MONSTER BURGER WITH SWEET & SOUR SAUCE

SERVES 4-6 PREPARATION: 20 MINUTES CHILLING: 30-60 MINUTES COOKING: 30 MINUTES

PATTIES

➧ 500g lean beef mince

➧ a handful of fresh, chopped parsley

➧ 15ml (1T) toasted, ground coriander seeds

➧ 2,5ml (½t) each salt and white pepper

➧ 1 egg

➧ 1 Weet-Bix brick, crumbled

SAUCE

➧ 15ml (1T) oil

➧ 1 onion, chopped

➧ 2 garlic cloves, chopped

➧ 3cm fresh ginger, grated

➧ 1 sachet (50g) tomato paste

➧ 30ml (2T) soy sauce

➧ 60ml (¼c) tomato sauce

➧ 30ml (2T) chutney

➧ salt

BURGERS

➧ a little oil for rubbing

➧ 60ml (¼c) BBQ sauce

➧ 8 slices cheddar cheese

➧ 8-16 lettuce leaves

➧ 4-6 hamburger rolls, cut open and toasted

➧ 1 red onion, sliced

Grease the air fryer basket or baking sheet well with nonstick spray.

1 Patties Mix all the ingredients well and divide into 8 equal portions. Shape into hamburger patties, transfer to a plate and chill in the fridge for 30-60 minutes.

2 Sauce Meanwhile heat the oil in a saucepan or small pot and fry the onion, garlic and ginger until soft and fragrant. Add the rest of the ingredients except the salt and simmer slowly for 5 minutes. Season with salt and remove from the heat. Set aside.

3 Burgers Preheat the air fryer for 2-3 minutes to 200°C. Lightly rub oil all over the patties and arrange in a single layer on the baking sheet or in the air fryer basket.

4 Fry the patties for 10 minutes. Turn over and brush BBQ sauce over. Fry for another 5 minutes or until cooked to your liking.

5 Add a slice of cheese to each patty and fry for another 2 minutes or until the cheese has melted.

6 Put some lettuce on each of the rolls, followed by onion, then a patty, and some of the sauce. Repeat with the rest of the ingredients, or layer the burgers to your liking.

IDEAL WEEKEND TREAT