|1 kg||beef mince|
|1||onion — grated|
|1 tsp||dried thyme|
|1/2 tsp||dried chilli flakes|
|sea salt and freshly ground black pepper|
|25 ml||olive oil — for frying|
|bread — burger rolls, buttered and toasted|
|1/2||cabbage — small purple|
|1 cup||grated mature cheddar|
|1 cup||salad greens|
|4||mozzarella cheese — slices|
|2||radishes — thinly sliced|
|3||parma ham — slices|
Mix the beef mince with the grated onion, herbs, spices, egg and seasoning. Mix through with your hands, shape your beef patties (use oil on your hands to prevent sticking) and leave in the fridge for 30 – 40 minutes.
Heat the olive oil in a pan or you can use your grill pan or the braai – and fry the patties a few minutes on each side until ready, made to your liking – medium rare is best.
Now, when you have all the toppings ready, you can start stacking your burgers the way you like.
Sauté the mushrooms with a tablespoon of olive oil and mix through 2 tablespoons of plain yogurt, a tablespoon of Parmesan with salt and pepper to season.
Slice 1 onion and cover slices in a tablespoon of flour and a tablespoon of grated Parmesan. Fry until golden brown.
Mix 2 tablespoons All Gold tomato sauce, 2 tablespoon mayonnaise and 2 tablespoons chutney.