Put the free-range beef mince into a bowl, add all the spices, the egg, the Worcestershire sauce, salt and pepper and mix together using your hands. Cover with cling film and put it into the freezer for about 30 – 40 minutes to firm up.
In the meantime make a sweet barbeque sauce to baste the burger patties with while you’re braaiing them.
Next fry some bacon in a pan over moderate to hot coals. Once the bacon is crispy, take it off the heat and run back to the kitchen.
Mix the bacon grease left in the pan with the mince (optional.) Shape the burgers into five 100g patties (slightly bigger in diameter than the bun.)
Get the burger patties on the grid. Moderate to hot coals should do the trick, but if it’s too hot, scrape some coals to the side – rather cook your burger for longer than risk burning. About 4 minutes a side. Keep basting generously with the barbeque sauce and just before you’re about to take them off the heat, top each patty with a slice of cheese and two strips of bacon and let them cook a minute longer.
Choose the right balance of crispy lettuce, tangy onions, sweet tomatoes, some whole grain mustard and gherkin.
Patties shrink as they cook, so when you shape them, make sure they’re slightly bigger in diameter than the bun.
Clean the grid properly and brush with oil to help prevent the burgers from sticking while you braai.
Don’t ever press down on the patties while they’re cooking – they’ll dry out.
Recipe reprinted with permission of Ultimate Braai Master: Roads Less Travelled (published by Penguin)