Freedom Fighter Burger

4 servings Prep: 5 mins, Cooking: 20 mins
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The Freedom Figther Burger doesn’t play games. It is a robust burger that doesn’t have time to stop for a chat and it will dominate your plate from the word go. You use 100% pure beef to make the patties and the sauce is made with the best ingredients from the red team in the braai world – red onion, red pepper, paprika, red pepper and tomato. Even the stock used is 100% full blooded beef. If the Freedom Fighter Burger’s wild nature makes you nervous, add a spoonful of sour cream – the two compliment each other well. Recipe supplied by Jan Braai and kykNet.

By Independent Contributor December 22 2021
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Ingredients (14)

500 g lean beef mince — or 4 high-quality patties
olive oil — for frying
2 red onions — sliced or chopped
2 red pepper — deseeded and chopped
2 garlic cloves — crushed or chopped
1 tsp chilli powder
2 dashes of paprika
2 tomatoes — chopped
1 tsp tomato paste
1/2 cup beef stock
salt and freshly ground black pepper — to taste
4 burger buns
1 cup sour cream
chopped parsley — to garnish
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Form the beef mince into four patties. Pure beef forms perfectly into a patty – you don’t need anything like onions, breadcrumbs, egg, spices, or salt and pepper. Your two clean hands are more than capable of making the patties, but a burger press will make the job even easier. 

Start the sauce by heating the olive oil in a small pot and then adding the onion and red pepper. Cook for a minute till soft and then add the garlic. Onion takes longer to cook, so start cooking that first before you add the garlic. This is advice in general and not only for this recipe. 

Add the chili powder and the paprika and stir to release the flavour. Add the tomatoes, tomato paste and stock, and stir. Cook with the lid on and check on the sauce every now and then to make sure it doesn’t cook dry. You want the sauce to thicken but not burn. When you start braaing the patties, remove the lid so that the sauce can thicken more. Taste and add salt and pepper if needed. 

Braai the patties on a grid over very hot coals. They should take about 8 minutes all in all and be flipped only once. To stop the patties from sticking to your grid, try these tips: 

    • Use a grid with wider rods.
    • Spray the grid with non-stick spray.
    • Carefully place the patties on the grid so that they don’t push through the grid.
    • Braai over very hot coals so that the patties seal before they sink through the grid.
    • Wiggle the patties a little bit with your braai tongs or spatula when you start braaiing them so that the patties can seal. The more the meat cooks, the less it will stick to the grid. Turn the patties once and do it very carefully. 

Cut the rolls in half and brush some oil on the cut side. Heat them a little on the grid, but be careful not to grill them too much. (We stay away from the word burn.) 

Build the burger: Start with one half of a roll, then add the patty, the Freedom Fighter sauce, a spoonful of sour cream and chopped parsley, before topping with the other half of the roll. 

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