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Recipe: Hamburger with the best Sauce by Jan Braai

Recipe: Hamburger with the best Sauce by Jan Braai
November 8, 2018 No comments

Recipe: Hamburger with the best Sauce by Jan Braai

WHAT YOU NEED (feeds 4)

500g sirloin and/or rump steak

500g rib-eye, prime rib, chuck and/or brisket steak

4 hamburger rolls



burger sauce (see next recipe)




1. Remove the steaks from their packaging, rinse under cold water and pat dry with a kitchen towel. Now debone any steaks that still have bones, and discard the bones. Cut the steaks into fairly small cubes or strips, put in a bowl and place in your freezer for an hour or two to cool down.

2. Wash your hands, get your biggest plastic chopping board at the ready and sharpen your cleaver or the biggest and heaviest chef’s knife you own.

3. Put the plastic chopping board on a very steady surface. Outside in the shade works well as bits of meat will fly off in strange directions, but a steady surface trumps outside and shade. Also put on that apron someone gave you as a present and you never knew what to do with.

4. Place half of the meat cubes or strips on the chopping board and start chopping away. The nice thing is, you will get better as you go along and there is a lot of meat to practice on. You need to generate some real power to cleave through the meat, so don’t be shy to hit hard. Some pieces of meat will try and escape the action, so pause now and again to bring them back to the herd. Once you’re happy with the consistency of the meat, go on to the next batch.

5. When you have all your hand-chopped mince ready, shape it into 4 100% pure beef hand-chopped burger patties.

6. Carefully lay the patties down on an open grid over very hot coals and braai for 8 minutes in total, only turning them once. During the braai you can put pure sea salt on both sides of the patties.

7. During the final few minutes of the braai, cut and butter the rolls, and toast the insides over the coals.

8. Build the burger starting with the lettuce, then the tomato, patty and burger sauce.

WHAT YOU NEED (sauce for 4 hamburgers)

½ cup mayonnaise (French style)

1 tot tomato sauce

1 tot Dijon mustard

1 gherkin(normal-sized, chopped)

1 tsp garlic powder

1 tsp paprika

½ tsp cayenne pepper


1. Add all the ingredients to a bowl and blend with your stick blender,

or strong arm and whisk, until smooth. Alternatively add all of the

ingredients to a food processor and process until smooth.

2. Serve on top of your burger

Posted in: Recipes