With a similar richness and flavour of beef, providing high amounts of protein, iron and zinc for growing bodies and optimal health. These burgers are a truly tasty, a “fun-to-eat” experience, with some local South African flavour and lots of hidden veg. The perfect patty for kids to enjoy in sliders or made bigger for a full burger experience.
Serves: 12 sliders
Level: So-so
What you’ll need:
For the Patties:
- B-well Cooking Olive Oil
- 500 g lean minced beef/ostrich, organic and high quality
- 1 onion, finely chopped
- ½ green pepper, finely chopped
- 3 Tbsp chutney
- 1 Tbsp ground coriander
- 6-7 Tbsp bread crumbs (or more)
- 1 egg, beaten
- a handful parsley, chopped
- 3 handfuls basil, chopped
- ½ tsp salt
- a few turns of the black pepper corns grinder
- 12 sesame topped mini slider burger buns, halved (find recipe in cookbook)
- 12 thin slices of white cheddar/Red Leicester cheese
For the Burger Sauce:
- 3 Tbsp B-Well Thick & Creamy Mayo
- 2 Tbsp tomato ketchup
- 1 tsp Tabasco ® Chipotle Sauce
- 1 tsp Worcestershire sauce
- ¼ of an iceberg lettuce
Burger Pattie:
- Combine the onions and green pepper together and mix well.
- Add the beef/ostrich mince and mix well.
- Add the coriander, chutney, bread crumbs, egg, parsley, basil and mix well.
- Add the salt and ground black pepper.
- Make sure the mixture is firm enough to hold its form while cooking, if not add more crumbs to the mixture.
- Separate the mixture into 12 balls, then press down into patties. Place on a lightly oiled plate and chill in the fridge for at least 15 min.
- Meanwhile, make the burger sauce by mixing all the burger sauce ingredients together, add the finely chopped lettuce and mix, then season to taste. Refrigerate until needed.
- Grab the patties out of the fridge and put a large non-stick frying pan on a high heat. Splash your mini patties with B-well Cooking Olive Oil then into the pan, pressing down with a slotted spatula. After 1 min, flip the patties and add a slice of cheese to the top.
- Add a tiny splash of water to the pan and place a heatproof bowl over the patties to melt the cheese—30 seconds is good.
- At the same time, toast some of the split slider buns in another pan until lightly golden. Repeat for the remaining burgers.
Assemble:
- To build each burger, add a quarter of the burger sauce to the bun base, then top with a cheesy mini burger patty, a slice of tomato or cucumber. Rub the bun top with a teaspoon of ketchup, add some avo and onion slices then gently press together (you’ll know what toppings are a yes/no for the kids).
- Serve up with your favourite side, or the roasted sweet potato fries (find recipe in booklet). Enjoy, savour, devour and have fun!