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Classic Burgers with Toppings

You can’t beat a classic. As seen on Expresso Morning Show or Afternoon Express, SABC3.

INGREDIENTS

BEEF BURGER RECIPE

Beef burger caramelized onion

  • Margie Classic
  • 1 red onion, sliced into rings
  • 3 tablespoons brown sugar
  • 1 tablespoon vinegar

Ingredients for 2 patties

  • 200g ground beef
  • ½ small onion (chopped)
  • 2 teaspoons Worchester sauce
  • 2 teaspoons garlic
  • 1 teaspoon cayenne pepper
  • 1 egg
  • 20g breadcrumbs
  • 4 Clover cheese slices
  • 60g biltong sprinkles

CHICKEN BURGER RECIPE

  • 2 chicken fillets
  • 1 cup Amasi
  • Juice of 1 lemon
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • Salt and pepper
  • Cheese cut into thick slices
  • 2 cups seasoned breadcrumbs
  • Oil for frying

Cheesy jalapeno sauce

  • 2 tablespoons Margie Classic
  • 2 tablespoons flour
  • 2 cups Clover fresh milk
  • 1 cup Clover cheddar cheese
  • 2 pickled jalapeños sliced
  • Salt and pepper

VEGGIE BURGER RECIPE

  • 1 onion
  • 1 tin chickpeas (keep the brine)
  • 1 tin red kidney beans (keep the brine)
  • 1 cup cooked quinoa
  • Handful chopped fresh coriander
  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • Salt and pepper

VEGGIE BURGER SAUCE

  • 3 tablespoons Margie Classic
  • 150 g mushrooms, sliced
  • 2 tablespoons flour
  • 1 clove garlic, minced
  • 250 ml vegetable stock
  • fresh thyme
  • salt and pepper

Method

BEEF BURGER

Caramelised Onions

  • Add Margie Classic to a saucepan.
  • Add in the onion rings and cook for 2 minutes.
  • Sprinkle over the brown sugar and the vinegar and stir to combine.
  • Allow to caramelise.
  • Serve on beef burger.

Beef Patties

  • Combine all the ingredients to make the patties. Fry it off and compile burger with burger buns, butter lettuce, cheese slices and caramelized onions.

CHICKEN BURGER

Cheesy Jalapeno Sauce

  • Melt the Margie in a pan and sprinkle over the flour.
  • Gradually add the milk until the sauce thickens.
  • Stir in the cheddar cheese until it melts, followed by the sliced jalapeños.
  • Season with salt and pepper.
  • Serve on chicken burger.

Chicken Patty

  • Mix together the Amasi, lemon juice, oregano, paprika and salt and pepper.
  • Place the chicken fillets into the Amasi mixture and allow to marinate for at least 20 minutes.
  • Slice the chicken fillets down the middle and stuff with the cheese slices.
  • Coat the chicken fillets in the seasoned breadcrumbs and fry until the chicken fillets are gold and crispy.
  • Serve with the cheesy jalapeno sauce and burger trimmings.

VEGGIE BURGER

Sauce

  • Melt the margarine in a saucepan and add in the chopped mushrooms and the garlic.
  • Cook until the mushrooms are well browned.
  • Sprinkle the flour over and allow to cook for about a minute.
  • Gradually add the vegetable stock until the sauce thickens.
  • Add in the fresh thyme and season with salt and pepper.
  • Allow cooking for a few minutes to infuse the fresh herbs.
  • Serve over veggie burger

Veggie Patty

  • Place onions, chickpeas and kidney beans in a food processor, then pulse and blend for just a second or two.
  • Add lightly blended bean mix to a mixing bowl along with all the rest of your ingredients except for flour and chickpea/kidney bean brine. Mix well.
  • Once the mixture has come together nicely, add flour and brine and fold through. Add more flour if the mixture is too wet.
  • Shape patty and shallow fry in vegetable oil until golden brown on both sides.
  • Alternatively, bake your patty in the oven at 200°C for 15mins.