Traditional burgers with all the trimmings but made a delicious plant-based twist! Fry's Traditional burgers cook effortlessly from frozen, elevating family dinner night with unparalleled convenience and flavour.
A budget-approved DIY burger patty that uses some of your favour pantry staple items - tinned sweet corn, tuna and tomato braai relish!
Before you can say ready steady go, these bean burgers will be done. Place them on your favourite bun, pita or wrap and top with lettuce, tomato, avocado and a sauce of your choice, then munch away. They also make a perfect lunch box filler.
Fire up your Friday night with these flavour-packed burgers – with smokiness from paprika and the piquant flavour of pickled jalapeños, they deliver big!
Lamb burger patties one inch thick, made with lamb mince, traditional South African spices, grilled pineapple, whipped sheep’s milk feta and a fruity mango peppadew relish.
Chef Stina Algulin's haddock fish burger features a juicy haddock patty served with potatoes, pickled fennel and a roe sauce.
A burger patty made with minced lamb, lentils and grated root vegetables served on a roosterkoek with sweet potato wedges and a spicy whipped feta dressing.
A scrumptious burger with a homemade vegan patty packed with plant-based protein and all the trimmings!
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.
Easy fish burger with homemade tartar sauce.
