Whether you like yours smashed, stacked, spicy, smoky, or meat-free, this
round-up of brilliant burgers has something for every craving. We’ve got
everything from Jan Braai’s kid-friendly chicken burger to Fatima Saib’s
indulgent Hot Honey Fried Chicken, Jamie Oliver’s speedy smash hit, and
Sifo’s chargrilled beef classic. Feeling adventurous? Try kudu burgers from
The Flexitarian Foodie, lamb and feta from Thrive, or go full-on Tex-Mex
with the Beer Country guys. There are even clever tips from Vickie de Beer
for keeping things low carb without skimping on flavour. Whichever recipe
you choose, these burgers are big on taste – and sure to earn you some
serious kitchen cred.
by Karl Tessendorf & Greg Gilowey
“We first made these for our blacksmith mates and they’re just as good now as they were back then.”
by Fatima Saib
from The Hungry Table
“If there is one dish my husband often talks about, it’s this one. This was also the hardest dish for me to shoot for this book, simply because I was standing so close to the burger, smelling the crispy chicken, melted cheese and pickles – I couldn’t wait to take a bite! The first time I made this chicken, we pulled out my double electric hot plate and fried half a chicken braai-pack – it was that incredible. My husband and I stood in silence for what felt like hours, only breaking it to gush about how delicious the chicken was while the hot honey dripped down our chins, fingers and arms. For the next three days, I made two more batches and invited friends over to share. Needless to say, it impressed every single time! It does take some effort to fry the pieces, but it is well worth the wait.”
by Jamie Oliver
from Simply Jamie
When you’re craving that juicy, messy, don’t-talk-to-me kind of burger, this smash burger is here to deliver. Quick, crispy, and loaded with flavour, it’s the “smash and go” fix that turns 12 minutes into burger heaven! Get that sizzle going with higher-welfare beef and Cajun seasoning, smashed to crispy perfection with caramelised onions. It’s all about those gnarly edges! Toast up that bun, layer on ketchup, mustard, and juicy tomato slices, and prepare for a burger you won’t forget.
by Zanele van Zyl
from Senidlile Kodwa?
Juicy, sticky, spicy, and just the right amount of sweet – this pulled pork belly burger brings serious flavour to the table. Slow-cooked, glazed with apricot and chilli, and piled high on a bun with crunchy rainbow cabbage, it’s a guaranteed crowd-pleaser for your next weekend feast.
Sifo’s Beef Burger with Burger-Mayo Sauce
by Sifo Sinoyolo
from Sifo: The Cooking Husband
“This is hands down my favourite burger, hence the name. If you are looking to impress your loved ones with a homemade take on a classic favourite, I highly recommend this recipe. Chargrilling the beef patty on the braai adds a unique smoky flavour to the meat.”
Pitahamburgers met Griekse jogurtsous
deur Elmarie Berry
uit Kosbaar
As daar net een resep in hierdie hoofstuk is wat jy moet probeer, is dit dié een. Hierdie hamburgers is so lekker dat almal hul vingers sal aflek! Dit is ’n maklike dis wat heelwat mense kos kan gee en dus ’n maklike manier om te onthaal.
Ultimate Classic Beef Burgers with Balsamic Caramelised Onions
by Ilse van der Merwe
from Easy Al Fresco
“Beef burgers can easily be mediocre. But with a few simple changes, home-made burgers will trump any artisanal burger-stands or restaurant’s offering. Take the effort out of making patties by choosing good quality ready-made from your local butchery or supermarket, then focus on the balsamic caramelised onions – they make a world of difference.”
by Vickie de Beer
from Clever Cooking
“In order to limit the carb count, I don’t add breadcrumbs to my patties. However, adding a small amount of bicarbonate of soda to the meat creates a looser texture and helps the patties brown faster.”
by Mmule Setati
from Feed My Tribe
“There’s nothing quite as sexy as a partner who can whip up a takeaway-style meal from scratch. However, the ingredients in this burger take it to the next level, and make it a far cry from the usual fast-food version, trust me.”
Kudu Burgers and Sweet Potato Slap Chips
by Jax Moorcroft
“I'll be brutally honest - I'm not a huge fan of game meat. Straight up, venison can be dry and the texture a little too grainy and tough with an overwhelming gamey flavour. But when blended with other meats, it can be transformed into something even better than its pure beef counterparts. Kudu meat in particular has the closest taste and texture to beef, making it the ideal choice for burgers. Combine kudu with the rich fattier composition of pork mince and a touch of beef mince to blend it all together, and your burger will be so juicy and flavoursome you'll wonder what all the fuss was about 100% beef patties in the first place.”
by Nicci Robertson
from Thrive
Packed with bold Mediterranean flavour, these lamb and feta burgers are a fresh twist on a classic. The richness of lamb meets the salty tang of feta, with hints of mint and origanum for extra depth. Juicy, herby, and totally satisfying—perfect for a laid-back lunch or easy weeknight dinner.
by Jan Braai
from Jan Braai Junior
“To me, a chicken burger is a balanced meal, because it contains meat, bread and salad! All of the ingredients are easy to find in a shop and, when you prepare it correctly, it makes a delicious meal. You can eat it with your hands and, as there won’t be any leftovers on the plates, cleaning up afterwards is quick.”
by Karl Tessendorf & Greg Gilowey
“They’re fresh, juicy, creamy and crunchy all in one bite. Yee-haw!"
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