Ingredients

  • 1kg of coarsely minced meat from beef lamb, pork or chicken with a fat content of approx. 30% (chicken 20%)
  • 1 large onion finely chopped
  • 1 cup of roughly chopped coriander
  • 1 tablespoon of smoked paprika
  • 1 tablespoon of ground cumin
  • 1 teaspoon of ground coriander seeds
  • 1 teaspoon of turmeric
  • 1 teaspoon of grated ginger, optional
  • 2 tablespoons of breadcrumbs

Method

  1. With your hands knead all ingredients into a bowl together and shape 4 or six burger patties of the thickness of your thumb and slightly larger than you bun.
  2. Place onto the griddle or flat plate of your BBQ (medium-high heat) and cook for approximately three minutes on each side and turning it carefully with a scraper rather than tongs.
  3. Check the cooking stages/temperatures where a beef or lamb burger is perfect when cooked medium to well and pork at medium well and chicken at well done.
  4. When cooked remove from the heat to avoid overcooking which will result in dry and chewy burgers.
  5. Cut the buns in half and shortly before your burgers are ready toast the buns (first cut side down) on the BBQ on both sides and start assembling them.