Ask South Africans to name their favourite fast food and many will say it’s the hamburger! This is the same the world over where everyone loves the simplicity of a patty (be it beef, pork, chicken, lamb, vegetarian or vegan) between two buns, with their favourite fillings (lettuce, tomato, bacon, cheese, onions, beetroot, pickles etc) and sauces (BBQ, mayo, ketchup, mustard, chilli etc).<\/p>\n
So it’s no wonder then that this dish should have its day to celebrate – International Hamburger Day – which takes place today, May 28.<\/p>\n
While there is much talk about the decline of burger restaurants and other fast food outlets as people become more health-conscious, burger joints remain the largest segment of the restaurant industry and in the US alone the burger market is worth more than $122 billion (R2,2 trillion!).<\/p>\n
South Africans love their burgers, so to celebrate this auspicious food day here’s a mouth-wateringly good recipe from Chef Nadia Pillay, a lecturer at Capsicum Culinary Studio’s Port Elizabeth campus.<\/p>\n
Says Pillay: \u201cI have no name for this burger but I call it Since 2009<\/em> because that\u2019s how long I’ve been using this recipe (which serves 4 people).\u201d<\/p>\n Chef Nadia Pillay’s Since 2009 Burger<\/strong><\/p>\n Patty Ingredients<\/strong><\/p>\n Tomato Relish<\/strong><\/p>\n Other Ingredients<\/strong><\/p>\n Method<\/strong> Ask South Africans to name their favourite fast food and many will say it’s the hamburger! This is the same the world over where everyone loves the simplicity of a patty (be it beef, pork, chicken, lamb, vegetarian or vegan) between two buns, with their favourite fillings (lettuce, tomato, bacon, cheese, onions, beetroot, pickles etc) […]<\/p>\n","protected":false},"author":121,"featured_media":6131,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38],"tags":[],"class_list":{"0":"post-6130","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine"},"yoast_head":"\n\n
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\nStart by mixing all the ingredients for the beef patty. Make sure to combine everything well so that all the ingredients are evenly mixed.
\nOnce mixed, shape patties into 150g balls and set aside to rest in the refrigerator.
\nWhile the patties are resting, make the tomato relish by heating 2 tablespoons of oil on medium heat. Add onions and garlic and saut\u00e9 until onions are clear and glossy. (Be careful not to burn the garlic).
\nAdd the sugar by sprinkling it evenly over onions but do not stir – rather let the sugar melt (about 30 seconds).
\nAdd chopped tomatoes and seasoning and stir for about 5 minutes. Turn down the heat and let the mixture cook on a gentle heat for about 15 minutes making sure it does not stick to the bottom of the pan. Once cooked through add the basil and then turn off the heat and let the relish develop its flavours.
\nBy now the burger patties should be firm. Shape them into patties, brush with oil and cook to preference in a griddle pan or on the braai. (Brushing the patty with oil rather than putting the oil into the pan will avoid creating splatter.)
\nMake sure cooking temperature is high to get a nice smoky flavour.
\nOnce cooked to preference, top your patties with the grated cheese and melt in the oven or cover the pan with a lid for a few minutes
\nOnce burgers are cooked let them rest for about 2 to 3 minutes before building your burger
\nToast burger buns until golden to prevent the bun from becoming soggy
\nSpread the buns with the mustard mayo instead of butter, add lettuce leaf or two and then place cooked patty and top with sliced dill cucumbers and tomato relish. Serve with fries. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"