Classic Braai burgers

An American classic with sweet potato fries, homemade coleslaw and garlic mayo

Serves 4 Preparation time - 30 mins Cooking time - 25 mins

Braaing doesn’t have to be about types of meat that are difficult to spell or pronounce. It can be about the classic burger patty too, and I hope this recipe shows just how easy it is to elevate this classic.

Ingredients

For the garlic mayo

• 1 large egg yolk

• 1 small garlic clove

• 1/2 tsp salt

• 1 tsp Dijon mustard

• 150ml olive oil

• juice of 1/2 a lemon

For the coleslaw

• 1/4 red cabbage

• 1/2 white canbage

• juice 1/2 lemon

• 2 grated carrots

• 4 tbsp mayonnaise

For the burgers and fries

• 2 large sweet potatoes

• 2 sliced tomatoes

• 5 sliced pickled cucumbers

• Some washed iceberg lettuce leaves

• 1 cup of grated cheddar

• 4 beef burger patties

• 4 brioche hamburger buns
  

The Braai things

• A Braai to cook on, a Weber helps but not essential

• 15 charcoal briquettes (the compact kind)

• 4 firelighters

I use my Weber for this recipe to cook the burgers over direct heat, and then move them to melt the cheese over indirect heat later in the cooking process.

Method

Before you start get the Braai ready for lightning. All you need to do for this recipe is arrange the firelighters in the centre of the Braai and loosely pack the charcoal on top of them, ready for lightning later.

Make the garlic mayo

1. Mix the garlic clove and salt in a pestle and mortar

2. Add to the egg yolk and mustard and whisk until creamy

3. Slowly whisk the olive oil into the mixture, adding the oil a little bit at a time. I use an electric whisk

4. Whisk in the lemon juice, add to a serving dish and set aside in the fridge for serving

Make the coleslaw

1. Finely slice the white and red cabbage

2. Mix together with the grated carrot

3. Combine well with the mayonnaise and season with some salt and pepper to taste

4. Set aside aside in the fridge for serving

Make the sweet potato fries

1. Wash and peel your sweet potatoes, and slice into chips

2. At this point light your Braai

3. Deep fry the sweet potato fries in cooking oil and then transfer to a warm oven

Make the Braai burgers

I use my Weber for this recipe to cook the burgers over direct heat, and then move them to melt the cheese over indirect heat later in the cooking process. This is explained in the cooking method below.

1. Your fire will be ready to cook on about 20 mins after lighting it. The briquettes will have turned fully white and you‘ll be able to hold your hand over the coals without flinching for 5-7 quick seconds (the Braai readiness test).

2. If you’re using the Weber arrange the coal on one half of the Braai, otherwise in the centre and cook the burger patties over the coals (on direct heat). They’ll need 4-5 minutes on both sides until medium rare.

3. If you’re using the Weber transfer them to the other side of the grill where there is no coal, pop a bit of cheese on them and cover the the Weber lid until the cheese has melted (make sure the top and bottom vents of the Weber are open). If you don’t have a Weber pop the burgers under your oven grill until the cheese has melted. The extra cooking will take the burgers to medium which is what you’re looking for.

4. While the cheese is melting you can retry your sweet potato fries briefly to crisp them up, but don’t overcook them, and watch your burgers too! Remove from the frier and transfer to a serving dish.

5. Remove the burgers from the Braai to the grill and rest. While resting cut your brioche buns in half and place them cut-side down over your coals on the Braai to toast lightly. Watch them carefully so they don’t burn.

6. Remove the buns and assemble your burgers with the patties, tomato, pickled cucumber, lettuce and garlic mayo. I use a toothpick to hold it all together on the plate. Serve with the coleslaw, sweet potato fries and an extra dollop of garlic mayo

By the time you’ve tucked into this American classic I hope you’ll agree just how simple it is to use the Braai to elevate something as humble as the hamburger and that you’ve learnt the basic technique of direct and indirect Braaing. If you’ve got space for dessert and want something scrumpy and easy check out my post - The simplest pud in the world.

Eat. Love. Braai.