Burgers are so well-loved that they even have their own day on 28 May. We’re sharing our top 5 mouth-watering burger recipes you simply must try!
Rice and red kidney bean burgers with cucumber-garlic yoghurt
SERVES 6 // COOKING TIME 15 min
No longer just a side dish, it’s time for rice to take centre stage on your plate. Put it in the spotlight with these rice and red kidney bean burgers.
INGREDIENTS
For the rice and red kidney bean burgers
1 tin red kidney beans, drained
¾ cup cooked brown rice
½ cup breadcrumbs
2 celery sticks, roughly chopped
1 onion, chopped
1 egg
1 garlic clove, crushed
1 tsp ground cumin
1 tsp paprika
Salt and pepper
For the cucumber-garlic yoghurt
1 cup yoghurt
½ cucumber, grated and drained
1 garlic clove, crushed
To serve
6 seeded brown rolls, halved and toasted
Handful baby spinach
2 carrots, ribboned
½ red cabbage, thinly sliced
METHOD
For the rice and red kidney bean burgers
1. Pulse all the ingredients together in a food processor until well combined.
2. Shape the mixture into 2 cm-thick patties. Rest on a baking tray
For the cucumber-garlic yoghurt
1. Combine all the ingredients and set aside.
2. Preheat a pan with olive or coconut oil. Once hot, add your patties and gently fry for 10–12 minutes until heated through.
To serve
1. Toast your bread rolls. Spread on the yoghurt, then top with a burger patty, baby spinach, carrot ribbons and red cabbage.
Recipe & styling: Leila-Ann Mokotedi
Photography: Samantha Pinto // HMimages.co.za
Bagel breakfast burgers inspired by New York City
MAKES 4 // COOKING TIME 30 min
South African’s are no stranger to a good burger, but how about taking a tip from New York and trying these delicious bagel breakfast burgers?
INGREDIENTS
4 bagels, halved
4 eggs
4 beef burger patties
200g micro rocket
2 avocados, sliced
METHOD
1. Using a small 4cm cookie cutter, make the hole in your bagel tops slightly bigger to make a nice nest for the eggs.
2. Heat some oil over low-medium heat in a pan and add your 4 bagel tops, with the sliced side down. Crack an egg into the centre of each bagel, pop the lid on and allow to cook for about 5 minutes, until the eggs are done. Remove from the pan and set aside.
3. Turn the heat to high and cook the patties for 4 minutes on each side. Lower the heat, cover and allow to cook for another 5 minutes.
4. Arrange the rocket on the bottom halves of the bagels. Top with a patty and avocado slices, and close with the top half of the bagel.
Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za
Apricot-glazed snoek burgers with shoestring fries
MAKES 10 // COOKING TIME 1 hour
Ah, apricot and snoek – the South African match made in heaven. Wait for a warm weekend and whip up these snoek burgers on the braai. But if it’s cold and you have a hankering, they are just as good on a griddle pan or in the oven.
INGREDIENTS
For the apricot glaze
¾ cup apricot jam
40g butter
1 stalk lemon grass, halved lengthways
1 red chilli, halved lengthways
For the snoek patties
Olive oil, to fry
1 red onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
400g smoked snoek, deboned and flaked
200g potatoes, peeled, cooked and roughly mashed
1 red chilli, chopped
1 Tbsp finely chopped coriander
1 Tbsp finely chopped parsley
Juice and zest of 1 lemon or lime
1 tsp smoked paprika, plus extra to season
Sea salt and milled black pepper
½ cup flour
For the shoestring fries
1.2kg potatoes
Vegetable oil, to deep-fry
To serve
10 sesame seed rolls
¾ cup mayonnaise
4 tomatoes, sliced
1 cup finely sliced red cabbage
1 red onion, peeled and finely sliced
Butter lettuce, to serve
METHOD
For the apricot glaze
1. Heat all the ingredients in a pot, then remove from the heat and leave to infuse for an hour.
For the snoek patties
1. Heat a little olive oil in a pan and fry the onion and garlic until soft.
2. In a bowl, mix all ingredients (except the flour) using your hands.
3. Season the flour with salt and paprika. Form the mixture into patties and dust with flour. Place in the fridge for 20 minutes to firm up.
4. Heat a little olive oil in a pan. Fry the patties for 1 minute on each side, until golden brown. Drain on paper towel.
For the shoestring fries
1. Finely slice the potatoes and place in iced water.
2. Heat the vegetable oil over medium-low heat. Make sure the oil is not too hot, otherwise the chips will burn.
3. Drain the potatoes and dry well and fry a handful at a time.
4. Remove and drain on paper towel. Season with salt.
To serve
1. Place a patty on each roll and layer the remaining ingredients. Drizzle with apricot glaze and mayonnaise before securing with the top of the bun.
2. Serve hot with shoestring fries.
Veggie and beef burger
SERVES 4 // COOKING TIME 40 min
Make the best patties ever with these vegetable-pulp beef burgers! They’re filling and nutritious, so why not give it a go for lunch or your next braai?
INGREDIENTS
For the pickled onion
¾ cup white wine vinegar
1 red onion, peeled and thinly sliced
½ tsp sugar
½ tsp salt
For the burger patties
1 cup vegetable pulp (carrot and celery)
400g beef mince
1 onion, peeled and diced
2 eggs
⅓ cup breadcrumbs
2 Tbsp olive oil
1 Tbsp cumin
2 Tsp chilli flakes
1 tsp salt
1 clove garlic, peeled and crushed
For the coleslaw
3 cups shredded cabbage
1 cup mayonnaise
1 cup double-thick cream
To serve
4 burger buns
1 cup grated mozzarella
Coriander
Jalapeños, sliced
METHOD
For the pickled onion
1. Combine all the ingredients and leave to pickle while you prepare the burger patties.
For the burger patties
1. Preheat oven to 190°C.
2. Juice carrots and celery. Mix the pulp with the rest of the ingredients.
3. Divide the mixture into 4 equal portions and shape into patties.
4. Cook the patties in a griddle pan over medium-high heat, for about 5 minutes per side or until cooked through. Meanwhile, place the buns in the oven and toast for 3 minutes.
For the coleslaw
1. Combine all the ingredients.
To assemble
1. Spread coleslaw over the bottom of the buns. Sandwich a patty, grated cheese, onion pickle, coriander and jalapeños inside.
Crunchy and spicy chicken burgers
MAKES 4 // COOKING TIME 25-30 min plus 1hr marinating time
There’s no excuse to skip out on a crunchy and spicy chicken burger!
INGREDIENTS
For the chicken
4 chicken breast fillets
Salt and milled black pepper
2 cups buttermilk or yoghurt
3 Tbsp sriracha
3 garlic cloves, grated
2 cups cake flour
2 Tbsp fresh coriander, chopped
2 Tbsp fresh parsley, chopped
1 tsp ground coriander
1 tsp ground cumin
1 Tbsp smoked or regular paprika
Vegetable oil for frying
For the slaw
¼ small red cabbage, shredded
¼ small green cabbage, shredded
2 green apples, sliced
2 spring onion, sliced
1 carrot, peeled and grated
¼ cup plain yoghur
1 tsp wholegrain mustard
1 lemon, zested and juiced
To serve
4 seeded burger buns, toasted
Handful butter lettuce
¼ cucumber, shaved with a vegetable peeler
2 salad tomatoes, sliced
METHOD
- Place chicken in a large bowl and season generously.
- Add buttermilk, sriracha and garlic and toss through to coat evenly. Marinate for 1 hour.
- In a separate bowl, combine flour, herbs, spices and season well.
- Add ¼ cup of buttermilk marinade to flour mixture and stir with a fork to create large flakes.
- Dip each chicken fillet into flour mixture taking care to coat evenly. Deep-fry in hot oil for 10–12 minutes or until cooked through and golden. Drain on kitchen paper.
- Combine cabbage, apple, spring onion and carrots.
- Stir through yoghurt, mustard, lemon zest and juice and season. Set aside.
- Assemble burger by layering lettuce, cucumber and tomatoes. Top with chicken and a generous helping of the colourful slaw.
