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
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.
Londolozi 1926 Burger Recipe
- 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
- 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
- 500ml Red wine
- 250g Butter
- 250g Brown Sugar
- 1 Cup Tomato sauce
- 1 Cup HP Sauce
- 1 Cup Mrs Ball’s Chutney
- 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!