ander werk ook - spice van jou keuse)
3 Teelepels Swart gemaalde Pepper
2 Eetlepels sout
4 Koppies gekapte Pietersielie
3 Eiers
1-2 Koppies broodkrummels
1 Bottel Wellington Steakhouse sous ( Jy kan jou eie Spur sousie ook maak as jy dit verkies)
So maak jy:
Meng jou vleis, Pietersielie en uie goed saam met die hande.
Maak die mengsel oop en voeg die speserye, sout en pepper egalig by en meng weer.
Voeg die eiers by, geklitste eiers meng makliker en meng weer baie goed deur.
Voeg nou die broodkrummels by en meng vir 'n laaste keer goed deur.
Jou vleis behoort nou reg te wees om patties te maak.
Ek het vir my 'n pattie maker by Boardrooms gekoop, lekker groot een wat baie vleis vat, so 2 cm dik en ek skat so om en by 200g in gewig per pattie. Die Tupperware patty maker werk ook.
Wanneer jy by die slagter is, vra hom sommer vir so handvol van die plastiek sirkels wat mens tussen die patties plaas sodat dit nie aan mekaar klou nie.
Begin nou om jou patties te maak -so het my en Damara se eerste probeer slag gelyk:
Jy moet hulle lekker styf saampers - gebruik maar spray en cook of olyfolie om te keer dat dit vassit.
As jy nou al die patties gemaak het en mooi verpak het op 'n bord met die plastiek skyfies tussenin, dan sit jy dit in die yskas vir 'n uur om mooi te set voor jy braai.
In die tussen tyd berei jy die volgende voor:
Bykosse en garnishing
Hamburger buns, lekker groot, gesmeer en aan die binnekant vinnig gerooster op die kole.
2-3 groterige uie gesny in halwe ringe - braai die uie in 'n pan en karamaliseer dit met asyn en suiker, balsamic asyn werk die lekkerste. Dit mkoet mooi bruin gebraai wees - hou warm eenkant.
2-3 groterige tamaties in skywe gesny, genoeg vir almal.
1 lekker vars gekapte blaarslaai
1 bottel gerkins in dun skywe gesny genoeg vir die burgers.
Jou gunsteling kaas in dun skywe gesny vir afronding.
Nou kan jy begin om daai patties in 'n toeknyp rooster te spasieer en jou vuur moet nou al lekker warm wees. Die patties draai net soveel makliker met die rooster.
Seel hulle mooi aan die eenkant vir so 3 minute en draai dan om - weer so drie minute.
Sodra jy weer draai smeer jy jou steakhouse sousie op met 'n kwas en so hou jy aan tot die patties gaar is volgens jou smaak, nie te gaar nie anders is hulle te droog.
Kry die mense bymekaar en pak julle burgers soos julle daarvan hou voor hulle koud word.
Jy kan van dieselfde sous gebruik om ekstra oor jou burger te sit of 'n mayo sousie as jy dit verkies.
Hoop julle geniet hom!!!!!
THE ULTIMATE BURGER: [UNKNOWN]
Serves: 6
Time: 30 mins
TO DRINK: A pinotage rosé is light and quaffable with a juicy burger.
BURGER PATTIES
2 slices wholewheat bread, crusts removed and finely crumbled
125ml (½ cup) plain yoghurt
10ml (2 tsp) mustard powder
10ml (2 tsp) chopped garlic grated peel of 1 lemon
1kg lean beef topside mince
2 discs feta, crumbled
salt and freshly ground black pepper, to taste
200g vine tomatoes
olive oil
salt, to taste
6 ciabatta bread rolls, halved
a large handful of fresh rocket, to serve
red onion, sliced thinly, to serve
2 avocados, cut into quarters, to serve
CHIPS
5 – 6 medium potatoes, sliced into chips
canola oil, for deep-frying
salt flakes
1.Prepare medium to hot coals if you are going to grill the burgers over the fire.
2.For the patties, soak the bread in yoghurt, mixing with a fork until it is completely fine. Add the mustard, garlic and lemon peel and mix through. Place the mince and feta in a big mixing bowl, add the bread mixture and mix with a fork. Season to taste. Be careful not to overmix the mince.
3.Shape the mince mixture into 6 palmsize patties. Refrigerate for 10 minutes.
4.For the chips, heat the oil to medium heat and add a small handful of chips. Fry in batches until soft. Remove from the oil and drain on paper towel.
5.Increase the heat of the oil to medium high and return the chips to the hot oil in batches. Fry each batch until golden and crispy. Drain on paper towel and sprinkle with salt flakes.
6.If you are grilling over the fire, rub olive oil over each patty and place directly over the fire. Wait for 6 – 8 minutes before turning to ensure that the patties do not break.
7.If you are pan-frying, heat 15ml (1 tbsp) olive oil in a frying pan and fry 3 of the patties for 7 minutes on both sides until golden and cooked through. Repeat with the rest of the patties.
8.Preheat the oven to 200°C. Place the vine tomatoes on a baking tray, drizzle with olive oil and season with salt. Roast in the oven until the tomatoes begin to blister, about 15 – 20 minutes. Set aside.
9.Assemble the burgers by placing the bottom half of the bread roll on a plate, layer with rocket, onion rings, a beef patty, roasted tomatoes and avocado. Finish with the top of the bread roll and serve with the crispy chips.
SURF AND TURF BURGER: [UNKNOWN]
I'm constantly looking for new ways to spice up my hamburgers -- both literally and figuratively. So you can imagine how much I like this recipe for surf and turf burgers, which combines literal spice with me...nu diversity. It's a pretty simple recipe, mostly burger and shrimp, but it's a great twist on a standby, with a spicy mayo that knocks it out of the park.
ground beef
4 shrimp per burger
1/3 small red onion
1/2 C mayonnaise
2 tsp cajun seasoning
4 splashes hot sauce
lettuce/spinach/arugula
buns (duh)
HOW TO:
Like most burgers, this story starts with, well, a burger. That's the turf part. Cook it up however you see fit -- rare, medium rare, medium, or well done if you're some kind of crazy person. Once the burger is done to perfection, surf a few shrimp onto the top. If you're really fancy, you can cook the shrimp and burger side-by-side simultaneously so that they come off the grill hot at the same time. Perfecto.
The sauce is really what takes this simple burger variation over the edge. In a small cup, combine the mayo, cajun seasoning (I like Tony Cachere's Creole seasoning), hot sauce, and about a third of a small red onion, chopped up. You can use some extra hot sauce or spice if you'd like -- or even toss in some cayenne pepper if it's not spicy enough for you. The bite of the sauce brings the flavor of the shrimp and the burger together nicely. Put it all together and enjoy!
PORK AND APPLE BURGERS:
Pork burger recipes are a great way to enjoy something a bit different with your grilling. Enjoy the sweet taste of apples with this delightful recipe. Try it today!
Serves: 4
Cooking Time: 20 min
Ingredients
1 tablespoon butter substitute
1 small onion, minced
1 small apple, minced
1/2 cup dry bread crumbs
2 tablespoons water
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried sage
1kg lean ground pork
4 wheat hamburger buns
Instructions
1.In skillet, melt butter substitute over medium heat.
2.Cook onion and apple for about four minutes, until softened.
3.Add half of the bread crumbs, water and mustard, and cook for one minute. Add half of the salt, pepper and sage.
4.Shape pork into 8 thin patties.
5.Mound apple mixture on top of four patties, leaving 1/2 inch border, cover with remaining patties, pressing firmly to seal in apple mixture.
6.Coat patties with remaining crumbs.
7.Place on greased grill over medium heat. Cook, turning once, for 16 to 20 minutes or until no longer pink. Sandwich in buns.
KERRIE HOENDERBURGER MET TZATZIKI:[Huisgenoot]
Genoeg vir 4 mense
Bereiding: sowat 25 minute
Gaarmaaktyd: sowat 20-25 minute
HOENDERBORSIES
5 ml (1 t) borrie
5 ml (1 t) kerriepoeier
5 ml (1 t) fyn koljander
5 ml (1 t) fyn komyn
80 ml meel
sout en vars gemaalde swartpeper
1 rissie, fyn gekap (opsioneel)
30 ml (2 e) koljanderblare, gekap
4 hoenderborsies, sonder vel en been
olie vir vlakbraai
TZATZIKI
1 klein komkommer, gerasper
250 ml (1 k) natuurlike jogurt
4 knoffelhuisies, fyn gekap
sout en vars gemaalde swartpeper
BURGERS
4 broodrolletjies
blaarslaai
tamatieskywe
avokadoskywe
HOENDERBORSIES
Meng al die bestanddele en rol die hoenderborsies in die mengsel.
Verhit die olie in ’n pan en braai die hoender tot gaar en goudbruin.
TZATZIKI
Rasper die komkommer en roer die jogurt, knoffel, sout en peper by.
BURGERS
Sny die broodrolletjies in die helfte deur en pak die blaarslaai, tamatie, avokadoskywe en hoenderborsies op die broodjie.
Skep die tzatziki oor die hoender en sit voor saam met aartappelskyfies.
SIRLOIN BEEF BURGER:
100g gemaalde sirloin beef per persoon.
Olyfolie
Hamburgerbuns
Agurkies
Slaaiblare
Skywe emmertal kaas/verouderde cheddarkaas
Rooi uie in ringe gesny
SO MAAK JY:
Meng die maalvleis in ’n bak met sout en peper.
Vorm maalvleiskoekies en druk dit platterig.
Braai die maalvleiskoekies op die rooster tot gaar/in ’n pan.
Bou dan jou burger met die oorblywende bestanddele.
Indien jy ’n sous daarby wil hê, gebruik jou eie souse soos
jy daarvan hou. [dis egter gesonder sonder souse en minder morsig.]
REGTE EGTE BURGER: [HUISGENOOT]
Bedien: 4
Voorbereidingtyd: 20 minute
Gaarmaaktyd: 10-15 minute
VLEISKOEKIES
500 g beesmaalvleis
eier, geklits
1 sny witbrood
100 ml melk
sout en vars gemaalde
swartpeper
10 ml (2 t) Worcestersous
60 ml (¼ k) pietersielie, fyn gekap
OPDIENING
20 ml botter
50 ml olyfolie
4 groot bruin sampioene
4 broodrolletjies, in die helfte oopgesny
40 ml mayonnaise
vars blaarslaai
1 ui, in dik ringe gesny
2 ryp tamaties, in skywe gesny
100 g verouderde cheddarkaas, gerasper
VLEISKOEKIE
Meng al die bestanddele vir die vleiskoekie in ’n groot mengbak. Verdeel die maalvleismengsel in vier en vorm elk in in ’n koekie. Gebruik ’n maatkoppie of metaalvormpie om ewe groot vleiskoekies te vorm. Verkoel.
OPDIENING
Verhit intussen die botter en sowat 15 ml van die olyfolie en braai die sampioene daarin tot sag. Smeer die broodrolletjies met ’n bietjie mayonnaise en rangskik die blaarslaai, sampioene, uie en tamaties bo-op. Verhit die res van die olie en braai die vleiskoekies tot medium gaar of na smaak. Plaas op ’n bakplaat. Sprinkel die kaas boop elke vleiskoekie en plaas onder die roosterelement tot die kaas net gesmelt is. Plaas dit op die broodrolletjies. Sit voor met agurkies en aartappelskyfies.
BACON PATTY IN PLACE OF RASHERS:
If you’ve caught up with London’s The Meatwagon you may have noticed something different riding on its bacon cheeseburgers. In place of bacon rashers (strips) Yianni Papoutsis piggybacks his beef burgers with a griddle-fried patty of chopped boiled bacon.
The bacon patty is positioned directly atop the beef patty, essentially creating a double burger with an even distribution of bacon flavour and fat in every bite. You may lose much of the bacon’s crispness, which is a bad thing, but through the mingling of matching minces the beef and pork become inseparable, which is a very good thing – at least until the greasy meats reach your stomach.
The patty-backed bacon burger was made famous by Hodad’s Burgers, which opened right off San Diego’s Bacon Street (I kid you not) in 1969.
Hodad’s simmers strips of American-style bacon (British streaky rashers) until they shred easily, drains and chops the boiled bacon and shapes the bits into a thin patties. Meatwagon appears to follow the same practice.
Both sides of the patties are fried on the griddle under the weight of a bacon press or, in the home version, a spatula and a strong hand.
MY WENK:
Sny die spek in baie klein stukkies of gebruik die klaar gesnyde spek en meng dit met jou burger pattie vleis en braai dit dan net. Miskien nie dieselfde nie, maar gee beslis vir jou dieselfde lekker spek en kaas-burger.
HOT DOG KEBABS: [HEALTH RECIPES]
Not your usual kebabs, these hot dog kebabs are fun and colorful, and they taste great, too!
You'll love the flavor-packed sauce over bitesized pieces of hot dogs, bell peppers, corn and onions for a sure-fire hit with the kids and everybody!
Serves: 4
What You'll Need:
½/ cup chili sauce
3 tablespoons brown sugar
2 tablespoons deli mustard
1 (16-ounce) package quarter-pound kosher beef franks, cut into 16 pieces
2 ears fresh corn, cut into 1-inch slices
1 green bell pepper, cut into 12 pieces
1 small red onion, peeled and cut into half-moons
1 red bell pepper, cut into 12 pieces
4 (12-inch) metal skewers
What To Do:
1. Preheat grill to medium heat.
2. In a medium bowl, combine chili sauce, brown sugar, and mustard; mix well and set aside.
3. On each skewer, thread a piece of frank, corn, green pepper, onion, and red pepper; repeat 2 more times and end with an additional piece of frank.
4. Brush skewers with half the sauce then grill 4 to 5 minutes on medium heat.
Brush with remaining sauce then turn kebabs and grill 4 to 5 more minutes, or until vegetables are tender and franks are heated through.
Note
I like to use quarter-pound kosher franks for this recipe because their size works well on the skewers and their taste teams perfectly with the zippy sauce.
SPICY FISH BURGER WITH GUACAMOLE: [WESTFALIA RECIPES]
SERVES 4
4 fresh hake fillets [150-200g each]roughly minced
½ bunch spring onions chopped
¼ cup [660ml] chopped coriander, plus extra to serve
2tbsp [30ml] Westfalia chilli avocado oil
1tsp [5ml] Westfalia garlic avocado oil, plus extra for frying
1 egg beaten
3tbsp [45ml] flour, plus extra for dust
Salt and pepper
TO SERVE:
Salad leaves
Sliced tomato
Burger buns
1 tub Westfalia guacamole
HOW TO COOK:
Combine burger ingredients in a large bowl.
Season well.
Divide mixture into four patties and dust with flour.
Heat a glug of oil in a pan.
Fry burgers until golden and cooked through.
Serve on buns, with salad leaves, tomato and generous dollop of guacamole.
COOK’S TIP:
Use chicken of lean beef mince in place of fish to make burgers.
PLEISTER-HOENDERBURGERS: [JAPTRAP BRAAI]
Hoendermaalvleis is besonder veelsydig en kan in baie verskillende disse omskep word, met hoenderburgers natuurlik boaan die lys. Die vetterigheid van streepspek gee die burger ‘n wonderlike geur.
Gasbraai
Ketelbraai direk
Vuur van hout of houtskool
500 g hoendermaalvleis
250 ml (1 k) vars witbroodkrummels
3 sprietuie, fyngekap
1 rooi brandrissie, ontpit en fyngekap
‘n klein handvol pietersielie, fyngekap
30 ml (2 e) olyfolie
sout en varsgemaalde swartpeper
8 – 12 repe swoerdlose streepspek
MAAK DAN SO:
1. Meng die hoendermaalvleis, broodkrummels, sprietuie, brandrissie, pietersielie en olyfolie in ‘n groot bak. Geur deeglik met sout en peper.
2. Maak jou hande nat en vorm dan 10 – 12 patties uit die vleismengsel. Draai ‘n reep streepspek om elke burgerpattie, en dan nog ‘n reep in ‘n ander rigting sodat dit ‘n kruis vorm. Steek vas met ‘n tandestokkie.
3. Spuit die rooster deeglik met kleefwerende kossproei. Braai oor ‘n mediumwarm gasvlam of kole vir sowat 8 minute aan ‘n kant. As die burgers aan die rooster vassit, is hulle nog nie reg om omgedraai te word nie.
4. Sit voor op hulle eie of saam met broodrolletjies, slaaiblare, skywe tamatie en skyfies agurkie.
Lewer 4-6 burgers, na gelang van die grootte van die burgerpatties.
CORN DOGS/YANKEES OF ONS KEN HOM AS SPUTNIK:
[Alhoewel ek sputnik leer ken het wat met kapokaartappels gemaak word en nie deeg nie]
Here's the recipe, from Allrecipes.com, which makes 16 corn dogs:
Ingredients:
•1 cup yellow cornmeal
•1 cup all-purpose flour
•1/4 teaspoon salt
•1/8 teaspoon black pepper
•1/4 cup white sugar
•4 teaspoons baking powder
•1 egg
•1 cup milk
•1 quart vegetable oil for frying
•2 (16 ounce) packages beef frankfurters
•16 wooden skewers
Directions:
1.In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
2.Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
3.Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.
CORN DOGS/YANKEES/SPUTNIKS:
[Alhoewel ek Sputniks leer ken het as kapokaartappels wat met 'n worsie/russian toegevou word en dan in meel, egg wash en krummels in olie gebraai word]
Ingredients:
•1 cup all-purpose flour
•1 cup yellow cornmeal
•1 tablespoon granulated sugar
•3 teaspoons baking powder
•1 teaspoon salt
•1 1/2 teaspoons chili powder
•2 eggs
•1 cup milk
•1/4 cup vegetable oil
•oil or shortening for deep frying
•1 pound hot dogs, about 10, or use 1 pound of cocktail hot dogs
•wooden skewers, popsicle sticks, or toothpicks for cocktail hot dogs
Preparation:
In a mixing bowl, combine flour, cornmeal, sugar, baking powder, salt and chili powder. In another bowl, beat the eggs with milk and the 1/4 cup of oil. Stir egg and milk mixture into dry ingredients and whisk together until batter is smooth. Heat oil in the deep fryer to 360°. Insert a wooden skewer or popsicle stick into each hot dog, to make a "handle" for the hot dogs. Holding the stick or skewer, dip each hot dog into batter, turning to coat thoroughly and evenly. Fry corn dogs in 2 or 3 batches, for about 3 to 5 minutes, or until golden brown. Drain on paper towels or heavy brown paper.
BURGER KING SE WHOPPER BURGER: [COPYCAT RECIPES]
Maak 1 Whopper
Sesame hamburger buns
250g beesmaalvleis
2 agurkies gesny
4 gesnyde uieringe
2 tamatieskyfies
Gekapte slaaiblare
Mayo
Ketchup/tamatiesous
Sout en peper
Geursout soos aromat of burger geurselsout
SO MAAK JY:
Geur beesmaalvleis met geurmiddels en werk dit liggies deur. [moet nooit maalveis teveel hanteer nie, dit maak die vleis te styf .]
Maak pattie en braai tot gaar.
Rooster die buns tot ligbruin op rooster.
Smeer nou die buns met mayo en ketchup op beide die helftes.
Bou verder soos volg: onder bun, pattie, agurkies, uie, tamatie, slaai en dan weer bun.
CHEESE COVERED, BACON WRAPPED JALAPENO POPPER BURGERS: [25 GRILLING RECIPES]
These burgers have all of the flavours of jalapeno poppers with their jalapeno and cream cheese filling and their bacon wrapping and coat of melted cheddar cheese.
Servings: makes 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients
6 jalapeno peppers
4 ounces cream cheese, room temperature
1 1/2 pound ground beef
salt and pepper to taste
8 strips bacon
4 slices cheddar cheese
4 hamburger buns
4 leaves lettuce
4 slices tomato
4 tablespoons mayonnaise or roasted jalapeno mayonnaise
Directions
1.Grill the jalapenos over medium-high heat until charred all over, about 6-8 minutes.
2.Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
3.Pinch the skins off of the peppers, cut in half and remove the seeds
4.Dice 2 of the jalapeno peppers and mix into the cream cheese.
5.Divide the beef into 8 equal portions, form into patties, place 1/4 of the cream cheese mixture on 4 of them, top with the free patties, pinch the sides closed to seal and form into patties again.
6.Season the patties with salt and pepper to taste and wrap each with 2 strips of bacon.
7.Brush the grill with oil and grill the burgers over medium-high heat until cooked, about 4-5 minutes per side, topping each patty with a slice of cheese after flipping.
8.Assembly the burgers and enjoy!
SPICY PEANUT THAI BURGERS:
Ingredients:
1 pound ground turkey
1/4 cup peanut sauce (or your favorite store bought brand)
1/4 cup green onions (chopped)
1/4 cup cilantro (chopped)
1 egg
1/4 cup panko bread crumbs
1/2 cup peanut sauce (or your favorite store bought brand)
buns
lettuce
tomatoes
Directions:
1. Mix the turkey, peanut sauce, green onions, cilantro, egg, and bread crumbs in a large bowl.
2. Form 4 patties and place on a broiling pan.
3. Broil until cooked, about 10-15 minutes flipping once in the middle.
4. Assemble the burger, pouring some peanut sauce onto the patty in the bun.
WILLE KAROO-BURGER: [KOOK EN KUIER IN DIE KAROO -ANNATJIE REYNOLDS]
Hand ete vir die somervakansie. Vir man en muis.
(genoeg vir 12 burgers)
BESTANDDELE:
1 groot fyngekapte ui, in botter en olyfolie gesmoor tot sag en deurskynend
500g wildsmaalvleis, gemeng met 300g skaap-of varkmaalvleis.
Vars tiemieblare
vars gerasperde neut
sout en grofgemaalde swartpeper
1 geklitste eier
Gegeurde koekmeelblom
Olie om in te braai
MAAK DAN SO:
Meng die maalvleis, tiemie, neut, sout en peper. Meng die gebraaide ui by. Roer eier by. Vorm die maalvleismegsel in in 12 ronde hamburger vleiskoekies. As die vleismengselmoeilik hanteer, laat dit dit vir ‘n halfuur in die yskas. Bedek die vleiskoekies met gegeurde koekmeel en braai in verhitte botter en oliemengsel tot bruin en gaar.
Gebruik ‘n gewone of interessante hamburger broodjie of pita brood. Smeer met koljander pesto, mayonnaise , maaskaas of olyfpesto. Pak ‘n toring met ees roketblare of slaaiblare, dan die warm vleiskoekie en rond die smaak en af met geroosterde rooi- en geel soetrissie ringe, ‘n wig of 2 camembert-of ander kaas. Sweet chilli sous of waarvoor jy lus is en wat lekker is.
LEKKER HAMBURGERS: [SARIE KOS]
Jy kan ’n goeie hamburger-vleiskoekie (patty) op die kole of in ’n pan braai.
(4 hamburgers)
500g beesmaalvleis
1 klein ui, fyngekap
1 dik sny bruinbrood
125 ml melk
4 ml sout
varsgemaalde swartpeper na smaak
15 ml sonneblomolie
4 snye cheddarkaas
4 uie, in skywe gesny
30 ml sonneblomolie
4 broodrolletjies
MAAK DAN SO:
Week die brood tot sag in die melk.
Meng al die bestanddele goed saam. Vorm in vleiskoekies. Verhit die 15 ml sonneblomolie in ’n riffelpan en braai die vleiskoekies weerskante tot hoe gaar jy dit wil hê. Verhit die 30 ml sonneblomolie in ’n pan en braai die uie tot sag en bruin. Plaas ’n sny cheddarkaas bo-op elke burger en sit in ’n warm oond teen sowat 120 °C - net tot die kaas gesmelt het. Plaas ’n vleiskoekie op ’n oopgesnyde rolletjie en skep van die gebraaide uie bo-op.
FISHBURGERS WITH FRIED ONIONS AND WEDGES: [POTJIE]
I’m not sure what to call this, so let’s call it a pilchard fish burger with apricot relish.
You will need:
For the burger:
1 tin pilchard in tomato sauce drained
1 tin pilchard in chili sauce drained
15g coriander finely chopped
2 tsp mild curry powder
2; onion finely chopped
2 eggs
3 Tbls dry bread crumbs
Salt
Pepper
A little flour flavor with salt, pepper and dried parsley
Little olive oil for frying
For the relish:
1 small yellow pepper cut into strips
2 red chilies finely chopped
1 tin apricot halves drained and each halve cut into 3 pieces
2; onion cut in halve, and then cut into rings
5g coriander chopped
Olive oil
Method:
For the burgers:
Mix all the ingredients for the burger except the flour and the olive oil together, and form into 6 patties, dust with the flour and fry on medium heat in a little olive oil until nice and brown.
For the relish:
Soften the onions, chili and yellow pepper in a little olive oil, when almost soft add the apricots, fry until the onions are soft and the apricots are heated and starting to become a little darker. Add the coriander and fry for another minute.
Butter a bread roll, top with your favorite leaves, for me that will be rocket, then the fish burger, top with the relish, add a couple of potato wedges and enjoy.
That’s Potjie’s meatless Monday!
GREEK LAMB BURGERS:
Ingredients:
1 pound lamb (ground)
1 small onion (finely chopped)
2 cloves garlic (chopped)
1 teaspoon oregano
1 tablespoon dill (chopped)
1 tablespoon mint (chopped)
1 teaspoon lemon zest
salt and pepper to taste
4 buns (I used whole wheat, or pitas)
lettuce
tomatoes (slices)
tzatziki
feta (crumbled)
Directions:
1. Mix the lamb, onion, garlic, oregano, dill, mint, lemon zest, salt and pepper in a bowl.
2. Form Patties with the mixture.
3. Grill, broil or pan fry the patties.
4. Assemble burgers.
BACON DOUBLE CHEESEBURGER GRILLED CHEESE SANDWICH: [CLOSET COOKING]
All of the flavours of a bacon double cheese burger in a grilled cheese sandwich with plenty of ooey gooey melted cheese!
Servings: makes 1 serving
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
2 strips bacon, cut into 1 inch pieces
1/2 small onion, diced
1 clove garlic, chopped
1/4 pound ground beef
1 tablespoon ketchup
1 teaspoon mustard
1/2 teaspoon worcestershire sauce
salt and pepper or steak seasoning to taste
2 slices bread
1 tablespoon butter
1/4 cup cheddar, shredded
1/4 cup mozzarella, shredded
1/4 cup lettuce, shredded
1/4 cup tomatoes, diced
1 tablespoon pickle, diced
Directions
1.Cook the bacon in a pan over medium heat, set aside on paper towels to drain reserving 1 teaspoon of grease in the pan and the rest elsewhere.
2.Add the onion and saute until tender, about 5-7 minutes.
3.Add the garlic and saute until fragrant, about a minute.
4.Add the ground beef and cook draining any grease when done.
5.Mix in the ketchup, mustard, worcestershire sauce, salt and pepper, simmer to reduce, remove from heat and set aside.
6.Heat a clean pan over medium heat.
7.Butter the outside side of each slice of bread, place one slice in a pan buttered side down, sprinkle on half of the cheese, then top with the the bacon, beef, lettuce, tomato and pickle followed by the remaining cheese and slice of bread, buttered side up.
8.Cook until golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
SPICY PEANUT BURGERS:
Ingredients:
1 pound ground turkey or chicken
1/4 cup peanut sauce (or your favorite store bought brand)
1/4 cup green onions (chopped)
1/4 cup cilantro (chopped)
1 egg
1/4 cup panko bread crumbs
1/2 cup peanut sauce (or your favorite store bought brand)
buns
lettuce
tomatoes
Directions:
1. Mix the turkey, peanut sauce, green onions, cilantro, egg, and bread crumbs in a large bowl.
2. Form 4 patties and place on a broiling pan.
3. Broil until cooked, about 10-15 minutes flipping once in the middle.
4. Assemble the burger, pouring some peanut sauce onto the patty in the bun.
CHICKEN GORDON BLEU BURGER: [By and photographer: Ken Burris]
The classic flavors of Chicken Cordon Bleu—ham, Swiss cheese and thyme—inspired this easy chicken burger. We like using regular ground chicken, which is a blend of thigh and drumstick meat, to help keep this burger juicy, but feel free to use 100% ground chicken breast if you’d like a leaner burger. You’ll cut 20 calories and 1 gram saturated fat. Serve with roasted broccoli.
Total Time: 35 minutes
1/4 cup low-fat mayonnaise
1 teaspoon Dijon mustard
5 tablespoons finely chopped shallot, divided
1 1/2 teaspoons finely chopped fresh thyme, divided
1 pound ground chicken
1/3 cup finely diced ham
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 slices Swiss cheese
8 small slices pumpernickel bread, or 4 large slices, cut in half, toasted
12 large leaves spinach, tough stems removed
Directions
1.Prepare herb mayonnaise (Step 2) and refrigerate for up to 1 day.
2.4 servings
3.Preheat grill to medium-high (or see Stovetop Variation).
4.Combine mayonnaise, mustard, 1 tablespoon shallot and 1/2 teaspoon thyme in a small bowl. Set aside.
5.Place the remaining 4 tablespoons shallot, remaining 1 teaspoon thyme, chicken, ham, salt and pepper in a medium bowl. Gently combine without overmixing. Form into 4 patties, about 3/4 inch thick.
6.Oil the grill rack (see Tip). Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165°F, 4 to 5 minutes per side. Top each burger with cheese and cook until melted, 1 to 2 minutes.
7.Assemble the burgers on toasted bread with the herb mayonnaise and spinach.
8.Make Ahead Tip:
Prepare herb mayonnaise (Step 2) and refrigerate for up to 1 day.
9.Tip:
To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
10.Stovetop Variation:
Coat a nonstick pan, preferably cast-iron (or a grill pan), with cooking spray and heat over medium-high heat for 1 to 2 minutes. Add burgers, reduce heat to medium and cook, turning once, until an instant-read thermometer registers 155°F (for pork and bison) or 165° (for beef or chicken), 4 to 5 minutes per side.
JALAPENO POPPER DOG: [MR FOOD]
Jalapenos seem to be monstrous at the grocery store compared to their size from a few years back. I used this large size to my advantage, and was able to case a whole hot dog and some cheese inside a couple of cut jalapenos. The fun thing about this recipe is that you could make a whole dozen of them easily, pop em into a zip lock, and head out to your nearest B.Y.O.M. party (Bring Your Own Meat), camp fire, or other communal grilling situation.
Make sure you grab the biggest jalapenos you can fine. Get extra just in case.
Fist cut your dogs in half and put some cheese slices in the center.
Hollow out the jalapenos and you're ready to go.
It wasn't too hard to squeeze the dog in there.
I lost some of the cheese while I was grilling this thing, but if I was paying attention and flipping it better, I wouldn't have lost as much.
You have to cook it longer to make sure the pepper is blackened and tender not crunchy. If you succeed you end up with a super tasty twist on two summer classics!
Jalapenos can vary on spice level, but if you get all the seeds out these shouldn't be too bad to eat.
LAZY GOURMET BURGER WITH CAJUN SWEET POTATOES: [BITS OF CAREY]
2 "heat 'n eat" Ciabatta rolls
2 burger patties, grilled or fried to your liking
GARLIC MAYO:
4 slices of cucumber
1/2 feta round, crumbled
BALSAMIC ROSA TOMATOES AND ONIONS:
Preheat oven to 200 degrees.
125 g rosa tomatoes
1 small onion, sliced
45 ml balsamic vinegar
a glug of olive oil
10 ml brown sugar
S&P
FRIED CAJUN SWEET POTATOES:
1 large sweet potato, sliced and parcooked until tender in turmeric water(to give it that yummy yellow colour!)
olive oil
Ina Paarman’s Cajun spice
WHAT TO DO:
Start with par boiling the tatoes
•Mix all balsalmic tomato ingredients together into a small roasting dish and roast for 25 minutes.
•When tomatoes are done, fry your burgers, heat the rolls, and in a separate pan heat some olive oil. Season the potatoes and fry until golden. Drain on kitchen towel.
•Now assemble burger: squirt garlic mayo on both sides of the ciabatta, top with cucumner slices, the burger, tomatoes, onions and feta. Serve sweet tatoes on the side.
I personally prefer using sweet potatoes as it is higher in fibre and has a low GI.
PAD THAI SHRIMP BURGERS: [MR FOOD]
Succulent shrimp burgers with all of the flavours of pad Thai!
Servings: 4
Prep Time: 10 minutes
Chill Time: 30 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Ingredients
1½kg shrimp, peeled, deveined and coarsely chopped
2 cloves garlic
1 small shallot
2 teaspoons fish sauce
1/2 teaspoon lime zest
2 tablespoons cilantro
3/4 cup coconut milk
2 teaspoons tamarind concentrate (or the juice from 1 lime)
2 tablespoons palm sugar (or brown sugar)
1 tablespoons fish sauce (or soy sauce)
1 teaspoon chili sauce (or to taste)
1 tablespoon peanut butter
1 cup bean sprouts
1/4 cup carrot, julienned
2 green onions, sliced
1/4 cup cilantro, chopped
4 buns
1/4 cup peanuts, toasted and chopped
2 tablespoon crispy fried shallots (optional)
Directions
1.Mince 1/3 of the shrimp in a food processor along with the garlic, shallot, fish sauce, lime zest and cilantro.
2.Mix the minced shrimp into the chopped shrimp, form 4 patties and chill in the fridge for at least 30 minutes.
3.Oil your grill, heat to medium-high and cook the shrimp until pink, about 3-5 minutes per side.
4.Heat the coconut milk, tamarind, sugar, fish sauce and peanut butter over medium heat until the sugar and peanut butter melt and the sauce thickens a bit and set aside to cool.
5.Mix the bean sprouts, carrot, green onion and cilantro and toss in the pad thai sauce.
6.Place the shrimp patties in buns and top with the bean sprout mixture, chopped peanuts and crispy fried shallots.
PAMPOENBURGERS: [RADIO LAEVELD RESEPTE]
Braai 750gm maer maalvleis en ‘n medium gekapte ui tot vleis grys en los is.
Voeg 1 blikkie Chakalaka en 1 blikkie Room van Tamatiesop, ‘n halwe koppie fyngemaakte Pampoen, ‘n knippie fyn Gemengde Speserye sout en peper na smaak by.
Prut met die deksel op vir 10 minute.
Prut dan verder met die deksel af vir nog 20 minute totdat die mengsel dik is.
Indien nodig, voeg koekmeel bietjies bietjies by om mengsel dikker te maak.
Die mengsel moet sag, maar nie loperig wees nie.
Bedien op ‘n hamburger rolletjie met slaaiblare.
Geniet !!!
SPICY FISH BURGER WITH GUACAMOLE: [WESTFALIA RECIPES]
SERVES 4
4 fresh hake fillets [150-200g each]roughly minced
½ bunch spring onions chopped
¼ cup [660ml] chopped coriander, plus extra to serve
2tbsp [30ml] Westfalia chilli avocado oil
1tsp [5ml] Westfalia garlic avocado oil, plus extra for frying
1 egg beaten
3tbsp [45ml] flour, plus extra for dust
Salt and pepper
TO SERVE:
Salad leaves
Sliced tomato
Burger buns
1 tub Westfalia guacamole
HOW TO COOK:
Combine burger ingredients in a large bowl.
Season well.
Divide mixture into four patties and dust with flour.
Heat a glug of oil in a pan.
Fry burgers until golden and cooked through.
Serve on buns, with salad leaves, tomato and generous dollop of guacamole.
COOK’S TIP:
Use chicken of lean beef mince in place of fish to make burgers.
TEX-MEX CORN DOG CASSEROLE:
1 pan Serving size: 6
Calories per serving: 426
Ingredients:
2 cups biscuit mix
6 tablespoons cornmeal
1/2 cup sugar
1/2 cup butter
2 eggs
1 cup milk
Directions:
Slice hotdogs lengthwise. Spray pan with cooking spray. Line bottom of pan with hotdog slices.
In a medium bowl; mix Bisquick, cornmeal and sugar together. Melt 1/2 cup butter in the microwave. Add milk and eggs. Stir, pour liquid mixture into dry mixture. Don't over mix.
Pour cornbread mixture over hot dogs. Add another layer of hot dogs and top with remaining cornbread mixture.
Bake at 350 degrees for 35-40 minutes. Cut in squares and add toppings.
HOMEMADE BISQUICK MIX:
Prep time: 30 minutes
Cook time: 30 minutes
Yield: 1 (1014 g)
Ingredients:
6 cups all-purpose flour
3 tablespoons baking powder
1 tablespoon salt
1 cup vegetable shortening [butter/margarine]
Directions:
1 Sift flour, baking powder and salt three times into a large bowl.
2 Cut in shortening with a pastry blender until mixture resembles fine crumbs.
3 Store mixture in airtight container in the refrigerator up to 4 months.
4 Use whenever your recipe calls for "Bisquick mix".
BACON CHEESEBURGER - PAULA DEEN
YOU JUST GOT TO LOVE THIS WOMAN!!!!! hehehe
Hamburger, Cheese, Onion, Bacon, and a Krispy Creme donut, glazed. :) Happiness is only a heart attack away.
CHILI CHEESE DOG: [SIMPLE RECIPES]
The chili recipe makes enough chili for 16-20 hot dogs, which may seem like a lot, but you're just getting a large spoonful with each dog. So, if you have fewer people to cook for, just use the leftover chili as a stand-alone-dish for later. If you're feeding more, just double the chili recipe. You'll be happy you made a big batch. A note on the hot dogs, get the best quality hot dog you can, we tend to look for kosher dogs. The hot dogs themselves only need to be grilled enough to be heated; they are already cooked when you take them out of the package.
INGREDIENTS:
1kg bacon, cut into small pieces
1 large onion, chopped
2 pounds ground beef
4 chopped garlic cloves
16 ounce can of tomato sauce
1 cup beef broth
2 Tbsp molasses or honey
2 Tbsp sweet paprika
1 Tbsp ground cumin
1 Tbsp chili powder
1 teaspoon cayenne (optional)
Salt
As many hot dogs as you have people to serve
Buns for the hot dogs
Chopped red onion, for garnish
Shredded cheddar (or jack) cheese, for garnish
METHOD:
1 Make the chili first. Fry the bacon over medium heat until it begins to get crispy, then add the chopped onions and fry over high heat, stirring often, until they begin to brown. Add in the ground beef and stir in well. Cook this, still over high heat and stirring occasionally, until the beef is browned. This will take a few minutes. When the beef is about halfway browned, toss in the chopped garlic and mix well.
2 Once the beef is well browned, add the tomato sauce, molasses and beef broth. Add all the spices except the cayenne and stir well. Bring to a simmer and taste. Add salt or the cayenne if it needs it. You can of course add much more cayenne or chili powder if you like things really spicy, but it’s best to taste first and then add more.
3 Let the chili cook on a gentle simmer for at least 30 minutes before you start grilling the hot dogs. You can cook it several hours if you want to, adding a little more beef broth here and there if the chili gets to dry.
4 Grill your hot dogs over medium heat until they get a light char. Grill the hot dog buns briefly if you want – no more than a minute, as they will burn fast. You can also paint the buns with vegetable oil or butter before grilling if you’d like.
Dog goes in bun, chili goes on top, sprinkle on chopped red onion and shredded cheese, and have at it!
BOERIE BURGER: [OUMA BEER SE RESEP]
Koop jou gunsteling boerewors en verwyder die vleis uit die omhulsel.
Voeg 1 eier by
Omtrent 1 kop broodkrummels
Rasper 1 ui in die mengsel
Voeg 1 kop gerasperde sterk cheddarkaas by asook 4 -5 gekapte peppadews.
METODE:
Meng goed deur, maar moenie te veel meng nie, want dit maak dat die vleiskoekie taai word.
Maak vleiskoekies en plaas in yskas vir ongeveer ½ uur en braai dan oor die kole en maak jou boerie burger deur 'n slaaiblaar, tamatieskyfie en gesnyde argurkie bo-op te sit.
Gebruik ook jou gunsteling sous, soos tamatiesous en mosterd of gekoopte sous vir jou burger.
VARIASIES:
Fetakaas en peppadew
Kaas en brosgebraaide spek
Hou maar die omo byderhand, want hierdie is beslis 'n "have a crush stain" gedoente en een is nooit genoeg nie!
WASABI SALMON BURGERS: [By EATING WELL ]
Bring out the flavors of salmon with a Japanese-inspired infusion of ginger, sesame oil and wasabi. If you serve these patties on whole-wheat buns, consider reduced-fat mayonnaise and sliced cucumbers as condiments. Or skip the buns and set the patties atop a vinegary salad of greens, carrots, radishes and sprouts.
Time: 30 minutes
INGREDIENTS:
2 tablespoons reduced-sodium soy sauce
1½ teaspoons wasabi powder, (see Note)
½ teaspoon honey
1 pound salmon fillet, skinned (see Tip)
2 scallions, finely chopped
1 egg, lightly beaten
2 tablespoons minced peeled fresh ginger
1 teaspoon toasted sesame oil
DIRECTIONS:
1.Whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside.
2.With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl. Add scallions, egg, ginger and oil; stir to combine. Form the mixture into 4 patties. The mixture will be moist and loose, but holds together nicely once the first side is cooked.
3.Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more. Serve immediately.
Ingredient Note: Wasabi powder, when mixed with water, becomes the green paste most of us know from sushi restaurants. The powder is available in jars in the Asian aisle of most supermarkets or in almost all Asian markets. Store at room temperature for up to 1 year.
TIP:
To skin a salmon fillet: Place it on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degree angle, separating the fillet from the skin without cutting through either. Or have your fishmonger do it for you.
BULGOGI BURGER:
INGREDIENTS:
1 pound ground beef
1 cloves garlic (grated)
1/2 inch ginger (grated)
1/2 small onion (grated)
1/2 Fuji apple (grated and juice squeezed from the pulp, discard the pulp)
1/2 Korean pear (grated and juice squeezed from the pulp, discard the pulp)
1/4 cup soy sauce
1 teaspoon sesame oil
1 teaspoon honey
1 green onion (chopped)
1 egg
1/4 cup panko bread crumbs
DIRECTIONS:
1. Mix everything in a bowl.
2. Form 4 patties and place them on a broiling pan.
3. Broil until cooked, about 10-15 minutes.
THE ORIGINAL MEAT BAGEL:
INGREDIENTS:
1½ onions, finely diced
1 tbsp of butter/grass fed ghee/bacon fat etc.
2kg of ground pork
2 large eggs
2/3 cup tomato sauce
1 tsp paprika
1 tsp salt
½ tsp ground pepper
INSTRUCTIONS:
1.Preheat the oven to 400 degrees F. Line a baking dish (like this one) with parchment paper.
2.Sauté the onions over medium heat with some cooking fat, like butter,grass fed ghee etc. Sauté until translucent. Allow the onions to cool before adding them to the meat.
3.In a bowl, mix all of the ingredients including the cooked onions. Mix well enough to evenly distribute the spices.
4.Divide the meat into 6 portions. Using your hands, roll a portion into a ball and then indent the middle, and flatten slightly to form the appearance of a bagel.
5.Place the bagel looking meat in the dish and repeat with each of the portions of meat.
6.Bake for 40 minutes or until the meat is fully cooked.
7.Allow the meat bagels to cool. Slice the meat bagel just like a regular bagel. Fill the meat bagel with topping such as tomato slices, lettuce, onions etc.
MY WENK:
Hierdie bagels kan oor die kole gebraai word soos hamburgerpatties
SALSA VERDE TURKEY BURGER: [CLOSET COOKING]
Ingredients:
1 pound ground turkey
1 egg (lightly beaten)
1/4 cup bread crumbs
1/2 cup salsa verde
4 slices pepperjack cheese
1 avocado (pitted and scooped)
1/2 cup mayonnaise
1 clove garlic (grated)
4 buns/rolls
green tomatoes (sliced) or pickled green tomatoes(sliced)
cilantro (optional)
Directions:
1. Mix the turkey, egg, breadcrumbs and salsa verde in a bowl.
2. Form 4 patties and place them on a broiling pan.
3. Broil until cooked, about 10-15 minutes.
4. Place the cheese slices on the patties and broil until melted, about 1 minute.
5. Mix the avocado, mayonnaise and garlic and mash the avocado to the desired consistency.
6. Serve the burger in a bun with the avocado mayonnaise, cilantro and sliced green tomatoes.
MOUSSAKA BURGERS: [CLOSET COOKING]
Burgers with all of the flavours of moussaka including grilled eggplant and seasoned patties topped with both a tomato sauce and a bechamel cheese sauce.
Servings: 4
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients
FOR THE TOMATO SAUCE:
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, chopped
2 cups tomato (fresh or canned), pureed
1 teaspoon oregano
1/4 teaspoon cinnamon
1/4 teaspoon allspice
salt and pepper to taste
FOR THE BECHAMEL CHEESE SAUCE:
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup graviera or gruyere or parmigiano reggiano (parmsan), grated
1/4 teaspoon nutmeg
1/8 teaspoon cayenne
salt and pepper to taste
FOR THE BURGERS:
1 1/4 pounds ground beef or lamb
1/4 cup onion, grated
2 cloves garlic, chopped
1/4 teaspoon cinnamon
1/4 teaspoon allspice
salt and pepper to taste
4 slices eggplant
4 buns
Directions
FOR THE TOMATO SAUCE:
Heat the oil in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
Add the garlic and cook until fragrant, about a minute.
Add the pureed tomato, oregano, cinnamon, allspice, salt and pepper and simmer until it thickens, about 5 minutes.
FOR THE BECHAMEL CHEESE SAUCE:
Melt the butter in a pan over medium heat and cook until it turns a light golden brown, about 2-3 minutes.
Add the flour and simmer until it turns a light golden brown, about 2-3 minutes.
Add the milk and simmer until it thickens, about 5 minutes.
Add the cheese and let it melt.
Season with nutmeg, cayenne, salt and pepper to taste.
FOR THE BURGERS:
Mix the meat, onion, cinnamon, allspice, salt and pepper, form patties and grill or pan-fry over medium-high heat (or broil) until cooked, about 3-5 minutes per side.
Brush the eggplant with oil and grill or pan-fry over medium-high heat (or broil) until tender, about 5 minutes.
Lightly toast the buns, assemble the burgers with the eggplant, patties, tomato sauce and cheese sauce and enjoy!
BUFFALO CHICKEN BURGERS: [CLOSET COOKING]
All of the flavours of buffalo chicken wings in burger form with a creamy and tangy blue cheese slaw.
Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
1½kg ground chicken or turkey
¼ cup carrot, grated
¼ cup celery, finely diced
2 tablespoons red onion, finely diced
¼ cup blue cheese, crumbled (optional)
¼ cup buffalo hot sauce (or to taste)
salt and pepper to taste
1 cup cabbage or broccoli, shredded
2 tablespoons carrot, shredded
2 tablespoons red cabbage, shredded
3 tablespoons blue cheese dressing or ranch dressing
4 buns
Directions
1.Mix the chicken, carrot, celery, onion, blue cheese, hot sauce, salt and pepper and form into 4 patties.
2.Oil the grill, heat to medium high and cook the patties, about 4-5 minutes per side, basting with more hot sauce near the end and set aside.
3.Serve the buffalo chicken burgers in the buns along with the mixture of the slaw and blue cheese dressing.
Note:
Feel free to add an egg and some breadcrumbs to the burgers.
TERIYAKI SHRIMP BURGERS WITH GRILLED PINEAPPLE SALSA, BACON AND BLUE CHEESE: [CLOSET COOKING]
Juicy and succulent shrimp burgers in a sweet, salty and tangy pineapple teriyaki sauce topped with grilled pineapple or grilled pineapple salsa, bacon and optionally blue cheese.
Servings: 4
Prep Time: 10 minutes
Chill Time: 30 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
INGREDIENTS:
1 1/2 pounds shrimp, peeled, deveined and coarsely chopped
2 cloves garlic
1 1 inch piece ginger, grated
2 tablespoons pineapple teriyaki sauce (see below)
1 teaspoon sesame oil
2 green onions, thinly sliced
1/4 cup bread crumbs
1 cup grilled pineapple salsa or 4 slices pineapple, grilled
8 slices bacon, cooked
1/4 cup blue cheese, crumbled
WHAT TO DO:
1.Mince 1/3 of the shrimp in a food processor along with the garlic, ginger, teriyaki sauce, sesame oil and green onions.
2.Mix the minced shrimp into the chopped shrimp along with enough breadcrumbs that the mixture will hold together, form 4 patties and chill in the fridge for at least 30 minutes.
3.Oil your grill, heat to medium-high and cook until the shrimp turns pink, about 3-5 minutes per side.
4.Assemble the burgers and enjoy!
OPTIONS:
Use your favourite teriyaki sauce instead of making your own.
Pineapple Teriyaki Sauce
A tasty and easy homemade sweet, salty and tangy pineapple teriyaki sauce.
HOBO DINNER:
Raw hamburger patties
Onion slices
Carrot slices
Salt and pepper to taste
Sliced potato
WHAT TO DO:
Wrap hamburger patty, onions, carrot, potatoes, salt and pepper in piece of aluminum foil. Place on coals and cook until tender. Can be put in oven at 350 degrees.
GOURMET BEESBURGER: [TOKS EN TJOPS]
BESTANDDELE:
6 PnP gourmet bees burgers
6 hamburger broodrolletjies
PnP bloukaas slaaisous
PnP perske blatjang
Blaarslaai, in repe gesny
Vars roketblare
2 groot tamaties, in skywe gesny
1 groot rooi ui, in ringe gesny en uitgedruk
METODE:
Berei ‘n direkte vuur voor.
Sny die broodrolletjies middle deur en smeer beide kante met bloukaas sous.
Braai die bees patties tot gaar en verwyder van die rooster.
Smeer patties liggies met blatjang.
Plaas blaarslaai en roketblare aan onderkant van broodrolletjie, plaas dan die pattie bo op, bedek met tamatie, nog roketblare en uie ringe.
Plaas nou die boonste helfte van broodrolletjie op en geniet.
WENKE:
Vir n variasie as bloukaas sous nie jou eerste keuse is nie vervang met sous van jou keuse.
Vir kaasburger kan repies kaas bo-op bees burger gesit word sodra dit omgedraai is, braai vir die laaste 3 minute.
Vir ‘n vegetariese opsie kan bees pattie met vegetariese pattie vervang word.
PREGO ROLLETJIES: [WENKOS VIR ‘N WENSPAN]
Dosyn broodrolletjies, gehalveer en gesmeer
MARINADE:
¼ kop worcestersous
¼ kop olyfolie
6 knoffelhuisies fyngedruk
2 gekapte brandrissies, verwyder pitte vir meer matige geur
STEAKS :
11 sirlion-steaks 1,5cm dik
UIEMARINADE :
2 uie
2e olyfolie
100ml chilli garlic sous
OM VOOR TE SIT :
Meng al die bestanddele vir die marinade en marineer die steaks daarin vir ‘n paar uur of oornag.
Sorteer die uie in die olie tot sag en tot effens gekaramelliseer is. Voeg die knoffel en brandrissiesous by en prut tot geurig en effens verdik.
Panbraai die steaks tot die verlangde gaarheid, plaas op die broodrolletjies tesame met ‘n paar roketblare. Skep die uiemarmelade bo-op.
MEXICAN BURGERS: [MR FOOD - LETS GET GRILLING]
Turn your next cookout into a fiesta with these easy Mexican‐style burgers! This great burger recipe gets its pizzazz from the salsa that's mixed in with the ground beef, and the result is a flavor‐packed surprise!
Serves: 4
Ingredients
• 1 - 1½kg ground beef
• 1/2 cup salsa
• 1/4 cup dry bread crumbs
• 4 (1‐ounce) slices pepper‐Jack cheese [any cheese will do]
WHAT TO DO:
1. In a medium bowl, combine ground beef, salsa, and bread crumbs; mix well. Make 4 equal‐sized patties.
2. Heat a grill pan or barbecue grill to medium‐high heat. Grill burgers 3 to 4 minutes per side, or 3. Top each burger with a slice of cheese, place on buns, and serve.
Serving Suggestion:
Want a little more south‐of‐the‐border flavor? Top each burger with a spoonful of fresh or prepared salsa, and you'll practically have everybody shouting, "Ole!"
ONION CHILI BURGERS: [MR FOOD - LETS GET GRILLING]
Share the secret of making a backyard burger worthy of the Hamburger Capital of the World: Akron, Ohio. Your family will beg you to make these juicy, oniony burgers again and again!
Serves: 8
• 2 ‐ 2½kg ground beef
• 1 envelope (from a 2.4‐ounce box) dry onion soup mix
• 1/3 cup water
• 1/3 cup chili sauce
• 1/4 cup finely chopped green bell pepper
• 1/4 teaspoon black pepper
WHAT TO DO:
1. Preheat grill to medium‐high heat.
2. In a medium bowl, combine all ingredients; mix well. Divide mixture into 8 equal amounts and make 8 patties.
3. Grill patties 8 to 12 minutes, or until desired doneness, flipping them halfway through grilling.
Note:
If you want to plan ahead, you can mix up this full recipe, make half the patties for tonight's dinner, and freeze the rest (uncooked) for no longer than 30 days (to keep their full flavor). Just thaw the patties overnight in the fridge and cook according to directions above.
N.Y. VENDOR HOT DOGS: [MR FOOD - LETS GET GRILLING]
There's nothing like a New York City hot dog topped with the onion sauce you get from vendors at portable pushcarts. And now you can enjoy those mouthwatering flavors without leaving home.
Serves: 7
• 1 package (your favorite) all‐beef hot dogs or frankfurters (7 hot dogs)
• 7 hot dog buns
• Pushcart Onion Sauce (see below)
1. Preheat grill to medium‐high heat.
2. Grill hot dogs 2 to 3 minutes per side, until skin starts to crack. Place in buns, top with Pushcart Onion Sauce and serve.
Pushcart Onion Sauce
• 2 tablespoons vegetable oil
• 2 medium‐sized onions, cut into 1/4‐inch slices
• 1/4 cup ketchup
• Pinch of ground cinnamon
• 1/8 teaspoon chili powder
• Dash of hot pepper sauce
• Dash of salt
• 1 cup water
WHAT TO DO:
1. In a medium skillet, heat oil over medium heat; add onions and sauté until golden and limp, about 7 minutes.
2. Stir in ketchup then add cinnamon, chili powder, hot pepper sauce, and salt. Stir in water and bring mixture to a boil.
3. Reduce heat to low, and simmer, uncovered, about 10 minutes, or until heated through.
SAUERKRAUT BEER BRATS: [MR FOOD - LETS GET GRILLING]
This Bavarian combo has the comfort tastes many of us grew up on. Serve it as is or add a squiggle of your favorite mustard. Oh, don’t forget the dark beer to wash it down.
Serves: 6
• 6 uncooked bratwurst
• 1 (14‐ounce) can sauerkraut
• 1 can beer
• 6 hot dog buns, warmed
WHAT TO DO:
1. Puncture each bratwurst with a fork.
2. Drain sauerkraut, placing liquid in a large resealable plastic storage bag; add beer to bag. Add brats to bag, and seal.
3. Cover and store drained sauerkraut in refrigerator while brats marinate in refrigerator for 3 to 6 hours.
4. Grill, broil, or fry brats 10 to 15 minutes, or until no pink remains in center. Serve with drained sauerkraut on warmed hot dog buns.
DON’T FORGET THE MUSTARD!!!!!!!
BOEREWORS ROLLS:
Serves 4
2 large onions, thinly sliced
2 cans chopped tomatoes
1tbsn sugar
1tbsn balsamic vinegar
salt & pepper to taste
500g / 1.1 pounds Boerewors (or sausage of your choice)
4 fresh Hotdog rolls
Wholegrain mustard, to serve
Coleslaw, to serve
WHAT TO DO:
1. Firstly, start with the onions. Heat about 2tbsn oil in a large pan and add the sliced onions. Gently fry for 5-10 minutes until the onions are soft and golden. Set aside.
2. For the tomato relish, add the chopped tomatoes, sugar, balsamic vinegar, salt & pepper to a small pot and allow to reduce on a medium heat for 5-10 minutes until it’s thickened slightly.
3. In South Africa, Boerewors is almost always braaied but you can also pan fry the sausage of your choice. Cook until it’s cooked through but still juicy.
4. Serve the boerewors in the fresh rolls with some wholegrain mustard, tomato relish and fried onions. Add some coleslaw on the side.
BBQ HAMBURGERS:
1-1½kg ground beef
1/2 c. onion, chopped
1/4 c. green pepper, chopped
1/4 c. celery, chopped
1/2 c. catsup
1 tsp. salt
1/8 tsp. pepper
1 1/4 tsp. Worcestershire sauce
1 tbsp. sugar
1 tbsp. vinegar
WHAT TO DO:
Brown meat. Add prepared vegetables and cook until tender. Add the remaining ingredients, being sure to add the sugar before the vinegar. Simmer 20 minutes and serve on hamburger rolls.
HOT MEXICAN BURGER: [by Anél Potgieter (lifeisazoobiscuit)]
Prep: 20min
Time: 1hr10min
Serves: 4
INGREDIENTS FOR THE CORN BUN:
660ml water
2 mielies (corn on the cob), corn sliced from the cob
2.5ml salt
3/4 cup maize meal
1.5 tbsp butter
For the basting
125ml Drostdy-Hof Pinotage
125ml PnP hot chutney
FOR THE BURGER PATTIE:
400g ostrich sausage, removed from casing
2 tsp paprika
1 tsp chilli flakes
Zest of 2 limes
For the guacamole
50g green beans
2 ripe avocados, crushed
Juice of half lime
1 tsp chilli flakes
2.5ml salt
CORN BUN:
Bring the water, corn and salt to the boil. Add the maize meal and mix well. Turn the heat down and allow it to simmer for 30 minutes. Add the butter and mix through. Taste for seasoning.
Lightly oil a 20 x 20 cm dish with some olive oil. Scrape the porridge into the dish and flatten with spoon. Set aside to firm up (about 45 minutes will do).
Cut 4 circles out of the porridge to use as your bun. Set aside.
When the corn patties are ready to use, heat them on the fire.
BASTING:
Put the wine and chutney into a small pot and simmer for 10 minutes. Set aside.
OSTRICH PATTIE:
Mix the sausage meat, paprika, chilli and zest together. Make sure you mix well. Shape to form 4 x 100g patties.
Place the meat patties on the fire and braai for about 10 minutes (see tips for braaiing below). Baste with basting sauce every time you turn around.
GUACAMOLE:
Cook the green beans for 10 minutes and slice thinly. Mix with avocado, lime, chilli and salt. Taste for seasoning.
TO ASSEMBLE:
When the corn patties are ready to use, heat them on the fire.
Place the corn bun onto a plate or serving dish, add the patty and then add a dollop or two of guacamole.
Sprinkle with chilli flakes and a few green beans.
Tips for braaiing burgers over the coals You need hot coals.
The grid must be positioned about 10cm above the coals.
Lightly oil your burger patties on both sides before you put them in the grid.
Use a grid that you can turn around for the patties. It makes life much easier.
Braai for a total of 4-5 mins on each side for medium to well done patties.
MAC AND CHEESE BURGER: [PIECE, LOVE AND COOKING]
FOR THE MAC 'N CHEESE STUFFED BURGERS:
1 – 2kg Ground Chuck (80/20)
4 Slices of American cheese
Your Favorite Mac n’ Cheese Recipe
Salt & Pepper, To Taste
FOR THE COCA-COLA CARAMELIZED ONIONS:
4 Vidalia Onions, Sliced
Butter & Olive Oil, For Cooking
Salt, To Taste
12oz Coca Cola
FOR THE THOUSAND ISLAND SAUCE:
2T + 2t Mayo
1T Ketchup
2t Sweet Pickle Relish
½t Sugar & White Vinegar
¼t Paprika & Garlic Powder
Salt & Pepper, To Taste
WHAT TO DO FOR THE MAC 'N CHEESE STUFFED BURGERS:
Prepared Mac n’ Cheese Stuffed Burger Patties, Cooked
Prepared Coca-Cola Caramelized Onions
WHAT TO DO FOR CRISPY WEAVED BACON PATTIES:
2 Gourmet Hamburger Buns, Buttered & Toasted
PREPARED THOUSAND ISLAND SAUCE:
HOMEMADE PICKLE CHIPS
Heirloom Tomatoes, Sliced & Sprinkled Lightly with Salt and Pepper
Fresh Iceberg Lettuce, Ribs Removed & Torn into Bun-Sized Pieces
WHAT TO DO:
1. For the Mac n’ Cheese Stuffed Burgers:
Prepare your favorite mac n’ cheese recipe, pour it into a baking dish, and then refrigerate until cold and set. Split the ground chuck into 4 equal portions. Spray a large 4inch round cookie cutter with Pam and place it on top of a piece of parchment paper, press 1 of the portions of ground beef into the cutter, pressing it in to compact it and slightly pushing it up the sides, so there’s a deep indentation. Place 1 slices of American cheese on top of the pressed meat. Next, using a 3inch round rookie cutter, cut the chilled mac n’ cheese into small rounds. Place the mac n’ cheese round into the indentation of the beef, on top of the American cheese slice. Gently push the compacted mac n’ cheese-ground meat out of the cookie cutter, making sure it stays together. Repeat the process with another portion of the ground beef, compacting it in and pushing it up the sides (this patty portion will not be filled, but will be used to seal the burger completely). Place this formed patty on top of the other mac n’ cheese filled patty and seal the meat on the sides, so it’s completely formed. Repeat with the other two portions of ground beef. You should have two huge stuffed burger patties. Season all sides with salt & pepper. Heat a cast iron skillet over medium-high heat and melt some butter in it until very hot. Fry the each burger and cook for 2-3 minutes on each side, or until the outsides are brown and crispy. Place them onto a baking sheet and bake them in a preheated 400-degree oven for 5-10 minutes until your preferred doneness. Let them rest slightly before you assemble the burgers.
2. For the Coca-Cola Caramelized Onions: In a large pan on medium heat sauté the onions in half the butter for 10 minutes. Stirring occasionally but not too much. Over stirring will not allow the onions to brown. When the onions have absorbed all the butter, add the remaining butter and sauté another 10 minutes, occasionally stirring. When the onions absorb the second round of butter or oil and they are brown and translucent, start deglazing with the Coke, using enough to cover the bottom of the pan in a thin layer. Keep stirring occasionally and repeat the deglazing process until the onions are completely brown and soft, and all of the coke has be absorbed. Keep warm until you are ready to use.
3. For the Thousand Island Sauce: Combine all of the ingredients in a small bowl and stir to combine. Season with salt & pepper to your taste.
4. For the Weaved Bacon Patties: Preheat the oven to 350 degrees and line a baking sheet with a Silpat. Cut strips of bacon in half and weave the bacon slices into a square patty. I did this similarly to how you would weave a lattice-topped piecrust. Just alternately overlap the slices of bacon with each other to form a square patty. Bake the weaved patties in the oven for 20 minutes, and then boost the heat up to 400 degrees and cook until the bacon slices are all crisp (this will depend on how thick your bacon is, mine took an extra 10-15 minutes). Set these aside until you are ready to use them.
5. Assembling the Burgers: Top each slice of buttered & toasted bun with a thick layer of Thousand Island Sauce. On the bottom slice of each bun, top the sauce with 1 slice of seasoned heirloom tomato and lettuce. Place one stuffed burger on top of the lettuce, spread with Coca-Cola Caramelized Onions, and then top with the other weaved bacon patty and finish with the top slice of the bun. Repeat the make the other burger.
6. Serve immediately with some French fries.
VLEISLAND BURGERS: [VLEISLAND RESEPTE VIR ALMAL]
So maak mens hom...
Ons het die oorskiet boerewors vleis gevat, so 500g. ...
Een eier ingemeng,
een eetlepel koekmeel,
een teelepel olyfolie,
halwe teelepel knoffelflokkies...
Alles goed gemeng en net 1 Pattie gemaak van so 300 - 400 Gram.
2 medium uie eers gebraai...
Toe die pattie in olie gebraai.
Sny die hamburger "bun" oop, en SMEER EERS met botter, (Ek het genoeg droe brood in die koshuis en in die army ge eet)
Skep die helfte van die gebraaide uie op, en gooi so bietjie mostert oor.
Gooi nou gerasperde kaas oor, haal dan die gaar pattie uit die pan....MET 2 spane...en plaas dit op die broodjie.
Skep die orige helfte van die gebraaide uie oor die vleis, en gooi weer garasperde kaas oor. Nou kom daar "pienk" mayonaise ook oor.
Bak nou 2 eiers, en sodra die eiers gaar is, skep dit bo-op die vleis.
Nou weeg die hamburger amper 1 kilogram.
"PLAK" nou die burger toe en sit dit in die oond wat vooraf verhit is tot 100Grade, net vir so 5 minute.
n warm vleisie en koue brood smaak aaklig...en enige mikrogolf neuk dit op...
Haal uit die oond en sny in TWEE, halwe Burgers, sit vir elkeen n NAT HANDOEK op die tafel neer.......en eet dit met die hande.....en gaan stort na ete...
VEGETARIAN BURGERS: [FRESH LIVING]
Freeze 'em and braai 'em later. These burgers are delightfully healthy, yet simply delicious.
Less than 30 minutes
Serves: 6
INGREDIENTS:
410 grams PnP chickpeas
1 carrot , grated
4 PnP baby marrows , grated
1 half red onion , finely chopped
2 fat garlic cloves, crushed
1 tbsp ground cumin
10 ml PnP ground coriander
45 ml PnP coriander leaves , chopped
3 tbsp chopped parsley
3 ml chilli powder
3 tbsp flour , plus extra for dusting
1 pinch salt and ground pepper
1 drizzle PnP Finest extra-virgin olive oil, or canola oil, for frying
6 PnP rolls
2 PnP tomatoes , sliced
30 grams rocket, watercress and mizuna salad
WHAT TO DO:
•Drain chickpeas thoroughly and pulse in a food processor to roughly chop.
•Add grated carrot, baby marrows, onion, garlic, cumin, ground and chopped coriander, parsley, chilli powder, flour and
•seasoning and pulse to combine.
•Gently form mixture into patties about 10cm in diameter by 2-3cm thick.
•Dust with a little fl our and fry for about 3-5 minutes, or until crispy and heated through.
•Slice rolls in half and toast.
•Place patties on roll bases and serve with sliced tomato, rocket and a dollop of chutney.
WEN HAMBURGER: [SARIE - deur admin]
Anneke se Mediterreense hamburger-resep
PATTIES:
Varkvleis hou die patties lekker sappig.
500 g gemaalde maer varkvleis
500 g gemaalde maer beesvleis
2 eiers, geklits
2 snye witbrood, gekrummel
2 groot knoffelhuisies, fyngekap
10 ml rooi brandrissiepasta (of so 3 fyngekapte vars brandrissies)
gerasperde skil van 1 suurlemoen
sap van ½ suurlemoen
groot hand vol vars koljanderblare, grofgekap
10 ml fyn komyn, drooggebraai vir ekstra geur
10 ml koljandersaad, effens fyngemaak met ’n stamper en vysel
5 ml growwe sout
5 ml grofgemaalde swartpeper
MAAK SO:Meng al die bestanddele saam. Smeer jou hande met olyfolie. Verdeel die mengsel in 10 stukke en vorm patties so groot soos jou handpalm. Plaas die patties vir minstens 2 uur op ’n gesmeerde bakplaat in die yskas sodat die geur kan ontwikkel.
TZATZIKI:
1 komkommer, gerasper
150 ml Bulgaarse jogurt
1 groot knoffelhuisie, fyngekap
15 ml vars kruisement, fyngekap
sout en grofgemaalde peper na smaak
MAAK SO:
Pers die gerasperde komkommer met jou hande saam oor die wasbak sodat al die oortollige sap afloop. Meng met die ander bestanddele en hou verkoel.
EKSTRA BYKOMSTIGHEDE:
vars slaaiblare van jou keuse
125 ml songedroogde tamaties in olie, grofgekap (ek verkies Ina Paarman s’n)
1 eiervrug, in dik skywe gesny, met olyfolie geverf, gegeur met sout en peper en in ’n riffelpan gebraai tot sag
½ rooi-ui, in dun ringetjies gesny
10 gebotterde baps (sagte, wit rolletjies met ’n fyn poeierlagie meel)
Verf ’n braairooster goed met olyfolie. Braai patties so 10 minute oor warm kole tot gaar, maar nog lekker sappig. Pak intussen ’n paar slaaiblare, ’n lepel vol songedroogde tamatie, ’n skyf geroosterde eiervrug en ’n paar uieringetjies op elke bap. Plaas ’n warm patty bo-op, gevolg deur ’n lekker groot lepel vol tzatziki. Sit dadelik voor.
BOEREWORSROLLE MET VINNIGE SMOOR: [deur Barbara Joubert]
(6 PORSIES)
60 ml olyfolie
5 uie, gehalveer en in skywe gesny
1 knoffelhuisie, fyngekap
300 g klein rosa-tamaties
sout en varsgemaalde swartpeper na smaak
500 g boerewors (van jou keuse)
6 mini-baguettes
30 ml botter
vars roket om mee voor te sit
SO MAAK JY:
Verhit die helfte van die olyfolie in ’n diep pan. Voeg uie en knoffel by en braai oor lae hitte. Dit gaan nogal ’n goeie halfuur neem. As die temperatuur van die plaat te hoog is, sal die uie brand en bitter wees. Roer so elke nou en dan. Verhit die res van die olyfolie in ’n ander pan en braai die tamaties tot net sag. Dié smoor is nie een van daardie resepte waar alles saam tot ’n sous kook nie. Wanneer uie bruin is en tamaties sag, geur dit met sout en peper. Meng die tamaties en uie saam. Intussen kan jy die wors in ’n pan braai. Ek gooi altyd sowat 60 ml water in die pan en begin die wors in die water braai. Teen die tyd dat die water weggekook is, is die wors byna gaar. Draai die wors om. Verhoog hitte en braai wors tot mooi bruin. Sny baguettes oop, smeer met botter, en sit stuk wors en bietjie smoor in elk. Sit voor saam met vars roket – dit gee ’n heerlike ekstra smaak.
HAMBURGER BUNS: [CARAVAN PARKS]
Hamburger buns soveel as jy nodig het.
Braai die volgende in 'n pan.
1 x Groot Ui,
1 x Pakkie gesnipperde Sampioene,
1 x Gesnipperde bacon.
Geur met sout en enige speserye na eie smaak.
SO MAAK JY:
Sny die hamburger rolletjies so kwart van bo af. Hol die rolletjies uit en skep gebraaide bestandele in die rolletjies. As daar min in 'n rolletjie geplaas word kan jy een hele eier in elke rolletjie breek anders klits jy so vier eiers saam en gooi dit bietjie bietjie in die rolletjies sodat die eier tussen die bacon en sampioene in loop. Sit gerasperde kaas bo op en plaas so 15 -20 min in 'n oond of weber totdat die eier gestol en gaar is.
Die dekseltjies wat jy afgesny het kan met bietjie botter op saam in die weber getoast word en dan met konfyt genuttig word.
So lyk dit net voor hy in die weber in gaan.
BEESVLEIS EN FETA BURGERS MET JOGHURTSOUS: [VAN RENSBURG RESEPTE]
•500g maer maalvleis
•1 rooi ui, gekap
•5 ml droë of 15 ml vars origanum blare
•125 ml fetakaas, gekrummel
•witpeper na smaak
•1 knoffelhuisie, gekneus
•250 ml ongegeurde jogurt
•10 ml suurlemoensap
•5 ml vars dille, gekap
•5 kruisementblare, gekap
•2 ml sout
•varsgemaalde swartpeper na smaak
•2 tamaties, gekap
•Dun komkommerskyfies
•4 Pita-brode
MAAK DAN SO:
Meng die maalvleis, uie,origanum, feta-kaas, peper en knoffel liggies met ‘n vurk.
Vorm die burgers en verkoel in die yskas terwyl die sous voorberei word.
Meng die jogurt, suurlemoensap, dille, kruisement, sout en peper in ‘n kleinerige bakkie saam.
Rooster die burgers oor die kole of oondrooster onder ‘n voorverhitte element vir ± 7-10 minute per kant.
Bedien met pita-brode, tamatie, komkommerskyfies en jogurt-sous
[4 porsies]
HAMBURGER MET PIESANGSOUS: [Deur Huisgenoot Digitaal
]’n Sous soos dié bring die vleis se smaak na vore. Kinders en grootmense hou ewe veel hiervan.
Genoeg vir 4 mens
Bereiding: 5 minute
Gaarmaaktyd: 8-10 minute
PIESANGSOUS:
25 g botter
10 ml (2 e) olyfolie
15 ml (1 e) matige kerriepoeier
25 ml (5 t) meel
2 uie, grof gekap
30 ml (2 e) witwynasyn
150 ml vleisaftreksel
5 ml (1 t) sout
25 ml (5 t) fyn appelkooskonfyt
15 ml (1 e) sagte bruinsuiker
4 piesangs, in skyfies gesny
HAMBURGERS:
4 broodrolletjies
500 ml (2 k) blaarslaai
4 gaar vleiskoekies
MAAK DAN SO:
PIESANGSOUS:
Verhit die botter en olie in ’n swartpot op warm kole en roerbraai die kerriepoeier sowat 1 minuut. Voeg die meel by en roerbraai sowat2 minute. Voeg die uie by en braai tot goudbruin.
Roer die witwynasyn, vleisaftreksel, sout, appelkooskonfyt, suiker en piesangs by en roer tot die suiker opgelos is. Bring tot kookpunt en laat sowat 5 minute prut.
HAMBURGERS:
Sny die rolletjies oop en pak die blare op.
Sit ’n hamburgerkoekie bo-op en skep die sous oor.
VARKWORSIE EN SAMPIOENBURGERS: [Deur ARINA DU PLESSIS -
Foto: NEVILLE LOCKHART]
Burgers is gewilde vakansiekos. Dié weergawe is effens anders, maar steeds maklik en vinnig.
BENODIG:
6 groot bruin sampioene
12 groot, goeie varkworsies
45 ml gesnipperde, vars salie
Varsgemaalde swartpeper en 2 fyngedrukte
knoffelhuisies (opsioneel)
6 groot broodrolletjies
60 ml sagte botter
30 ml sterk aangemaakte mosterd
Olyfolie en suurlemoensap
Slaaiblare
SO MAAK JY:
Voorverhit die oond tot 190 °C en voer ’n bakplaat met foelie uit. Spuit dit liggies met kleefwerende kossproei of smeer liggies met olie. Gebruik jou duim om die stingels van die sampioene af te knak. Kap die stingels van die sampioene baie fyn en gooi in ’n mengbak.
Druk die vleis uit die worsderms en meng dit met die gekapte sampioene en salie. Geur met varsgemaalde swartpeper en ’n bietjie vars knoffel, indien verkies. Pak die sampioene met die stingelkante na bo op die bakplaat. Verdeel die vleismengsel in ses gelyke dele en skep op die sampioene.
Versprei egalig oor sampioene. Oondrooster vir ongeveer 15 minute, tot die worsvleis en die sampioene gaar is. Meng intussen die sagte botter en mosterd. Sny die broodrolletjies oop en smeer met die mosterdbotter. Besprinkel die sampioene liggies met olyfolie en vars suurlemoensap en sit ’n warm sampioen op elke rolletjie. Sit slaaiblare bo-op en sit dadelik voor.
Lewer ses porsies.
PREGO STEAKROLLETJIES: [Derur JAN BRAAI]
PERI-PERI SOUS:
25 ml olie
25 ml druiwe-asyn
25 ml suurlemoensap
25 ml water
5ml paprika
5ml rissiepoeier
5ml sout
2 knoffelhuisies, fyngekap
1-2 klein, rooi brandrissies, fyngekap
ROLLETJIES:
4 Portugese-rolletjies
Botter vir smeer
4 x 150g–200 g-stukke rump of sirloin
Seesout en vars gemaalde swartpeper
4 groot slaaiblare
2 ryp tamaties, in dik skywe gesny
MAAK DAN SO:
Meng alles vir peri-peri-sous saam. Smeer rolletjies. Geur steaks met sout en peper en braai vinnig oor warm kole tot gaar. Sit slaaiblare op rolletjies, tamatie bo-op en warm steak heel bo. Bedruip met peri-perisous en sit voor.
Lewer vier porsies.
CHICKEN BURGERS: [BRAAI.COM]
The thing to do with chicken breasts is braai them and make chicken burgers. You obviously need the breasts to be skinned and deboned; these are also known as chicken breast fillets. The typical chicken breast fillet is a bit lopsided with a bulky part and a thin point, so put the breast fillet on a chopping board and give it a few gentle whacks on the thick part with a meat tenderising mallet before the braai. This will make it uniform in thickness, which makes for easier braaing and will soften the meat for biting through when it’s on the burger. If you hit it too much, it will disintegrate, and you will be left with chicken mince. You don’t want that so do be gentle with the mallet. This is stating the obvious, but a chicken burger contains meat, salad, dairy and starch, so it really is a balanced meal all on its own.
INGREDIENTS (per burger):
•1 chicken breast
•salt and pepper (or braai salt)
•olive oil
•1 hamburger roll
•2 slices of tomato
•1 lettuce leaf
•cheese
•mayonnaise
•peri-peri sauce
HERE'S HOW:
1.Place each chicken breast fillet flat on a chopping board and lightly pound the thick side with a meat mallet, wine bottle, rolling pin, side of a meat cleaver or any other item of sufficient weight and size. You want the whole fillet more uniform in thickness and this step will make the meat easier to braai, better looking on your burger and softer to bite.
2.Spice each chicken fillet with salt and pepper or your favourite braai salt. Either brush each one with oil or simply pour a bit of oil into the bowl with them and toss the fillets around until all are coated.
3.Braai the meat for about 6–10 minutes until it is done. The nice thing about chicken breast fillets is that you can actually see the meat colour changing from raw to ready on the braai.
4.Assemble the burger: Buttered roll, chicken breast, cheese, peri-peri sauce, mayonnaise, tomato and lettuce leaf. When assembling burgers I always like to place the cheese right next to the patty so that the heat of the meat can melt the cheese.
How to make potato wedges (as seen on photo with burger)
Parboil potatoes in salted water until just soft, but not too soft: a fork should just be able to go in – this will take about 20 minutes. Drain very well, i.e. get all the water off. Cut into wedges, toss around in olive oil, and generously sprinkle the wedges with coarse sea salt. Bake in an oven pre-heated to 200C until brown and crispy – this will take about 25 minutes. Serve with your chicken burgers.
COPYCAT FIVE GUYS BURGERS:
INGREDIENTS:
•1 lb ground beef
•salt
•pepper
•6 slices bacon
•1 C mushrooms, sliced
•1 C onion, diced
•1 T butter
•4 slices American cheese
•2 hamburger buns
•Mayo, mustard, ketchup, etc
HERE'S HOW:
1.Heat oven to 425 degrees F. Place the bacon on a baking sheet and bake until crispy, about 10 minutes.
2.Place the butter in a saute pan over medium heat. Add the mushrooms and onions and saute until caramelized, about 10 minutes. Remove from heat.
3.Make 4 patties out of the ground beef.
4.Heat a griddle to medium heat and place the patties on the hot surface. Season with salt and pepper. Cook until edges are cooked. Flip and cook another few minutes, until the burgers are done throughout.
5.To assemble the burger, place the bottom half of bun on a plate. Add mayo, mustard, or other condiments. Place a burger, top with cheese, then another burger and cheese. Top with bacon and sauteed veggies. Place the top of the bun on the burger.
6.Repeat with remaining ingredients.
7.Serve hot!
MY WENK:
Braai die spek in jou mikrogolf tot crispy, dis baie vinniger.
SAUSAGE & PEPPERS HOT DOGS: [CALL ME FUDGE]
1 - 1½kg sausage
2 large cans tomato puree
salt & pepper
basil
parsley
pinch garlic salt
3 onions
3 bell peppers
crusty rolls
HERE'S HOW:
1. Bake sausage at 325˚ until done (follow package directions if there are any - mine took about 30 minutes). Remove from oven and cut each sausage link in half. Place in either a crockpot or large stockpot.
2. Add tomato puree and 1 can (tomato puree can) of water to pan. Season to taste with salt, pepper, and herbs.
3. If cooking in a crockpot, add in sliced peppers and onions and set to low for 4-6 hours. If cooking on the stove, sauté onions and peppers in a little olive oil until crisp tender, add to sausages just 5 minutes before serving to heat through.
MY WENK:
Sous vries baie goed.
MUSHROOM BURGERS: [food housekeeping]
This is a revolutionary burger: it’s the vegetarian meal that meat-eaters love. Jan Braai says he likes to make them using ‘those normal supermarket hamburger rolls with no substance,’ as it keeps the focus on the mushroom.
Serves: 6
Total Time: 8 min
INGREDIENTS:
•1 to 2 cloves garlic
•1 to 2 tots (50ml to 100ml) butter
•½ tot (1 tsp) chopped parsley
•6 soft hamburger rolls plain cream cheese
•6 portobello mushrooms feta cheese
WHAT TO DO:
This is a perfect braai solution for vegetarians.
Braai temperature medium to hot coals
1.Mix the garlic and butter. Mix in parsley.
2.Slice the rolls and spread cream cheese onto the bottom half of each roll.
3.Braai the mushrooms on medium to hot coals until nicely browned and fairly soft, for a total of about 6 to 8 minutes. For the first 3 minutes, braai them right-side up (with the black side facing downwards). Then flip them upside down (with the white side facing downwards), scoop a bit of garlic butter into each cup and braai until soft. They turn quite easily and if you’re gentle they won’t fall apart, so either an open or hinged grid is fine.
4.Put one mushroom on each prepared roll and crumble feta cheese over.
5.The burgers can be eaten immediately. Juices from the mushrooms will seep into the roll as you eat.
NACHO DOGS: [lifes ambrosia]
Serves 4
Prep time: 10 min
Cook time: 10 min
INGREDIENTS:
•4 large hot dogs
•4 hot dog buns
•1 (9 ounce) container nacho cheese dip
•1/4 cup chopped yellow onion
•1/4 cup pickled jalapeno slices
•salsa
•1 cup Guacamole
WHAT TO DO:
1.Cook hot dogs according to package directions and toast hot dog buns if desired.
2.Heat nacho cheese dip according to package directions.
3.Place hot dogs in buns. Top layer with nacho cheese, guacamole, chopped onion, jalapeno slices and salsa.
4.Serve.
BEETROOT AND FETA BURGER: [VEGHOTPOT]
Did I ever mention that I LOVE veggie burgers? Oh wait only a hundred times. This little beauty of a burger came about because I wanted to do something different to show how versatile a burger can be. I went through ideas of spinach burger, carrot burger, black bean chilli burger and decided on beetroot burger! I like beetroot but I don’t love beetroot so I wanted to try and balance out the earthy flavours with something a bit sweeter (so I added feta); I also wanted to give it a twist so I used chickpeas instead of my usual beans and I added some curry paste. The first time I made these I added toasted spices but the flavour was so harsh against the beetroot so I found that using a paste gave it a more mellow taste.
It may sound like a mish mash but I can promise you that this is a tasty little burger!
Makes 4 burgers:
INGREDIENTS:
150g Chickpeas
145g Beetroot (120g when peeled)
80g Breadcrumbs
1 Egg
1/2 Red Onion finely chopped
1 tablespoon Curry Paste (I used Rogan Josh paste)
65g Feta Cheese
WHAT TO DO:
Mash the chickpeas in a bowl untill broken down but don’t mash them untill smooth! Grate the beetroot into the bowl (this is a messy part as fingers and worktops begin to turn pink!) and add the finely sliced red onion, the breadcrumbs, the egg and the curry paste. Stir all these ingredients together to combine.
Crumble the feta into the bowl in quite large chunks and gently fold the cheese into the mixture.
Mould the mixture into 4 patties and then put them on a plate in the fridge for at least 20-30 minutes. This will firm them up before cooking.
In a pan heat some oil (use spray oil if being healthy) and then fry the burgers for about 3-4 minutes on each side. Serve with a burger bun and salad…and even some chips yum!
PORTABELLO MUSHROOM AND GUACAMOLE HAMBURUGERS: [Posted by Daily Dose of Fresh]
I love Home made hamburgers and will much rather make one than buy one.
Last Saturday I asked (*forced*) the strong man to light up a fire to grill
hamburger patties and Portobello mushrooms, they just tastes so much better done this way and how lovely it was to enjoy the winter sun after being cooped up inside the house most of the winter.
TIPS:
I’ve baked my own brown bread rolls for this burger but certainly won’t do that again as the bread was too dense to enjoy the burger filling.
For a vegetarian version ditch the patty.
BURGER PATTY:
500 Ground beef
1 packet of Bacon
Salt and pepper to taste
1 tsp Robertson Steak & Chop spices (any other spices of your choice will do)
1 onion
1 green chillie
1 egg yolk
HERE'S HOW:
In a food processor, finely chop the onion and chillie, add bacon. Mix with the rest of ingredients.
Roll into balls, press flat and shape to form patties.
Pop into the freezer for +- 15 minutes, grill.
Grill Portobello mushroom brushed with melted garlic butter.
GUACAMOLE:
1 avocado
1 tomato, deseeded and diced
Lemon juice to taste
salt and ground pepper to taste
Mash the avocado and mix in the rest of the ingredients.
Assemble Hamburger and garnish with fresh lettuce leaves.
NUTTIGE WENK:
TIPS ON HOW TO BRAAI YOUR PATTIES:
Grilling tip from chef Laurent Tourondel: “Some chefs will say this is crazy, but you can make a burger juicier by dunking the patty in cold water for about 30 seconds before grilling.”
BEETROOT BEEF AND MAYO BURGERS: [GOLDEN CIRCLE RECIPES]
Makes: 4
Prep time: 25 minutes
Cooking time: 12 minutes
Hamburgers are a popular meal with all the family, so I sometimes wonder why we don't make them more often. They're hearty, healthy and full of flavour and above all, so quick to make! Try this simple burger the kids will just love and don't forget, they taste great with a ring of pineapple as well.
INGREDIENTS:
500g lean beef mince
½ onion, finely chopped
2 tbsp HEINZ Tomato Ketchup
1 tbsp LEE & PERRINS Worcestershire Sauce
1 egg
Olive oil spray
1 red onion, finely sliced
4 butter lettuce leaves, rinsed
8 slices tomato
450g can GOLDEN CIRCLE Sliced Beetroot , drained
4 tsp HEINZ Whole Egg Mayonnaise
4 hamburger buns, split and toasted
Golden Circle Sliced Beetroot
HERE'S HOW:
1.Place beef mince, onion, tomato ketchup, Worcestershire sauce and egg in a bowl and season to taste. Mix until well combined. Divide mixture into 4 portions and shape into large patties about 1cm thick.
2.Heat a large non-stick frying pan or barbecue plate and lightly spray with oil. Sauté onion for 5 minutes tossing frequently until lightly browned. Set aside. Meanwhile, spray burger patties lightly with oil and cook over medium high heat for 3 minutes each side.
3.Assemble burgers by placing a lettuce leaf on the base of each toasted bun. Top with a beef patty, 2 slices of tomato, 2 slices of GOLDEN CIRCLE sliced beetroot caramelized onion and finish with a dollop of mayonnaise. Replace bun lid and serve immediately.
AUSSIE BURGER -with beets and fried egg: [SHEKNOWS]
Serves 4
INGREDIENTS:
•1-1/4 pounds ground beef chuck
•1 teaspoon salt
•1/2 teaspoon black pepper
•4 hamburger rolls, split
•1 large onion, sliced
•4 large eggs, cooked over easy
•3/4 cup drained sliced pickled beets
•4 lettuce leaves
•1 tomato, sliced
•Mayonnaise, barbecue sauce, ketchup, as desired
WHAT TO DO:
1.Preheat a grill to medium-high heat.
2.In a large bowl, mix ground beef with salt and pepper, then form into 4 patties.
3.Lightly oil the grilling surface. Cook burgers to your preferred level of doneness, several minutes on each side. Carefully grill the onion slices on each side until they're charred and tender-crisp. Toast the buns lightly on the grill.
4.Assemble burgers with grilled onions, beets, fried eggs, lettuce, tomato and desired sauce.
FRENCH ONION BURGER OF WONDER: [JAMIE COOKS IT UP]
Time: 40 minutes
Yield: 8 burgers
Recipe from the wonderful Erin Jepsen, inspired by Rachel Ray
CARMELIZED ONIONS:
3 large yellow onions
4 T butter
1 C water
2 beef bullion cubes
1/2 C sour cream
BURGER:
2kg ground beef
2 pkg. Lipton onion soup mix
1 t Worcestershire sauce
2 eggs
salt and pepper
TOPPINGS:
8 hamburger buns
dill pickles
8 slices cheese (Swiss or American work well)
potato chips (regular or ruffled work great)
Mayonnaise
Sweet Baby Rays BBQ Sauce
HERE'S HOW:
1. Thinly slice your onions.
2. In a large saute pan melt your butter over medium high heat.
3. Add your onions to the pan and stir them around a bit so that the butter can be distributed throughout.
4. Cover the pan, with the lid placed at an angle so that some of the steam can escape. Stir the onions every few minutes while they continue to cook.You are looking for a nice golden color to appear. Plan on them cooking for about 15 minutes.
5. While your onions cook toss your ground beef into a large bowl. Pour both packages of Onion Soup Mix over the beef.
6. Shake a little Worcestershire sauce into the bowl.
7. Crack a couple of eggs into the beef and sprinkle in a bit of salt and pepper.
8. Stick your hands right into the meat and mix it up thoroughly. Form 8 beef patties, fire up your grill and cook them to your liking.
9. While your beef is grilling, mix the water and bullion together and pour it over your golden onions.
Turn up the heat to high and let the onions simmer in the liquid until most of it has been cooked out...remove the pan from the heat.
10. Stir in the sour cream. Mix until combined.
11. When your burgers are almost done grilling place the cheese on top to melt.
12. Build your burger! Bun, mayo, BBQ sauce, caramelized onions, pickle, chips (just do it, it makes all the difference....) and beef. Don't forget the beef.
THE BIG BURGER: [by ribshackred and photo]
Here’s a great big burger recipe to try at the next braai. Great combination of flavours to pair excellent with a glass of Rib Shack Red.
INGREDIENTS:
FOR THE PATTIES:
•1 kg beef mince
•300 g pork mince
•250 g very finely chopped onion
•1 cup choppped parsley
•2 Tbs sea salt
•pepper to taste
•3 eggs
•2 cup breadcrumbs
•1 cup of your favourite basting sauce
•GARNISH:
•8 breadrolls
•2 onions, thinly sliced, fried with some balsamic and sugar until caramalised
•1 block of Emmentaler cheese, thinly sliced
•3 tomatoes, sliced
•1 bag of Cos Lettuce
•1 jar of pickled cucumbers (gerkins)
HERE'S HOW::
Combine the meat, onion and parsley in a mixing bowl and mix together well.
Once properly mixed, spread the mix out in the bowl so you can get salt and pepper spread out evenly.
Lightly beat the eggs and add to the mixture.
Mix until the egg is incorporated, then add the breadcrumbs and mix again.
Next, make the patties. You can use a patty press as the patties end up a bit sturdier and do not fall apart so easily.
When you are done, put them in the fridge for a while to set.
Toast the rolls in the oven to crisp them up a bit, otherwise they might lap up too much of the juices and become soggy. Just cut them open and pop them under the grill for a while until they are lightly brown.
Slice the tomatoes (always sprinkle tomatoes with a bit of salt, it brings out their sweetness), slice the cheese and wash the leaves.
Braai the patties over a medium high heat.
About 4 minutes before they reach your desired level of “doneness”, give them a dash of basting sauce and spread with a brush.
Once finished cooking, assemble the burgers.
THE ULTIMATE HAMBURGER: [by ribshackred]
If you’re gonna braai a burger, why not do it properly. Here’s a fantastic everything on it, ultimate hamburger recipe. Looks great, tastes great and perfect with a glass of Rib Shack Red.
INGREDIENTS:
•vegetable oil for frying
•400 g lean beef mince
•400 g extra lean beef mince
•200 g pork mince
•2 large eggs, lightly whisked
•3 cloves garlic, finely grated
•15 ml wholegrain/ Dijon mustard
•15 ml coriander seeds, dry roasted and ground
•30 ml parmesan cheese, finely grated
•2 slices of white bread, blitzed into crumbs in a food processor
•5 ml salt ground black pepper to taste
WHAT TO DO:
Mix all the ingredients together until just combined.
Shape the mixture into patties.
Place the patties in the fridge to rest for a couple of hours: the flavours will develop and it will be less likely to break while cooking.
Brush the patties with oil and braai until cooked through.
TO ASSEMBLE:
Halve bread or bread rolls of choice, brush with olive oil and toast lightly.
Arrange salad leaves and garnishes of your choice and patties on bottom halves of rolls.
Top with fried free-range egg and crispy bacon, a slab of cheddar garnished with pickled gherkin, or tomato and onion monkey gland sauce and deep fried onion rings.
BACON GRILLED CHEESE HAMBURGER: [Posted by Marci Weber]
VERDICT:
We all loved this meal. I added caramelized onions to our grilled cheese and the kids could have theirs dipped in ketchup or tomato soup.
I tried to keep the number of pans to a minimum by cooking everything in one skillet which made me even happier when it came time to wash dishes.
INGREDIENTS:
1 – 1½kg ground beef
2 TBSP Worcestershire Sauce
1 tsp garlic powder
1 tsp onion powder
1/4 cup bread crumbs
1 egg
8 strips of bacon, cut in half
1 small onion, diced
1 cup of cheddar cheese, shredded
1 cup of mozzarella cheese, shredded
8 slices of white bread
1/2 stick of butter, softened
HERE’S HOW:
1.In a medium bowl mix ground beef, Worcestershire sauce, garlic powder, onion powder, bread crumbs and egg until well combined. Set bowl in refrigerator until ready to use.
2.Fry bacon strips in a skillet over medium low heat until crispy. Lay bacon on a paper towel to soak up remaining grease. Drain most of the grease from pan and set aside leaving about 2 TBSP in the pan.
3.Add onions to 2 TBSP bacon grease over medium-low heat to skillet. Allow onions to slowly cook until lightly browned and transparent. Remove onions from pan and set aside.
4.Remove ground beef mix from refrigerator. Break the ground beef mix into 4 equal portions. Form each portion into a thin, square patty.
5.Wipe out skillet with a paper towel and add 3 TBSP of bacon grease to your skillet. Over medium heat cook the 4 hamburgers until cooked through. Remove hamburgers from skillet when cooked and set on a plate lined with paper towels to soak up any extra grease.
6.Let skillet cool a bit then wipe out with paper towels.
7.Take one slice of bread, butter one side liberally and place butter side down in the skillet. Add 1/4 of each of ingredients cheddar cheese, then bacon, then hamburger patty, then onions then mozzarella cheese to top of patty. Take a second slice of bread and add it to the top of the sandwich. Butter the top side liberally.
8.Repeat step 7 for each sandwich.
9.Once all sandwiches are made place skillet on stove over medium-low heat. Once sandwiches are browned on the bottom and cheese has started to melt, 8-10 minutes, lightly press down on the sandwich with the back of a spatula before attempting to flip it. Try to do it in one swift motion so that the sandwich doesn’t slide.
10.Cook on the second side until well browned. Try to flip the sandwich only once during cooking. This will allow it to get crispy on the outside and melt the cheese on the inside.
11.When second side is browned remove sandwich from the pan and allow to rest 2-3 minutes before slicing in half.
THE DOUBLE BACON WAFFLE BURGER is a Breakfast and Dinner Combined: [References: thefoodinmybeard]
Fuse two of your favourite breakfast foods together to make a hearty, gut-busting dinner with the double bacon waffle burger.
This beef sandwich is absurd, bacon-filled and delicious. Thin waffle patties are made using a simple Belgian waffle recipe; the only difference however, is that you must add salt and pepper to lessen the sweetness in the pastry. Then you fry up some square beef patties and pile them up high, adding cheese in between them. Let your cheese melt and then add your fried bacon onto the top of the dish before you mount it onto your pastry buns. Shock your taste buds by dressing your double bacon waffle burger with maple syrup.
Your fingers will surely be a sticky mess once you're done gobbling down this sweet and salty find.
THE EGGS BENEDICT BURGER: [by DudeFoods is Savory and Delectable]
The eggs benedict burger is a mash-up meal made in foodie heaven. What better way to start your morning off than with breakfast served in a meaty sandwich?
Created by the masterminds of Dude Foods, this tasty sandwich combines all the best parts of these two meals. Sandwiched between a warm English muffin, the burger patty is topped with a perfectly poached egg and a drizzle of creamy Hollandaise sauce. Take this breakfast burger up a notch with a few slices of bacon and a sprinkle of fresh chives. You can also add a classy twist with some smoked salmon or tangy red onions.
If you thought the Egg McMuffin was heaven in a bun, feast your eyes on the oozing and delectable eggs benedict burger.
THE CINNABURGER IS THE LOVE CHILD BETWEEN DINNER AND SUARGY TREATS: [References: dudefoods and incrediblethings]
It perhaps sounds more appetizing than it really is, the Cinnaburger is not a dessert fashioned in the style of a burger but rather a hollowed-out cinnamon bun stuffed with ground beef and bacon.
While the concept is fairly straightforward -- combine dinner and dessert into one main course -- the product of this pairing may be the result of a premature heart attack. Created by Nick of DudeFoods, the pairing of ground beef with sugary cinnamon goodness is apparently quite delicious.
Similar to the creations by the team at Epic Meal Time, the burger/dessert hybrid packs a whopping calorie count bound to send one's blood sugar through the roof. However it should be stated that everything in moderation is a healthy approach. One Cinnaburger can't hurt can it?
SPAGHETTI NOODLE BURGER WITHOUT THE BUN: [References: pytphilly and foodbeast]
If you love to try gourmet burgers, this spaghetti burger comes sandwiched between two bundles of fried spaghetti noodles. A decadent burger combination to say the least, this burger takes spaghetti dinners and presents them in a whole new way.
Created by American burger joint PYT, this spaghetti burger omits the traditional garlic burger bun for a crispy cluster of fried spaghetti noodles. Inside, a juicy beef patty is topped with garlic, Parmesan cheese and a healthy serving of homemade tomato spaghetti sauce. With the crunchiness of the noodle bun, this burger is definitely one messy meal to eat. With each bite, I can only imagine that the noodle bun would begin to fall apart sending delicious amounts of sauce dripping down your fingers. If you're up for the challenge, the spaghetti burger is a fresh way to eat some pasta.
BRAAI VARKRIBBURGER: [Deur Huisgenoot Digitaal]
Lewer 4
Bereiding: 10 minute
Staantyd: ’n uur
Gaarmaaktyd: 45 minute
BENODIG:
1 kg ontbeende varkribbetjies
sap en skil van 1 lemoen
2 knoffelhuisies, fyngedruk
5 cm-stuk vars gemmer, gerasper
5 ml (1 t) mosterd
sout en peper
500 ml (2 k) braaisous
125 ml (1 k) tamatiesous
60 ml (1Ž4 k) heuning
45 m (3 e) worcestersous
MAAK DAN SO:
1 Plaas die ribbetjies in ’n bak sout kookwater om die vleis te help versag.
2 Meng die oorblywende bestanddele in ’n bak. Sny die ribbetjies in vier ewe groot porsies, plaas in die bak en marineer ’n uur.
3 Voorverhit die oond tot 180 °C.
4 Verplaas die ribbetjies na ’n gesmeerde en gevoerde bakplaat en bak ’n driekwartier terwyl jy die vleis elke kwartier met die marinade bedruip.
5 Sit die ribbetjies op broodrolletjies voor met garnering van jou keuse (slaaiblare, tamaties, agurkies en/of uie) en bros skyfies.
- Hope Malau
GOURMET CHILLI BEEF DOGS WITH CHUNKY TOMATO AND CUCUMBER SALSA AND CHEESE: [PICK N PAY RECIPES]
Try out this delicious recipe!
Less than 1½ hours
Serves: 4
INGREDIENTS:
2 tbsp olive oil
1 large onion, chopped
2 tsp dried chilli flakes
2 tbsp fresh thyme leaves, chopped
2 tbsp tomato paste
300 grams PnP beef mince
2 cloves garlic, crushed
1 can chopped tomatoes
2 tsp sugar
1/2 cup beef stock
1/4 cup red wine vinegar
1 pinch salt and milled pepper
4 frankfurters
4 bread rolls
1 tomato, roughly chopped
1/2 cup diced cucumber
1 handful basil leaves, torn
1 lemon, squeeze
1 handful grated cheddar cheese
WHAT TO DO:
•Heat oil in a heavy-bottom pot. Add the onion, chilli flakes, cumin, thyme and season. SauteÌ until softened and onions are slightly golden in colour, then stir through the tomato paste and cook for another minute.
•Add the mince and garlic and fry for a few minutes before adding canned tomatoes, sugar, beef stock and red wine vinegar. Simmer for about 30 minutes, then remove from the heat.
•Heat a griddle pan and fry sausages until golden and cooked through (about 1 – 2 minutes on both sides).
•Slice rolls in half, brush with a little olive oil, rub with garlic clove and place on the same griddle pan to toast slightly.
•Mix the fresh chopped tomato, cucumber, a splash of olive oil, lemon juice and basil together. Season to taste.
•Spoon chilli mince onto the rolls, top with a sausage on each and finish with salsa.
KHUZEKA'S BAKED BEAN BURGERS: [KOO RECIPES]
INGREDIENTS:
1 onion, chopped
Handful of coriander, chopped
1 x 410 g can KOO Baked Beans in Tomato Sauce
Rind of 1 lemon
2 potatoes, grated
½ egg, beaten
Salt and pepper
Corn starch
Breadcrumbs
10 ml oil
WHAT TO DO:
1.Place the chopped onions, coriander and KOO Baked Beans in a bowl and mash up together until the beans are well broken up.
2.Add the lemon rind, grated potato, beaten egg and mix.
3.Season with salt and pepper to taste.
4.Stir in the corn starch and breadcrumbs until it has a thick consistency.
5.Shape the mixture into patties, dust the patties with flour and place in the fridge for an hour to stop them from falling apart.
6.Heat some oil in a pan and fry the patties until they are cooked through and golden-brown.
7.Serve the patties on bread rolls with salad and your favourite sauces.
PEANUT PORK BURGERS: [food & fire]
INGREDIENTS:
2kg ground pork
2 teaspoons grated fresh ginger
2 green onions
5 cloves garlic
1 tablespoon sesame oil
1 tablespoon fish sauce
1/2 cup Asian sweet chili sauce
2 tablespoons peanut butter
WHAT TO DO:
Put the garlic cloves in a food processor and pulse until minced. Add the ginger, green onions, oil, fish sauce, chili sauce, and peanut butter and give them a whirl until they are well-combined.
In a large bowl, combine the pork and the sauce mix. Work everything together with your hands. Form the meat mixture into 6 to 8 1/2 inch thick patties. Stash in the fridge so all of the ingredients can mingle and the burgers stiffen up a little.
Set your grill up for a direct cook over high (450°F) heat. Grill burgers about 5 minutes per side, or until the meat hits 160°F internal. Remove from grill and let rest 5 minutes before serving. Top with a dollop of sesame mayo if desired.
BURGER OVER THE COALS: [cape cook]
My own version of the burger is very close to skinless boerewors, and does not contain anything but meat and spices.
INGREDIENTS:
1Kg Ground Beef
500g Ground Pork
25g Salt
10g Fine Coriander
5g Ground Black Pepper
2g Ground Cloves
2g Ground Nutmeg
25ml Brown Vinegar.
WHAT TO DO:
Mix together everything and form patties
COOKING:
100ml BBQ sauce
15ml Olive oil
Mix together olive oil and BBQ sauce
NOTE:
I prefer to cook mine on either the coals or gas braai, for a quick lunch the gas braai is perfect. Brush the patties with the BBQ/Olive oil mix before putting them on the grill, and do so every time you turn them. I prefer mine medium, and when I turn the patties the last time, I add slices of cheese on top of the patties and close the lid of the braai to allow the cheese to melt.
Once the patties are done, all that is left to do, is to butter a hamburger roll, add some sliced tomato, pickles and lettuce and then add a patty on top and enjoy.
HOENDER EN APPELBURGERS: [Deur Huisgenoot Digitaal]
Genoeg vir 4 mense
Bereiding: 15 min.
Gaarmaak: 15-20 min.
HOENDER:
4 hoenderborsfilette
sout en peper
15 g vars pietersielie, gekap
fyn gerasperde skil van 1 suurlemoen
1 knoffelhuisie, fyngedruk
15 ml (1 e) olie
BURGERS:
4 broodrolletjies
60 ml (¼ k) mayonnaise
100 g slaaiblare
2 Granny Smithappels
Voorverhit die oond tot 190 °C.
MAAK SO:
1.Hoender Kap die hoender effens platter en geur met die sout en peper. Meng die pietersielie, suurlemoenskil, knoffel en olie en smeer oor die hoender.
2.Verhit ’n braaipan en braai die hoender in sarsies tot goudbruin. Pak op ’n bakplaat en braai 10 min. in die oond tot gaar.
3.Burgers Halveer die broodrolletjies en smeer albei kante met die mayonnaise. Pak die slaaiblare op die een helfte van elke broodjie. Pak die hoenderfilette op die blare. Sny die appels in skyfies en pak op die hoender. Sit die ander helftes van die broodjies bo-op. Sit voor saam met aartappelskyfies.
BONANZA HAMBURGER: [BOEREKOS KOOKENGENIET]
- die allerlekkerste hamburger..!!
BENODIG:
800g topside maalvleis
1 ui baie fyn gekap
3 knoffelhuisies, gekneus en fyn gekap
1/2 tl gemmer
1/2 tl droe tiemie
1/2 tl droe pietersielie
3 eetl blatjang
swartpeper
4 rolletjies
uie in ringe gesny
blaarslaai
tamaties – skywe gesny
SOUS:
mosterd sous
tamatiesous
blatjang
MAAK SO:
Meng al die speserye saam met maalvleis , knoffel en fyn ui mooi deur, vorm 4 gelyke bolletjies, op kleefplastiek of oopgesnyde broodsakkie druk rondel bal versigtig plat vir pattie se vorm.
Sit eenkant van die kleefplastiek oor die pattie en vryf en seel, en vorm hom mooi met jou hande, probeer die lug uitdruk.
Sit in vriekas vir mistens 30 min, voor jy hulle panbraai.
Maak olie in swaarboompan lekker warm
Braai patties aan een kant tot begin bruin braai, voor jy versigtig omdraai, en bruin braai, sout en peper na smaak, sit jou uie ringe orals langs pattie in en braai alles sappig oor medium hitte
Maak sousie van gelyke dele blatjang, mosterdsous en tamatiesous gemeng.
Rooster jou rolletjies, smeer goed met sous …. en ….
bou nou jou hamburger, laat die sousies loop geniet !!
MAAK 'N OU PLAIN WORSROL LEKKER: [Maritza Farham - BOEREKOS KOOKENGENIET]
Very simple. Just cook the sausage like u normally do.
Place it in a bun and I in a oven proof dish.
Top it with tomato relish.
For mine I pan fry my onions till opaque.
Then add in the tomato's. I normally take out the pips as it makes the mixture runny and the bun then goes soggy.
With the onion mix I add a stock cube, mixed herbs and a tiny sprinkle of sugar to brake the tartness.
Grate over a easy melting cheese and bake @180 Degrees till melted.
CHICKEN SAUSAGE ROLL; [21 Aug 2013 by Go! Southern Africa
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RECIPE ALETTA LINTVELT PICTURES LEE MALAN]
Makes 6–12 sausage rolls
Preparation 10 minutes
Cooking time 20 minutes
The chicken sausage is already seasoned so you don’t need to go overboard on herbs and spices. Make sure the frozen pastry is properly thawed before you start.
YOU NEED:
•1 packet garlic chicken sausage (350g)
•3 slices gypsy ham, chopped
•1 tablespoon dried thyme
•1 roll full-grain flaky pastry, thawed
•3 tablespoons apricot chutney
•Cooking spray
WHAT TO DO:
1.Remove the chicken from the sausage casing and mix with ham and thyme. Divide the mixture into 6 sausages.
2.Roll open the pastry and cut it into three wide strips. Then slice the strips in half down the middle so you end up with six rectangles of pastry.
3.Spread each pastry rectangle with a teaspoon of chutney. Put a sausage on each rectangle and roll the pastry around it. Close the ends on each side.
4.Grease the griddle (flat-side up) and arrange the rolls seam down. Put on the lid and bake for 20 minutes, turning the sausage rolls every 5 minutes so that all sides are nicely browned. Make sure the braaier is not too hot – three briquettes should do the trick.
5.Serve hot with extra chutney and a salad or take them along as padkos.
SOUTH AFRICAN BOEREWORS ROLLS WITH TOMATO AND ONION RELISH: [TAMARIND BLACKMUR]
Author: Tamarin
Serves: 4
INGREDIENTS:
•1 pack Boerewors
•4 Rolls
•Butter
RELISH:
•1 apple
•1 onion
•2 cloves garlic
•3 tomatoes
•1 tablespoon sugar
•Worcestershire sauce
•Olive oil
HERE'S HOW:
1.Cook your boerewors over a BBQ until brown and cooked all the way through, or pan fry if you don’t have a BBQ.
2.Grate an apple, finely chop an onion, crush garlic cloves, finely chop the tomato and fry in olive oil. Add ½ tablespoon of sugar and Worcestershire sauce to the mixture. Flavor with salt and pepper. Cook until the onion is cooked and you have a thick sauce.
3.Butter bread rolls, place boerewors in each and add the sauce on top or on the side!
4.Can be served with homemade onion rings or any sides….
Kos vir kampeerders met idees vir kampering on Wednesday, May 25, 2011 at 1:39pm
Bedien: 6
6 Eskort Gold Medal Pork Sausages
150 g Eskort Rindless Streaky Bacon
1 Groot Appel, geskil, harde kern verwyder en in blokkies gesny
75 g Cheddarkaas, gerasper
Rooster die worsies vir ongeveer 5 minute en draai nou en dan om.
Haal af van rooster en laat koud word.
Meng die appel en kaas in ’n bak.
Sodra die worsies koel genoeg is om te hanteer, sny hulle in die lengte oop - maar nie heeltemaal deur nie - en stop met die appel- en kaasmengsel.
Draai ’n repie spek om die middel van elkeen van die gestopte worsies en los openinge vir die gesmelte kaas om uit te loop.
Sit die gestopte worsies terug op die rooster totdat die spek bros is en die kaas gesmelt het.
MEAT POTATOBURGERS:
by Kos vir kampeerders met idees vir kampering on Thursday, March 10, 2011 at 9:44am
500grm ground beef
1/4 cup chopped onions
1 tsp. salt
1 egg
1 cup grated raw potato
Mix together and form into patties.
Fry on each side until done.
RIBBURGERS MET VARS SOUS:
.by Kos vir kampeerders met idees vir kampering on Wednesday, June 29, 2011 at 1:47pm.
BEDIEN 4
1 pakkie 500g burgers van ontbeende varkrib
1/ 3 koppie ( 80 ml ) dillepiekels, fyngekap
1/ 3 ui, fyngekap
2 tamaties, ontpit en fyngekap
3 eetlepels ( 45 ml ) blatjang
1 stokbrood, in kwarte gesny
Skaaiblare, vir opdiening
Maak burgers volgens aanwysings op pakkie gaar.
Sous:
Meng piekels, uie en tamatie met blatjang.
Sny stokbrood oop, en plaas slaaiblare en `n stukkie vleis daarop.
Bedien met `n goeie skeut salsa.
KAMMA BURGERS: [SAMPIOENE BURGER]
.by Kos vir kampeerders met idees vir kampering on Tuesday, August 16, 2011 at 1:02pm.
Pleks van die tradisionele maalvleiskoekie het ons sampioene in die rolletjies gesit.
8 groot bruin sampioene
60 g botter
huisie knoffel, gekneus
15 ml gekapte vars pietersielie
sout en vars gemaalde swartpeper na smaak
4 broodrolletjies
mosterd
suurlemoensap
Stel die oond op 200°C.[ jy kan hierdie ook buite op rooster of in skottelbraai doen]
Verwyder die sampioene se stingels en hou dit in die yskas om later in sop of slaai te gebruik. Smelt die botter en roer die knoffel en pietersielie by. Smeer die bottermengsel aan albei kante van die sampioene. Geur en plaas met die stingelgedeelte na bo op 'n bakplaat. Bak sowat 20 minute in die voorverhitte oond. Draai een keer om. Haal uit die oond.
Sny die rolletjies in die lengte deur. Druk die binnekant van die rolletjies in die pansappe en smeer dan 'n bietjie mosterd binne-in. Plaas twee sampioene in elke rolletjie en sprinkel 'n bietjie suurlemoensap oor.
HAMBURGER ON THE BRAAI:
.by Kos vir kampeerders met idees vir kampering on Tuesday, August 16, 2011 at 1:19pm.
■4 Hamburger patties
■4 Hamburger rolls
■4 Thick slices of cheese
■1 Big, 2 Medium or 4 Small Tomatoes
■4 Lettuce leaves
■Hamburger sauce (I bought this at the store to try it out, was pretty good, but a mix of Mayonaise and Chutney will be even better).
■Dried Onion chips (If you cannot find this, fry two real onions).
1.Braai the patties until medium turning 3 – 5 times in total.
2.Just before the patties are ready, after the last turn, place a slice of cheese on top of each so that the cheese can slightly melt.
3.Put a patty with cheese on the bottom half of each bun, and add all the other ingredients.
4.The order really does not matter, so go for something that will look good on photos.
5.Eat.
6.In my opinion eating French Fries at home is really stupid and the time spent making them could be spent standing around the braai.
7. If you want to eat more, braai and make more hamburgers.
BEEF BURGERS WITH ROCKET AND CAMEMBERT:
.by Kos vir kampeerders met idees vir kampering on Friday, August 19, 2011 at 1:20pm.
Burger patty ingredients:
1kg lean beef mince
3 slices of white bread, processed into crumbs in a food processor
1 onion finely chopped in a food processor
3 eggs
180ml tomato sauce
180ml chutney
60ml Worcestershire sauce
salt and pepper to taste
45ml paprika
15ml dry mixed herbs
Preheat the oven to 180ºc.
Mix all the patty ingredients together.
Press into small pie tins (8 to 10 patties) and bake for 30 minutes in a pre-heated oven.[or grill outside]
For the Burgers:
8 to 10 crispy rolls (or any other rolls that you prefer)
Rocket leaves
Caramelized onions
2 x 125g rounds of camembert cheese sliced into 8 to 10 rounds
Halve the rolls, and butter them.
Stack the Rocket leaves and some caramelized onions onto one halve.
Remove the patties form the oven and top with a slice of camembert.
Return to the oven for a couple of minutes until the camembert melts.
Remove from the pie tins and place on top of the onion rings with the camembert to the top.
Cover with the other halve of the roll and serve immediately.
HOT DOGS WITH A DIFFERENCE:
.by Kos vir kampeerders met idees vir kampering on Wednesday, August 24, 2011 at 3:10pm.
It's a big hit whenever it's served. This recipe can be done on the stove or over a fire.
1 large can baked beans
1 package hotdogs
1 tablespoon mustard
1 tablespoon ketchup
1 tablespoon brown sugar
1/2 medium onion
Pour beans in a baking pan or iron skillet.
Slice hotdogs into 1/4-inch pieces and add to beans.
Dice onions and add to beans.
Add mustard, ketchup, and brown sugar.
Stir until everything is mixed and cook about 30 minutes.
HOW TO MAKE HAMBURGER BUNS ON THE GRILL:
.by Kos vir kampeerders met idees vir kampering on Wednesday, August 24, 2011 at 3:18pm.
For that next picnic or family outing, consider making your own hamburger buns or sandwich rolls. They are easy and so much better than what you buy from the stores. And if you really want to impress your family or friends, bake them at the party. (Mix the dough at home and take it to the park)
Take any bread mix. Be adventuresome and consider a bread with some flavor: one of our tomato breads or Sour Cream Onion or a rye bread or maybe Fully Loaded Baked Potato Bread.
Mix the bread according to the package directions or recipe. If you are using your bread machine, set the machine on the “dough” setting so that the machine will mix your bread for you, let it rise and then beep when it is time to bake. If you are making bread the old-fashioned way, let the bread rise in an oiled bowl as you would for other bread recipes.
Remove the dough and divide it with a knife into eight equal pieces if you are using a one-loaf mix. Form a round with each. Place them on a greased baking sheet with room to expand. Using the heel of your hand, flatten each roll. The elasticity in the dough will tend to make the rolls spring back. Let the dough relax for a few minutes and repeat the process. Cover the rolls with plastic wrap and let the rolls rise until doubled—an hour or so depending on the mix and the room temperature.
If you care to put sesame seeds or poppy seeds on your rolls, mix one egg white with one tablespoon of water. Just before baking, brush the mixture onto the tops of the rolls and then sprinkle with seeds. The egg white will keep the seeds in place.
You can bake nearly anything with a covered grill. The heat rises and circulates in the covered area just as it does in your oven. The heat source can be charcoal, gas, or even wood. We prefer gas because it is easier to control and does not impart a smoked taste to the bread. Since it is hottest near the flames, elevate the bread even if you have to improvise. In our grill, there is a secondary shelf for baking potatoes and such and that works perfectly for baking bread.
Grills tend to not circulate the hot air as well as ovens. To keep the bottom of the bread from burning, place one pan beneath the other and a wire rack between the pans to create space for insulation.
The trick to baking buns on the grill is controlling temperature and time. If your grill comes equipped with a thermometer, you've got it made (though outside temperatures and winds may impact how well your grill retains heat). If you have a thermometer, just heat to 350 degrees. If not, guess. After a few experiences you'll have it perfect and we bet that the first batch off the grill will be just fine.
Your buns will probably bake in 15 to 20 minutes. An occasional peek to see how your bread is doing as it nears completion is okay.
And here are few tips to help you along the way:
■Bake your rolls before the burgers. They can cool while you cook the rest of the food. Burning grease in the bottom of the grill makes the temperature harder to control and the soot can stain the bread.
■If you are letting your dough rise outside where the temperature may be less than indoors or where breezes may swirl around the dough, consider using a large food-grade plastic bag as a greenhouse. Simply slip the bread dough--pan and all--inside the bag, inflate it slightly, and close it. If the day is cool, set the bag and the bread in a sunny warm place to capture a little solar energy.
■If your buns are baking faster on one side than the other, turn the pan 180 degrees part way through the baking time.
■The tendency is to burn the bottom of the buns. Place the buns as far away from the flames as you can even if it means elevating the buns.
We hope that you have fun baking bread outside this summer. We do know that you will
THE ROTHERHAMBURGER BY JAN BRAAI:
.by Kos vir kampeerders met idees vir kampering on Monday, 26 September 2011 at 11:23.
(makes 4)
■4 chicken breasts
■4 hamburger rolls
■8 slices salami
■8 slices bacon
■8 slices mozzarella cheese
■crumbled feta feta cheese
1.Light the fire.
2.Spice the chicken breasts with your favourite chicken spice.
3.When the coals are ready braai the chicken breasts until medium (about 10 minutes) and fry the bacon in a pan on the fire or in a pan on a stove.
4.Assemble the burger as follows: Salami, feta, chicken breast, mozzarella, bacon. (The chicken and bacon will melt the mozzarella, thus logic dictates that you can also assemble it: bacon, mozzarella, chicken, feta, salami).
Tips:
■If you use good quality salami and bacon it will make the burger taste even better.
■Chicken breasts dry out easily when overcooked.
RED PEPER CHEESE AND BACON BURGERS:
1/3 cup Hellmann's Mayonnaise
1/4 tsp. Kosher salt
1/4 tsp. ground black pepper
1/4 tsp. cayenne powder
1/4 lb. extra sharp white cheddar cheese, coarsely grated
1/4 lb. extra sharp yellow cheddar cheese, coarsely grated
1/3 cup drained and finely chopped roasted red peppers
1-1/2 lbs. lean ground beef
4 hamburger buns
8 thick slices double smoked bacon, crisp-cooked
Instructions
Combine Hellmann's Mayonnaise, salt, pepper and cayenne in large bowl with fork. Stir in cheese and roasted peppers. Cover and refrigerate at least 30 minutes.
Meanwhile, shape ground beef into 4 patties. Season, if desired, with salt and black pepper; set aside.
Grill or pan fry burgers, turning once, 8 minutes or until desired doneness. During last 30 seconds of cooking, evenly top each burger with cheese mixture, then cook covered until cheese melts slightly. Arrange burgers on buns, then evenly top with bacon.
ELEVEN SECRETS FOR GREAT BURGERS:
Originally we wrote this up as eight secrets. We've discovered a few more. Remember these secrets for your next patio party and you'll have great burgers.
1. Start with the right meat. Buy your meat from a butcher you trust. Avoid the lean and extra lean burger which is great for casseroles but too lean for burgers—you need the fat for flavor and juice. Your meat should be fresh. Ask the butcher when it was ground and avoid meat that was not ground in the last few hours.
2. Don't handle the meat unnecessarily. Too much handling makes for tough burgers. Break a section of meat off and form the burgers with as little handling as possible. If you are mixing seasonings into the meat, toss the meat gently with your fingers to disperse the seasonings.
3. Make the burgers the right size. Remember, they shrink while cooking. Three-quarters of an inch thick on the edges and slightly thinner in the middle is just about right for most of us. A hamburger press like our Burger Buddy is a nice way to form burgers without handling them too much. Make the burger thicker than necessary and then gently press the center to form a concave patty.
4. Start out with a clean, well-oiled grill. Burnt food particles will taint your burger and make it stick.
5. Cook at the right temperature. You want your grill or pan to be at medium high, hot enough to sear the meat and seal in the juices.
6. Avoid the urge to press. Yes, you see others pressing their burgers with the spatula but doing so forces the juices from the meat. Again, it's the juices that make your burgers moist and flavorful.
7. Turn ‘em once. Years ago, I worked a grill in Alaska. The chef taught me to never turn the steaks more than once—doing so lets the juices run out and dries out the steak. The same goes for a burger.
8. Avoid the urge to overcook. A well-charcoaled burger is going to be tough and dry. That same chef taught me to tell how done a steak was by poking it with my finger. (The meat becomes firmer as it cooks.) You can do the same with burgers (and chicken). After the first cookout, you'll be pro. No more over-cooked burgers or burgers torn apart to see how red they are in the middle.
9. Season your meat before cooking. You'll find that your burger will taste much better if every morsel is seasoned, not just the outside. Add 3/4 teaspoon salt and 1/4 teaspoon pepper to every pound of burger and knead it in gently.
10. Cook your burgers on medium high heat. You want to sear the burgers, make a bit of a crust, and seal in the juices. Too high and you'll burn the outside before the burger is done; too low and too much of the juice will drip out.
11. Try mixing grated cheese into the meat for cheeseburgers. You'll get a burst of cheese in every bite, the cheese won't drip down into the grill, and it takes less cheese to make a cheesy burger.
Ten Best Toppings
These are the ten best burger toppings that we settled on from our virtual tour of the best U.S. restaurants and from the burgers we made in our test kitchen.
The names have been changed to protect the innocent. The pictures are our own.
1. Yuri's Famous Mushroom Burger
If you like burgers smothered in sautéed mushrooms, you'll like this. The sour cream gives it richness and a little kick. It's topped with sautéed mushrooms, provolone, and sour cream on a whole wheat bun
2. Apollo Burger
We can't find much that is Grecian about this burger; it must have been named for the gods. This burger is topped with provolone cheese, lettuce, tomato, cucumber slices, and avocado
3. Acapulco Burger
The salsa and fresh avocado make this a south-of-the-border delight. It's topped with bacon, Monterey jack cheese, and of course--avocado and salsa.
4. Good Earth Burger
Any burger with sprouts reminds us of the Good Earth Restaurant in Minnesota that we enjoyed so much. This burger is topped with cheddar cheese, sprouts, tomato, and avocado on a whole wheat bun.
5. Carrie's California Burger
Carrie is our production manager. She's really from Houston but this is her kind of burger with a touch of the southwest. It's topped with Monterey jack cheese, slices of banana peppers, and bacon. The bun is spread with ranch dressing
6. Petra's Pesto Burger
We experimented with pesto on a burger. This one was excellent with mozzarella cheese and our own basil pesto.
7. Honolulu Hula Burger
Ah, with freshly grilled pineapple, this reminded us of our time in the Islands. We splashed the burgers with our own Teriyaki Madness sauce (but you can use something else from the store) and topped it with grilled pineapple, cheddar cheese, lettuce, tomatoes and mayonnaise. The grilled pineapple balanced the kick from the teriyaki nicely.
8. Day Break Burger
This burger is dedicated to those who could eat a burger for breakfast. A fried egg atop a burger—that sounds like a breakfast food. In addition to the fried egg, this burger is topped with Colby cheese, lettuce, and tomatoes.
9. Em's Pizza Burger
We have two Emilys: one in production and one in fulfillment. It seemed like we should dedicate a burger to them. And who wouldn't like a pizza burger topped with pepperoni, mozzarella cheese, slices of tomatoes, red onions, lettuce, and basil-olive mayonnaise. We made the basil-olive mayonnaise with a half cup of mayo, a quarter cup of diced black olives, and a half tablespoon of dried basil. This sauce was a great discovery.
10. We went back to the caramelized onions that we like so much for this one. And yes, when you caramelized red onions, they're still red. We used this recipe for caramelized onions but used red onions and apple cider vinegar instead of the white wine vinegar.
Along with the caramelized red onions, add mozzarella cheese, lettuce, and mayonnaise to your burger.
LEKKER WORSBROODJIES:
4 porsies
500g varkworsies
250g streepspek [streaky bacon]
40ml olyfolie
1 Fransebrood
Tamatiesous en mosterd
Draai spek om worsies en braai tot gaar.
Sny brood in groot stukke en halveer.
Sit 2 worsies per broodjie met die mosterd en tamatiesous.
Vir ‘n alternatief kan jy die brood vervang met ‘n lekker gebakte aartappel vir elke persoon.
PREGO ROLLS:
4 portions of rump steak (each)
30ml olive oil
freshly ground black pepper
5ml sugar
1 packet of rocket leaves
4 Portuguese rolls
For the marinade:
15ml oil
1 onion, chopped
1 red pepper, finely chopped
6 plump cloves garlic, sliced
1ml ground paprika
125ml dry white wine
salt and freshly ground black pepper to season
freshly ground black pepper
Method:
To prepare the marinade:
Heat the oil and saute the onion with the red pepper until soft. Add the garlic and stir-fry for another minute. Add the paprika and white wine and set aside to cool.
Marinate the meat in the cooled marinade for at least two hours or, preferably, overnight. Remove the steak from the marinade and fry it in the olive oil, in a hot frying pan, until done to your preference. Season with salt and freshly ground black pepper. Remove the meat from the pan, keeping it warm.
Add the marinade to the pan along with the sugar and cook until the sauce starts to thicken. Season to taste.
Place a piece of steak and some rocket leaves in each bread roll, and top with a spoonful of sauce.
PREGO-ROLLETJIES: [onbekend]
Sny 'n lendeskyf in blokkies.
Sny knoffel op en druk in die vleis.
Braai die vleis in botter.
Drie minute aan elke kant.
Haal uit en hou warm.
Braai uie wat in skywe gesny is in die pan tot sag.
Gooi witwyn in en kook af tot dik.
Sit die vleis terug en kook tot warm.
Bedien op Portugese rolletjies met aartappelskyfies.
BBQ SLOPPY JOES:
Makes 6 Servings
prep 5 min.
cooking 15 min.
1 tbsp. oil
1 medium onion, chopped
1 1/2 lbs. lean ground beef
1 cup honey barbeque sauce or ketchup
1/2 cup FRENCH Mustard
Hamburger rolls
HEAT oil in large nonstick skillet. Sauté onion 3 min. until tender.
ADD beef to skillet. Cook until browned, stirring to separate meat. Drain well.
STIR in barbecue sauce and mustard. Simmer about 5 min. until flavors are blended. Serve over hamburger rolls.
BBQ STEAK SANDWICH WITH ONIONS: [FRENCH KITCHEN]
Makes 4 Servings
prep 5 min.
cooking 10 min.
1 tablespoon vegetable oil
8 to 12 slices (1 pound) minute steaks, seasoned to taste with salt and pepper
3 large sweet onion, sliced
3/4 cup of Barbecue Sauce
1/4 cup Worcestershire Sauce or Cayenne Pepper Sauce
8 slices cheese
4 rolls, split
Heat oil in large nonstick skillet until very hot. Cook steak pieces 5 minutes until browned, turning once; remove from skillet.
Sauté onion in same skillet until tender. Add barbecue sauce and Worcestershire. Heat through.
Spoon saucy onions on bottom of rolls, dividing evenly. Arrange 2 to 3 pieces steak on bottom of each roll and top with 2 slices cheese. Close rolls.
HOTDOG VERLEIDING:
1 ui, in dun skyfies gesny
10 ml olie en 10 ml margarien
90 ml soetrissiesous
60 ml aangemaakte mosterd
30 ml mayonnaise (opsioneel)
40 g agurkies
4 worsies, van jou keuse
4 lang broodrolletjies
Braai die ui in die olie en margarien totdat dit goudbruin en gekarameliseer is. As jy die proses wil versnel, gooi bietjie suiker by. Hou eenkant.
Hier kom jy nou by 'n vurk in die pad – erg tradisioneel sou sê dat jy al die bestanddele apart op die worsie in die broodjie sit, en ek sou sê dat dit lekker is om alles te verhit en te meng .
Gebruik dieselfde pan as vir die uie, en gooi die soetrissiesous, mosterd en agurkies in. As dit vir jou baie sterk is, en jy alreeds van die pad begin afwyk het, gooi mayonnaise by.
Roer terwyl jy dit stadig verhit. As alles gemeng is en dit warm is, is dit reg. Skep nou die sous bo-op die worsie in die broodjie en skep gebraaide uie bo-op.
HOTDOG LEKKERTE:
Hierdie hotdog oortree die grootste reël – die een wat sê "geen tamatiesous"! Dalk weet hulle net nie hoe lekker dit is nie! Dit is regtig vinnig om te maak, en kan gemaklik in grootmaat gemaak word. Die beste is dat dit met enige worsies werk – tot die wat vreeslik goedkoop is!
100 ml tamatiesous
100 ml blatjang
2.5 – 5 ml aangemaakte mosterd, afhangend van die sterkte daarvan
25 – 50 ml margarien
4 worsies, van jou keuse
4 lang broodrolletjies
Kry 'n pan. Of 'n pot. Gooi al die nat bestanddele daarin. Verhit oor 'n lae temperatuur.
Sodra dit warm, gemeng en gesmelt is, gooi die worsies by. Roer totdat die worsies deurwarm is en goed met sous bedek is. Dit moet sommer lekker lyk en ruik!
Sny die broodrolletjies oop en sit nou 'n worsie met ekstra sous in elkeen.
BOEREBRAKKE:
• 4 kg Boerewors
• 20 - 40 'Hot dog buns'
• Blatjang, tamatiesous
Braai wors op skottelskaar en bedien met blatjang en tamatiesous op broodrolletjies. (Die broodrolletjies kan gevries word tot dit gebruik word - dit ontdooi binne 'n halfuur.)
VIENNAS IN KOMBERSIE:
1 blikkie weense worsies
2 eiers
3/4 koppie melk
knippie sout
1 teelepel bakpoeier
Genoeg meel om dun deeg mee te maak
Klop eiers goed, voeg melk en sout by.
Klop weer, voeg meel en bakpoeier by.
Klop weer.
Doop worsies in deeg.
Braai in warm olie tot deeg gaar is.
Jy kan die viennas in die lengte 'n gleufie insny, nie dwarsdeur nie,
sny repie cheddarkaas en druk in die gleufie en volg die resep verder.
HAMBURGERS: [COOKS]
I can’t believe I let summer pass by without posting about my favorite beef hamburger recipe. This is my go-to recipe that I use to make a bunch of hamburgers that I keep in my freezer to make for a quick and easy dinner. Since many people still grill outside well into fall (and you can make these on a grill pan or your broiler as well) – you can’t let this recipe pass you buy. The texture and taste is improved so much by a few simple ingredients and steps – you will never just throw a bunch of beef into a round patty and slap it onto a grill again. Enjoy!
Ingredients
1-2 slices white sandwich bread, crust removed and discarded, bread chopped into 1/4-inch pieces (about 1/2 cup)
2 Tbsp. whole milk
3/4 tsp. table salt
3/4 tsp. ground black pepper
1 garlic clove, minced
2 tsp. steak sauce, such as A-1
1 1/2 pounds ground beef
Directions
1. Mash bread and milk in large bowl with fork until homogeneous. Stir in salt, pepper, garlic, and steak sauce.
2. Break up beef into small pieces over bread mixture. Using fork or hands, lightly mix together until mixture forms cohesive mass.
3. Divide meat into 4 to 6 equal portions. Form into a loose ball and then gently flatten into a 4 1/2 inch patty. Press center of patty down with fingertips until it is about 1/2 inch thick, creating a slight depression in each patty. Repeat with remaining portions of meat.
4. At this point – either freeze for future use or cook on a grill or stovetop.
HEIN SE BONUS BURGER, PATTIES, MEATBALLS,FRIKKADELLE
SAPPIGE BURGERS:
VRAAG: HOE KAN EK SAPPIGE HAMBURGER FRIKKADELLE BAK, WAT NIE UITGEDROOG IS EN SOOS SAAGSELS PROE NIE???
ANTWOORDE ONTVANG VAN ‘EGAFRIKAANS’ LESERS!
Bak frikkadelle in die oond op 180ºC tot mooi bruin, gooi ‘n klein bietjie water in die oondbak dat frikkadelle nie uitdroog nie.
Ek bak ook my hamburger patties in die oond, dit kom heerlik sappig uit!
Ek sou dink jy moet 'n deksel of ' foelie oor die houer plaas dan sal dit nie uitdroog nie.
Kook die patties met bietjie water en margarien in ‘n pan en wanneer gaar braai bietjie in die botter. Die water kook gewoonlik weg en die patties is dan nie droog nie. Dit werk vir ons.
My ma het vir my ‘n heerlike frikkadel resep gegee.
‘n pakkie bruin uie sop en ‘n koppie mayonnaise per 500g mince. Bak dit soos normale frikkadelle in die oond. Dis heerlik en sappig – en BAIE maklik. Laat weet my wat jy daarvan dink!
Met die Frikkadelle is dit baie maklik; ek vat 'n halwe blikkie tamatie en uie smoor en gooi water by dit en gooi dit dan daaroor... dis BAIE lekker en hou die frikkadelle lekker sappig!
Jy kan 250ml witwyn oorgooi of enige ander sous maar uiteindelik moet jy die volgende doen :
Bedek frikkadelle met foelie en bak ongeveer 1 uur tot die frikkadelle gaar is.Verwyder die foelie 10 minute voor die baktyd verstreke is.
Die eenvoudigste manier is om in te rasper 'n groterige 'courgette' or wortels, dit is ook baie lekker as jy n ryp piesang plat druk en dit by jou vleis mengsel sit. Pak die bolletjies in 'n bak, gooi dan 'n sousie oor so halfpad teen die frikkadelle op, maak toe met foelie en bak. Haal die foelie af so 15 minute voor die tyd sodat dit mooi bruin raak.
Ek maak sommer 'n sousie met sous poeier of 'n blokkie Oxo
bief, hoender/groente, 'n bietjie rooi wyn, Worcestershire sous of bruin sous, lepeltjie gemengde speserye, moenie dit te dik maak nie want dit verdamp 'n bietjie tydens die bak tyd.
Daar is dalk mense met beter raad as ek, maar ek sit die patties en frikadelle in ‘n oondpan, trek dan foelie oor die pan en maak dit so gaar.
Steek net so paar gaaitjies in die foelie. (nie te veel) Dan bly die vog binne en hulle word lekker gaar.
As dit gaar is, haal die foelie af en laat sit die rooster aan.
Laat braai net so vir 2-3 min to bruin.
Dis dan nog sappig binne.
Wat definitief vir my werk is om 'n wortel baie fyn te rasper en saam met die vleis te meng vir die frikkadelle. Dit bly heerlik sag en bros al probeer jy ook om dit te verkool :))
_______________________________________________________
Ek maak my frikkadelle gaar in water en as dit gaar is maak ek baie sous (met Bisto) en gooi dit by die frikkadelle. Dan maak ek mash aartappels en gooi ook van daardie sous oor 'n sny brood en kaas bo-op!! Wha-la LEKKER!!!!
As jy van ronde frikkadelle praat, ek braai dit altyd 'n bietjie sodat dit mooi bruin rondom is, braai die uie apart en dan sit ek dit terug in die kastrol waarin ek dit gebraai het en voeg bietjie water by, en tamatiesous, Worcestersous, wat ook al jy van hou, en as dit gaar is verdik ek die sous met 'n kwart pakkie brown onion soup of 'n bietjie bisto. Die gekoopte patties is maar altyd taai, omdat dit nie regte vleis is nie, maar met die regte sous kan dit nogal lekker wees op 'n hamburger.
RESEPTE
FRIKKADELLE IN KOOLBLARE:
Ek dink ek was op laerskool toe ek laas frikkadelle in koolblare gehad het. En ek weet nie hoekom ek nog nie self my hand hieraan geslaan het nie, want dit is eintlik verspot maklik om te maak, en iets anders as die gewone.
Maak jou frikkadelle soos jy altyd jou frikkadelle maak. My ouma het altyd plaas-vleis gebruik, en soetsuurdeeg beskuit se krummels. Dis hoekom haar frikkadelle altyd ‘n wenner was. En dis hoekom ek hare uit ‘n honderd ander sou kon uitken.
Om die komberse vir die frikkadelle te maak, neem jy ‘n kop kool, en haal die blare een vir een af, totdat jy genoeg blare het om die balletjies mee toe te draai.
3
Om die kraakvars blare egter meer hanteerbaar te kry, kook jy ‘n pot water, en blansjeer die blare daarin. M.a.w. jy maak dit papper en meer buigbaar. Haal dit uit die water, laat effe afkoel (jy wil nie blase van blare kry nie) en dan draai jy die frikkadelle daarin toe.
Pak in ‘n gesmeerde oondbak, en as almal knus le, sit jy tinfoelie bo-oor, en druk in die oond. Die kook proses gaan afhang van hoe jy dit gewoonlik doen.
Niks nuwe truuks met hierdie dis nie.
Jy kan wel 2/3 deur die kook proses die tinfoelie verwyder om die blare bietjie kleur te gee.
En siedaar - jou dis van ‘Ou Anties in Ko’berse’ is reg vir die tafel!
BESTANDEEL MAALVLEIS BALLETJIES:
Benodighede.
1kg maalvleis
250ml Room
1 pakkie bruin uiesop poeier
Meng alles goed saam en vorm bolletjies.
Bak in vooraf verhitte oond van 180 grade Celsius tot gaar.
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GEMARINEERDE SAMPIOENE MET MAALVLEIS:
15 bruin sampioene
250ml Franse slaaisous
VULSEL
250g gaar gemaalde beesvleis
100g roomkaas
15ml suurlemoensap
50ml mayonnaise
3ml sout
1ml varsgemaalde swartpeper
5ml droë kruie
30ml gekapte pietersielie
1knoffelhuisie, gekap
15ml gerasperde ui
kropslaaiblare
Marineer sampioene vir 3 uur in Franse slaaisous. Meng al die vulsel bestanddele en skep in die gemarineerde sampioene. Sit voor op 'n bed bros kropslaaiblare.
_____________________________________________________
"HOLLANDSE BITTERBALLE" [Van Deon Uit Holland.]
(Dit is 'n soort 'meatball' en is lekker met kuiermense om by bier, wyn of 'n glaasie brandewyn te eet.)
Bestanddele:
VIR VULSEL:
250 g fyngesny mals gekookte beesvleis
75 g botter
100 g meel
2 eierdooiers
100 ml room
3 t selderysout
500 ml beesvleisaftreksel
1/4 t rooipeper
1/4 t neutmuskaat (nutmeg)
4 g gelatine
1 e suurlemoensap
VIR KORS:
eierwit geklits in bietjie olie paneermeel
Metode:
1. Smelt die botter en meng die meel daardeur totdat 'n roux ontstaan. (dit duur so 3 minute.)
2. Meng nou die beesvleisaftreksel daardeur terwyl jy dit goed klits.
3. Kook saggies vir 10 minute tot die meel goed gaar is.
4. Week die gelatine in water en knyp dan die water daaruit en voeg dit by die saus.
5. Voeg suurlemoensap met die kruie by en meng goed.
6. Voeg fyngesny vleis by en bring aan die kook en sodra dit kook direk van stoof neem.
7. Meng nou die room en eierdooiers deur die vulsel.
8. Laat die vulsel koud word, terwyl jy dit af en toe roer dat daar nie 'n kors op vorm nie.
9. Smeer die bolaag van vulsel in met olie en laat dit 'n nag of 'n paar uur in die yskas staan.
10. Sny die vulsel in stukkies en maak daar balletjies van. (omtrent so groot as 'n nartjie)
11. Rol ballietjies deur eierwit en daarna deur die paneermeel. (dit kan ook fyn droë broodkrummels wees)
12. Diepbraai die "bitterballe" vir 5 minute by 180*C. tot hulle mooi bruin is.
Dien op met mosterd of mayonaise.
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VINNIGE "HOLLANDSE FRIKADELLE" MET FRANSE UIESOPPOEIER: [Van Deon Uit Holland]
Bestanddele:
600 g beesmaalvleis
1 sakkie Franse uiesoppoeier
1 eier
Metode:1. Meng die uiesoppoeier met eier en laat dit 'n uur staan.
2. Maak frikkadelle en bak hulle gaar in botter.
Eet met aartappelskyfies of brood met 'n vars groen slaai daarby.
_______________________________________________________
MAALVLEIS EN GROENTE EENPANSGEREG: [ Van Deon Uit Holland]
(vir 4 mense)
Dit word weer winter in Suid-Afrika. Die gereg is goedkoop en gesond en net die regte ding op 'n wintersdag.
Bestanddele:
VIR MAALVLEIS EN GROENTE-MENGSEL MET SOUS:
600 g beesmaalvleis1 t aromat
1/4 t peper 1+1/2 t zout
1/4 t neutmuskaat (nutmake) (nutmeg) 1/4 t kruidnaelpoeier
3/4 t gemmerpoeier
VERDER:
40 g botter of margarine 2 groot uie, fyn
2 knoffelhuisies, fyn 450 g tamaties uit blik, fyn
450 g gaar groenboontjes, elk gehalveer 1 vol t paprikapoeier
200 ml beesvleisaftreksel 2 e paneermeel (of droë
broodkummels)
50 g parmasaanse kaas
VIR SNEEU-AARTAPPELS:
600 g gaar aartappels 30 g botter
200 ml melk 1 geklits eier
sout peper
neutmuskaat aromat
(maak sneeu-aartappels)
Metode:
1. Meng maalvleis met alle maalvleisbestanddele goed deurmekaar.
2. Sorteer ui en knoffel in botter tot glasig.
3. Bak maalvleis korrelrig met ui en knoffel.
4. Voeg die tamaties, paprikapoeier en beesvleisaftreksel by en kook alles tot dit gaar is.
5. Voeg gaar groenboontjies daarby en as nodig maak jy dit verder op smaak met sout, peper en aromat, laat alles bietjie verder deurkook tot alle smake goed vermeng is.
6. Doen maalvleismengsel in 'n oondskaal en verdeel die sneeu-aartappels daaroor.
7. Maak met 'n vurk 'n mooi kartelpatroon en verdeel die paneermeel met kaas daaroor.
8. Bak in oond by 220*C vir 'n halfuur of tot goudbruin van kleur en goed warm.
Gee daar 'n lekker groen fris slaai by.
_______________________________________________________
MAALVLEIS POFFERTJIES:
1 sny brood
bietjie water
375g maalvleis
sout en peper na smaak
10ml Worcestersous
50ml meelblom
3ml bakpoeier
1 geklitste eier
bietjie melk
olie
Week brood in water, druk oortollige water uit en krummel. Voeg vleis en geurmiddels by en vorm dun, plat koekies. Sif droë bestanddele saam en meng tot 'n pasta met eier. Voeg net genoeg melk by om 'n loperige beslag te vorm.
Doop vleiskoekies in beslag en bak tot goudbruin in warm olie.
_______________________________________________________
MAALVLEIS UIT MAROKKO, AL DIE PAD VAN DIE OOSTE:
Rys. Vleis. Aartappels. So is ons, of meeste van ons, grootgemaak.
En ek is trots op die kos van my herkoms, maar soms, net soms, dan vergryp ek my aan sushi of sterk geurige kerries uit die Ooste. Daarom is daar niks verkeerd met die opsaal van ‘n perd van ‘n ander kleur, as hy in jou kombuis wei nie!
Sit af na die naaste spesery winkel, en kry vir jou fyn komyn, koljander, garam masala, ster anys, kaneel stokkies, mostert saadjies, swartpeper korrels, fyn chillies, kardomom sade, naeltjies en kerrieblare.Dis jou voorraad vir die winter. Met die basiese geure kan jy droomkos bou.
En ‘n vysel en stamper is amper net so belangrik soos VARS knoffel, alhoewel ek dink laasgenoemde is ‘n kort-kop voor.
In jou vysel en stamper gooi jy: ‘n stukkie skoon, vars gemmer (so ‘n sentimeter stukkie), ‘n vars knoffelhuisie, ‘n kwart ui, ‘n paar korrels swartpeper, en ‘n halfteelepel koljander en ‘n naeltjie. Werk die inhoud tot ‘n fyn pulp. Die naeltjie, en swartpeper moet sommer goed fyn wees, en die geure ingemeng met mekaar.
7
Verhit olie in ‘n pot of pan, en gooi ‘n teelepel mostert saadjies in. Voor hulle soos popcorn begin spring, draai die hitte laer, en skep die inhoud van die vysel en stamper in. Dra ‘n voorskoot! Roer en braai die mengsel so 5 minute. Gooi maer maalvleis in - 500 g. En braai tot bruin/gaar.
Skil ‘n groot aartappel of 2, sny in klein blokkies, en gooi by die maalvleis.
Bedek met water, sodat ‘n gedeelte van die aartappel in water is, en die ander deel bo die water. Gooi ‘n half teelepel fyn chillies by, ‘n teelepel komyn, ‘n teelepel garam masala en ‘n ster anys en kaneel stokkie.
Woeste geure wat nou begin trou in daai pot. Soos die aartappels gaar raak, sal die sous afkook en verdik. Hoe langer die dis kook, hoe lekkerder is dit.
Ek gooi sommer ‘n stingetjie saffraan in vir kleur, maar ‘n teelepel borrie poeier is net so goed.
Haal die ster anys en kaneel stokkie uit,geur met sout en ‘n plat teelepel suiker, en bedien op basmatiese rys of koes-koes.
Versier met vars koljander blare as jy dit in die tuin het.
Anderdag kan jy weer rys, vleis en aartappels eet, maar vir nou sit jy terug, en geniet die vreemde geure op jou tong.En as jy skugter is vir sterk kos, wees ligter op die chillies!
_______________________________________________________
MAALVLEISGEREG:
500 g maalvleis
250 ml koue water
5ml sout
2 ml peper
100 ml blatjang
250 ml rou rys afgespoel
uie
410 g minestronesop
285 g geroomde sampoeine
500 ml kookwater
Meng maalvleis, koue water, sout, peper. Kook vinnig sonder deksel, tot vloeistof weg is.
Skep maalvleis in 'n bak. Smeer blatjang oor, Strooi rys oor, Strooi sop oor, dan sampioene en laaste kookwater.
Sit deksel op of foelie. Bak 1 ½ uur by 180° C.
SPEKBURGERS: [deur ARINA DU PLESSIS ]
Bestanddele
Vleiskoekies
1 x 250 g pak rugspek (vet verwyder)
250 g gemaalde varkvleis
1 ui, gerasper
Handvol pietersielie, gekap
250 ml vars broodkrummels
2 eiers, geklits
Sout en vars gemaalde swartpeper
Olie, vir braai
6 hamburger-rolletjies
Botter, vir smeer
150 g gemengde slaaiblare
2 tamaties, in dun skywe gesny
6 skywe sterk cheddarkaas
80 ml soet rissiesous óf blatjang
Verwerk die spek in ’n voedselverwerker tot fyn. Skep in ’n bak en voeg die maalvleis, ui, gekapte pietersielie, broodkrummels, eiers en geurmiddels by. Meng dit goed met jou hande en vorm in ses ewe groot bolle.
Druk dit effens plat, pak op ’n plat bord en verkoel vir minstens 30 minute. Verhit ’n bietjie olie in ’n swaarboompan en braai die vleiskoekies daarin tot goudbruin en deurgaar. Smeer die hamburgerrolletjies met botter en sit slaaiblare, ’n paar skywe tamatie en ’n skyf kaas bo-op elkeen.
Sit ’n warm spekvleiskoekie bo-op en rond af met ’n skeppie soet rissiesous of blatjang. Sit dadelik voor.
Lewer ses porsies.
Jy kan ook 'n eier bak en op die burger sit.
GESONDE WORSBROODJIE:
Gesond is altyd beter. En as jy iets wat eintlik nie so goed is vir jou darem 'n bietjie gesonder kan maak – hoekom dan nie? Veral as dit so lekker soos die is!
2 tamaties
blaarslaai
vars basiliekruid
30 ml mayonnaise, verkieslik laevet
30 ml tamatiesous
sout en varsgemaalde swartpeper
4 worsies, van jou keuse
4 lang rolletjies – bruinbroodrolletjies pas baie goed by die gesonde tema!
Sny tamatie in klein blokkies en gooi in 'n mengbak. Pak blaarslaai- en basiliekruidblare op 'n hopie en rol dun op. Sny nou van 'n kant af in dun repies. Gooi by die tamatie.
Voeg ook die mayonnaise, tamatiesous, sout en peper by. As jy dit nie vars beskikbaar het nie, kan jy gedroogde basiliekruid ingooi. Proe of jy genoeg van alles in het.
Verhit die worsies in 'n pot met water, of in die mikrogolfoond.
Sit nou 'n worsie en slaai in elke broodjie.
SMAAKLIKE WORSBROODJIE:
1 ui, in dun skyfies gesny
10 ml olie en 10 ml margarien
90 ml soetrissiesous
60 ml aangemaakte mosterd
30 ml mayonnaise (opsioneel)
40 g agurkies
4 worsies, van jou keuse
4 lang broodrolletjies
Braai die ui in die olie en margarien totdat dit goudbruin en gekarameliseer is. As jy die proses wil versnel, gooi bietjie suiker by. Hou eenkant.
Hier kom jy nou by 'n vurk in die pad – erg tradisioneel sou sê dat jy al die bestanddele apart op die worsie in die broodjie sit, en ek sou sê dat dit lekker is om alles te verhit en te meng.
Gebruik dieselfde pan as vir die uie, en gooi die soetrissiesous, mosterd en agurkies in. As dit vir jou baie sterk is, en jy alreeds van die pad begin afwyk het, gooi mayonnaise by.
Roer terwyl jy dit stadig verhit. As alles gemeng is en dit warm is, is dit reg. Skep nou die sous bo-op die worsie in die broodjie en skep gebraaide uie bo-op.
EENVOUDIGE WORSBROODJIE LEKKERTE:
100 ml tamatiesous
100 ml blatjang
2.5 – 5 ml aangemaakte mosterd, afhangend van die sterkte daarvan
25 – 50 ml margarien
4 worsies, van jou keuse
4 lang broodrolletjies
Kry 'n pan. Of 'n pot. Gooi al die nat bestanddele daarin. Verhit oor 'n lae temperatuur.
Sodra dit warm, gemeng en gesmelt is, gooi die worsies by. Roer totdat die worsies deurwarm is en goed met sous bedek is. Dit moet sommer lekker lyk en ruik!
Sny die broodrolletjies oop en sit nou 'n worsie met ekstra sous in elkeen.
GEROOSTERDE WORSROLLETJIES MET BROOD:
1 dun sny brood vir elke worsie
Botter vir smeer
1 t aangemaakte mosterd
1 kg gaar worsies [dun boerewors/gerookte viennas
Sny broodkorsies af.
Smeer met botter en mosterd.
Sit ‘n worsie op elke sny brood en rol op.
Steek vas met peuselstokkies.
Rooster oor kole totdat die brood bros en bruin is.
HUNGER BUSTER PITA BURGER: [MY RESEP]
Hierdie is baie lekker vir die manne as hulle rugby kyk, of vir 'n lekker burgerbraai of vir die honger ouens op 'n kamp. En dalk sien vroutjie ook kans vir hierdie massiewe burger...hy's fantasies lekker. Maak wedges of chippies by as jy nog kans sien vir dit ook.
Jy benodig:Koop pitas of maak dit self [resep by brood op die blog]
1 kg maalvleis [maak piering grote frikkies vir hierdie ene, jou gunsteling of daar's baie resepte onder maalvleis op die blog
Skyfies kaas wat lekker kan smelt
Lekker tuisgemaakte tamatiesous of koop ene vir burgers
Klomp gebraaide uieringe in bottter/olyfolie, sout, peper, tikseltjie suiker en balsamieseasyn, braai tot goudbruin of koop Spur se crispy uieringe.
Lekker mosterdsous
Agurkies in die lengte 'n dun skyfies gesny
Tamaties in dun skyfies gesny
Slaai, gekerf of blare
Sny pitas middeldeur en rooster snykante op die rooster of in oond tot lekker bruin.
Bou nou jou hamburger soos jy van hom hou.
Groter en lekkerder kan jy nie kry nie en honger na so een gaan jy beslis nie wees nie.
Geniet!!!
Jy kan ook 'n gebakte eier of bacon opsit as jy so voel.
Hierdie foto is net van 'n gewone pitaburger, sonder veel trimmings.
HOENDERLEWERBURGERS:
250g hoenderlewers
1 eier
12,5 ml meelblom
12,5 ml gekapte pietersielie
2,5 ml sout
4 skyfies tamaties
knypie peper
4 hamburgerbroodjies
Was lewertjies, verwyder vliesies en sny middeldeur. Rol in mengsel van meel, sout en peper en braai in 'n bietjie olie totdat lewertjies bruin is. Klits eier en pietersielie saam en voeg by lewertjies. Druk lewer in stukkies terwyl geroer word.
Sny broodrolletjies middeldeur en skep op een helfte van elke rolletjie van die mengsel. Plaas tamatieskyfie bo-op en rooster paar minute totdat tamatie gaar is. Plaas ander helfte van rolletjie bo-op.
JOHAN SE BOSVELD BURGER:
Geen uitstappie is lekker sonder ‘n Bosveld Burger nie.
Bestandele:
Wyn, lekker fris rump steaks, growwe sout, vars brood rolletjies en
botter. Geen borde of slaaie nie, dis verbode!
Metode:
Smeer die brood rolletjies vooraf. Braai dan die steaks oor vinnige kole, selfs so tussen die lamme deur. Seel die een kant goed, draai om en sout. Doen dan dieselfde met die ander kant.
Probeer om die vleis so min as moontlik te draai. Haal die vleis af terwyl dit nog sag en buigsaam is, liewer te rou as te gaar. Plaas dit onmiddelik in die gebotterde rolletjies en eet dit staan, staan om die vuur.
‘n Skitterende afwisseling is ‘n Veld Hoender Burger. Vervang die rump steaks met dun gesnyde hoender filette. Braai net totdat die hoender gestol het en sy buigsaamheid verloor. Bedruip met een van jou gunsteling souse net voordat die hoender afgehaal word.
Plaas dit onmiddelik in die gebotterde brood rolletjies en eet dit staan, staan om die vuur.
LENSIEHAMBURGER MET JOGHURT MENTSOUS:
Hierdie burgers is so lekker en sappig, iemand gaan weet dis nie vleis nie.
(Bedien 6)
1 1/4 koppie gewaste lensies
½ koppie hawermout
2 fyn toontjies knoffel
2 teelepels gemaalde koljandersaad
2 teelepels gemaalde koemein (cumin)
1 liggeklopte vars eier
½ koppie gewone jogurt
½ koppie vars, gekapte ment
kookolie vir braai
6 pitabroodjies, dwarslangs oop
6 lekker slaaiblare
1 fyngekapte ui.
1. Kook die lensies (saggies) in effens gesoute water vir 20 minute. Dreineer. Vergruis die hawermout in 'n verwerker tot meel.
2. Kombineer die lensies met die knoffel, koljander, koemein en 3 eetlepels van die hawermoutmeel.
Verpulp rofweg met 'n kapokaartappel spaan. Roer die eier daar-deur en geur met sout en peper.
3. Vorm 6 burgers met alles en poeier hulle goed met die oor-blywende meel.
4. Verkoel 20 minute lank in jou yskas.
5. Braai hulle in warm olie in 'n pan vir 3 tot 4 minute per kant.
6. Sit 'n slaaiblaar en 'n bietjie uie in elke pitabroodjie en glip 'n burger in elk.
7. Meng die jogurt en ment en bedruip die vleis mildelik daarmee.
VLEISBURGER MET HEUNINGSPEK: [deur Aletta Lintvelt]
Vir minder moeite kan jy net een soort maalvleis vir die mengsel gebruik en die uie weglaat.
Maak 4 groot of 6 middelslag-burgers
Voorbereityd 15 minute
Gaarmaaktyd 8 minute
Weg-leser Elmi Basson het ’n soortgelyke burger by ’n kosmark raakgeëet. Doen moeite om Raclette-kaas in die supermark op te spoor – dit smelt goed oor die warm burger en die ryk soet geur is onverbeterlik.
Jy benodig
VIR DIE PATTIES
•1 klein ui, fyngekap
•250 g beesmaalvleis
•250 g varkmaalvleis
•250 g kalfs- of lamsmaalvleis
•1 eetlepel fyn koljander
•1 eetlepel fyn komyn
•4 eetlepels sojasous (of sout na smaak)
•olyfolie
OM VOOR TE SIT
•2 dun repe spek per persoon
•2-4 eetlepels heuning of esdoringstroop
•’n hand vol kersietamaties, middeldeur gesny
•’n ciabatta-rolletjie per persoon
•botter om te smeer
•’n skyf raclette-kaas per persoon (of cheddar)
Só maak jy
1.Braai die spekrepies in ’n lepel olyfolie in ’n vuurwarm pan tot dit bros is. Skep dit uit en meer die spek liggies met heuning of stroop. Vee dieselfde pan met kombuispapier uit en plaas die spek terug daarin om vir ’n paar sekondes te braai sodat die heuning of stroop kan karamelliseer. Hou dit eenkant.
2.Braai die uie in ’n skoon pan in ’n teelepel olyfolie tot dit deurskynend is. Meng dit dan by die res van die bestanddele vir die patties in ’n groot bak saam. Vorm 4-6 patties en verkoel dit totdat die vleis ferm is.
3.Smeer elke pattie goed met olyfolie en braai dit vir 3minute aan die een kant. Draai die burgers om en smeer die bokant goed met braaisous. Braai die ander kant ook vir 3 minute, draai dit om en smeer dit ook goed met braaisous. Verwyder dit van die hitte.
4.Neem ’n paar halwe kersietamaties en druk hulle effens sodat die sap op die gebotterde rolletjies uitloop. Sit dan die tamatiestukkies daarop neer. Skep die warm pattie bo-op die tamatie en sit dadelik ’n skyf kaas daarop sodat dit kan smelt oor die vleis. Bedruip dit met nog van die braaisous en sit dit voor met die spek.
CHORIZO-BURGER; [deur Aletta Lintvelt]
Vir variasie kan jy ’n hand vol gerasperde parmesaankaas by die vleismengsel meng. Jy kan ook dié vleismengsel vir klein frikkadelle gebruik wat jy saam met pasta en ’n tamatiesous voorsit.
Maak 6 klein burgers
Voorbereityd 15 minute
Gaarmaaktyd 6 minute
Om vleis met dié Spaanse wors te geur beteken jy het kwalik enige ander speserye of vet nodig.
Jy benodig
VIR DIE PATTIES
•1 klein chorizowors (110 g)
•500 g maer beesmaalvleis (ja, in dié geval is maer in die haak)
•1 knoffelhuisie, fyngekap
•1 eetlepel sout
•olyfolie
VIR DIE GUACAMOLE
•2 ryp avokadopere
•½ klein rooiui, fyngekap
•1 ryp rooi tamatie, pitte verwyder en gekap
•4 eetlepels Griekse jogurt
•1 klein rooirissie, gekap (of rooipeper na smaak)
•’n halwe suurlemoen se sap
•sout en peper na smaak
Só maak jy
1.Kap die chorizowors fyn en meng dit saam met al die ander pattie-bestanddele in ’n groot bak. Vorm 6 vleiskoekies met die hand. Sit dit in die yskas totdat die vleis ferm is.
2.Kap die avokadopeer grof en meng dit met die res van die guacamole-bestanddele. Moenie ’n gladde pappery maak nie; dit moet nog taamlik dik en stukkierig wees.
3.Smeer die patties goed met olyfolie en braai dit vir 2-3 minute. Draai dit om en smeer die bokant goed met braaisous. Braai die ander kant ook vir 2-3 minute, draai dit om en smeer die bokant goed met braaisous. Haal dit van die hitte af.
4.Sit dit voor met gebotterde sagte rolletjies en laat elkeen hulleself help met guacamole.
FETTALAMBURGER MET 'N KRUIEKORS: [deur Aletta Lintvelt]
As jy bang is die vleis brand swart, kan jy dit net halfpad braai en dan op ’n bakplaat pak. Druk die gaar wiggies, pitabrode en vleis dan net voor etenstyd vir ’n paar minute in ’n warm oond.
Maak 4 middelslag-burgers
Voorbereityd 15 minute
Gaarmaaktyd 8 minute
Ek het eenkeer ’n pizza met net okkerneute, tiemie en feta daarop geëet, en dit was hemels! Die geure werk ook baie lekker met lamsvleis, veral as jy die slagter vra om vir jou ’n ontbeende Karoolamskouer grof te maal.
Jy benodig
VIR DIE PATTIES
•4 eetlepels vars tiemie, fyngekap
•20 okkerneuthalwes, fyngekap
•500 g lamsmaalvleis (verkieslik skouervleis)
•½ klein rooiui, fyngekap
•1½ knoffelhuisies, fyngekap
•1 eetlepel tamatiepuree
•1 eier, geklits
•2 ansjovisfilette, fyngekap (opsioneel)
•5 Cream Crackers, gekrummel, of ’n klein hand vol broodkrummels
•50 g fetakaas, gekrummel
•½ teelepel fyn komyn
•½ teelepel fyn koljander
•1 eetlepel Worcestersous
•sojasous of sout na smaak
•olyfolie
OM VOOR TE SIT
•4 vars pitabrode
•1 houertjie klaargemaakte tzatziki
•1 hoeveelheid gaar olyfoliewiggies (resep hiernaas)
Só maak jy
1.Meng die helfte van die neute en die helfte van die tiemie en hou dit eenkant. Meng die res van die tiemie en neute met al die bestanddele vir die vleis. Vorm 4 ewe groot patties en sit dit in die yskas totdat dit ferm is.
2.Verdeel die tiemie-en-neutmengsel in 4 en druk elk van die patties aan al twee kante daarin.
3.Verf die burgers goed met olyfolie en braai dit vir altesame 6 minute – draai dit elke minuut om sodat die neutmengsel nie aanbrand nie. Haal dit van die hitte af.
4.Maak die pitabrode oor die rooster warm en sit die vleis saam met tzatziki en olyfolieskyfies binne-in.
LEKKERSTE HOTDOGS: [deur Barbara Joubert, SARIE KOS]•
’n Maklike middagete vir bedrywige manne.
(4 porsies)
•40 ml olyfolie
•5 groot uie, gehalveer en in skywe gesny
•1 knoffelhuisie, fyngekap
•sout en varsgemaalde swartpeper
•8 bockwurst-worse
•4 hotdog-rolletjies100 g sterk cheddarkaas, gerasper
•Dijon-mosterd
Verhit olyfolie in diep pan.
Voeg uie en knoffel by. Braai oor lae hitte tot net sag. Maak pan toe met deksel en laat smoor tot sag. Maak oop en verhoog hitte. Braai tot bruin. Geur met sout en peper. Bring water tot kookpunt in ’n groot kastrol. Draai hitte heeltemal af en gooi worsies in. Laat staan sowat 10 minute tot worsies warm is.
Sny rolletjies halfpad oop. Plaas gerasperde kaas in. Plaas twee worse bo-op en smeer worse met mosterd. Skep gebraaide uie bo-op en eet onmiddellik.
Maak so hotdogworsies warm:
Moenie die worsies in water kook nie, want hulle sal maklik oopbars. Kook eers net die water en trek dan die kastrol van die hitte af voor jy die worsies insit. Maak kastrol toemet ’n deksel en laat staan so 10 minute. Sit warm worsies in hotdogs.
HIER'S 'N "POPPERDOG" VIR DIEGENE WAT BAIE BRAAF IS, WANT HY GAAT JOU RERIG BYT, MAAR DIT LYK SO VREK LEKKER!
Neem 'n hotdog bun, weense worsies, mosterd en 'n jalopino en kaas.
Haal die binnegoed van die jalopino uit en sny in die helfte deur.
Druk stukkies kaas en worsies daarin.
Sit die hele gedoente nou in 'n halwe hotdog en gooi lekker mosterd bo-oor en wees braaf en hap daai hap.
Enjoy!
HEERLIKE SPEK EN KAAS HOT DOGS!
Neem vieannas en draai dit toe met stukkie kaas en spekrepie.
Steek vas met peuselstokkie, verf mildelik met gesmelte heuning en sojasous en braai op die rooster tot spek bros is.
Smeer hot dogbroodjies met mosterd en botter en sit die worsie binne in.
Baie lekker en iets anders as die gewone hot dog!
GEBAKTE BOEREWORS BRAKKE!
Dun lekker boerewors, half gaar
Gekoopte brooddeeg by jou Supermark of maak self
Tamatiesous en mosterdsous
METODE:
Rol deeg dunnerig uit en sny repe so lank soos jou stukkie boerewors.
Smeer deeg met dun lagie mosterd en tamatiesous.
Rol stukkie wors hierin toe en sorg dat dit oral mooi toe is.
Smeer elke brakkie met 'n "egg wash".
Bak in voorafverhitte oond van 180 grade C tot gaar en mooi ligbruin.
Jy kan ook hierdie by die kamp maak in toeknyprooster.
RUSSIAN CHILLI BRAKKE:
Vir die sousie:
1 ui
knoffel
200g opgesnyde sampioene
3 opgesnyde chillies (saadjies verwyder)
50ml room
1 e whole grain mosterd
Russians
Vet broodjies (hot dog buns)
Vir die sousie:
1. Braai ui tot deurskynend, voeg knoffel, sampioene en chillie by. Braai vir nog ‘n minuut.
2. Voeg room by, en laat dit “reduce”; meng mosterd in die mengsel en bedien warm bo-op jou Russian.
HEERLIKE BOEREWORSROLLE MET AVO EN BBQ-SOUS:
Braai genoeg wors vir die aantal persone wat gaan saam eet.
Dieselfde hoeveelheid langbroodrolletjies.
3 -4 AVO's in skyfies gesny.
Maak groot hoeveelheid bbq-sous of kry die gekoopte sous.
Mosterdsous [opsioneel]
Margarien indien jy broodrolletjies wil smeer.
Bou dan jou worsrolletjie na jou smaak.
Yummy!
BOEREWORS SUBMARINES: [INA PAARMAN]
Serves 12 adults and 8 smaller children
Keep the boerewors straight during braaing by cooking them on sosatie sticks. To develop maximum flavour and keep the sausage juicy we marinate before and baste during cooking. Do not overcook.
2 kg best quality boerewors
Sosatie sticks
1 cup (250 ml) Ina Paarman's Barbeque Marinade
3 long French loaves
olive oil
2 butter lettuce, washed and broken into smaller pieces
6-8 very ripe red tomatoes, sliced
Ina Paarman's Green Onion Seasoning
3-4 onions, sliced into rings
1 x 200 ml Ina Paarman's Steak & Burger Sauce
Cut the wors into 15 cm lengths and push an oiled sosatie stick through each piece. Cut through the skin of the sausage along the length with a pair of kitchen scissors and remove the skin. This helps the marinade to penetrate better. Pour some of the Barbeque Marinade into a flat platter and roll the skewered sausages in the marinade to coat the meat. Pile coated sausages on a clean plate. Cover and leave in the fridge until ready to braai. Can be overnight or even just an hour.
Braai over hot coals, turn and baste with fresh Marinade at regular intervals. The sausages will cook much faster without the skin, therefore be careful not to overcook and dry them out.
Towards the end of the cooking time, put the whole unsliced French loaves on the braai and toast the outside. Remove loaves from the braai and slice lengthways, but not right through. Remove some of the soft interior of the bread and drizzle the inside with olive oil. Line the bread with green leaves and sliced tomatoes seasoned with Green Onion Seasoning. Slash the sausages along the length and lift out the sosatie sticks. Lay the sausage along the length of the bread. Add onion rings. Snip the corner of the Steak & Burger Sauce and squeeze generously over the filling.
Cut into 5-10 cm lengths for serving.
BOEREWORS ROL: [HUISGENOOT]
Genoeg vir 4 mense
Bereiding: 5 minute
Gaarmaaktyd: 30 minute
1 boks blaardeeg
1 fles uiemarmelade
500 g boerewors, gebraai
1 eier, geklits
Voorverhit die oond tot 180 °C. Rol die deeg uit op ’n oppervlak wat met meel bestrooi is.
Smeer die marmelade oor en los ’n paar millimeter oop aan die een punt.
Sny die wors middeldeur sodat jy twee ewe groot stukke het.
Sit een stuk van die wors op die deeg en rol die deeg tot die wors bedek is.
Sit die tweede stuk wors op en rol dit saam met die eerste een.
Sit die worsrol op ’n bakplaat wat met kleefwerende sproei gespuit is.
Verf die bokant van die worsrol met die eier en bak dit 20-30 minute in die oond of tot die deeg goudbruin is.
Sit voor saam met ’n slaai.
OF Kan ook in boodoond gemaak word of op toeknyprooster.
GEROOSTERDE HAMBURGER MET AVOSALSA: [INA PAARMAN]
(4 porsies)
750 g vars gemaalde maer beesvleis
vars gemaalde swartpeper
1 E (15 ml) Worcestersous
1 t (5 ml) Tabasco (of na smaak)
1 E (15 ml) Dijon-mostert
1/2 t (2,5 ml) fyngemaalde pietersielie
1/2 t (2,5 ml) fyngemaalde grasuie
1/2 t (2,5 ml) tiemie
Avokadosalsa:
Kop (187,5 ml) vars ryp tamaties, geskil, pitte verwyder en gekap growwe sout
1 E (15 ml) lemmetjie- of suurlemoensap
1 E (15 ml) fyngemaalde soetui
1/2 t (2,5 ml) gemaalde knoffel
1 E (15 ml) gemaalde groen soetrissie
1 E (15 ml) gemaalde rooi soetrissie
1 klein, ryp avokado
4 snye roosterbrood, met knoffel en olyfolie geborsel
Plaas die vleis in 'n bak.
Voeg die peper, Worcestersous, Tabasco, mosterd, pietersielie, grasuie en tiemie by.
Meng liggies, maar deeglik.
Bedek en plaas in die koelkas.
Net voor gebruik, druk in vier ovaalvormige hamburgers.
Rooster die vleis op jou rooster.
Skep die salsa bo-oor.
Plaas die tamatie in 'n voedselverwerker met sout na smaak, lemmetjiesap, ui, knoffel en rooi en groen soetrissies.
Tol vir kort rukkies tot goed gemeng.
Gooi in 'n bak en voeg die avokado by.
Vou goed saam en eet binne 'n uur.
MY WENK:
Moenie maalvleis te veel bewerk nie, want dan raak dit kluitjierig en
is dit nie lekker los soos dit behoort te wees nie. Jy wil nie graag 'n
stywebol frikkadel hê nie.
HAMBURGER MET PIESANGSOUS: [HUISGENOOT]
GENOEG VIR 4 PERSONE
PIESANGSOUS:
25g botter
10ml olyfolie
15ml matige kerriepoeier
25ml meel
30ml witasyn
2 uie, grof gekap
150ml vleisaftreksel
5ml sout
25ml fyn appelkooskonfyt
15ml sagte bruinsuiker
4 piesangs, in skyfies gesny
HAMBURGERS:
4 broodrolletjies
2 kop blaarslaai
4 gaar vleiskoekies
PIESANGSOUS:
Verhit die botter en olie in swartpot op warmkole en roerbraai die kerriepoeier vir sowat 1 minuut. Voeg die meel by en roerbraai sowat 2 minute. Voeg die uie by en braai tot bruin.
Roer die asyn, vleisaftreksel, sout, appelkooskonfyt, suiker en piesang by en roer tot die suiker opgelos is. Bring tot kookpunt en laat prut vir 5 minute.
HAMBURGERS:
Sny die broodjies oop en pak die slaaiblare op. Sit die vleiskoekies op en skep dan die sous oor.
Heerlike.........beslis iets anders in 'n Hamburger!
MAALVLEISBURGERS OOR DIE KOLE: [ONBEKENDE BRON]
(genoeg vir 6 mense)
1 kg maalvleis sonder vet
1 K (250 ml) vars broodkrummels
(125 ml) fyn gekapte ui
3 E (45 ml) fyn gekapte pietersielie
1 ekstra-groot eier, geklits
sout, peper na smaak
2 t (10 ml) suurlemoensap
2 t (10 ml) braaispeserye
Meng al die bestanddele saam en vorm 10 maalvleisburgers.
•Vulsel:
1 x 410-g-blik ingemaakte appelkose in stroop
(125 ml) sterk blatjang
(62 ml) fyn klapper Dreineer appelkose en behou stroop.
Kap appelkose met 'n mes in kleiner stukkies en meng met blatjang en klapper. Maak holte in elke burger, verdeel die appelkoosvulsel tussen die burgers en vul elkeen. Druk mooi toe aan alle kante en maak die burgers plat vir braai. Smeer kookolie aan albei kante van burgers en braai hulle op 'n rooster oor die kole aan albei kante tot gaar.
Stroop:
Stroop uit die blik appelkose 2 t (10 ml) soet sjerrie Ó t (2,5 ml) mosterdpoeier 500 g sag gekookte jongworteltjies, sonder suiker sout na smaak 2 E (30 g) botter 5 t (25 ml) mielieblom, gemeng met bietjie koue water Plaas appelkoosstroop, sjerrie en mosterd in kastrol oor matige hitte. Laat kook en voeg gaar worteltjies, sout en botter by. Kook weer. Voeg mielieblommengsel by en roer tot mengsel verdik en gaar is. Kook een minuut, haal af en hou warm. Sit die wortels in sous saam met die geroosterde maalvleisburgers voor. Lekker saam met gekookte bruinrys of koring. *
GOURMET BOEREWORS ROLLS:
4 persone
Ingredients
For the braised onions
30ml olive oil
30ml butter
5ml Dijon mustard
30ml balsamic vinegar
15ml honey
4 onions
>Variation 1
2 cup baby tomatoes
30ml mustard vinaigrette
>Variation 2
1 bottle of tomato chilli jam
Paninis or ciabatta rolls
2 avocados
1/2 pot of sour cream
1 lemon
1 punnet onion sprouts
Method
Variation 1: Arrange a selection of lettuce leaves on a hotdog or other roll and put a piece of boerewors on top. Spoon a little braised onion and a few cherry tomato halves moistened with mustard vinaigrette on top.
Braised onion: Slice 2 onions into rings and fry in a mixture of olive oil and butter until soft. Season with salt, freshly ground black pepper and a little sugar. Add 5 ml Dijon mustard, 30 ml balsamic vinegar and 15 ml honey. Simmer until all the liquid has evaporated.
Extras: Baby marrow slices, marinated sun-dried tomatoes or marinated roasted brinjals; chopped spring onions and parsley mixed with chopped garlic and extra olive oil; and pitted black olives and crumbled feta cheese.
Variation 2: Make hotdog rolls (panini, mini Portuguese rolls or ciabatta make a nice change) with braaied boerewors, rocket and a generous spoonful of tomato chilli jam.
Extra: Mash avocado and mix with sour cream and a little lemon juice. Put the braaied boerewors in the bread rolls and serve with a generous spoonful of the avocado mixture and onion sprouts.
WELBELOONTJIE BRAKKE: [Deur Hannes Smith]
Jy benodig
• 4 koppies koekmeel
• 4 teelepels bakpoeier
• 4 eetlepels suiker
• 1 teelepel sout
• 4 eetlepels botter
• 2 eiers geklits
• 200 ml water
• 200 ml melk
• Frankfurters, Weense worsies of Russiese worsies
• 125 ml tamatiesous
• 1 teel mosterd
• 2 eetlepels botter
• Koop `n paar hout besemstokke en saag ‘n paar 400 mm stukke daaruit. Maak die twee ente effe rond en glad. Vee skoon en seël een end met kookolie vir so 150 mm.
Só maak jy
1. Sif meel, bakpoeier, sout en suiker saam.
2. Vryf die 4 eetl. botter in met vingerpunte tot krummelrig.
3. Giet die melk,eier en water daarby en meng tot `n stywe deeg.
4. Strooi bietjie meel op jou kamptafeltjie en rol die deeg dun uit. (Indien jy al voorheen `n wenresep ingestuur het kan jy die leë Shiraz bottel daarvoor gebruik, so nie moet jy maar `n leë Chateau Libertas of La Gratitude bottel vat, dit werk amper net so goed.)
5. Gebruik jou aasmes (skoongemaak) om die deeg in repe te sny – 25 mm wyd en 400 mm lank.
Bedek met `n klam doek totdat die vuur reg is.
6. Rol die repe deeg om die ge-oliede punte van die stokke - die repe moet mekaar so 5 mm oorvleuel. Die lengte van die horingkies moet so lank wees soos die worsies wat jy gaan gebruik.
7. Maak die ente van die deeg nat en verseël op die deeg.
8. Braai op koelerige kole tot ligbruin, draai dikwels om.
9. Verroom die 2 eetlepels botter, meng tamatiesous en mosterd daarby.
10. Net voor die broodjie gaar is, kan die worsies eenkant verhit en dik gesmeer word met die bottermengsel.
11. Gly die broodjie van die stokkie af en steek `n worsie in, en siedaar `n welbeloontjie brak.
LET WEL:
Jy kan gekoopte deeg ook hiervoor gebruik.
VLAM-BOJANTE HOENDERBURGER: [PASELLA]
Marinade
• 80 ml Heuning
• 60 ml Donker soja sous
• 45 ml Worcester sous
• 30 ml Suurlemoen sap
• 40 ml Bruin suiker
• 15 ml Vars fyn gerasperde gemmer
• 25 ml Vars gepersde knoffel
• 15 ml Tamatie pasta of goeie tamatie sous
• 1 ml Sout
• 1 ml Rooi peper
• 1 ml Fyn kaneel
• 5 ml Fyn gekapte vars roosmaryn
• 250 ml Olyf olie
Maak die soja en Worcester sous liggies warm in die mikrogolf oond. Roer nou die suiker en heuning daarby in totdat dit opgelos is. Nou volg die res , behalwe die olie. Plaas nou die ontdooide borsies in plastiek bak wat lekker dig seël en bedek hulle met jou marinade. So kan jy hulle maklik omdop en verseker dat jou marinade sy werk doen.
Binne ‘n uur is die geur al lekker ingetrek , maar ek laat hulle soms oornag in die yskas. Braai nou jou borsies oor warm kole en bedruip hulle met die olyf olie sodat dit so dan en wan kan opvlam … dis waar die smaak regtig inskop.
Ek braai hulle selde langer as 3-4 min aan ‘n kant … amper soos ‘n biefstuk. Verwyder nou van die kole en sny hulle met ‘n skerp mes op die sykant deur om twee dun “patties” te maak. Die burger bouer: Vars broodjies ( rond of ovaal ) Botter of margerien Gekaremeliseerde uie ( pan-geroerbraai in botter tot bruin ) Vlambojante hoender borsie “patties”
Gesmelte Chedar kaas ( 3 draaie in die mikrogolf oond werk goed ) Vars slaai blare
Skyfies tamatie Agurkies ( gerasper ) Pynappel ringe
Mayonnaise met ‘n titseltjie rissie sous
Die basis van jou burger is die gebotterde broodjie , hierop plaas ek ‘n lagie gebraaide uie , die pattie natuurlik en vloeiende kaas daaroor.
Nou kan jy al die kraak lekker gesonde goed bysit na jou eie smaak.
BOERIE WITH A DIFFERENCE:
We all know the best way to cook boerewors is over the coals, but no man can braai every night, well that’s according to my wife in any case. Anyone that have ever eaten a garage pie or rather a garage sausage roll have probably made a promise to themselves never to buy one again. If however you try these sausage rolls, you just might have sausage rolls on the menu very often.
You will need:
1 pack puff pastry
Good boerewors, enough for 6 sausage rolls
Cheddar cheese
Cherry tomatoes
2 to 3 Tbls finely chopped fresh rosemary
1 egg
2 Tbls milk
Method:
Slightly cook the boerewors; it should only start to change color.
Roll out the puff pastry and divide into 6 equal pieces. Grate some cheddar over each piece. Add a piece of boerewors on top of each piece of dough. Cut cherry tomatoes in half and pack around the boerewors. Sprinkle some of the rosemary over the sausage.
Mix the milk and the egg together. Brush the one edge of the dough with the egg and fold over. Brush the outside of the sausage roll with egg and sprinkle the rest of the rosemary on top and bake in a 180°C preheated oven until golden brown.
Enjoy with a glass or two of red wine, and maybe even a side salad.
Bon appetite
Potjie
[Jy kan hierdie ook in jou toeknyprooster oor die kole braai of in jou Buksie-oondjie.]
GROTMAN BURGER PATTIES: [SKIPPIE]
Jy benodig die volgende:
1 kg Bees maalvleis (Topside mag dalk bietjie te droog wees)
500g Vark maalvleis ( Jy moet jou slagter vra want dit is nie vrylik beskikbaar nie)
3 Eetlepels Barbeque spice ( Texan steak en al die ander werk ook - spice van jou keuse)
3 Teelepels Swart gemaalde Pepper
2 Eetlepels sout
4 Koppies gekapte Pietersielie
3 Eiers
1-2 Koppies broodkrummels
1 Bottel Wellington Steakhouse sous ( Jy kan jou eie Spur sousie ook maak as jy dit verkies)
So maak jy:
Meng jou vleis, Pietersielie en uie goed saam met die hande.
Maak die mengsel oop en voeg die speserye, sout en pepper egalig by en meng weer.
Voeg die eiers by, geklitste eiers meng makliker en meng weer baie goed deur.
Voeg nou die broodkrummels by en meng vir 'n laaste keer goed deur.
Jou vleis behoort nou reg te wees om patties te maak.
Ek het vir my 'n pattie maker by Boardrooms gekoop, lekker groot een wat baie vleis vat, so 2 cm dik en ek skat so om en by 200g in gewig per pattie. Die Tupperware patty maker werk ook.
Wanneer jy by die slagter is, vra hom sommer vir so handvol van die plastiek sirkels wat mens tussen die patties plaas sodat dit nie aan mekaar klou nie.
Begin nou om jou patties te maak -so het my en Damara se eerste probeer slag gelyk:
Jy moet hulle lekker styf saampers - gebruik maar spray en cook of olyfolie om te keer dat dit vassit.
As jy nou al die patties gemaak het en mooi verpak het op 'n bord met die plastiek skyfies tussenin, dan sit jy dit in die yskas vir 'n uur om mooi te set voor jy braai.
In die tussen tyd berei jy die volgende voor:
Bykosse en garnishing
Hamburger buns, lekker groot, gesmeer en aan die binnekant vinnig gerooster op die kole.
2-3 groterige uie gesny in halwe ringe - braai die uie in 'n pan en karamaliseer dit met asyn en suiker, balsamic asyn werk die lekkerste. Dit mkoet mooi bruin gebraai wees - hou warm eenkant.
2-3 groterige tamaties in skywe gesny, genoeg vir almal.
1 lekker vars gekapte blaarslaai
1 bottel gerkins in dun skywe gesny genoeg vir die burgers.
Jou gunsteling kaas in dun skywe gesny vir afronding.
Nou kan jy begin om daai patties in 'n toeknyp rooster te spasieer en jou vuur moet nou al lekker warm wees. Die patties draai net soveel makliker met die rooster.
Seel hulle mooi aan die eenkant vir so 3 minute en draai dan om - weer so drie minute.
Sodra jy weer draai smeer jy jou steakhouse sousie op met 'n kwas en so hou jy aan tot die patties gaar is volgens jou smaak, nie te gaar nie anders is hulle te droog.
Kry die mense bymekaar en pak julle burgers soos julle daarvan hou voor hulle koud word.
Jy kan van dieselfde sous gebruik om ekstra oor jou burger te sit of 'n mayo sousie as jy dit verkies.
Hoop julle geniet hom!!!!!
THE ULTIMATE BURGER: [UNKNOWN]
Serves: 6
Time: 30 mins
TO DRINK: A pinotage rosé is light and quaffable with a juicy burger.
BURGER PATTIES
2 slices wholewheat bread, crusts removed and finely crumbled
125ml (½ cup) plain yoghurt
10ml (2 tsp) mustard powder
10ml (2 tsp) chopped garlic grated peel of 1 lemon
1kg lean beef topside mince
2 discs feta, crumbled
salt and freshly ground black pepper, to taste
200g vine tomatoes
olive oil
salt, to taste
6 ciabatta bread rolls, halved
a large handful of fresh rocket, to serve
red onion, sliced thinly, to serve
2 avocados, cut into quarters, to serve
CHIPS
5 – 6 medium potatoes, sliced into chips
canola oil, for deep-frying
salt flakes
1.Prepare medium to hot coals if you are going to grill the burgers over the fire.
2.For the patties, soak the bread in yoghurt, mixing with a fork until it is completely fine. Add the mustard, garlic and lemon peel and mix through. Place the mince and feta in a big mixing bowl, add the bread mixture and mix with a fork. Season to taste. Be careful not to overmix the mince.
3.Shape the mince mixture into 6 palmsize patties. Refrigerate for 10 minutes.
4.For the chips, heat the oil to medium heat and add a small handful of chips. Fry in batches until soft. Remove from the oil and drain on paper towel.
5.Increase the heat of the oil to medium high and return the chips to the hot oil in batches. Fry each batch until golden and crispy. Drain on paper towel and sprinkle with salt flakes.
6.If you are grilling over the fire, rub olive oil over each patty and place directly over the fire. Wait for 6 – 8 minutes before turning to ensure that the patties do not break.
7.If you are pan-frying, heat 15ml (1 tbsp) olive oil in a frying pan and fry 3 of the patties for 7 minutes on both sides until golden and cooked through. Repeat with the rest of the patties.
8.Preheat the oven to 200°C. Place the vine tomatoes on a baking tray, drizzle with olive oil and season with salt. Roast in the oven until the tomatoes begin to blister, about 15 – 20 minutes. Set aside.
9.Assemble the burgers by placing the bottom half of the bread roll on a plate, layer with rocket, onion rings, a beef patty, roasted tomatoes and avocado. Finish with the top of the bread roll and serve with the crispy chips.
SURF AND TURF BURGER: [UNKNOWN]
I'm constantly looking for new ways to spice up my hamburgers -- both literally and figuratively. So you can imagine how much I like this recipe for surf and turf burgers, which combines literal spice with me...nu diversity. It's a pretty simple recipe, mostly burger and shrimp, but it's a great twist on a standby, with a spicy mayo that knocks it out of the park.
ground beef
4 shrimp per burger
1/3 small red onion
1/2 C mayonnaise
2 tsp cajun seasoning
4 splashes hot sauce
lettuce/spinach/arugula
buns (duh)
HOW TO:
Like most burgers, this story starts with, well, a burger. That's the turf part. Cook it up however you see fit -- rare, medium rare, medium, or well done if you're some kind of crazy person. Once the burger is done to perfection, surf a few shrimp onto the top. If you're really fancy, you can cook the shrimp and burger side-by-side simultaneously so that they come off the grill hot at the same time. Perfecto.
The sauce is really what takes this simple burger variation over the edge. In a small cup, combine the mayo, cajun seasoning (I like Tony Cachere's Creole seasoning), hot sauce, and about a third of a small red onion, chopped up. You can use some extra hot sauce or spice if you'd like -- or even toss in some cayenne pepper if it's not spicy enough for you. The bite of the sauce brings the flavor of the shrimp and the burger together nicely. Put it all together and enjoy!
PORK AND APPLE BURGERS:
Pork burger recipes are a great way to enjoy something a bit different with your grilling. Enjoy the sweet taste of apples with this delightful recipe. Try it today!
Serves: 4
Cooking Time: 20 min
Ingredients
1 tablespoon butter substitute
1 small onion, minced
1 small apple, minced
1/2 cup dry bread crumbs
2 tablespoons water
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried sage
1kg lean ground pork
4 wheat hamburger buns
Instructions
1.In skillet, melt butter substitute over medium heat.
2.Cook onion and apple for about four minutes, until softened.
3.Add half of the bread crumbs, water and mustard, and cook for one minute. Add half of the salt, pepper and sage.
4.Shape pork into 8 thin patties.
5.Mound apple mixture on top of four patties, leaving 1/2 inch border, cover with remaining patties, pressing firmly to seal in apple mixture.
6.Coat patties with remaining crumbs.
7.Place on greased grill over medium heat. Cook, turning once, for 16 to 20 minutes or until no longer pink. Sandwich in buns.
KERRIE HOENDERBURGER MET TZATZIKI:[Huisgenoot]
Genoeg vir 4 mense
Bereiding: sowat 25 minute
Gaarmaaktyd: sowat 20-25 minute
HOENDERBORSIES
5 ml (1 t) borrie
5 ml (1 t) kerriepoeier
5 ml (1 t) fyn koljander
5 ml (1 t) fyn komyn
80 ml meel
sout en vars gemaalde swartpeper
1 rissie, fyn gekap (opsioneel)
30 ml (2 e) koljanderblare, gekap
4 hoenderborsies, sonder vel en been
olie vir vlakbraai
TZATZIKI
1 klein komkommer, gerasper
250 ml (1 k) natuurlike jogurt
4 knoffelhuisies, fyn gekap
sout en vars gemaalde swartpeper
BURGERS
4 broodrolletjies
blaarslaai
tamatieskywe
avokadoskywe
HOENDERBORSIES
Meng al die bestanddele en rol die hoenderborsies in die mengsel.
Verhit die olie in ’n pan en braai die hoender tot gaar en goudbruin.
TZATZIKI
Rasper die komkommer en roer die jogurt, knoffel, sout en peper by.
BURGERS
Sny die broodrolletjies in die helfte deur en pak die blaarslaai, tamatie, avokadoskywe en hoenderborsies op die broodjie.
Skep die tzatziki oor die hoender en sit voor saam met aartappelskyfies.
SIRLOIN BEEF BURGER:
100g gemaalde sirloin beef per persoon.
Olyfolie
Hamburgerbuns
Agurkies
Slaaiblare
Skywe emmertal kaas/verouderde cheddarkaas
Rooi uie in ringe gesny
SO MAAK JY:
Meng die maalvleis in ’n bak met sout en peper.
Vorm maalvleiskoekies en druk dit platterig.
Braai die maalvleiskoekies op die rooster tot gaar/in ’n pan.
Bou dan jou burger met die oorblywende bestanddele.
Indien jy ’n sous daarby wil hê, gebruik jou eie souse soos
jy daarvan hou. [dis egter gesonder sonder souse en minder morsig.]
REGTE EGTE BURGER: [HUISGENOOT]
Bedien: 4
Voorbereidingtyd: 20 minute
Gaarmaaktyd: 10-15 minute
VLEISKOEKIES
500 g beesmaalvleis
eier, geklits
1 sny witbrood
100 ml melk
sout en vars gemaalde
swartpeper
10 ml (2 t) Worcestersous
60 ml (¼ k) pietersielie, fyn gekap
OPDIENING
20 ml botter
50 ml olyfolie
4 groot bruin sampioene
4 broodrolletjies, in die helfte oopgesny
40 ml mayonnaise
vars blaarslaai
1 ui, in dik ringe gesny
2 ryp tamaties, in skywe gesny
100 g verouderde cheddarkaas, gerasper
VLEISKOEKIE
Meng al die bestanddele vir die vleiskoekie in ’n groot mengbak. Verdeel die maalvleismengsel in vier en vorm elk in in ’n koekie. Gebruik ’n maatkoppie of metaalvormpie om ewe groot vleiskoekies te vorm. Verkoel.
OPDIENING
Verhit intussen die botter en sowat 15 ml van die olyfolie en braai die sampioene daarin tot sag. Smeer die broodrolletjies met ’n bietjie mayonnaise en rangskik die blaarslaai, sampioene, uie en tamaties bo-op. Verhit die res van die olie en braai die vleiskoekies tot medium gaar of na smaak. Plaas op ’n bakplaat. Sprinkel die kaas boop elke vleiskoekie en plaas onder die roosterelement tot die kaas net gesmelt is. Plaas dit op die broodrolletjies. Sit voor met agurkies en aartappelskyfies.
BACON PATTY IN PLACE OF RASHERS:
If you’ve caught up with London’s The Meatwagon you may have noticed something different riding on its bacon cheeseburgers. In place of bacon rashers (strips) Yianni Papoutsis piggybacks his beef burgers with a griddle-fried patty of chopped boiled bacon.
The bacon patty is positioned directly atop the beef patty, essentially creating a double burger with an even distribution of bacon flavour and fat in every bite. You may lose much of the bacon’s crispness, which is a bad thing, but through the mingling of matching minces the beef and pork become inseparable, which is a very good thing – at least until the greasy meats reach your stomach.
The patty-backed bacon burger was made famous by Hodad’s Burgers, which opened right off San Diego’s Bacon Street (I kid you not) in 1969.
Hodad’s simmers strips of American-style bacon (British streaky rashers) until they shred easily, drains and chops the boiled bacon and shapes the bits into a thin patties. Meatwagon appears to follow the same practice.
Both sides of the patties are fried on the griddle under the weight of a bacon press or, in the home version, a spatula and a strong hand.
MY WENK:
Sny die spek in baie klein stukkies of gebruik die klaar gesnyde spek en meng dit met jou burger pattie vleis en braai dit dan net. Miskien nie dieselfde nie, maar gee beslis vir jou dieselfde lekker spek en kaas-burger.
HOT DOG KEBABS: [HEALTH RECIPES]
Not your usual kebabs, these hot dog kebabs are fun and colorful, and they taste great, too!
You'll love the flavor-packed sauce over bitesized pieces of hot dogs, bell peppers, corn and onions for a sure-fire hit with the kids and everybody!
Serves: 4
What You'll Need:
½/ cup chili sauce
3 tablespoons brown sugar
2 tablespoons deli mustard
1 (16-ounce) package quarter-pound kosher beef franks, cut into 16 pieces
2 ears fresh corn, cut into 1-inch slices
1 green bell pepper, cut into 12 pieces
1 small red onion, peeled and cut into half-moons
1 red bell pepper, cut into 12 pieces
4 (12-inch) metal skewers
What To Do:
1. Preheat grill to medium heat.
2. In a medium bowl, combine chili sauce, brown sugar, and mustard; mix well and set aside.
3. On each skewer, thread a piece of frank, corn, green pepper, onion, and red pepper; repeat 2 more times and end with an additional piece of frank.
4. Brush skewers with half the sauce then grill 4 to 5 minutes on medium heat.
Brush with remaining sauce then turn kebabs and grill 4 to 5 more minutes, or until vegetables are tender and franks are heated through.
Note
I like to use quarter-pound kosher franks for this recipe because their size works well on the skewers and their taste teams perfectly with the zippy sauce.
SPICY FISH BURGER WITH GUACAMOLE: [WESTFALIA RECIPES]
SERVES 4
4 fresh hake fillets [150-200g each]roughly minced
½ bunch spring onions chopped
¼ cup [660ml] chopped coriander, plus extra to serve
2tbsp [30ml] Westfalia chilli avocado oil
1tsp [5ml] Westfalia garlic avocado oil, plus extra for frying
1 egg beaten
3tbsp [45ml] flour, plus extra for dust
Salt and pepper
TO SERVE:
Salad leaves
Sliced tomato
Burger buns
1 tub Westfalia guacamole
HOW TO COOK:
Combine burger ingredients in a large bowl.
Season well.
Divide mixture into four patties and dust with flour.
Heat a glug of oil in a pan.
Fry burgers until golden and cooked through.
Serve on buns, with salad leaves, tomato and generous dollop of guacamole.
COOK’S TIP:
Use chicken of lean beef mince in place of fish to make burgers.
PLEISTER-HOENDERBURGERS: [JAPTRAP BRAAI]
Hoendermaalvleis is besonder veelsydig en kan in baie verskillende disse omskep word, met hoenderburgers natuurlik boaan die lys. Die vetterigheid van streepspek gee die burger ‘n wonderlike geur.
Gasbraai
Ketelbraai direk
Vuur van hout of houtskool
500 g hoendermaalvleis
250 ml (1 k) vars witbroodkrummels
3 sprietuie, fyngekap
1 rooi brandrissie, ontpit en fyngekap
‘n klein handvol pietersielie, fyngekap
30 ml (2 e) olyfolie
sout en varsgemaalde swartpeper
8 – 12 repe swoerdlose streepspek
MAAK DAN SO:
1. Meng die hoendermaalvleis, broodkrummels, sprietuie, brandrissie, pietersielie en olyfolie in ‘n groot bak. Geur deeglik met sout en peper.
2. Maak jou hande nat en vorm dan 10 – 12 patties uit die vleismengsel. Draai ‘n reep streepspek om elke burgerpattie, en dan nog ‘n reep in ‘n ander rigting sodat dit ‘n kruis vorm. Steek vas met ‘n tandestokkie.
3. Spuit die rooster deeglik met kleefwerende kossproei. Braai oor ‘n mediumwarm gasvlam of kole vir sowat 8 minute aan ‘n kant. As die burgers aan die rooster vassit, is hulle nog nie reg om omgedraai te word nie.
4. Sit voor op hulle eie of saam met broodrolletjies, slaaiblare, skywe tamatie en skyfies agurkie.
Lewer 4-6 burgers, na gelang van die grootte van die burgerpatties.
CORN DOGS/YANKEES OF ONS KEN HOM AS SPUTNIK:
[Alhoewel ek sputnik leer ken het wat met kapokaartappels gemaak word en nie deeg nie]
Here's the recipe, from Allrecipes.com, which makes 16 corn dogs:
Ingredients:
•1 cup yellow cornmeal
•1 cup all-purpose flour
•1/4 teaspoon salt
•1/8 teaspoon black pepper
•1/4 cup white sugar
•4 teaspoons baking powder
•1 egg
•1 cup milk
•1 quart vegetable oil for frying
•2 (16 ounce) packages beef frankfurters
•16 wooden skewers
Directions:
1.In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
2.Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
3.Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.
CORN DOGS/YANKEES/SPUTNIKS:
[Alhoewel ek Sputniks leer ken het as kapokaartappels wat met 'n worsie/russian toegevou word en dan in meel, egg wash en krummels in olie gebraai word]
Ingredients:
•1 cup all-purpose flour
•1 cup yellow cornmeal
•1 tablespoon granulated sugar
•3 teaspoons baking powder
•1 teaspoon salt
•1 1/2 teaspoons chili powder
•2 eggs
•1 cup milk
•1/4 cup vegetable oil
•oil or shortening for deep frying
•1 pound hot dogs, about 10, or use 1 pound of cocktail hot dogs
•wooden skewers, popsicle sticks, or toothpicks for cocktail hot dogs
Preparation:
In a mixing bowl, combine flour, cornmeal, sugar, baking powder, salt and chili powder. In another bowl, beat the eggs with milk and the 1/4 cup of oil. Stir egg and milk mixture into dry ingredients and whisk together until batter is smooth. Heat oil in the deep fryer to 360°. Insert a wooden skewer or popsicle stick into each hot dog, to make a "handle" for the hot dogs. Holding the stick or skewer, dip each hot dog into batter, turning to coat thoroughly and evenly. Fry corn dogs in 2 or 3 batches, for about 3 to 5 minutes, or until golden brown. Drain on paper towels or heavy brown paper.
BURGER KING SE WHOPPER BURGER: [COPYCAT RECIPES]
Maak 1 Whopper
Sesame hamburger buns
250g beesmaalvleis
2 agurkies gesny
4 gesnyde uieringe
2 tamatieskyfies
Gekapte slaaiblare
Mayo
Ketchup/tamatiesous
Sout en peper
Geursout soos aromat of burger geurselsout
SO MAAK JY:
Geur beesmaalvleis met geurmiddels en werk dit liggies deur. [moet nooit maalveis teveel hanteer nie, dit maak die vleis te styf .]
Maak pattie en braai tot gaar.
Rooster die buns tot ligbruin op rooster.
Smeer nou die buns met mayo en ketchup op beide die helftes.
Bou verder soos volg: onder bun, pattie, agurkies, uie, tamatie, slaai en dan weer bun.
CHEESE COVERED, BACON WRAPPED JALAPENO POPPER BURGERS: [25 GRILLING RECIPES]
These burgers have all of the flavours of jalapeno poppers with their jalapeno and cream cheese filling and their bacon wrapping and coat of melted cheddar cheese.
Servings: makes 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients
6 jalapeno peppers
4 ounces cream cheese, room temperature
1 1/2 pound ground beef
salt and pepper to taste
8 strips bacon
4 slices cheddar cheese
4 hamburger buns
4 leaves lettuce
4 slices tomato
4 tablespoons mayonnaise or roasted jalapeno mayonnaise
Directions
1.Grill the jalapenos over medium-high heat until charred all over, about 6-8 minutes.
2.Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
3.Pinch the skins off of the peppers, cut in half and remove the seeds
4.Dice 2 of the jalapeno peppers and mix into the cream cheese.
5.Divide the beef into 8 equal portions, form into patties, place 1/4 of the cream cheese mixture on 4 of them, top with the free patties, pinch the sides closed to seal and form into patties again.
6.Season the patties with salt and pepper to taste and wrap each with 2 strips of bacon.
7.Brush the grill with oil and grill the burgers over medium-high heat until cooked, about 4-5 minutes per side, topping each patty with a slice of cheese after flipping.
8.Assembly the burgers and enjoy!
SPICY PEANUT THAI BURGERS:
Ingredients:
1 pound ground turkey
1/4 cup peanut sauce (or your favorite store bought brand)
1/4 cup green onions (chopped)
1/4 cup cilantro (chopped)
1 egg
1/4 cup panko bread crumbs
1/2 cup peanut sauce (or your favorite store bought brand)
buns
lettuce
tomatoes
Directions:
1. Mix the turkey, peanut sauce, green onions, cilantro, egg, and bread crumbs in a large bowl.
2. Form 4 patties and place on a broiling pan.
3. Broil until cooked, about 10-15 minutes flipping once in the middle.
4. Assemble the burger, pouring some peanut sauce onto the patty in the bun.
WILLE KAROO-BURGER: [KOOK EN KUIER IN DIE KAROO -ANNATJIE REYNOLDS]
Hand ete vir die somervakansie. Vir man en muis.
(genoeg vir 12 burgers)
BESTANDDELE:
1 groot fyngekapte ui, in botter en olyfolie gesmoor tot sag en deurskynend
500g wildsmaalvleis, gemeng met 300g skaap-of varkmaalvleis.
Vars tiemieblare
vars gerasperde neut
sout en grofgemaalde swartpeper
1 geklitste eier
Gegeurde koekmeelblom
Olie om in te braai
MAAK DAN SO:
Meng die maalvleis, tiemie, neut, sout en peper. Meng die gebraaide ui by. Roer eier by. Vorm die maalvleismegsel in in 12 ronde hamburger vleiskoekies. As die vleismengselmoeilik hanteer, laat dit dit vir ‘n halfuur in die yskas. Bedek die vleiskoekies met gegeurde koekmeel en braai in verhitte botter en oliemengsel tot bruin en gaar.
Gebruik ‘n gewone of interessante hamburger broodjie of pita brood. Smeer met koljander pesto, mayonnaise , maaskaas of olyfpesto. Pak ‘n toring met ees roketblare of slaaiblare, dan die warm vleiskoekie en rond die smaak en af met geroosterde rooi- en geel soetrissie ringe, ‘n wig of 2 camembert-of ander kaas. Sweet chilli sous of waarvoor jy lus is en wat lekker is.
LEKKER HAMBURGERS: [SARIE KOS]
Jy kan ’n goeie hamburger-vleiskoekie (patty) op die kole of in ’n pan braai.
(4 hamburgers)
500g beesmaalvleis
1 klein ui, fyngekap
1 dik sny bruinbrood
125 ml melk
4 ml sout
varsgemaalde swartpeper na smaak
15 ml sonneblomolie
4 snye cheddarkaas
4 uie, in skywe gesny
30 ml sonneblomolie
4 broodrolletjies
MAAK DAN SO:
Week die brood tot sag in die melk.
Meng al die bestanddele goed saam. Vorm in vleiskoekies. Verhit die 15 ml sonneblomolie in ’n riffelpan en braai die vleiskoekies weerskante tot hoe gaar jy dit wil hê. Verhit die 30 ml sonneblomolie in ’n pan en braai die uie tot sag en bruin. Plaas ’n sny cheddarkaas bo-op elke burger en sit in ’n warm oond teen sowat 120 °C - net tot die kaas gesmelt het. Plaas ’n vleiskoekie op ’n oopgesnyde rolletjie en skep van die gebraaide uie bo-op.
FISHBURGERS WITH FRIED ONIONS AND WEDGES: [POTJIE]
I’m not sure what to call this, so let’s call it a pilchard fish burger with apricot relish.
You will need:
For the burger:
1 tin pilchard in tomato sauce drained
1 tin pilchard in chili sauce drained
15g coriander finely chopped
2 tsp mild curry powder
2; onion finely chopped
2 eggs
3 Tbls dry bread crumbs
Salt
Pepper
A little flour flavor with salt, pepper and dried parsley
Little olive oil for frying
For the relish:
1 small yellow pepper cut into strips
2 red chilies finely chopped
1 tin apricot halves drained and each halve cut into 3 pieces
2; onion cut in halve, and then cut into rings
5g coriander chopped
Olive oil
Method:
For the burgers:
Mix all the ingredients for the burger except the flour and the olive oil together, and form into 6 patties, dust with the flour and fry on medium heat in a little olive oil until nice and brown.
For the relish:
Soften the onions, chili and yellow pepper in a little olive oil, when almost soft add the apricots, fry until the onions are soft and the apricots are heated and starting to become a little darker. Add the coriander and fry for another minute.
Butter a bread roll, top with your favorite leaves, for me that will be rocket, then the fish burger, top with the relish, add a couple of potato wedges and enjoy.
That’s Potjie’s meatless Monday!
GREEK LAMB BURGERS:
Ingredients:
1 pound lamb (ground)
1 small onion (finely chopped)
2 cloves garlic (chopped)
1 teaspoon oregano
1 tablespoon dill (chopped)
1 tablespoon mint (chopped)
1 teaspoon lemon zest
salt and pepper to taste
4 buns (I used whole wheat, or pitas)
lettuce
tomatoes (slices)
tzatziki
feta (crumbled)
Directions:
1. Mix the lamb, onion, garlic, oregano, dill, mint, lemon zest, salt and pepper in a bowl.
2. Form Patties with the mixture.
3. Grill, broil or pan fry the patties.
4. Assemble burgers.
BACON DOUBLE CHEESEBURGER GRILLED CHEESE SANDWICH: [CLOSET COOKING]
All of the flavours of a bacon double cheese burger in a grilled cheese sandwich with plenty of ooey gooey melted cheese!
Servings: makes 1 serving
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
2 strips bacon, cut into 1 inch pieces
1/2 small onion, diced
1 clove garlic, chopped
1/4 pound ground beef
1 tablespoon ketchup
1 teaspoon mustard
1/2 teaspoon worcestershire sauce
salt and pepper or steak seasoning to taste
2 slices bread
1 tablespoon butter
1/4 cup cheddar, shredded
1/4 cup mozzarella, shredded
1/4 cup lettuce, shredded
1/4 cup tomatoes, diced
1 tablespoon pickle, diced
Directions
1.Cook the bacon in a pan over medium heat, set aside on paper towels to drain reserving 1 teaspoon of grease in the pan and the rest elsewhere.
2.Add the onion and saute until tender, about 5-7 minutes.
3.Add the garlic and saute until fragrant, about a minute.
4.Add the ground beef and cook draining any grease when done.
5.Mix in the ketchup, mustard, worcestershire sauce, salt and pepper, simmer to reduce, remove from heat and set aside.
6.Heat a clean pan over medium heat.
7.Butter the outside side of each slice of bread, place one slice in a pan buttered side down, sprinkle on half of the cheese, then top with the the bacon, beef, lettuce, tomato and pickle followed by the remaining cheese and slice of bread, buttered side up.
8.Cook until golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
SPICY PEANUT BURGERS:
Ingredients:
1 pound ground turkey or chicken
1/4 cup peanut sauce (or your favorite store bought brand)
1/4 cup green onions (chopped)
1/4 cup cilantro (chopped)
1 egg
1/4 cup panko bread crumbs
1/2 cup peanut sauce (or your favorite store bought brand)
buns
lettuce
tomatoes
Directions:
1. Mix the turkey, peanut sauce, green onions, cilantro, egg, and bread crumbs in a large bowl.
2. Form 4 patties and place on a broiling pan.
3. Broil until cooked, about 10-15 minutes flipping once in the middle.
4. Assemble the burger, pouring some peanut sauce onto the patty in the bun.
CHICKEN GORDON BLEU BURGER: [By and photographer: Ken Burris]
The classic flavors of Chicken Cordon Bleu—ham, Swiss cheese and thyme—inspired this easy chicken burger. We like using regular ground chicken, which is a blend of thigh and drumstick meat, to help keep this burger juicy, but feel free to use 100% ground chicken breast if you’d like a leaner burger. You’ll cut 20 calories and 1 gram saturated fat. Serve with roasted broccoli.
Total Time: 35 minutes
1/4 cup low-fat mayonnaise
1 teaspoon Dijon mustard
5 tablespoons finely chopped shallot, divided
1 1/2 teaspoons finely chopped fresh thyme, divided
1 pound ground chicken
1/3 cup finely diced ham
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 slices Swiss cheese
8 small slices pumpernickel bread, or 4 large slices, cut in half, toasted
12 large leaves spinach, tough stems removed
Directions
1.Prepare herb mayonnaise (Step 2) and refrigerate for up to 1 day.
2.4 servings
3.Preheat grill to medium-high (or see Stovetop Variation).
4.Combine mayonnaise, mustard, 1 tablespoon shallot and 1/2 teaspoon thyme in a small bowl. Set aside.
5.Place the remaining 4 tablespoons shallot, remaining 1 teaspoon thyme, chicken, ham, salt and pepper in a medium bowl. Gently combine without overmixing. Form into 4 patties, about 3/4 inch thick.
6.Oil the grill rack (see Tip). Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165°F, 4 to 5 minutes per side. Top each burger with cheese and cook until melted, 1 to 2 minutes.
7.Assemble the burgers on toasted bread with the herb mayonnaise and spinach.
8.Make Ahead Tip:
Prepare herb mayonnaise (Step 2) and refrigerate for up to 1 day.
9.Tip:
To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
10.Stovetop Variation:
Coat a nonstick pan, preferably cast-iron (or a grill pan), with cooking spray and heat over medium-high heat for 1 to 2 minutes. Add burgers, reduce heat to medium and cook, turning once, until an instant-read thermometer registers 155°F (for pork and bison) or 165° (for beef or chicken), 4 to 5 minutes per side.
JALAPENO POPPER DOG: [MR FOOD]
Jalapenos seem to be monstrous at the grocery store compared to their size from a few years back. I used this large size to my advantage, and was able to case a whole hot dog and some cheese inside a couple of cut jalapenos. The fun thing about this recipe is that you could make a whole dozen of them easily, pop em into a zip lock, and head out to your nearest B.Y.O.M. party (Bring Your Own Meat), camp fire, or other communal grilling situation.
Make sure you grab the biggest jalapenos you can fine. Get extra just in case.
Fist cut your dogs in half and put some cheese slices in the center.
Hollow out the jalapenos and you're ready to go.
It wasn't too hard to squeeze the dog in there.
I lost some of the cheese while I was grilling this thing, but if I was paying attention and flipping it better, I wouldn't have lost as much.
You have to cook it longer to make sure the pepper is blackened and tender not crunchy. If you succeed you end up with a super tasty twist on two summer classics!
Jalapenos can vary on spice level, but if you get all the seeds out these shouldn't be too bad to eat.
LAZY GOURMET BURGER WITH CAJUN SWEET POTATOES: [BITS OF CAREY]
2 "heat 'n eat" Ciabatta rolls
2 burger patties, grilled or fried to your liking
GARLIC MAYO:
4 slices of cucumber
1/2 feta round, crumbled
BALSAMIC ROSA TOMATOES AND ONIONS:
Preheat oven to 200 degrees.
125 g rosa tomatoes
1 small onion, sliced
45 ml balsamic vinegar
a glug of olive oil
10 ml brown sugar
S&P
FRIED CAJUN SWEET POTATOES:
1 large sweet potato, sliced and parcooked until tender in turmeric water(to give it that yummy yellow colour!)
olive oil
Ina Paarman’s Cajun spice
WHAT TO DO:
Start with par boiling the tatoes
•Mix all balsalmic tomato ingredients together into a small roasting dish and roast for 25 minutes.
•When tomatoes are done, fry your burgers, heat the rolls, and in a separate pan heat some olive oil. Season the potatoes and fry until golden. Drain on kitchen towel.
•Now assemble burger: squirt garlic mayo on both sides of the ciabatta, top with cucumner slices, the burger, tomatoes, onions and feta. Serve sweet tatoes on the side.
I personally prefer using sweet potatoes as it is higher in fibre and has a low GI.
PAD THAI SHRIMP BURGERS: [MR FOOD]
Succulent shrimp burgers with all of the flavours of pad Thai!
Servings: 4
Prep Time: 10 minutes
Chill Time: 30 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Ingredients
1½kg shrimp, peeled, deveined and coarsely chopped
2 cloves garlic
1 small shallot
2 teaspoons fish sauce
1/2 teaspoon lime zest
2 tablespoons cilantro
3/4 cup coconut milk
2 teaspoons tamarind concentrate (or the juice from 1 lime)
2 tablespoons palm sugar (or brown sugar)
1 tablespoons fish sauce (or soy sauce)
1 teaspoon chili sauce (or to taste)
1 tablespoon peanut butter
1 cup bean sprouts
1/4 cup carrot, julienned
2 green onions, sliced
1/4 cup cilantro, chopped
4 buns
1/4 cup peanuts, toasted and chopped
2 tablespoon crispy fried shallots (optional)
Directions
1.Mince 1/3 of the shrimp in a food processor along with the garlic, shallot, fish sauce, lime zest and cilantro.
2.Mix the minced shrimp into the chopped shrimp, form 4 patties and chill in the fridge for at least 30 minutes.
3.Oil your grill, heat to medium-high and cook the shrimp until pink, about 3-5 minutes per side.
4.Heat the coconut milk, tamarind, sugar, fish sauce and peanut butter over medium heat until the sugar and peanut butter melt and the sauce thickens a bit and set aside to cool.
5.Mix the bean sprouts, carrot, green onion and cilantro and toss in the pad thai sauce.
6.Place the shrimp patties in buns and top with the bean sprout mixture, chopped peanuts and crispy fried shallots.
PAMPOENBURGERS: [RADIO LAEVELD RESEPTE]
Braai 750gm maer maalvleis en ‘n medium gekapte ui tot vleis grys en los is.
Voeg 1 blikkie Chakalaka en 1 blikkie Room van Tamatiesop, ‘n halwe koppie fyngemaakte Pampoen, ‘n knippie fyn Gemengde Speserye sout en peper na smaak by.
Prut met die deksel op vir 10 minute.
Prut dan verder met die deksel af vir nog 20 minute totdat die mengsel dik is.
Indien nodig, voeg koekmeel bietjies bietjies by om mengsel dikker te maak.
Die mengsel moet sag, maar nie loperig wees nie.
Bedien op ‘n hamburger rolletjie met slaaiblare.
Geniet !!!
SPICY FISH BURGER WITH GUACAMOLE: [WESTFALIA RECIPES]
SERVES 4
4 fresh hake fillets [150-200g each]roughly minced
½ bunch spring onions chopped
¼ cup [660ml] chopped coriander, plus extra to serve
2tbsp [30ml] Westfalia chilli avocado oil
1tsp [5ml] Westfalia garlic avocado oil, plus extra for frying
1 egg beaten
3tbsp [45ml] flour, plus extra for dust
Salt and pepper
TO SERVE:
Salad leaves
Sliced tomato
Burger buns
1 tub Westfalia guacamole
HOW TO COOK:
Combine burger ingredients in a large bowl.
Season well.
Divide mixture into four patties and dust with flour.
Heat a glug of oil in a pan.
Fry burgers until golden and cooked through.
Serve on buns, with salad leaves, tomato and generous dollop of guacamole.
COOK’S TIP:
Use chicken of lean beef mince in place of fish to make burgers.
TEX-MEX CORN DOG CASSEROLE:
1 pan Serving size: 6
Calories per serving: 426
Ingredients:
2 cups biscuit mix
6 tablespoons cornmeal
1/2 cup sugar
1/2 cup butter
2 eggs
1 cup milk
Directions:
Slice hotdogs lengthwise. Spray pan with cooking spray. Line bottom of pan with hotdog slices.
In a medium bowl; mix Bisquick, cornmeal and sugar together. Melt 1/2 cup butter in the microwave. Add milk and eggs. Stir, pour liquid mixture into dry mixture. Don't over mix.
Pour cornbread mixture over hot dogs. Add another layer of hot dogs and top with remaining cornbread mixture.
Bake at 350 degrees for 35-40 minutes. Cut in squares and add toppings.
HOMEMADE BISQUICK MIX:
Prep time: 30 minutes
Cook time: 30 minutes
Yield: 1 (1014 g)
Ingredients:
6 cups all-purpose flour
3 tablespoons baking powder
1 tablespoon salt
1 cup vegetable shortening [butter/margarine]
Directions:
1 Sift flour, baking powder and salt three times into a large bowl.
2 Cut in shortening with a pastry blender until mixture resembles fine crumbs.
3 Store mixture in airtight container in the refrigerator up to 4 months.
4 Use whenever your recipe calls for "Bisquick mix".
BACON CHEESEBURGER - PAULA DEEN
YOU JUST GOT TO LOVE THIS WOMAN!!!!! hehehe
Hamburger, Cheese, Onion, Bacon, and a Krispy Creme donut, glazed. :) Happiness is only a heart attack away.
CHILI CHEESE DOG: [SIMPLE RECIPES]
The chili recipe makes enough chili for 16-20 hot dogs, which may seem like a lot, but you're just getting a large spoonful with each dog. So, if you have fewer people to cook for, just use the leftover chili as a stand-alone-dish for later. If you're feeding more, just double the chili recipe. You'll be happy you made a big batch. A note on the hot dogs, get the best quality hot dog you can, we tend to look for kosher dogs. The hot dogs themselves only need to be grilled enough to be heated; they are already cooked when you take them out of the package.
INGREDIENTS:
1kg bacon, cut into small pieces
1 large onion, chopped
2 pounds ground beef
4 chopped garlic cloves
16 ounce can of tomato sauce
1 cup beef broth
2 Tbsp molasses or honey
2 Tbsp sweet paprika
1 Tbsp ground cumin
1 Tbsp chili powder
1 teaspoon cayenne (optional)
Salt
As many hot dogs as you have people to serve
Buns for the hot dogs
Chopped red onion, for garnish
Shredded cheddar (or jack) cheese, for garnish
METHOD:
1 Make the chili first. Fry the bacon over medium heat until it begins to get crispy, then add the chopped onions and fry over high heat, stirring often, until they begin to brown. Add in the ground beef and stir in well. Cook this, still over high heat and stirring occasionally, until the beef is browned. This will take a few minutes. When the beef is about halfway browned, toss in the chopped garlic and mix well.
2 Once the beef is well browned, add the tomato sauce, molasses and beef broth. Add all the spices except the cayenne and stir well. Bring to a simmer and taste. Add salt or the cayenne if it needs it. You can of course add much more cayenne or chili powder if you like things really spicy, but it’s best to taste first and then add more.
3 Let the chili cook on a gentle simmer for at least 30 minutes before you start grilling the hot dogs. You can cook it several hours if you want to, adding a little more beef broth here and there if the chili gets to dry.
4 Grill your hot dogs over medium heat until they get a light char. Grill the hot dog buns briefly if you want – no more than a minute, as they will burn fast. You can also paint the buns with vegetable oil or butter before grilling if you’d like.
Dog goes in bun, chili goes on top, sprinkle on chopped red onion and shredded cheese, and have at it!
BOERIE BURGER: [OUMA BEER SE RESEP]
Koop jou gunsteling boerewors en verwyder die vleis uit die omhulsel.
Voeg 1 eier by
Omtrent 1 kop broodkrummels
Rasper 1 ui in die mengsel
Voeg 1 kop gerasperde sterk cheddarkaas by asook 4 -5 gekapte peppadews.
METODE:
Meng goed deur, maar moenie te veel meng nie, want dit maak dat die vleiskoekie taai word.
Maak vleiskoekies en plaas in yskas vir ongeveer ½ uur en braai dan oor die kole en maak jou boerie burger deur 'n slaaiblaar, tamatieskyfie en gesnyde argurkie bo-op te sit.
Gebruik ook jou gunsteling sous, soos tamatiesous en mosterd of gekoopte sous vir jou burger.
VARIASIES:
Fetakaas en peppadew
Kaas en brosgebraaide spek
Hou maar die omo byderhand, want hierdie is beslis 'n "have a crush stain" gedoente en een is nooit genoeg nie!
WASABI SALMON BURGERS: [By EATING WELL ]
Bring out the flavors of salmon with a Japanese-inspired infusion of ginger, sesame oil and wasabi. If you serve these patties on whole-wheat buns, consider reduced-fat mayonnaise and sliced cucumbers as condiments. Or skip the buns and set the patties atop a vinegary salad of greens, carrots, radishes and sprouts.
Time: 30 minutes
INGREDIENTS:
2 tablespoons reduced-sodium soy sauce
1½ teaspoons wasabi powder, (see Note)
½ teaspoon honey
1 pound salmon fillet, skinned (see Tip)
2 scallions, finely chopped
1 egg, lightly beaten
2 tablespoons minced peeled fresh ginger
1 teaspoon toasted sesame oil
DIRECTIONS:
1.Whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside.
2.With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl. Add scallions, egg, ginger and oil; stir to combine. Form the mixture into 4 patties. The mixture will be moist and loose, but holds together nicely once the first side is cooked.
3.Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more. Serve immediately.
Ingredient Note: Wasabi powder, when mixed with water, becomes the green paste most of us know from sushi restaurants. The powder is available in jars in the Asian aisle of most supermarkets or in almost all Asian markets. Store at room temperature for up to 1 year.
TIP:
To skin a salmon fillet: Place it on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degree angle, separating the fillet from the skin without cutting through either. Or have your fishmonger do it for you.
BULGOGI BURGER:
INGREDIENTS:
1 pound ground beef
1 cloves garlic (grated)
1/2 inch ginger (grated)
1/2 small onion (grated)
1/2 Fuji apple (grated and juice squeezed from the pulp, discard the pulp)
1/2 Korean pear (grated and juice squeezed from the pulp, discard the pulp)
1/4 cup soy sauce
1 teaspoon sesame oil
1 teaspoon honey
1 green onion (chopped)
1 egg
1/4 cup panko bread crumbs
DIRECTIONS:
1. Mix everything in a bowl.
2. Form 4 patties and place them on a broiling pan.
3. Broil until cooked, about 10-15 minutes.
THE ORIGINAL MEAT BAGEL:
INGREDIENTS:
1½ onions, finely diced
1 tbsp of butter/grass fed ghee/bacon fat etc.
2kg of ground pork
2 large eggs
2/3 cup tomato sauce
1 tsp paprika
1 tsp salt
½ tsp ground pepper
INSTRUCTIONS:
1.Preheat the oven to 400 degrees F. Line a baking dish (like this one) with parchment paper.
2.Sauté the onions over medium heat with some cooking fat, like butter,grass fed ghee etc. Sauté until translucent. Allow the onions to cool before adding them to the meat.
3.In a bowl, mix all of the ingredients including the cooked onions. Mix well enough to evenly distribute the spices.
4.Divide the meat into 6 portions. Using your hands, roll a portion into a ball and then indent the middle, and flatten slightly to form the appearance of a bagel.
5.Place the bagel looking meat in the dish and repeat with each of the portions of meat.
6.Bake for 40 minutes or until the meat is fully cooked.
7.Allow the meat bagels to cool. Slice the meat bagel just like a regular bagel. Fill the meat bagel with topping such as tomato slices, lettuce, onions etc.
MY WENK:
Hierdie bagels kan oor die kole gebraai word soos hamburgerpatties
SALSA VERDE TURKEY BURGER: [CLOSET COOKING]
Ingredients:
1 pound ground turkey
1 egg (lightly beaten)
1/4 cup bread crumbs
1/2 cup salsa verde
4 slices pepperjack cheese
1 avocado (pitted and scooped)
1/2 cup mayonnaise
1 clove garlic (grated)
4 buns/rolls
green tomatoes (sliced) or pickled green tomatoes(sliced)
cilantro (optional)
Directions:
1. Mix the turkey, egg, breadcrumbs and salsa verde in a bowl.
2. Form 4 patties and place them on a broiling pan.
3. Broil until cooked, about 10-15 minutes.
4. Place the cheese slices on the patties and broil until melted, about 1 minute.
5. Mix the avocado, mayonnaise and garlic and mash the avocado to the desired consistency.
6. Serve the burger in a bun with the avocado mayonnaise, cilantro and sliced green tomatoes.
MOUSSAKA BURGERS: [CLOSET COOKING]
Burgers with all of the flavours of moussaka including grilled eggplant and seasoned patties topped with both a tomato sauce and a bechamel cheese sauce.
Servings: 4
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients
FOR THE TOMATO SAUCE:
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, chopped
2 cups tomato (fresh or canned), pureed
1 teaspoon oregano
1/4 teaspoon cinnamon
1/4 teaspoon allspice
salt and pepper to taste
FOR THE BECHAMEL CHEESE SAUCE:
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup graviera or gruyere or parmigiano reggiano (parmsan), grated
1/4 teaspoon nutmeg
1/8 teaspoon cayenne
salt and pepper to taste
FOR THE BURGERS:
1 1/4 pounds ground beef or lamb
1/4 cup onion, grated
2 cloves garlic, chopped
1/4 teaspoon cinnamon
1/4 teaspoon allspice
salt and pepper to taste
4 slices eggplant
4 buns
Directions
FOR THE TOMATO SAUCE:
Heat the oil in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
Add the garlic and cook until fragrant, about a minute.
Add the pureed tomato, oregano, cinnamon, allspice, salt and pepper and simmer until it thickens, about 5 minutes.
FOR THE BECHAMEL CHEESE SAUCE:
Melt the butter in a pan over medium heat and cook until it turns a light golden brown, about 2-3 minutes.
Add the flour and simmer until it turns a light golden brown, about 2-3 minutes.
Add the milk and simmer until it thickens, about 5 minutes.
Add the cheese and let it melt.
Season with nutmeg, cayenne, salt and pepper to taste.
FOR THE BURGERS:
Mix the meat, onion, cinnamon, allspice, salt and pepper, form patties and grill or pan-fry over medium-high heat (or broil) until cooked, about 3-5 minutes per side.
Brush the eggplant with oil and grill or pan-fry over medium-high heat (or broil) until tender, about 5 minutes.
Lightly toast the buns, assemble the burgers with the eggplant, patties, tomato sauce and cheese sauce and enjoy!
BUFFALO CHICKEN BURGERS: [CLOSET COOKING]
All of the flavours of buffalo chicken wings in burger form with a creamy and tangy blue cheese slaw.
Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
1½kg ground chicken or turkey
¼ cup carrot, grated
¼ cup celery, finely diced
2 tablespoons red onion, finely diced
¼ cup blue cheese, crumbled (optional)
¼ cup buffalo hot sauce (or to taste)
salt and pepper to taste
1 cup cabbage or broccoli, shredded
2 tablespoons carrot, shredded
2 tablespoons red cabbage, shredded
3 tablespoons blue cheese dressing or ranch dressing
4 buns
Directions
1.Mix the chicken, carrot, celery, onion, blue cheese, hot sauce, salt and pepper and form into 4 patties.
2.Oil the grill, heat to medium high and cook the patties, about 4-5 minutes per side, basting with more hot sauce near the end and set aside.
3.Serve the buffalo chicken burgers in the buns along with the mixture of the slaw and blue cheese dressing.
Note:
Feel free to add an egg and some breadcrumbs to the burgers.
TERIYAKI SHRIMP BURGERS WITH GRILLED PINEAPPLE SALSA, BACON AND BLUE CHEESE: [CLOSET COOKING]
Juicy and succulent shrimp burgers in a sweet, salty and tangy pineapple teriyaki sauce topped with grilled pineapple or grilled pineapple salsa, bacon and optionally blue cheese.
Servings: 4
Prep Time: 10 minutes
Chill Time: 30 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
INGREDIENTS:
1 1/2 pounds shrimp, peeled, deveined and coarsely chopped
2 cloves garlic
1 1 inch piece ginger, grated
2 tablespoons pineapple teriyaki sauce (see below)
1 teaspoon sesame oil
2 green onions, thinly sliced
1/4 cup bread crumbs
1 cup grilled pineapple salsa or 4 slices pineapple, grilled
8 slices bacon, cooked
1/4 cup blue cheese, crumbled
WHAT TO DO:
1.Mince 1/3 of the shrimp in a food processor along with the garlic, ginger, teriyaki sauce, sesame oil and green onions.
2.Mix the minced shrimp into the chopped shrimp along with enough breadcrumbs that the mixture will hold together, form 4 patties and chill in the fridge for at least 30 minutes.
3.Oil your grill, heat to medium-high and cook until the shrimp turns pink, about 3-5 minutes per side.
4.Assemble the burgers and enjoy!
OPTIONS:
Use your favourite teriyaki sauce instead of making your own.
Pineapple Teriyaki Sauce
A tasty and easy homemade sweet, salty and tangy pineapple teriyaki sauce.
HOBO DINNER:
Raw hamburger patties
Onion slices
Carrot slices
Salt and pepper to taste
Sliced potato
WHAT TO DO:
Wrap hamburger patty, onions, carrot, potatoes, salt and pepper in piece of aluminum foil. Place on coals and cook until tender. Can be put in oven at 350 degrees.
GOURMET BEESBURGER: [TOKS EN TJOPS]
BESTANDDELE:
6 PnP gourmet bees burgers
6 hamburger broodrolletjies
PnP bloukaas slaaisous
PnP perske blatjang
Blaarslaai, in repe gesny
Vars roketblare
2 groot tamaties, in skywe gesny
1 groot rooi ui, in ringe gesny en uitgedruk
METODE:
Berei ‘n direkte vuur voor.
Sny die broodrolletjies middle deur en smeer beide kante met bloukaas sous.
Braai die bees patties tot gaar en verwyder van die rooster.
Smeer patties liggies met blatjang.
Plaas blaarslaai en roketblare aan onderkant van broodrolletjie, plaas dan die pattie bo op, bedek met tamatie, nog roketblare en uie ringe.
Plaas nou die boonste helfte van broodrolletjie op en geniet.
WENKE:
Vir n variasie as bloukaas sous nie jou eerste keuse is nie vervang met sous van jou keuse.
Vir kaasburger kan repies kaas bo-op bees burger gesit word sodra dit omgedraai is, braai vir die laaste 3 minute.
Vir ‘n vegetariese opsie kan bees pattie met vegetariese pattie vervang word.
PREGO ROLLETJIES: [WENKOS VIR ‘N WENSPAN]
Dosyn broodrolletjies, gehalveer en gesmeer
MARINADE:
¼ kop worcestersous
¼ kop olyfolie
6 knoffelhuisies fyngedruk
2 gekapte brandrissies, verwyder pitte vir meer matige geur
STEAKS :
11 sirlion-steaks 1,5cm dik
UIEMARINADE :
2 uie
2e olyfolie
100ml chilli garlic sous
OM VOOR TE SIT :
Meng al die bestanddele vir die marinade en marineer die steaks daarin vir ‘n paar uur of oornag.
Sorteer die uie in die olie tot sag en tot effens gekaramelliseer is. Voeg die knoffel en brandrissiesous by en prut tot geurig en effens verdik.
Panbraai die steaks tot die verlangde gaarheid, plaas op die broodrolletjies tesame met ‘n paar roketblare. Skep die uiemarmelade bo-op.
MEXICAN BURGERS: [MR FOOD - LETS GET GRILLING]
Turn your next cookout into a fiesta with these easy Mexican‐style burgers! This great burger recipe gets its pizzazz from the salsa that's mixed in with the ground beef, and the result is a flavor‐packed surprise!
Serves: 4
Ingredients
• 1 - 1½kg ground beef
• 1/2 cup salsa
• 1/4 cup dry bread crumbs
• 4 (1‐ounce) slices pepper‐Jack cheese [any cheese will do]
WHAT TO DO:
1. In a medium bowl, combine ground beef, salsa, and bread crumbs; mix well. Make 4 equal‐sized patties.
2. Heat a grill pan or barbecue grill to medium‐high heat. Grill burgers 3 to 4 minutes per side, or 3. Top each burger with a slice of cheese, place on buns, and serve.
Serving Suggestion:
Want a little more south‐of‐the‐border flavor? Top each burger with a spoonful of fresh or prepared salsa, and you'll practically have everybody shouting, "Ole!"
ONION CHILI BURGERS: [MR FOOD - LETS GET GRILLING]
Share the secret of making a backyard burger worthy of the Hamburger Capital of the World: Akron, Ohio. Your family will beg you to make these juicy, oniony burgers again and again!
Serves: 8
• 2 ‐ 2½kg ground beef
• 1 envelope (from a 2.4‐ounce box) dry onion soup mix
• 1/3 cup water
• 1/3 cup chili sauce
• 1/4 cup finely chopped green bell pepper
• 1/4 teaspoon black pepper
WHAT TO DO:
1. Preheat grill to medium‐high heat.
2. In a medium bowl, combine all ingredients; mix well. Divide mixture into 8 equal amounts and make 8 patties.
3. Grill patties 8 to 12 minutes, or until desired doneness, flipping them halfway through grilling.
Note:
If you want to plan ahead, you can mix up this full recipe, make half the patties for tonight's dinner, and freeze the rest (uncooked) for no longer than 30 days (to keep their full flavor). Just thaw the patties overnight in the fridge and cook according to directions above.
N.Y. VENDOR HOT DOGS: [MR FOOD - LETS GET GRILLING]
There's nothing like a New York City hot dog topped with the onion sauce you get from vendors at portable pushcarts. And now you can enjoy those mouthwatering flavors without leaving home.
Serves: 7
• 1 package (your favorite) all‐beef hot dogs or frankfurters (7 hot dogs)
• 7 hot dog buns
• Pushcart Onion Sauce (see below)
1. Preheat grill to medium‐high heat.
2. Grill hot dogs 2 to 3 minutes per side, until skin starts to crack. Place in buns, top with Pushcart Onion Sauce and serve.
Pushcart Onion Sauce
• 2 tablespoons vegetable oil
• 2 medium‐sized onions, cut into 1/4‐inch slices
• 1/4 cup ketchup
• Pinch of ground cinnamon
• 1/8 teaspoon chili powder
• Dash of hot pepper sauce
• Dash of salt
• 1 cup water
WHAT TO DO:
1. In a medium skillet, heat oil over medium heat; add onions and sauté until golden and limp, about 7 minutes.
2. Stir in ketchup then add cinnamon, chili powder, hot pepper sauce, and salt. Stir in water and bring mixture to a boil.
3. Reduce heat to low, and simmer, uncovered, about 10 minutes, or until heated through.
SAUERKRAUT BEER BRATS: [MR FOOD - LETS GET GRILLING]
This Bavarian combo has the comfort tastes many of us grew up on. Serve it as is or add a squiggle of your favorite mustard. Oh, don’t forget the dark beer to wash it down.
Serves: 6
• 6 uncooked bratwurst
• 1 (14‐ounce) can sauerkraut
• 1 can beer
• 6 hot dog buns, warmed
WHAT TO DO:
1. Puncture each bratwurst with a fork.
2. Drain sauerkraut, placing liquid in a large resealable plastic storage bag; add beer to bag. Add brats to bag, and seal.
3. Cover and store drained sauerkraut in refrigerator while brats marinate in refrigerator for 3 to 6 hours.
4. Grill, broil, or fry brats 10 to 15 minutes, or until no pink remains in center. Serve with drained sauerkraut on warmed hot dog buns.
DON’T FORGET THE MUSTARD!!!!!!!
BOEREWORS ROLLS:
Serves 4
2 large onions, thinly sliced
2 cans chopped tomatoes
1tbsn sugar
1tbsn balsamic vinegar
salt & pepper to taste
500g / 1.1 pounds Boerewors (or sausage of your choice)
4 fresh Hotdog rolls
Wholegrain mustard, to serve
Coleslaw, to serve
WHAT TO DO:
1. Firstly, start with the onions. Heat about 2tbsn oil in a large pan and add the sliced onions. Gently fry for 5-10 minutes until the onions are soft and golden. Set aside.
2. For the tomato relish, add the chopped tomatoes, sugar, balsamic vinegar, salt & pepper to a small pot and allow to reduce on a medium heat for 5-10 minutes until it’s thickened slightly.
3. In South Africa, Boerewors is almost always braaied but you can also pan fry the sausage of your choice. Cook until it’s cooked through but still juicy.
4. Serve the boerewors in the fresh rolls with some wholegrain mustard, tomato relish and fried onions. Add some coleslaw on the side.
BBQ HAMBURGERS:
1-1½kg ground beef
1/2 c. onion, chopped
1/4 c. green pepper, chopped
1/4 c. celery, chopped
1/2 c. catsup
1 tsp. salt
1/8 tsp. pepper
1 1/4 tsp. Worcestershire sauce
1 tbsp. sugar
1 tbsp. vinegar
WHAT TO DO:
Brown meat. Add prepared vegetables and cook until tender. Add the remaining ingredients, being sure to add the sugar before the vinegar. Simmer 20 minutes and serve on hamburger rolls.
HOT MEXICAN BURGER: [by Anél Potgieter (lifeisazoobiscuit)]
Prep: 20min
Time: 1hr10min
Serves: 4
INGREDIENTS FOR THE CORN BUN:
660ml water
2 mielies (corn on the cob), corn sliced from the cob
2.5ml salt
3/4 cup maize meal
1.5 tbsp butter
For the basting
125ml Drostdy-Hof Pinotage
125ml PnP hot chutney
FOR THE BURGER PATTIE:
400g ostrich sausage, removed from casing
2 tsp paprika
1 tsp chilli flakes
Zest of 2 limes
For the guacamole
50g green beans
2 ripe avocados, crushed
Juice of half lime
1 tsp chilli flakes
2.5ml salt
CORN BUN:
Bring the water, corn and salt to the boil. Add the maize meal and mix well. Turn the heat down and allow it to simmer for 30 minutes. Add the butter and mix through. Taste for seasoning.
Lightly oil a 20 x 20 cm dish with some olive oil. Scrape the porridge into the dish and flatten with spoon. Set aside to firm up (about 45 minutes will do).
Cut 4 circles out of the porridge to use as your bun. Set aside.
When the corn patties are ready to use, heat them on the fire.
BASTING:
Put the wine and chutney into a small pot and simmer for 10 minutes. Set aside.
OSTRICH PATTIE:
Mix the sausage meat, paprika, chilli and zest together. Make sure you mix well. Shape to form 4 x 100g patties.
Place the meat patties on the fire and braai for about 10 minutes (see tips for braaiing below). Baste with basting sauce every time you turn around.
GUACAMOLE:
Cook the green beans for 10 minutes and slice thinly. Mix with avocado, lime, chilli and salt. Taste for seasoning.
TO ASSEMBLE:
When the corn patties are ready to use, heat them on the fire.
Place the corn bun onto a plate or serving dish, add the patty and then add a dollop or two of guacamole.
Sprinkle with chilli flakes and a few green beans.
Tips for braaiing burgers over the coals You need hot coals.
The grid must be positioned about 10cm above the coals.
Lightly oil your burger patties on both sides before you put them in the grid.
Use a grid that you can turn around for the patties. It makes life much easier.
Braai for a total of 4-5 mins on each side for medium to well done patties.
MAC AND CHEESE BURGER: [PIECE, LOVE AND COOKING]
FOR THE MAC 'N CHEESE STUFFED BURGERS:
1 – 2kg Ground Chuck (80/20)
4 Slices of American cheese
Your Favorite Mac n’ Cheese Recipe
Salt & Pepper, To Taste
FOR THE COCA-COLA CARAMELIZED ONIONS:
4 Vidalia Onions, Sliced
Butter & Olive Oil, For Cooking
Salt, To Taste
12oz Coca Cola
FOR THE THOUSAND ISLAND SAUCE:
2T + 2t Mayo
1T Ketchup
2t Sweet Pickle Relish
½t Sugar & White Vinegar
¼t Paprika & Garlic Powder
Salt & Pepper, To Taste
WHAT TO DO FOR THE MAC 'N CHEESE STUFFED BURGERS:
Prepared Mac n’ Cheese Stuffed Burger Patties, Cooked
Prepared Coca-Cola Caramelized Onions
WHAT TO DO FOR CRISPY WEAVED BACON PATTIES:
2 Gourmet Hamburger Buns, Buttered & Toasted
PREPARED THOUSAND ISLAND SAUCE:
HOMEMADE PICKLE CHIPS
Heirloom Tomatoes, Sliced & Sprinkled Lightly with Salt and Pepper
Fresh Iceberg Lettuce, Ribs Removed & Torn into Bun-Sized Pieces
WHAT TO DO:
1. For the Mac n’ Cheese Stuffed Burgers:
Prepare your favorite mac n’ cheese recipe, pour it into a baking dish, and then refrigerate until cold and set. Split the ground chuck into 4 equal portions. Spray a large 4inch round cookie cutter with Pam and place it on top of a piece of parchment paper, press 1 of the portions of ground beef into the cutter, pressing it in to compact it and slightly pushing it up the sides, so there’s a deep indentation. Place 1 slices of American cheese on top of the pressed meat. Next, using a 3inch round rookie cutter, cut the chilled mac n’ cheese into small rounds. Place the mac n’ cheese round into the indentation of the beef, on top of the American cheese slice. Gently push the compacted mac n’ cheese-ground meat out of the cookie cutter, making sure it stays together. Repeat the process with another portion of the ground beef, compacting it in and pushing it up the sides (this patty portion will not be filled, but will be used to seal the burger completely). Place this formed patty on top of the other mac n’ cheese filled patty and seal the meat on the sides, so it’s completely formed. Repeat with the other two portions of ground beef. You should have two huge stuffed burger patties. Season all sides with salt & pepper. Heat a cast iron skillet over medium-high heat and melt some butter in it until very hot. Fry the each burger and cook for 2-3 minutes on each side, or until the outsides are brown and crispy. Place them onto a baking sheet and bake them in a preheated 400-degree oven for 5-10 minutes until your preferred doneness. Let them rest slightly before you assemble the burgers.
2. For the Coca-Cola Caramelized Onions: In a large pan on medium heat sauté the onions in half the butter for 10 minutes. Stirring occasionally but not too much. Over stirring will not allow the onions to brown. When the onions have absorbed all the butter, add the remaining butter and sauté another 10 minutes, occasionally stirring. When the onions absorb the second round of butter or oil and they are brown and translucent, start deglazing with the Coke, using enough to cover the bottom of the pan in a thin layer. Keep stirring occasionally and repeat the deglazing process until the onions are completely brown and soft, and all of the coke has be absorbed. Keep warm until you are ready to use.
3. For the Thousand Island Sauce: Combine all of the ingredients in a small bowl and stir to combine. Season with salt & pepper to your taste.
4. For the Weaved Bacon Patties: Preheat the oven to 350 degrees and line a baking sheet with a Silpat. Cut strips of bacon in half and weave the bacon slices into a square patty. I did this similarly to how you would weave a lattice-topped piecrust. Just alternately overlap the slices of bacon with each other to form a square patty. Bake the weaved patties in the oven for 20 minutes, and then boost the heat up to 400 degrees and cook until the bacon slices are all crisp (this will depend on how thick your bacon is, mine took an extra 10-15 minutes). Set these aside until you are ready to use them.
5. Assembling the Burgers: Top each slice of buttered & toasted bun with a thick layer of Thousand Island Sauce. On the bottom slice of each bun, top the sauce with 1 slice of seasoned heirloom tomato and lettuce. Place one stuffed burger on top of the lettuce, spread with Coca-Cola Caramelized Onions, and then top with the other weaved bacon patty and finish with the top slice of the bun. Repeat the make the other burger.
6. Serve immediately with some French fries.
VLEISLAND BURGERS: [VLEISLAND RESEPTE VIR ALMAL]
So maak mens hom...
Ons het die oorskiet boerewors vleis gevat, so 500g. ...
Een eier ingemeng,
een eetlepel koekmeel,
een teelepel olyfolie,
halwe teelepel knoffelflokkies...
Alles goed gemeng en net 1 Pattie gemaak van so 300 - 400 Gram.
2 medium uie eers gebraai...
Toe die pattie in olie gebraai.
Sny die hamburger "bun" oop, en SMEER EERS met botter, (Ek het genoeg droe brood in die koshuis en in die army ge eet)
Skep die helfte van die gebraaide uie op, en gooi so bietjie mostert oor.
Gooi nou gerasperde kaas oor, haal dan die gaar pattie uit die pan....MET 2 spane...en plaas dit op die broodjie.
Skep die orige helfte van die gebraaide uie oor die vleis, en gooi weer garasperde kaas oor. Nou kom daar "pienk" mayonaise ook oor.
Bak nou 2 eiers, en sodra die eiers gaar is, skep dit bo-op die vleis.
Nou weeg die hamburger amper 1 kilogram.
"PLAK" nou die burger toe en sit dit in die oond wat vooraf verhit is tot 100Grade, net vir so 5 minute.
n warm vleisie en koue brood smaak aaklig...en enige mikrogolf neuk dit op...
Haal uit die oond en sny in TWEE, halwe Burgers, sit vir elkeen n NAT HANDOEK op die tafel neer.......en eet dit met die hande.....en gaan stort na ete...
VEGETARIAN BURGERS: [FRESH LIVING]
Freeze 'em and braai 'em later. These burgers are delightfully healthy, yet simply delicious.
Less than 30 minutes
Serves: 6
INGREDIENTS:
410 grams PnP chickpeas
1 carrot , grated
4 PnP baby marrows , grated
1 half red onion , finely chopped
2 fat garlic cloves, crushed
1 tbsp ground cumin
10 ml PnP ground coriander
45 ml PnP coriander leaves , chopped
3 tbsp chopped parsley
3 ml chilli powder
3 tbsp flour , plus extra for dusting
1 pinch salt and ground pepper
1 drizzle PnP Finest extra-virgin olive oil, or canola oil, for frying
6 PnP rolls
2 PnP tomatoes , sliced
30 grams rocket, watercress and mizuna salad
WHAT TO DO:
•Drain chickpeas thoroughly and pulse in a food processor to roughly chop.
•Add grated carrot, baby marrows, onion, garlic, cumin, ground and chopped coriander, parsley, chilli powder, flour and
•seasoning and pulse to combine.
•Gently form mixture into patties about 10cm in diameter by 2-3cm thick.
•Dust with a little fl our and fry for about 3-5 minutes, or until crispy and heated through.
•Slice rolls in half and toast.
•Place patties on roll bases and serve with sliced tomato, rocket and a dollop of chutney.
WEN HAMBURGER: [SARIE - deur admin]
Anneke se Mediterreense hamburger-resep
PATTIES:
Varkvleis hou die patties lekker sappig.
500 g gemaalde maer varkvleis
500 g gemaalde maer beesvleis
2 eiers, geklits
2 snye witbrood, gekrummel
2 groot knoffelhuisies, fyngekap
10 ml rooi brandrissiepasta (of so 3 fyngekapte vars brandrissies)
gerasperde skil van 1 suurlemoen
sap van ½ suurlemoen
groot hand vol vars koljanderblare, grofgekap
10 ml fyn komyn, drooggebraai vir ekstra geur
10 ml koljandersaad, effens fyngemaak met ’n stamper en vysel
5 ml growwe sout
5 ml grofgemaalde swartpeper
MAAK SO:Meng al die bestanddele saam. Smeer jou hande met olyfolie. Verdeel die mengsel in 10 stukke en vorm patties so groot soos jou handpalm. Plaas die patties vir minstens 2 uur op ’n gesmeerde bakplaat in die yskas sodat die geur kan ontwikkel.
TZATZIKI:
1 komkommer, gerasper
150 ml Bulgaarse jogurt
1 groot knoffelhuisie, fyngekap
15 ml vars kruisement, fyngekap
sout en grofgemaalde peper na smaak
MAAK SO:
Pers die gerasperde komkommer met jou hande saam oor die wasbak sodat al die oortollige sap afloop. Meng met die ander bestanddele en hou verkoel.
EKSTRA BYKOMSTIGHEDE:
vars slaaiblare van jou keuse
125 ml songedroogde tamaties in olie, grofgekap (ek verkies Ina Paarman s’n)
1 eiervrug, in dik skywe gesny, met olyfolie geverf, gegeur met sout en peper en in ’n riffelpan gebraai tot sag
½ rooi-ui, in dun ringetjies gesny
10 gebotterde baps (sagte, wit rolletjies met ’n fyn poeierlagie meel)
Verf ’n braairooster goed met olyfolie. Braai patties so 10 minute oor warm kole tot gaar, maar nog lekker sappig. Pak intussen ’n paar slaaiblare, ’n lepel vol songedroogde tamatie, ’n skyf geroosterde eiervrug en ’n paar uieringetjies op elke bap. Plaas ’n warm patty bo-op, gevolg deur ’n lekker groot lepel vol tzatziki. Sit dadelik voor.
BOEREWORSROLLE MET VINNIGE SMOOR: [deur Barbara Joubert]
(6 PORSIES)
60 ml olyfolie
5 uie, gehalveer en in skywe gesny
1 knoffelhuisie, fyngekap
300 g klein rosa-tamaties
sout en varsgemaalde swartpeper na smaak
500 g boerewors (van jou keuse)
6 mini-baguettes
30 ml botter
vars roket om mee voor te sit
SO MAAK JY:
Verhit die helfte van die olyfolie in ’n diep pan. Voeg uie en knoffel by en braai oor lae hitte. Dit gaan nogal ’n goeie halfuur neem. As die temperatuur van die plaat te hoog is, sal die uie brand en bitter wees. Roer so elke nou en dan. Verhit die res van die olyfolie in ’n ander pan en braai die tamaties tot net sag. Dié smoor is nie een van daardie resepte waar alles saam tot ’n sous kook nie. Wanneer uie bruin is en tamaties sag, geur dit met sout en peper. Meng die tamaties en uie saam. Intussen kan jy die wors in ’n pan braai. Ek gooi altyd sowat 60 ml water in die pan en begin die wors in die water braai. Teen die tyd dat die water weggekook is, is die wors byna gaar. Draai die wors om. Verhoog hitte en braai wors tot mooi bruin. Sny baguettes oop, smeer met botter, en sit stuk wors en bietjie smoor in elk. Sit voor saam met vars roket – dit gee ’n heerlike ekstra smaak.
HAMBURGER BUNS: [CARAVAN PARKS]
Hamburger buns soveel as jy nodig het.
Braai die volgende in 'n pan.
1 x Groot Ui,
1 x Pakkie gesnipperde Sampioene,
1 x Gesnipperde bacon.
Geur met sout en enige speserye na eie smaak.
SO MAAK JY:
Sny die hamburger rolletjies so kwart van bo af. Hol die rolletjies uit en skep gebraaide bestandele in die rolletjies. As daar min in 'n rolletjie geplaas word kan jy een hele eier in elke rolletjie breek anders klits jy so vier eiers saam en gooi dit bietjie bietjie in die rolletjies sodat die eier tussen die bacon en sampioene in loop. Sit gerasperde kaas bo op en plaas so 15 -20 min in 'n oond of weber totdat die eier gestol en gaar is.
Die dekseltjies wat jy afgesny het kan met bietjie botter op saam in die weber getoast word en dan met konfyt genuttig word.
So lyk dit net voor hy in die weber in gaan.
BEESVLEIS EN FETA BURGERS MET JOGHURTSOUS: [VAN RENSBURG RESEPTE]
•500g maer maalvleis
•1 rooi ui, gekap
•5 ml droë of 15 ml vars origanum blare
•125 ml fetakaas, gekrummel
•witpeper na smaak
•1 knoffelhuisie, gekneus
•250 ml ongegeurde jogurt
•10 ml suurlemoensap
•5 ml vars dille, gekap
•5 kruisementblare, gekap
•2 ml sout
•varsgemaalde swartpeper na smaak
•2 tamaties, gekap
•Dun komkommerskyfies
•4 Pita-brode
MAAK DAN SO:
Meng die maalvleis, uie,origanum, feta-kaas, peper en knoffel liggies met ‘n vurk.
Vorm die burgers en verkoel in die yskas terwyl die sous voorberei word.
Meng die jogurt, suurlemoensap, dille, kruisement, sout en peper in ‘n kleinerige bakkie saam.
Rooster die burgers oor die kole of oondrooster onder ‘n voorverhitte element vir ± 7-10 minute per kant.
Bedien met pita-brode, tamatie, komkommerskyfies en jogurt-sous
[4 porsies]
HAMBURGER MET PIESANGSOUS: [Deur Huisgenoot Digitaal
]’n Sous soos dié bring die vleis se smaak na vore. Kinders en grootmense hou ewe veel hiervan.
Genoeg vir 4 mens
Bereiding: 5 minute
Gaarmaaktyd: 8-10 minute
PIESANGSOUS:
25 g botter
10 ml (2 e) olyfolie
15 ml (1 e) matige kerriepoeier
25 ml (5 t) meel
2 uie, grof gekap
30 ml (2 e) witwynasyn
150 ml vleisaftreksel
5 ml (1 t) sout
25 ml (5 t) fyn appelkooskonfyt
15 ml (1 e) sagte bruinsuiker
4 piesangs, in skyfies gesny
HAMBURGERS:
4 broodrolletjies
500 ml (2 k) blaarslaai
4 gaar vleiskoekies
MAAK DAN SO:
PIESANGSOUS:
Verhit die botter en olie in ’n swartpot op warm kole en roerbraai die kerriepoeier sowat 1 minuut. Voeg die meel by en roerbraai sowat2 minute. Voeg die uie by en braai tot goudbruin.
Roer die witwynasyn, vleisaftreksel, sout, appelkooskonfyt, suiker en piesangs by en roer tot die suiker opgelos is. Bring tot kookpunt en laat sowat 5 minute prut.
HAMBURGERS:
Sny die rolletjies oop en pak die blare op.
Sit ’n hamburgerkoekie bo-op en skep die sous oor.
VARKWORSIE EN SAMPIOENBURGERS: [Deur ARINA DU PLESSIS -
Foto: NEVILLE LOCKHART]
Burgers is gewilde vakansiekos. Dié weergawe is effens anders, maar steeds maklik en vinnig.
BENODIG:
6 groot bruin sampioene
12 groot, goeie varkworsies
45 ml gesnipperde, vars salie
Varsgemaalde swartpeper en 2 fyngedrukte
knoffelhuisies (opsioneel)
6 groot broodrolletjies
60 ml sagte botter
30 ml sterk aangemaakte mosterd
Olyfolie en suurlemoensap
Slaaiblare
SO MAAK JY:
Voorverhit die oond tot 190 °C en voer ’n bakplaat met foelie uit. Spuit dit liggies met kleefwerende kossproei of smeer liggies met olie. Gebruik jou duim om die stingels van die sampioene af te knak. Kap die stingels van die sampioene baie fyn en gooi in ’n mengbak.
Druk die vleis uit die worsderms en meng dit met die gekapte sampioene en salie. Geur met varsgemaalde swartpeper en ’n bietjie vars knoffel, indien verkies. Pak die sampioene met die stingelkante na bo op die bakplaat. Verdeel die vleismengsel in ses gelyke dele en skep op die sampioene.
Versprei egalig oor sampioene. Oondrooster vir ongeveer 15 minute, tot die worsvleis en die sampioene gaar is. Meng intussen die sagte botter en mosterd. Sny die broodrolletjies oop en smeer met die mosterdbotter. Besprinkel die sampioene liggies met olyfolie en vars suurlemoensap en sit ’n warm sampioen op elke rolletjie. Sit slaaiblare bo-op en sit dadelik voor.
Lewer ses porsies.
PREGO STEAKROLLETJIES: [Derur JAN BRAAI]
PERI-PERI SOUS:
25 ml olie
25 ml druiwe-asyn
25 ml suurlemoensap
25 ml water
5ml paprika
5ml rissiepoeier
5ml sout
2 knoffelhuisies, fyngekap
1-2 klein, rooi brandrissies, fyngekap
ROLLETJIES:
4 Portugese-rolletjies
Botter vir smeer
4 x 150g–200 g-stukke rump of sirloin
Seesout en vars gemaalde swartpeper
4 groot slaaiblare
2 ryp tamaties, in dik skywe gesny
MAAK DAN SO:
Meng alles vir peri-peri-sous saam. Smeer rolletjies. Geur steaks met sout en peper en braai vinnig oor warm kole tot gaar. Sit slaaiblare op rolletjies, tamatie bo-op en warm steak heel bo. Bedruip met peri-perisous en sit voor.
Lewer vier porsies.
CHICKEN BURGERS: [BRAAI.COM]
The thing to do with chicken breasts is braai them and make chicken burgers. You obviously need the breasts to be skinned and deboned; these are also known as chicken breast fillets. The typical chicken breast fillet is a bit lopsided with a bulky part and a thin point, so put the breast fillet on a chopping board and give it a few gentle whacks on the thick part with a meat tenderising mallet before the braai. This will make it uniform in thickness, which makes for easier braaing and will soften the meat for biting through when it’s on the burger. If you hit it too much, it will disintegrate, and you will be left with chicken mince. You don’t want that so do be gentle with the mallet. This is stating the obvious, but a chicken burger contains meat, salad, dairy and starch, so it really is a balanced meal all on its own.
INGREDIENTS (per burger):
•1 chicken breast
•salt and pepper (or braai salt)
•olive oil
•1 hamburger roll
•2 slices of tomato
•1 lettuce leaf
•cheese
•mayonnaise
•peri-peri sauce
HERE'S HOW:
1.Place each chicken breast fillet flat on a chopping board and lightly pound the thick side with a meat mallet, wine bottle, rolling pin, side of a meat cleaver or any other item of sufficient weight and size. You want the whole fillet more uniform in thickness and this step will make the meat easier to braai, better looking on your burger and softer to bite.
2.Spice each chicken fillet with salt and pepper or your favourite braai salt. Either brush each one with oil or simply pour a bit of oil into the bowl with them and toss the fillets around until all are coated.
3.Braai the meat for about 6–10 minutes until it is done. The nice thing about chicken breast fillets is that you can actually see the meat colour changing from raw to ready on the braai.
4.Assemble the burger: Buttered roll, chicken breast, cheese, peri-peri sauce, mayonnaise, tomato and lettuce leaf. When assembling burgers I always like to place the cheese right next to the patty so that the heat of the meat can melt the cheese.
How to make potato wedges (as seen on photo with burger)
Parboil potatoes in salted water until just soft, but not too soft: a fork should just be able to go in – this will take about 20 minutes. Drain very well, i.e. get all the water off. Cut into wedges, toss around in olive oil, and generously sprinkle the wedges with coarse sea salt. Bake in an oven pre-heated to 200C until brown and crispy – this will take about 25 minutes. Serve with your chicken burgers.
COPYCAT FIVE GUYS BURGERS:
INGREDIENTS:
•1 lb ground beef
•salt
•pepper
•6 slices bacon
•1 C mushrooms, sliced
•1 C onion, diced
•1 T butter
•4 slices American cheese
•2 hamburger buns
•Mayo, mustard, ketchup, etc
HERE'S HOW:
1.Heat oven to 425 degrees F. Place the bacon on a baking sheet and bake until crispy, about 10 minutes.
2.Place the butter in a saute pan over medium heat. Add the mushrooms and onions and saute until caramelized, about 10 minutes. Remove from heat.
3.Make 4 patties out of the ground beef.
4.Heat a griddle to medium heat and place the patties on the hot surface. Season with salt and pepper. Cook until edges are cooked. Flip and cook another few minutes, until the burgers are done throughout.
5.To assemble the burger, place the bottom half of bun on a plate. Add mayo, mustard, or other condiments. Place a burger, top with cheese, then another burger and cheese. Top with bacon and sauteed veggies. Place the top of the bun on the burger.
6.Repeat with remaining ingredients.
7.Serve hot!
MY WENK:
Braai die spek in jou mikrogolf tot crispy, dis baie vinniger.
SAUSAGE & PEPPERS HOT DOGS: [CALL ME FUDGE]
1 - 1½kg sausage
2 large cans tomato puree
salt & pepper
basil
parsley
pinch garlic salt
3 onions
3 bell peppers
crusty rolls
HERE'S HOW:
1. Bake sausage at 325˚ until done (follow package directions if there are any - mine took about 30 minutes). Remove from oven and cut each sausage link in half. Place in either a crockpot or large stockpot.
2. Add tomato puree and 1 can (tomato puree can) of water to pan. Season to taste with salt, pepper, and herbs.
3. If cooking in a crockpot, add in sliced peppers and onions and set to low for 4-6 hours. If cooking on the stove, sauté onions and peppers in a little olive oil until crisp tender, add to sausages just 5 minutes before serving to heat through.
MY WENK:
Sous vries baie goed.
MUSHROOM BURGERS: [food housekeeping]
This is a revolutionary burger: it’s the vegetarian meal that meat-eaters love. Jan Braai says he likes to make them using ‘those normal supermarket hamburger rolls with no substance,’ as it keeps the focus on the mushroom.
Serves: 6
Total Time: 8 min
INGREDIENTS:
•1 to 2 cloves garlic
•1 to 2 tots (50ml to 100ml) butter
•½ tot (1 tsp) chopped parsley
•6 soft hamburger rolls plain cream cheese
•6 portobello mushrooms feta cheese
WHAT TO DO:
This is a perfect braai solution for vegetarians.
Braai temperature medium to hot coals
1.Mix the garlic and butter. Mix in parsley.
2.Slice the rolls and spread cream cheese onto the bottom half of each roll.
3.Braai the mushrooms on medium to hot coals until nicely browned and fairly soft, for a total of about 6 to 8 minutes. For the first 3 minutes, braai them right-side up (with the black side facing downwards). Then flip them upside down (with the white side facing downwards), scoop a bit of garlic butter into each cup and braai until soft. They turn quite easily and if you’re gentle they won’t fall apart, so either an open or hinged grid is fine.
4.Put one mushroom on each prepared roll and crumble feta cheese over.
5.The burgers can be eaten immediately. Juices from the mushrooms will seep into the roll as you eat.
NACHO DOGS: [lifes ambrosia]
Serves 4
Prep time: 10 min
Cook time: 10 min
INGREDIENTS:
•4 large hot dogs
•4 hot dog buns
•1 (9 ounce) container nacho cheese dip
•1/4 cup chopped yellow onion
•1/4 cup pickled jalapeno slices
•salsa
•1 cup Guacamole
WHAT TO DO:
1.Cook hot dogs according to package directions and toast hot dog buns if desired.
2.Heat nacho cheese dip according to package directions.
3.Place hot dogs in buns. Top layer with nacho cheese, guacamole, chopped onion, jalapeno slices and salsa.
4.Serve.
BEETROOT AND FETA BURGER: [VEGHOTPOT]
Did I ever mention that I LOVE veggie burgers? Oh wait only a hundred times. This little beauty of a burger came about because I wanted to do something different to show how versatile a burger can be. I went through ideas of spinach burger, carrot burger, black bean chilli burger and decided on beetroot burger! I like beetroot but I don’t love beetroot so I wanted to try and balance out the earthy flavours with something a bit sweeter (so I added feta); I also wanted to give it a twist so I used chickpeas instead of my usual beans and I added some curry paste. The first time I made these I added toasted spices but the flavour was so harsh against the beetroot so I found that using a paste gave it a more mellow taste.
It may sound like a mish mash but I can promise you that this is a tasty little burger!
Makes 4 burgers:
INGREDIENTS:
150g Chickpeas
145g Beetroot (120g when peeled)
80g Breadcrumbs
1 Egg
1/2 Red Onion finely chopped
1 tablespoon Curry Paste (I used Rogan Josh paste)
65g Feta Cheese
WHAT TO DO:
Mash the chickpeas in a bowl untill broken down but don’t mash them untill smooth! Grate the beetroot into the bowl (this is a messy part as fingers and worktops begin to turn pink!) and add the finely sliced red onion, the breadcrumbs, the egg and the curry paste. Stir all these ingredients together to combine.
Crumble the feta into the bowl in quite large chunks and gently fold the cheese into the mixture.
Mould the mixture into 4 patties and then put them on a plate in the fridge for at least 20-30 minutes. This will firm them up before cooking.
In a pan heat some oil (use spray oil if being healthy) and then fry the burgers for about 3-4 minutes on each side. Serve with a burger bun and salad…and even some chips yum!
PORTABELLO MUSHROOM AND GUACAMOLE HAMBURUGERS: [Posted by Daily Dose of Fresh]
I love Home made hamburgers and will much rather make one than buy one.
Last Saturday I asked (*forced*) the strong man to light up a fire to grill
hamburger patties and Portobello mushrooms, they just tastes so much better done this way and how lovely it was to enjoy the winter sun after being cooped up inside the house most of the winter.
TIPS:
I’ve baked my own brown bread rolls for this burger but certainly won’t do that again as the bread was too dense to enjoy the burger filling.
For a vegetarian version ditch the patty.
BURGER PATTY:
500 Ground beef
1 packet of Bacon
Salt and pepper to taste
1 tsp Robertson Steak & Chop spices (any other spices of your choice will do)
1 onion
1 green chillie
1 egg yolk
HERE'S HOW:
In a food processor, finely chop the onion and chillie, add bacon. Mix with the rest of ingredients.
Roll into balls, press flat and shape to form patties.
Pop into the freezer for +- 15 minutes, grill.
Grill Portobello mushroom brushed with melted garlic butter.
GUACAMOLE:
1 avocado
1 tomato, deseeded and diced
Lemon juice to taste
salt and ground pepper to taste
Mash the avocado and mix in the rest of the ingredients.
Assemble Hamburger and garnish with fresh lettuce leaves.
NUTTIGE WENK:
TIPS ON HOW TO BRAAI YOUR PATTIES:
Grilling tip from chef Laurent Tourondel: “Some chefs will say this is crazy, but you can make a burger juicier by dunking the patty in cold water for about 30 seconds before grilling.”
BEETROOT BEEF AND MAYO BURGERS: [GOLDEN CIRCLE RECIPES]
Makes: 4
Prep time: 25 minutes
Cooking time: 12 minutes
Hamburgers are a popular meal with all the family, so I sometimes wonder why we don't make them more often. They're hearty, healthy and full of flavour and above all, so quick to make! Try this simple burger the kids will just love and don't forget, they taste great with a ring of pineapple as well.
INGREDIENTS:
500g lean beef mince
½ onion, finely chopped
2 tbsp HEINZ Tomato Ketchup
1 tbsp LEE & PERRINS Worcestershire Sauce
1 egg
Olive oil spray
1 red onion, finely sliced
4 butter lettuce leaves, rinsed
8 slices tomato
450g can GOLDEN CIRCLE Sliced Beetroot , drained
4 tsp HEINZ Whole Egg Mayonnaise
4 hamburger buns, split and toasted
Golden Circle Sliced Beetroot
HERE'S HOW:
1.Place beef mince, onion, tomato ketchup, Worcestershire sauce and egg in a bowl and season to taste. Mix until well combined. Divide mixture into 4 portions and shape into large patties about 1cm thick.
2.Heat a large non-stick frying pan or barbecue plate and lightly spray with oil. Sauté onion for 5 minutes tossing frequently until lightly browned. Set aside. Meanwhile, spray burger patties lightly with oil and cook over medium high heat for 3 minutes each side.
3.Assemble burgers by placing a lettuce leaf on the base of each toasted bun. Top with a beef patty, 2 slices of tomato, 2 slices of GOLDEN CIRCLE sliced beetroot caramelized onion and finish with a dollop of mayonnaise. Replace bun lid and serve immediately.
AUSSIE BURGER -with beets and fried egg: [SHEKNOWS]
Serves 4
INGREDIENTS:
•1-1/4 pounds ground beef chuck
•1 teaspoon salt
•1/2 teaspoon black pepper
•4 hamburger rolls, split
•1 large onion, sliced
•4 large eggs, cooked over easy
•3/4 cup drained sliced pickled beets
•4 lettuce leaves
•1 tomato, sliced
•Mayonnaise, barbecue sauce, ketchup, as desired
WHAT TO DO:
1.Preheat a grill to medium-high heat.
2.In a large bowl, mix ground beef with salt and pepper, then form into 4 patties.
3.Lightly oil the grilling surface. Cook burgers to your preferred level of doneness, several minutes on each side. Carefully grill the onion slices on each side until they're charred and tender-crisp. Toast the buns lightly on the grill.
4.Assemble burgers with grilled onions, beets, fried eggs, lettuce, tomato and desired sauce.
FRENCH ONION BURGER OF WONDER: [JAMIE COOKS IT UP]
Time: 40 minutes
Yield: 8 burgers
Recipe from the wonderful Erin Jepsen, inspired by Rachel Ray
CARMELIZED ONIONS:
3 large yellow onions
4 T butter
1 C water
2 beef bullion cubes
1/2 C sour cream
BURGER:
2kg ground beef
2 pkg. Lipton onion soup mix
1 t Worcestershire sauce
2 eggs
salt and pepper
TOPPINGS:
8 hamburger buns
dill pickles
8 slices cheese (Swiss or American work well)
potato chips (regular or ruffled work great)
Mayonnaise
Sweet Baby Rays BBQ Sauce
HERE'S HOW:
1. Thinly slice your onions.
2. In a large saute pan melt your butter over medium high heat.
3. Add your onions to the pan and stir them around a bit so that the butter can be distributed throughout.
4. Cover the pan, with the lid placed at an angle so that some of the steam can escape. Stir the onions every few minutes while they continue to cook.You are looking for a nice golden color to appear. Plan on them cooking for about 15 minutes.
5. While your onions cook toss your ground beef into a large bowl. Pour both packages of Onion Soup Mix over the beef.
6. Shake a little Worcestershire sauce into the bowl.
7. Crack a couple of eggs into the beef and sprinkle in a bit of salt and pepper.
8. Stick your hands right into the meat and mix it up thoroughly. Form 8 beef patties, fire up your grill and cook them to your liking.
9. While your beef is grilling, mix the water and bullion together and pour it over your golden onions.
Turn up the heat to high and let the onions simmer in the liquid until most of it has been cooked out...remove the pan from the heat.
10. Stir in the sour cream. Mix until combined.
11. When your burgers are almost done grilling place the cheese on top to melt.
12. Build your burger! Bun, mayo, BBQ sauce, caramelized onions, pickle, chips (just do it, it makes all the difference....) and beef. Don't forget the beef.
THE BIG BURGER: [by ribshackred and photo]
Here’s a great big burger recipe to try at the next braai. Great combination of flavours to pair excellent with a glass of Rib Shack Red.
INGREDIENTS:
FOR THE PATTIES:
•1 kg beef mince
•300 g pork mince
•250 g very finely chopped onion
•1 cup choppped parsley
•2 Tbs sea salt
•pepper to taste
•3 eggs
•2 cup breadcrumbs
•1 cup of your favourite basting sauce
•GARNISH:
•8 breadrolls
•2 onions, thinly sliced, fried with some balsamic and sugar until caramalised
•1 block of Emmentaler cheese, thinly sliced
•3 tomatoes, sliced
•1 bag of Cos Lettuce
•1 jar of pickled cucumbers (gerkins)
HERE'S HOW::
Combine the meat, onion and parsley in a mixing bowl and mix together well.
Once properly mixed, spread the mix out in the bowl so you can get salt and pepper spread out evenly.
Lightly beat the eggs and add to the mixture.
Mix until the egg is incorporated, then add the breadcrumbs and mix again.
Next, make the patties. You can use a patty press as the patties end up a bit sturdier and do not fall apart so easily.
When you are done, put them in the fridge for a while to set.
Toast the rolls in the oven to crisp them up a bit, otherwise they might lap up too much of the juices and become soggy. Just cut them open and pop them under the grill for a while until they are lightly brown.
Slice the tomatoes (always sprinkle tomatoes with a bit of salt, it brings out their sweetness), slice the cheese and wash the leaves.
Braai the patties over a medium high heat.
About 4 minutes before they reach your desired level of “doneness”, give them a dash of basting sauce and spread with a brush.
Once finished cooking, assemble the burgers.
THE ULTIMATE HAMBURGER: [by ribshackred]
If you’re gonna braai a burger, why not do it properly. Here’s a fantastic everything on it, ultimate hamburger recipe. Looks great, tastes great and perfect with a glass of Rib Shack Red.
INGREDIENTS:
•vegetable oil for frying
•400 g lean beef mince
•400 g extra lean beef mince
•200 g pork mince
•2 large eggs, lightly whisked
•3 cloves garlic, finely grated
•15 ml wholegrain/ Dijon mustard
•15 ml coriander seeds, dry roasted and ground
•30 ml parmesan cheese, finely grated
•2 slices of white bread, blitzed into crumbs in a food processor
•5 ml salt ground black pepper to taste
WHAT TO DO:
Mix all the ingredients together until just combined.
Shape the mixture into patties.
Place the patties in the fridge to rest for a couple of hours: the flavours will develop and it will be less likely to break while cooking.
Brush the patties with oil and braai until cooked through.
TO ASSEMBLE:
Halve bread or bread rolls of choice, brush with olive oil and toast lightly.
Arrange salad leaves and garnishes of your choice and patties on bottom halves of rolls.
Top with fried free-range egg and crispy bacon, a slab of cheddar garnished with pickled gherkin, or tomato and onion monkey gland sauce and deep fried onion rings.
BACON GRILLED CHEESE HAMBURGER: [Posted by Marci Weber]
VERDICT:
We all loved this meal. I added caramelized onions to our grilled cheese and the kids could have theirs dipped in ketchup or tomato soup.
I tried to keep the number of pans to a minimum by cooking everything in one skillet which made me even happier when it came time to wash dishes.
INGREDIENTS:
1 – 1½kg ground beef
2 TBSP Worcestershire Sauce
1 tsp garlic powder
1 tsp onion powder
1/4 cup bread crumbs
1 egg
8 strips of bacon, cut in half
1 small onion, diced
1 cup of cheddar cheese, shredded
1 cup of mozzarella cheese, shredded
8 slices of white bread
1/2 stick of butter, softened
HERE’S HOW:
1.In a medium bowl mix ground beef, Worcestershire sauce, garlic powder, onion powder, bread crumbs and egg until well combined. Set bowl in refrigerator until ready to use.
2.Fry bacon strips in a skillet over medium low heat until crispy. Lay bacon on a paper towel to soak up remaining grease. Drain most of the grease from pan and set aside leaving about 2 TBSP in the pan.
3.Add onions to 2 TBSP bacon grease over medium-low heat to skillet. Allow onions to slowly cook until lightly browned and transparent. Remove onions from pan and set aside.
4.Remove ground beef mix from refrigerator. Break the ground beef mix into 4 equal portions. Form each portion into a thin, square patty.
5.Wipe out skillet with a paper towel and add 3 TBSP of bacon grease to your skillet. Over medium heat cook the 4 hamburgers until cooked through. Remove hamburgers from skillet when cooked and set on a plate lined with paper towels to soak up any extra grease.
6.Let skillet cool a bit then wipe out with paper towels.
7.Take one slice of bread, butter one side liberally and place butter side down in the skillet. Add 1/4 of each of ingredients cheddar cheese, then bacon, then hamburger patty, then onions then mozzarella cheese to top of patty. Take a second slice of bread and add it to the top of the sandwich. Butter the top side liberally.
8.Repeat step 7 for each sandwich.
9.Once all sandwiches are made place skillet on stove over medium-low heat. Once sandwiches are browned on the bottom and cheese has started to melt, 8-10 minutes, lightly press down on the sandwich with the back of a spatula before attempting to flip it. Try to do it in one swift motion so that the sandwich doesn’t slide.
10.Cook on the second side until well browned. Try to flip the sandwich only once during cooking. This will allow it to get crispy on the outside and melt the cheese on the inside.
11.When second side is browned remove sandwich from the pan and allow to rest 2-3 minutes before slicing in half.
THE DOUBLE BACON WAFFLE BURGER is a Breakfast and Dinner Combined: [References: thefoodinmybeard]
Fuse two of your favourite breakfast foods together to make a hearty, gut-busting dinner with the double bacon waffle burger.
This beef sandwich is absurd, bacon-filled and delicious. Thin waffle patties are made using a simple Belgian waffle recipe; the only difference however, is that you must add salt and pepper to lessen the sweetness in the pastry. Then you fry up some square beef patties and pile them up high, adding cheese in between them. Let your cheese melt and then add your fried bacon onto the top of the dish before you mount it onto your pastry buns. Shock your taste buds by dressing your double bacon waffle burger with maple syrup.
Your fingers will surely be a sticky mess once you're done gobbling down this sweet and salty find.
THE EGGS BENEDICT BURGER: [by DudeFoods is Savory and Delectable]
The eggs benedict burger is a mash-up meal made in foodie heaven. What better way to start your morning off than with breakfast served in a meaty sandwich?
Created by the masterminds of Dude Foods, this tasty sandwich combines all the best parts of these two meals. Sandwiched between a warm English muffin, the burger patty is topped with a perfectly poached egg and a drizzle of creamy Hollandaise sauce. Take this breakfast burger up a notch with a few slices of bacon and a sprinkle of fresh chives. You can also add a classy twist with some smoked salmon or tangy red onions.
If you thought the Egg McMuffin was heaven in a bun, feast your eyes on the oozing and delectable eggs benedict burger.
THE CINNABURGER IS THE LOVE CHILD BETWEEN DINNER AND SUARGY TREATS: [References: dudefoods and incrediblethings]
It perhaps sounds more appetizing than it really is, the Cinnaburger is not a dessert fashioned in the style of a burger but rather a hollowed-out cinnamon bun stuffed with ground beef and bacon.
While the concept is fairly straightforward -- combine dinner and dessert into one main course -- the product of this pairing may be the result of a premature heart attack. Created by Nick of DudeFoods, the pairing of ground beef with sugary cinnamon goodness is apparently quite delicious.
Similar to the creations by the team at Epic Meal Time, the burger/dessert hybrid packs a whopping calorie count bound to send one's blood sugar through the roof. However it should be stated that everything in moderation is a healthy approach. One Cinnaburger can't hurt can it?
SPAGHETTI NOODLE BURGER WITHOUT THE BUN: [References: pytphilly and foodbeast]
If you love to try gourmet burgers, this spaghetti burger comes sandwiched between two bundles of fried spaghetti noodles. A decadent burger combination to say the least, this burger takes spaghetti dinners and presents them in a whole new way.
Created by American burger joint PYT, this spaghetti burger omits the traditional garlic burger bun for a crispy cluster of fried spaghetti noodles. Inside, a juicy beef patty is topped with garlic, Parmesan cheese and a healthy serving of homemade tomato spaghetti sauce. With the crunchiness of the noodle bun, this burger is definitely one messy meal to eat. With each bite, I can only imagine that the noodle bun would begin to fall apart sending delicious amounts of sauce dripping down your fingers. If you're up for the challenge, the spaghetti burger is a fresh way to eat some pasta.
BRAAI VARKRIBBURGER: [Deur Huisgenoot Digitaal]
Lewer 4
Bereiding: 10 minute
Staantyd: ’n uur
Gaarmaaktyd: 45 minute
BENODIG:
1 kg ontbeende varkribbetjies
sap en skil van 1 lemoen
2 knoffelhuisies, fyngedruk
5 cm-stuk vars gemmer, gerasper
5 ml (1 t) mosterd
sout en peper
500 ml (2 k) braaisous
125 ml (1 k) tamatiesous
60 ml (1Ž4 k) heuning
45 m (3 e) worcestersous
MAAK DAN SO:
1 Plaas die ribbetjies in ’n bak sout kookwater om die vleis te help versag.
2 Meng die oorblywende bestanddele in ’n bak. Sny die ribbetjies in vier ewe groot porsies, plaas in die bak en marineer ’n uur.
3 Voorverhit die oond tot 180 °C.
4 Verplaas die ribbetjies na ’n gesmeerde en gevoerde bakplaat en bak ’n driekwartier terwyl jy die vleis elke kwartier met die marinade bedruip.
5 Sit die ribbetjies op broodrolletjies voor met garnering van jou keuse (slaaiblare, tamaties, agurkies en/of uie) en bros skyfies.
- Hope Malau
GOURMET CHILLI BEEF DOGS WITH CHUNKY TOMATO AND CUCUMBER SALSA AND CHEESE: [PICK N PAY RECIPES]
Try out this delicious recipe!
Less than 1½ hours
Serves: 4
INGREDIENTS:
2 tbsp olive oil
1 large onion, chopped
2 tsp dried chilli flakes
2 tbsp fresh thyme leaves, chopped
2 tbsp tomato paste
300 grams PnP beef mince
2 cloves garlic, crushed
1 can chopped tomatoes
2 tsp sugar
1/2 cup beef stock
1/4 cup red wine vinegar
1 pinch salt and milled pepper
4 frankfurters
4 bread rolls
1 tomato, roughly chopped
1/2 cup diced cucumber
1 handful basil leaves, torn
1 lemon, squeeze
1 handful grated cheddar cheese
WHAT TO DO:
•Heat oil in a heavy-bottom pot. Add the onion, chilli flakes, cumin, thyme and season. SauteÌ until softened and onions are slightly golden in colour, then stir through the tomato paste and cook for another minute.
•Add the mince and garlic and fry for a few minutes before adding canned tomatoes, sugar, beef stock and red wine vinegar. Simmer for about 30 minutes, then remove from the heat.
•Heat a griddle pan and fry sausages until golden and cooked through (about 1 – 2 minutes on both sides).
•Slice rolls in half, brush with a little olive oil, rub with garlic clove and place on the same griddle pan to toast slightly.
•Mix the fresh chopped tomato, cucumber, a splash of olive oil, lemon juice and basil together. Season to taste.
•Spoon chilli mince onto the rolls, top with a sausage on each and finish with salsa.
KHUZEKA'S BAKED BEAN BURGERS: [KOO RECIPES]
INGREDIENTS:
1 onion, chopped
Handful of coriander, chopped
1 x 410 g can KOO Baked Beans in Tomato Sauce
Rind of 1 lemon
2 potatoes, grated
½ egg, beaten
Salt and pepper
Corn starch
Breadcrumbs
10 ml oil
WHAT TO DO:
1.Place the chopped onions, coriander and KOO Baked Beans in a bowl and mash up together until the beans are well broken up.
2.Add the lemon rind, grated potato, beaten egg and mix.
3.Season with salt and pepper to taste.
4.Stir in the corn starch and breadcrumbs until it has a thick consistency.
5.Shape the mixture into patties, dust the patties with flour and place in the fridge for an hour to stop them from falling apart.
6.Heat some oil in a pan and fry the patties until they are cooked through and golden-brown.
7.Serve the patties on bread rolls with salad and your favourite sauces.
PEANUT PORK BURGERS: [food & fire]
INGREDIENTS:
2kg ground pork
2 teaspoons grated fresh ginger
2 green onions
5 cloves garlic
1 tablespoon sesame oil
1 tablespoon fish sauce
1/2 cup Asian sweet chili sauce
2 tablespoons peanut butter
WHAT TO DO:
Put the garlic cloves in a food processor and pulse until minced. Add the ginger, green onions, oil, fish sauce, chili sauce, and peanut butter and give them a whirl until they are well-combined.
In a large bowl, combine the pork and the sauce mix. Work everything together with your hands. Form the meat mixture into 6 to 8 1/2 inch thick patties. Stash in the fridge so all of the ingredients can mingle and the burgers stiffen up a little.
Set your grill up for a direct cook over high (450°F) heat. Grill burgers about 5 minutes per side, or until the meat hits 160°F internal. Remove from grill and let rest 5 minutes before serving. Top with a dollop of sesame mayo if desired.
BURGER OVER THE COALS: [cape cook]
My own version of the burger is very close to skinless boerewors, and does not contain anything but meat and spices.
INGREDIENTS:
1Kg Ground Beef
500g Ground Pork
25g Salt
10g Fine Coriander
5g Ground Black Pepper
2g Ground Cloves
2g Ground Nutmeg
25ml Brown Vinegar.
WHAT TO DO:
Mix together everything and form patties
COOKING:
100ml BBQ sauce
15ml Olive oil
Mix together olive oil and BBQ sauce
NOTE:
I prefer to cook mine on either the coals or gas braai, for a quick lunch the gas braai is perfect. Brush the patties with the BBQ/Olive oil mix before putting them on the grill, and do so every time you turn them. I prefer mine medium, and when I turn the patties the last time, I add slices of cheese on top of the patties and close the lid of the braai to allow the cheese to melt.
Once the patties are done, all that is left to do, is to butter a hamburger roll, add some sliced tomato, pickles and lettuce and then add a patty on top and enjoy.
HOENDER EN APPELBURGERS: [Deur Huisgenoot Digitaal]
Genoeg vir 4 mense
Bereiding: 15 min.
Gaarmaak: 15-20 min.
HOENDER:
4 hoenderborsfilette
sout en peper
15 g vars pietersielie, gekap
fyn gerasperde skil van 1 suurlemoen
1 knoffelhuisie, fyngedruk
15 ml (1 e) olie
BURGERS:
4 broodrolletjies
60 ml (¼ k) mayonnaise
100 g slaaiblare
2 Granny Smithappels
Voorverhit die oond tot 190 °C.
MAAK SO:
1.Hoender Kap die hoender effens platter en geur met die sout en peper. Meng die pietersielie, suurlemoenskil, knoffel en olie en smeer oor die hoender.
2.Verhit ’n braaipan en braai die hoender in sarsies tot goudbruin. Pak op ’n bakplaat en braai 10 min. in die oond tot gaar.
3.Burgers Halveer die broodrolletjies en smeer albei kante met die mayonnaise. Pak die slaaiblare op die een helfte van elke broodjie. Pak die hoenderfilette op die blare. Sny die appels in skyfies en pak op die hoender. Sit die ander helftes van die broodjies bo-op. Sit voor saam met aartappelskyfies.
BONANZA HAMBURGER: [BOEREKOS KOOKENGENIET]
- die allerlekkerste hamburger..!!
BENODIG:
800g topside maalvleis
1 ui baie fyn gekap
3 knoffelhuisies, gekneus en fyn gekap
1/2 tl gemmer
1/2 tl droe tiemie
1/2 tl droe pietersielie
3 eetl blatjang
swartpeper
4 rolletjies
uie in ringe gesny
blaarslaai
tamaties – skywe gesny
SOUS:
mosterd sous
tamatiesous
blatjang
MAAK SO:
Meng al die speserye saam met maalvleis , knoffel en fyn ui mooi deur, vorm 4 gelyke bolletjies, op kleefplastiek of oopgesnyde broodsakkie druk rondel bal versigtig plat vir pattie se vorm.
Sit eenkant van die kleefplastiek oor die pattie en vryf en seel, en vorm hom mooi met jou hande, probeer die lug uitdruk.
Sit in vriekas vir mistens 30 min, voor jy hulle panbraai.
Maak olie in swaarboompan lekker warm
Braai patties aan een kant tot begin bruin braai, voor jy versigtig omdraai, en bruin braai, sout en peper na smaak, sit jou uie ringe orals langs pattie in en braai alles sappig oor medium hitte
Maak sousie van gelyke dele blatjang, mosterdsous en tamatiesous gemeng.
Rooster jou rolletjies, smeer goed met sous …. en ….
bou nou jou hamburger, laat die sousies loop geniet !!
MAAK 'N OU PLAIN WORSROL LEKKER: [Maritza Farham - BOEREKOS KOOKENGENIET]
Very simple. Just cook the sausage like u normally do.
Place it in a bun and I in a oven proof dish.
Top it with tomato relish.
For mine I pan fry my onions till opaque.
Then add in the tomato's. I normally take out the pips as it makes the mixture runny and the bun then goes soggy.
With the onion mix I add a stock cube, mixed herbs and a tiny sprinkle of sugar to brake the tartness.
Grate over a easy melting cheese and bake @180 Degrees till melted.
CHICKEN SAUSAGE ROLL; [21 Aug 2013 by Go! Southern Africa
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RECIPE ALETTA LINTVELT PICTURES LEE MALAN]
Makes 6–12 sausage rolls
Preparation 10 minutes
Cooking time 20 minutes
The chicken sausage is already seasoned so you don’t need to go overboard on herbs and spices. Make sure the frozen pastry is properly thawed before you start.
YOU NEED:
•1 packet garlic chicken sausage (350g)
•3 slices gypsy ham, chopped
•1 tablespoon dried thyme
•1 roll full-grain flaky pastry, thawed
•3 tablespoons apricot chutney
•Cooking spray
WHAT TO DO:
1.Remove the chicken from the sausage casing and mix with ham and thyme. Divide the mixture into 6 sausages.
2.Roll open the pastry and cut it into three wide strips. Then slice the strips in half down the middle so you end up with six rectangles of pastry.
3.Spread each pastry rectangle with a teaspoon of chutney. Put a sausage on each rectangle and roll the pastry around it. Close the ends on each side.
4.Grease the griddle (flat-side up) and arrange the rolls seam down. Put on the lid and bake for 20 minutes, turning the sausage rolls every 5 minutes so that all sides are nicely browned. Make sure the braaier is not too hot – three briquettes should do the trick.
5.Serve hot with extra chutney and a salad or take them along as padkos.
SOUTH AFRICAN BOEREWORS ROLLS WITH TOMATO AND ONION RELISH: [TAMARIND BLACKMUR]
Author: Tamarin
Serves: 4
INGREDIENTS:
•1 pack Boerewors
•4 Rolls
•Butter
RELISH:
•1 apple
•1 onion
•2 cloves garlic
•3 tomatoes
•1 tablespoon sugar
•Worcestershire sauce
•Olive oil
HERE'S HOW:
1.Cook your boerewors over a BBQ until brown and cooked all the way through, or pan fry if you don’t have a BBQ.
2.Grate an apple, finely chop an onion, crush garlic cloves, finely chop the tomato and fry in olive oil. Add ½ tablespoon of sugar and Worcestershire sauce to the mixture. Flavor with salt and pepper. Cook until the onion is cooked and you have a thick sauce.
3.Butter bread rolls, place boerewors in each and add the sauce on top or on the side!
4.Can be served with homemade onion rings or any sides….