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  • 4 x 200 g fresh beef patties (aim for a ratio of 30% fat to 70% meat)
  • vegetable oil, for frying
  • 2 T barbeque rub
  • sea salt and freshly ground black pepper, to taste
  • 8 slices cheese
  • butter, for toasting
  • 4 soft burger buns, halved
  • 4 T mayonnaise
  • 1/2 head iceberg lettuce, rinsed and thinly sliced
  • 1 t barbeque sauce
  • 3 gherkins, sliced
  • 2 tomatoes, sliced
  • 1 red onion, finely sliced

1. Brush the patties with oil and coat in the barbeque spice rub, and salt and pepper to taste. Fry the patties for 3 minutes on each side. Reduce the heat and place one slice of cheese on top of each patty for the final minute of cooking to melt.
2. Butter the buns and place butter side down in a pan until golden and lightly toasted. Spread with the mayo on both sides. Place a second slice of cheese on the bottom half of each bun.
3. Assemble the burger with sliced lettuce on the top half and the burger patty on the bottom. Add a little BBQ sauce on top of the patty ,then top with the gherkins (3 slices per burger), tomatoes (2 slices per burger) and onion (approx. 10 g per burger) and close.

Cook’s note: This recipe is inspired by the burgers that Bertus Basson serves at his Stellenbosch restaurant, De Vrije Burger.

Find more burger recipes here.

Bertus Basson

Recipe by: Bertus Basson

Bertus Basson is South African chef, restaurateur, entrepreneur and TV personality best known for his work as head chef of Overture in Stellenbosch in the Western Cape. He has a food philosophy rooted in traditional South African food culture with a modern outlook.

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