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 parsley
  • 1 teaspoon of finely chopped thyme or dried oregano (optional)
  • 1 cup of finely crushed peanuts to coat the burgers
  • Freshly ground pepper
  • 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. Cook burgers on a medium heat and gently press the burgers into the peanuts (on one side) before cooking it first with the meat side down nut-side facing you.
  3. Cook for approximately three minutes on each side and turning it carefully with a scraper rather than tongs.
  4. 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.
  5. When cooked remove from the heat to avoid overcooking which will result in dry and chewy burgers.
  6. 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
  7. Top your burger with your favourite toppings like cheese, tomaotoes, beetroot, lettuce, mushrooms
  8. Cook burgers on a medium heat and gently press the burgers into the peanuts (on one side) before cooking it first with the meat side down nut-side facing you.