BURGERS BORDERS WITHOUT

Everyone has an opinion about what makes a great burger. So, to settle all arguments, Abigail Donnelly has invented seven of the best, from vegan to

spicy veg and beef, that’ll turn your next burger night into a flavour fest

THE CHEESY ONES BBQ BEEF SLIDERS WITH CHEESE

Serves 3

EASY

GREAT VALUE Preparation: 20 minutes Cooking: 15 minutes

Woolworths thick beef burgers 4 extra virgin olive oil 2T Woolworths sweet sticky BBQ marinade 4T

Woolworths thick-sliced Cheddar 4 slices

Woolworths knotted rolls

6, halved and toasted sriracha mayonnaise, for serving cos lettuce, for serving red onion 1, thinly sliced tomatoes 2, thinly sliced

1 Preheat the oven’s grill. Break up the patties and reshape into 6 balls. Heat the oil in a large cast-iron pan over a medium to high heat, then place

2 T mince in the pan and squash using a spatula. Repeat with the remaining mince and cook for 3–4 minutes on each side. 2 Top each patty with some BBQ marinade and sliced cheese, then place under the grill until the cheese has melted. 3 Top the bottom half of each roll with mayonnaise and cos lettuce, onion and tomato. Place a patty on top then cover with the other half of the roll. Cook’s note: Freeze the remaining patties to use another time.

WINE: Woolworths Delaire

Redstone 2017

THE BIG ONE

DOUBLE BEEF BURGERS WITH SMOKED CHEDDAR AND SRIRACHA MAYO

Serves 4

EASY

Preparation: 20 minutes Cooking: 20 minutes

Woolworths thick beef burgers 8 butter 1T canola oil 1T

Woolworths Clarke’s Kitchen hot sticky plum sauce ½ cup Woolworths smoked Cheddar 8 slices burger rolls 4, halved and toasted sriracha mayonnaise, for spreading good-quality mayonnaise 2T creamed horseradish 1T lettuce, chopped, for serving tomatoes 2, sliced

Woolworths basil pesto 4t red onion 1, sliced gherkins 4, sliced

1 Preheat the oven to 180°C. Break up the patties and reshape into 4 large patties. 2 Heat the butter and oil in a large ovenproof pan and cook the patties for 5 minutes on each side, or until cooked through. Pour in the plum sauce, transfer to the oven and roast for 10 minutes, or until done to your liking. 3 Top each patty with 2 slices of cheese. 4 Spread the sriracha mayo onto the bottom halves of the rolls.

Mix the mayonnaise and horseradish and spread onto the top halves of the rolls.

5 Place a patty on the bottom halves of the rolls, then add the lettuce, tomato, pesto, onion and gherkins and the top halves of the rolls.

WINE: Woolworths La Motte

Shiraz Grenache 2016

“THE PERFECT BURGER IS ALL ABOUT THE BALANCE BETWEEN A JUICY PATTY, THE PERFECT TEXTURE, CRUNCH

AND FLAVOUR”

THE VEGAN ONE BEETROOT-AND-QUINOA CRUNCH BURGERS WITH TURMERIC “HUMMUS” AND CARROT CHIPS

Serves 4

EASY

Preparation: 30 minutes Cooking: 20 minutes

For the burgers: olive oil 2T onion 1, finely chopped garlic 2 cloves, minced ground cumin 2t

Woolworths red-and-white quinoa 200 g, cooked and drained beetroot 2, peeled and grated Woolworths ready-to-eat spelt

“ALL LEGUMES MAKE HEARTY BURGER BASES, BUT THANKS TO THEIR

CREAMY TEXTURE, BUTTER BEANS MIGHT JUST TAKE THE CAKE”

THE VEGETARIAN PATTY THAT WON’T FALL APART

Ever watched in horror as your veggie burger slips through the braai grid? This might be the answer for you

Sliced brinjal makes a wonderfully firm, satisfying patty – particularly when dredged in a crunchy oat crumb. The trick to making

it tasty too? Treat your batter as a way to add flavour by mixing spices into the flour – Abi uses garam masala here.

DOUBLE BEEF BURGER WITH SMOKED CHEDDAR AND SRIRACHA MAYO PHOTOGRAPHS ROBBERT KOENE RECIPES AND PRODUCTION ABIGAIL DONNELLY FOOD ASSISTANTS KELETSO MOTAU AND KAREN VAN WYNGAARD

1 x 250 g sachet sea salt and freshly ground black pepper, to tasteFor the turmeric “hummus”: butter beans 1 x 400 g can, drained and rinsed garlic 2 cloves, chopped tahini 4T fresh turmeric 1 t grated fresh coriander 2 T, roughly chopped lemon 1, juiced extra virgin olive oil 3T sea salt and freshly ground black pepper, to tasteFor the carrot chips: sunflower oil, for deep-frying carrots 4, cut into matchsticks salt, to tasteWoolworth gluten-free seeded rolls 4, halved celery leaves, for serving vegan mayo, for serving (see page 27) Woolworths nut and seed sprinkle1 x 35 g sachet1 To make the burgers, heat 1 T olive oil in a small pan over a medium heat and fry the onion and garlic until translucent. Add the cumin and cook for a further minute until fragrant. 2 Place the onion mixture, quinoa, beetroot and spelt in a food processor and pulse until just combined. Season and carefully shape into 4 patties. 3 Heat the remaining olive oil in a large nonstick pan over a medium heat and carefully cook the patties“ADD PEPPERY TURMERIC HUMMUS AND A DOLLOP OF VEGAN MAYOAND YOU’VE GOT YOURSELFA WINNER!”for 3–4 minutes on each side, or until golden brown. 4 To make the turmeric “hummus”, blend all the ingredients until slightly chunky. Add water to adjust the consistency and season to taste. 5 To make the carrot chips, heat the oil in a deep pan over a medium to high heat and fry the carrots in batches until crispy. Drain on kitchen paper and season immediately with salt. 6 To assemble the burgers, spread both halves of the rolls with the “hummus”, then top the botom halves with celery leaves. Add a cooked patty and garnish with carrot chips. Drizzle the vegan mayo over the chips and top with the top halves of the rolls. Scatter over the nuts and seeds. DAIRY-FREE, MEAT-FREEWINE: Woolworths SimonsigChenin Blanc Pinotage 2018THE BACON ONEPORK BURGERS WITH PINEAPPLE AND SWEET POTATO FRIESServes 6EASYGREAT VALUE Preparation: 30 minutes Cooking: 30 minutespork mince 800 g onion 1, finely chopped sea salt and freshly ground black pepper, to taste extra virgin olive oil 2TWoolworths Chinese-style plum-andorange basting sauce ½ cup streaky bacon 200 g maple syrup 2TWoolworths ultimate burger buns 6 Woolworths Romaine lettuce1, shredded pineapple 1, thinly slicedWoolworths sriracha mayonnaise 5T Woolworths frozen sweet potato chips, cooked according to package instructions, for serving 1 Preheat the oven to 180°C. Mix the pork mince and onion, season and shape into 6 patties. 2 Heat the oil in a large cast-iron pan over a medium to high heat, then cook the patties for 3–4 minutes on each side, or until golden brown. 3 Pour the basting sauce over the patties and cook for a further 10 minutes in the oven, or until cooked through.4 Remove from the oven and allow to rest for 10 minutes. 5 Fry the bacon in a nonstick pan over a medium heat until crispy, then add the maple syrup and cook until sticky. 6 Top the bottom halves of the buns with lettuce, then drizzle over the sriracha mayonnaise.7 Place a cooked patty on the lettuce, then top with pineapple and bacon.Add the top halves of the buns and serve with the sweet potato fries. DAIRY-FREEWINE: Woolworths HartenbergMerlot 2017THE BIG VEGGIE ONE BUTTER BEAN-AND-PEA BURGERS WITH SMASHED AVOCADOServes 4EASYGREAT VALUE Preparation: 30 minutes Cooking: 20 minutesFor the burgers: butter beans 2 x 400 g cans, drained and rinsed garlic 2 cloves, chopped frozen peas 1 cup, thawed Woolworths ready-to-eat barley 1 x 250 g sachet sea salt and freshly ground black pepper, to taste extra virgin olive oil 2TFor the avocado smash: avocados 2, peeled and stoned lemon ½, juiced parsley 10 g, roughly chopped sea salt and freshly ground black pepper, to tasteWoolworths ciabatta rolls4, halved and toasted good-quality mayonnaise 4T Woolworths antipasti sundried tomato quarters 100 gWoolworths mini cucumbers 4, sliced