Jazz up roasts and grills, toasted sandwiches and even morning eggs with Peppadew relishes, from R21,99, which come in hot and mild versions

INGREDIENTS

  • 4 soft hamburger rolls with sesame seeds
  • butter, for spreading
  • 600g lean beef mince
  • salt and freshly ground black pepper
  • 30ml olive oil, for frying
  • 200g mature cheddar cheese, sliced
  • creamy mayonnaise, for spreading
  • 4–8 crispy iceberg lettuce / butter lettuce leaves, washed & drained
  • 4–8 slices of tomato
  • 4 medium pickled gherkins, sliced
  • Peppadew Hamburger Relish, for topping

METHOD

  1. Slice each hamburger roll open horizontally and butter both cut sides. Toast the buttered sides in a hot pan until golden brown. Set aside.
  2. Divide the mince into 4 equal balls. Shape each ball into a flattened disk that is a little wider than the rolls (it will shrink when cooked).
  3. Season generously with salt and pepper, then fry on both sides in a hot pan (with olive oil) until cooked to your liking.
  4. For the last minute of cooking, top the patties with cheddar slices and cover the pan with a lid (for the cheese to melt). Transfer to a plate to rest while you get the rest of the burger ready.
  5. On each plate, start with the toasted rolls. Spread the bottom half generously with mayonnaise, then top with a large slice of lettuce, 1 or 2 slices of tomato, the cooked beef patty with melted cheese, sliced gherkins and a generous dollop of Peppadew Hamburger Relish. Place the sesame half of the roll on top and fasten with a skewer. Serve immediately.

(Serves 4)

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