The Best Burgers

Hacks - If you are short on time, forget all the trimmings and serve the cheese draped patties, lettuce, tomato, diced onion, sliced pickles, tomato sauce and the dill dijon mayonnaise on your favourite bread. Toasting the buns although tasty is not essential. If you are making the dill dijon mayonnaise, then the green goddess sauce is not essential and vice versa.

Woolies Beak and Sons Original Beef Patties (ideal patty is approximately 10cm diameter and 1.5cm thick). Veggie Delights Not Burger can be used in place of the beef patties. Or you can make your own patties using this recipe.
4 Milk Buns (standard burger buns also work), cut in half with a serrated knife
2 brown onions, peeled, thinly slice 1 3/4 of the onion, finely dice and briefly fry the remaining onion
300g mushrooms, thinly sliced
6 dill pickles, thinly sliced
4 slices burger cheese (woolies dairyworks natural cheddar slices work, the dairyworks jalapeno cheddar slices work as well)
2 cups iceberg lettuce, washed and shredded
1 225g can sliced beetroot, opened, and drained and placed in a serving bowl
100g green cabbage, washed and shredded, 100g red cabbage, washed and shredded, macerated in lime juice for 30-60 minutes, then drained and add 1 tbs dill dijonnaise.
85g dill dijon mayonnaise (70g Hellman’s mayonnaise, 15g dijon mustard, juice of 1/2 lemon, 2 tbs fresh dill leaves; washed and chopped, 1 tbs dill pickles (finely diced), 1 tsp white onion (finely diced), pinch of sugar - combine and whisk all ingredients. You can either use this as a special sauce for your burgers or mix with shredded cabbage or both if you make more.
1 truss tomato, thinly sliced
Tomato Sauce
Green Goddess Sauce

Fry the mushrooms on high heat in a frying pan with butter and olive oil.

Fry the onion in olive oil on high heat for 5 - 10 minutes, turning frequently.

Heat the bbq or large frying pan on high heat.

Add burgers when hot.

Cook on the first side for 3-4 minutes.

Flip the burgers and place a slice of cheese on the up-facing side.

Cook the second side for 5 minutes or until cooked to your liking. The not burgers, if using, do not take as long to cook as do the beef patties.

Take the tomato, beetroot, dressed cabbage, dill pickle, lettuce, mushroom, fried onion, diced onion, tomato sauce and green goddess sauce to the table.

Just before serving, spray the insides of the buns with olive oil spray and place face down on a large frying pan on high heat to toast to toast for about 3-5 minutes.

Take the patties and buns to the table and assemble as desired.

Try this serve with potato salad that works or salt and vinegar potatoes or everything bagel fries on the side.

Try adding dill dijon mayonnaise on its own rather than mixing it with the cabbage.

Try this as a Macdonald’s cheeseburger by doing the following:

Squash the patty so that it is about 1/2 cm thick, use a coffee mug to cut the pattie to bun size.

Cook the patties on the bbq.

Fry the onion for 2-3 minutes in a tiny drop of olive oil.

Meanwhile, toast the insides of brioche burger buns, spray oil on the insides of the buns before toasting to help speed up the toasting process. When toasted, place a slice of burger cheese on the bottom half of the bun while it is still hot.

When cooked on both sides, place the patties on the bottom half of the bun on top of the cheese and place another slice of cheese on top of the pattie, top with 3 -6 very thin slices of dill pickle.

Meanwhile, spread 1 - 2 tsp American mustard on the top half of the bun using a knife. Smear 1 desert spoon tomato sauce on top of the mustard and sprinkle some of the cooked diced onion on top of the tomato sauce.

Place the top half of the bun on top of the bottom half.