On a roll

Wrap your hands around these gourmet burgers for a bite of satisfying flavour

On a roll

burgers-1

Beef burgers with truffle mayonnaise, exotic mushrooms and rocket

Makes 2

Ingredients
For the patties
400g fatty chuck, cubed
Salt and pepper
Oil, to shallow-fry

For the truffle mayonnaise
60 ml mayonnaise
1 tsp truffle oil

For the exotic mushrooms
3 tbsp butter
1 punnet exotic mushrooms
Salt and pepper

To serve
2 hamburger rolls, toasted
Handful rocket
10 cherry tomatoes, halved
4 slices mature cheddar

Method
For the patties
1. Freeze the beef for about an hour.
2. Pulse in a food processor until you have a rough grind.
3. Divide the mince in half and form into two patties. Season well.
4. Heat a splash of oil in a pan. Fry the patties until brown on the outside and still slightly pink on the inside.

For the truffle mayonnaise
1. Combine the mayonnaise and truffle oil.

For the exotic mushrooms
1. Heat the butter in a pan. Once the butter starts bubbling, add the mushrooms and cook briefly.

To serve
1. On each roll, layer a patty, cheddar, truffle mayonnaise, mushrooms, cherry tomatoes and rocket. Serve immediately.

burgers-2

Asian fish burgers with citrus salsa

Makes 2

Ingredients
For the patties
3–4 angelfish fillets
3 tbsp finely chopped coriander
2 tsp crushed ginger
¼ tsp crushed garlic
1 red chilli, finely sliced
Salt and pepper
Oil, to shallow-fry

For the citrus salsa
1 baby cucumber, peeled into ribbons
1 orange, peeled, segmented and cubed
½ red chilli, finely sliced
Juice of 1 lime
Olive oil, to drizzle
Salt and pepper

For the sauce
60 ml mayonnaise
60 ml chopped basil

To serve
2 hamburger rolls, toasted
Handful baby gem lettuce

Method
For the patties
1. Pulse the fish in a food processor until it is roughly chopped and sticks together.
2. Add the coriander, ginger, garlic and chilli, and pulse until combined. Season.
3. Divide the mixture in half and form into two patties.
4. Heat a splash of oil in a pan and fry the patties until they are brown on the outside, and cooked through on the inside.

For the citrus salsa
1. Combine the cucumber ribbons, orange cubes and chilli.
2. Squeeze over the lime juice, drizzle with olive oil and season with salt and pepper.

For the sauce
1. Combine the mayonnaise and basil.

To serve
1. On each roll, layer sauce, a patty, lettuce and salsa. Serve immediately.

burgers-3

Feta-stuffed lamb burgers with hummus and harissa

Makes 2

Ingredients
For the patties
400g lamb mince
2 tbsp finely chopped parsley
1 garlic clove, crushed
Salt and pepper
1 disc feta, crumbled
Oil, to shallow-fry

To serve
2 hamburger rolls, toasted
6 thin slices brinjal, fried
60 ml hummus
2 tsp harissa
Handful basil

Method
For the patties
1. Mix the mince, parsley and garlic. Season.
2. Divide the mixture in four and form into four thin patties.
3. Top two patties with feta. Place another patty on top of each, and seal the edges.
4. Heat a splash of oil in a pan and fry the patties until dark brown on the outside, but still light pink and juicy on the inside.

To serve
1. On each roll, layer hummus, harissa, a patty, fried brinjal and basil. Serve immediately.

Recipes and styling: Anna Carolina Alberts; Stylist’s assistant: Zani Malan; Photography: Andreas Eiselen/HSMimages.co.za
October/November 2016

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