Ingredients

Method

• 4 T butter
• 6 Woolworths ultimate burger buns
• 1 kg Woolworths lean Angus beef mince
• 6 T canola oil
• sea salt and freshly ground black pepper, to taste
• 4 onions, thinly sliced
• ½ cup Woolworths smoky BBQ braai marinade
• 6 slices Woolworths truffle-flavoured hard medium-fat Cheddar  

Method

Ingredients

1. To make the burgers, heat a little butter in a pan over a medium heat. Add a whole unsliced bun to the butter, seed side down, and press down lightly using 2 spatulas. Once golden and crispy, turn over and toast the other side in the same manner. Remove the bun, add more butter and repeat with the remaining buns. The outside will be crispy and the inside warm and steamy. Cut the buns just before assembling.

2. Shape the mince into 6 equally sized balls. Heat a little oil in a pan over a high heat. Place 1–2 meatballs into the pan (depending on its size) and cover with a piece of baking paper. Press down using a spatula to spread the mince, flattening the patty as thinly as possible.

3. Peel back the paper, season and top with a generous amount of onion – the patty should almost not be visible. Once the edges of the patty begin to turn a very dark, charred brown, turn it over onto the onions. Brush the patty with some BBQ marinade and top with the cheese. Cover with a lid and steam for 1 minute. Repeat with the remaining mince, onions and cheese.

4. Cut open the buns and place a patty and onions into each bun.

5. Serve with Woolworths Frozen Oven Bake Potato Chips – and a lot of napkins!

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Photography: Jan Ras
Videography: Romy Wilson
Fashion & Homeware: Joanita Cillie
Food assistant: Leila-Ann Mokotedi