Deluxe Nederburg-A-Burger – Episode 5

Method

BURGER PATTIES

1. Combine beef mince, breadcrumbs, onion, egg, spices, herbs, and seasoning in a large bowl. Mix by hand until just combined.
2. Divide into 8 portions and shape into patties. Chill for at least 30 minutes to firm up.
3. Heat oil in a non-stick pan on medium-low. Cook patties in batches, about 4 minutes per side, or until cooked through.
4. In the final minute of cooking, baste with BBQ sauce for added flavour and juiciness. Set aside and keep warm.

BRIOCHE BUNS

1. Whisk together warm water, milk, yeast, and sugar. Let stand until foamy.
2. In a mixer bowl, combine flours, salt, and butter. Mix until butter resembles small pebbles.
3. Add yeast mixture and beaten egg. Mix on medium-low speed until a sticky dough forms (about 5–8 min).
4. Shape into a ball, cover, and let rise until doubled (1–3 hours).
5. Divide into 8 equal pieces. Flatten, fold, and shape into balls. Place on lined tray and rise again for 1–2 hours.
6. Preheat oven to 200°C. Brush buns with egg wash and sprinkle with sesame seeds if using.
7. Bake for 15–20 minutes with steam (add ½ cup water to hot tray at oven base). Cool on wire rack.

HOT SAMURAI CHILLI SAUCE

1. Roughly chop chillies, ginger, and garlic. Add to a saucepan with vinegar.
2. Bring to a boil and cook for 5 minutes. Cool completely before blending until smooth.
3. Store in a sealed jar in the fridge. (Important: Do not blend while hot.)

TO ASSEMBLE

1. Preheat grill to high. Halve brioche buns and lightly toast under the grill.
2. Place cooked patties on a tray and top with cheddar. Grill for 1 minute until melted.
3. Spread chilli sauce and Clover Classic Mayonnaise on both bun halves.
4. Stack with: cheese-topped patties, jalapeños, avocado, sliced tomato, biltong, and fresh lettuce.
5. Cap with bun top and serve immediately—preferably with a cold Nederburg pairing.