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January 20, 2016

SAUL’S SIGNATURE BURGERS

Post by Melissa Mayo

SAUL'S-SIGNATURE-BURGER

SAUL'S SIGNATURE BURGERS








Mielie pap & gravy with boerewors


US (Imperial)


Print
Ingredients

2 lb/32 oz of Ground Lamb (you can use ground beef or turkey instead)

Coarse Salt & Black Pepper

BBQ/Grilling spice

1 pineapple cut in ¼ inch thick rings

1 red onion cut into 3 circles (1/2 inch thick)

4 hamburger buns

Swiss cheese (optional)

Sambal chilli paste / Peri Peri / Hot Sauce

Butter Lettuce

4 sweet potatoes/yams


Instructions

Slice the pineapple into rings ¼ inch thick. Slice one red onion into 3 rings (1/2 inch thick).

Cook the sweet potatoes in the microwave (on the potato setting) and cut them in half.

Take the meat and separate into 4 pieces. Form a ball with each piece and press into a patty (don’t pack the meat too tightly). Slightly depress the center of each patty so meat will cook evenly. Season with salt, pepper & BBQ spice.

Heat the grill to 400 F

Place the onions on the grill 5 minutes ahead of the meat and pineapple.

Add lamb patties to the grill and surround with pineapple slices. After 5 minutes flip the burgers, onions and pineapple. Cook for another 5 minutes . Take the meat pineapple and onions off the grill and allow the meat to rest on a separate plate.

Add the sweet potatoes and buns to the grill (cut side down). Cook for 30 seconds to warm the bun and get grill lines on the potatoes.

Assembly

Place the bun on the plate, top with the patty, a slice of Swiss cheese (optional) and a slice of grilled pineapple. Add the a few leaves of butter lettuce, some caramelized onion rings and some sambal chilli paste. Top with the bun and enjoy!!!

Serve alongside a green salad and some sweet potatoes .

Chef’s tip:

Each burger uses 1/2 lb of meat so for 8 burgers use 4 lbs of ground lamb/beef/turkey

SERVES 4







Mielie pap & gravy with boerewors


EU (Metric)


Print
Ingredients

1 Kg of Ground Lamb (you can use ground beef or turkey instead)

Coarse Salt & Black Pepper

BBQ/Grilling spice

1 pineapple cut in ¼ inch thick rings

1 red onion cut into 3 circles (1/2 inch thick)

4 hamburger buns

Swiss cheese (optional)

Sambal chilli paste / Peri Peri / Hot Sauce

Butter Lettuce

4 sweet potatoes/yams


Instructions

Slice the pineapple into rings ¼ inch thick. Slice one red onion into 3 rings (1/2 inch thick).

Cook the sweet potatoes in the microwave (on the potato setting) and cut them in half.

Take the meat and separate into 4 pieces. Form a ball with each piece and press into a patty (don’t pack the meat too tightly). Slightly depress the center of each patty so meat will cook evenly. Season with salt, pepper & BBQ spice.

Heat the grill to 200 C

Place the onions on the grill 5 minutes ahead of the meat and pineapple.

Add lamb patties to the grill and surround with pineapple slices. After 5 minutes flip the burgers, onions and pineapple. Cook for another 5 minutes . Take the meat pineapple and onions off the grill and allow the meat to rest on a separate plate.

Add the sweet potatoes and buns to the grill (cut side down). Cook for 30 seconds to warm the bun and get grill lines on the potatoes.

Assembly

Place the bun on the plate, top with the patty, a slice of Swiss cheese (optional) and a slice of grilled pineapple. Add the a few leaves of butter lettuce, some caramelized onion rings and some sambal chilli paste. Top with the bun and enjoy!!!

Serve alongside a green salad and some sweet potatoes .

Chef’s tip:

Each burger uses 225g of meat so for 8 burgers use 2 Kgs of ground lamb/beef/turkey

SERVES 4





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