Hamburger : a sandwich consisting of one or more cooked patties of ground meat – usually beef – placed inside a sliced bread roll or bun. The patty may be pan fried, grilled, smoked or flame broiled
There’s nothing better than a char-grilled 100% rump mince patty sandwiched in between a homemade roll with all the trimmings
As you may have noticed during the Lockdown Larder series, I love the history behind certain dishes!
They say that in the 19th century, beef from German Hamburg cows was minced and combined with garlic, onions, salt and pepper, then formed into patties (without bread or a bun) to make Hamburg steaks. These early burgers were considered gourmet and were quite pricey, given the quality of Hamburg beef.
When German immigrants began arriving in New York and Chicago, many earned a living by opening restaurants. Menus frequently featured Hamburg steak, an Americanized version of the German offering. It was often the most expensive dish on the menu. They proved difficult to eat while standing, so one creative cook sandwiched the meat patty between two slices of bread (the culinary innovator’s name has sadly been lost to history) thus The Hamburg sandwich was born, an evolution that boosted this food’s popularity all over the country.
At Londolozi, we serve our ‘1926 Burger’ twice a week due to it’s popularity! Made from 100% rump mince, basted liberally with our BBQ sauce and grilled on a smokin’ hot grill, there’s nothing better to enjoy on the decks at lunch.
The Londolozi 1926 Burger – nothing better to graze on whilst overlooking the Sand River with an ice cold craft beer
Londolozi 1926 Burger Recipe
Ingredients
- handful of fresh flat-leaf parsley
- 500g beef rump mince
- 2 TBSP Dijon mustard
- 1 large free-range egg
- olive oil
- handful of fresh rocket aka arugula
- 2 ripe tomatoes
- 1 red onion, chopped
- 2 cloves garlic, grated
- 3-4 gherkins
- Cheddar cheese, grated
- 1 TBSP Londolozi BBQ sauce (for mixing)
- 2 TBSP Londolozi BBQ Sauce (for basting)
- 6 burger buns
Method
- Finely chop the parsley, then add to the bowl with the mustard, and the minced beef.
- Saute the chopped red onion with the garlic until soft. Add the BBQ sauce. Add to the minced beef and herb mixture
- Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
- Mix all the ingredients together well
- Divide into 6 and shape into a roundish shape, roughly 2cm thick.
- Place the burgers in the fridge until needed – this will help to firm them up.
- To cook the burgers, preheat a large grill or frying pan for 4 minutes on a high heat, then turn the heat down to medium.
- Place the burgers on the grill or into the pan, using a lifter, make sure the burger is in full contact with the pan.
- Cook the burgers for 3 or 4 minutes on each side, depending on how you like them – you may need to work in batches.
- Wash and dry the rocket. Slice the tomatoes, then slice the gherkins length ways as finely as you can.
- To assemble the burger – place the burger bun on to a clean grill and allow it to char grill slightly.
- Dollop some BBQ sauce on the bun, layer up the rocket, sliced tomato & gherkins
- Take the burger patties, and brush liberally with BBQ sauce. Top with the grated cheese and place in the oven to allow the cheese to melt (yum!)
- Once cooked, remove the burgers and place on the prepared burger buns.
- Serve with thick cut chips and an ice cold beer!
Londolozi BBQ Sauce – delicious on most things and can keep in the fridge for up to a month!
Londolozi BBQ Sauce
Ingredients
- 500ml Red wine
- 250g Butter
- 250g Brown Sugar
- 1 Cup Tomato sauce
- 1 Cup HP Sauce
- 1 Cup Mrs Ball’s Chutney
Method
- Place the red wine, butter and brown sugar in a pot and bring to the boil. Boil until the mixture has reduced by half.
- Once the mixture is reduced, add the 1 cup tomato sauce, 1 cup HP sauce and 1 cup chutney and mix until well incorporated.
- Store in an airtight jar in the fridge until ready to use.
Enjoy making these at home and let us know in the comment section how you find them!
Love the history Anna. Thanks for sharing the recipe.
Lovely simple food. Inspired me for the weekend – thanks!
Thanks Penny! Let me know how you get along – it’s a wonderfully delicious weekend lunch!
Mouthwatering response from 8500 miles away!
Thanks Vin! Can’t wait to see you and Michele again soon!
Yummy Yummy. Save me one (or two) Be there as soon as possible
We will most definitely! They will be ready and waiting for your next visit!
A sumptuous meal always complements a trully amazing african safari Expirience
thanks so very much for the ingredients.very valuable indeed
Thanks Ashely! Hope you enjoy making them.
This looks fabulous!
Anna, I loved the burger at Londolozi
Thank you Joan! Hope you are well and we see you again soon. x
The 1926 is our official first day lunch at Londolozi but the chips never seem to get their fair due in acclaimation … they are easily worth asking for a double order!!!
Well, I had to wait a moment to stop salivating after seeing the burger and then reading the recipe. Now I’m ready to go out and buy some ground chuck and make one. Thank you Anna!
Thanks Denise – let me know how you go! They freeze well as well.
Oh my! How we LOVE this burger! Can’t wait to come back to Londolozi next July..to see you, Anna, AND to savor the yummy, yummy 1926 burger! Thanks for the recipe!
We can’t wait to see you next year!
Would you please tell me what HP sauce is. Thanks Bill
Thanks Bill! HP Sauce is a brown sauce. HP stands for Houses of Parliament and is a classic UK sauce. Delcious with a bit of a kick.
My husband absolutely loves this burger!!
Thank you Kara!
May I have mine ‘bleu’ or at least blood rare🤔. Maybe just beef tartare.👏
Ahhhh Judy, a lady after my own heart! You most definitely can!
Anna, Your enthusiasm is wonderful! .. Your visuals about the burger you make, makes me want to get on a plane and come to Londolozi just to savor your meals!
Thank you!
Yummy!!!!!
Anna, Did they ever use wildebeest or impala or any other wild game for this?
HI Patrick, you could use a game meat for sure, we don’t with the 1926 burger.
Also, do you call those potato cuts, French fries, freedom fries or chips?
Thick cut chips! and then tossed in parmesan!