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Burgers

  Below are the best recipes for Burgers

Boerewors Burger

Lamb Burger

Bourbon Burger

Blue Cheese Burger

3 Cheese & Bacon  Burger

Charkii Chicken Burger

Bourbon BBQ Chicken

Smokey Bacon & Cheddar Chicken

Blue Cheese & Mushroom Chicken

Jalalpeño & Pepper Jack Chicken​​​

Mediterranean Feta Chicken Burger

Honey Mustard Chicken Burger

 Mince Meat Guide: Nutrition & Best Uses​​​

                                                       Beef mince

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Protein (per 100g): ~17–26g (depends on fat %)
Fat: ~5–30g
Calories: ~137–332 kcal

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Health notes:

  • High in iron, zinc, and vitamin B12 → great for energy and muscle health

  • Higher-fat versions can increase saturated fat intake (heart health consideration)

  • Lean beef (90–95%) is a healthier everyday option

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Best uses:

  • Burgers, meatballs, koftas

  • Perfect for braai burgers due to flavour and fat content

Tip: Aim for 80/20 (meat/fat) for juicy burgers; leaner for sauces

 

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                                               Pork mince

Protein: ~16–25g
Fat: ~10–30g
Calories: ~242–330 kcal

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Health notes:

  • Rich in thiamine (vitamin B1) → supports metabolism

  • Usually higher in fat → more flavour but heavier

  • Can be high in sodium if pre-seasoned

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Best uses:

  • Sausages, dumplings, meatballs, Asian dishes

  • Great mixed with beef for juicier results

Tip: Combine with lean meats to balance fat and texture

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                                       Lamb mince

Protein: ~16–25g
Fat: ~20–30g
Calories: ~250–330 kcal

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Health notes:

  • High in iron, zinc, and omega-3s (grass-fed)

  • Higher fat = more flavour but also more calories

  • Contains conjugated linoleic acid (CLA), linked to fat metabolism

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Best uses:

  • Koftas, burgers, stuffed dishes, Mediterranean recipes

  • Excellent for braai cooking due to richness

Tip: Pair with herbs (mint, rosemary) to cut richness

 

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Chicken mince

Protein: ~20–27g
Fat: ~5–15g
Calories: ~120–200 kcal

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Health notes:

  • Leaner than red meats (especially breast mince)

  • Lower in saturated fat → heart-friendly option

  • Can dry out quickly due to low fat

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Best uses:

  • Burgers, meatballs, stir-fries, healthy meals

  • Good for lighter braai options

Tip: Add oil, cheese, or veg to keep it juicy

 

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                                                                Turkey mince

Protein: ~22–30g
Fat: ~2–10g
Calories: ~110–170 kcal

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Health notes:

  • One of the leanest mince options

  • High protein, low fat → great for weight management

  • Lower iron than red meats

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Best uses:

  • Healthy burgers, meal prep, tacos, meatballs

  • Works well with strong seasoning

Tip: Don’t overcook—it dries out faster than beef or lamb

 

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​                                                                                       Quick Comparison

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   Mince Type                                    Protein                                         Fat                                      Best For                                  Health Focus

   Beef                                               High                                     Medium–High                      Burgers, braai                            Iron & strength

   Pork                                               Medium                               Medium–High                     Sausages, mixes                        Energy (B1)

   Lamb                                             Medium                               High                                      Koftas, braai                              Rich nutrients

   Chicken                                         High                                     Low–Medium                       Light meals                                Lean protein

   Turkey                                           Very High                            Low                                       Diet meals                                  Low fat

 

   How to Choose

  • For flavour: Lamb or beef

  • For juiciness: Pork or beef (higher fat)

  • For health/lean eating: Chicken or turkey

  • For braai cooking: Beef & lamb perform best over fire

Boerewors burger
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Boerewors Burger

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These patties capture the classic flavour of traditional South African boerewors while working perfectly as juicy hamburger patties on a Charkii braai.

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Ingredients (Makes 6 large burgers)

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For the Patties

  • 1 kg beef mince (80–85% lean)

  • 1/3 cup Smokey spice mix

  • 2 tsp coriander crushed finely

  • 1 tsp black pepper, freshly cracked

  • 2 tsp coarse salt

  • 1 onion chopped finely

  • 2 garlic cloves crushed finely

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For Serving

  • 6 burger buns

  • Caramelised onions

  • Sliced tomato

  • Lettuce

  • Mature cheddar cheese (optional)

  • Braai sauce or chutney

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Make the Patties

Add the spice mix to the beef mince.

Mix gently until everything is evenly distributed. Avoid overworking the meat.

Form into 6 thick burger patties and refrigerate for at least 30 minutes.

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Braai on the Charkii

  1. Heat your Charkii braai to a medium-high temperature.

  2. Lightly oil the grill plate.

  3. Cook patties for about:

    • 4–5 minutes per side for medium

    • 5–6 minutes per side for medium-well

  4. If adding cheese, place it on the patties during the final minute and cover with a lid.

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Quick Braai Onion Topping

Cook in a cast-iron pan on the braai:

  • 2 large onions, sliced

  • 1 tbsp butter

  • 1 tbsp brown sugar

  • 1 tbsp balsamic vinegar

Cook slowly until dark golden and sticky.

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Assembly

  1. Toast the buns on the Charkii.

  2. Spread with chutney or braai sauce.

  3. Add lettuce and tomato.

  4. Place the boerewors-style patty on top.

  5. Add caramelised onions and cheese.

  6. Finish with the top bun.

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Braai Tip

Traditional boerewors gets much of its signature flavour from toasted coriander and cloves. Don't skip the coriander—it is the defining spice that gives these burgers their authentic boerewors character.

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Enjoy with potato salad, braaibroodjies, and an ice-cold ginger beer or your favourite braai beverage.

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Lamb Burger
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Lamb Burger

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A lamb burger is perfect for a braai because the natural richness of the meat stands up beautifully to smoke and fire. This recipe uses classic South African-inspired spices that complement lamb without overpowering it.

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Ingredients (Makes 6 Burgers)

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For the Lamb Patties

  • 1 kg lamb mince

  • 2 tsp coriander seeds, toasted and crushed

  • 1/3 cup smoked spice mix

  • 1 tsp black pepper

  • 2 tsp sea salt

  • 2 tbsp fresh rosemary, finely blended2 cloves garlic, minced

  • 1 cup fresh mint blended finely

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For the Braai Onions

  • 2 large onions, sliced

  • 2 tbsp butter

  • 1 tbsp brown sugar

  • Pinch of salt

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To Serve

  • 6 brioche or burger buns

  • Lettuce leaves

  • Sliced tomato

  • Sliced cucumber

  • Crumbled feta cheese

  • Mint yoghurt sauce

 

Mint Yoghurt Sauce

Mix together:

  • 1 cup Greek yoghurt

  • 2 tbsp fresh mint, finely chopped

  • 1 tbsp lemon juice

  • Salt and pepper to taste

Refrigerate until needed.

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Method

Prepare the Patties

  1. Combine all patty ingredients in a large bowl.

  2. Mix gently until just combined.

  3. Divide into 6 equal portions.

  4. Form patties slightly larger than the buns.

  5. Press a small indentation into the centre of each patty to prevent puffing.

Place in the fridge for 30 minutes.

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Prepare the Onions

  1. Melt Ghee butter in a pan.

  2. Add onions and salt.

  3. Cook slowly until golden.

  4. Add brown sugar and cook for another 5 minutes.

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Braai the Burgers

  1. Heat the Charkii braai to medium-high heat.

  2. Lightly oil the grill.

  3. Cook patties for:

    • 4–5 minutes per side for medium

    • 6 minutes per side for medium-well

  4. Rest the patties for 5 minutes before serving.

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Assemble

  1. Toast buns on the braai.

  2. Spread mint yoghurt sauce on both halves.

  3. Add lettuce and tomato.

  4. Place the lamb patty on top.

  5. Add caramelized onions and feta.

  6. Finish with the top bun.

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Braai Serving Suggestion

Serve with:

  • Grilled mielies (corn on the cob)

  • Roosterkoek

  • Greek salad

  • Braaied sweet potato wedges

  • Ice-cold ginger beer or your favourite braai beverage

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Braai Tip

For extra flavour, throw a small handful of rosemary branches onto the coals just before cooking the patties. The aromatic smoke pairs exceptionally well with lamb and gives the burgers a distinctive braai character.

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Bourbon Burger
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Bourbon Burger

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This recipe is designed for a South African-style braai, with smoky charcoal flavour, crispy bacon, melted cheese, and a subtle bourbon note worked directly into the beef mince.

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Ingredients (Makes 6 Burgers)

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For the Patties

  • 1 kg beef mince (80/20 fat ratio preferred)

  • 60 ml bourbon whiskey

  • 2 tsp coarse salt

  • 1 tsp black pepper

  • 1 tsp smoked paprika

  • 1/3 cup Smokey spice mix

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For the Toppings

  • 12 rashers streaky bacon

  • 6 slices mature cheddar cheese

  • 1 large onion, sliced

  • 2 tbsp butter

  • 6 burger buns

  • Lettuce leaves

  • Tomato slices

  • Pickles

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Bourbon Braai Sauce

  • 125 ml tomato sauce (ketchup)

  • 30 ml bourbon whiskey

  • 1 tbsp brown sugar

  • 1 tsp Worcestershire sauce

  • 1 tsp Dijon mustard

 

Method

1. Make the Patties

In a large bowl combine:

  • Beef mince

  • Bourbon

  • Worcestershire sauce

  • Salt

  • Pepper

  • Smoked paprika

  • Garlic powder

  • Onion powder

  • Brown sugar

  • Mustard powder

Mix gently until just combined.

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Divide into 6 equal portions and shape into patties slightly larger than the buns.

Make a shallow thumb indentation in the centre of each patty to help prevent swelling on the braai.

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Prepare the Bourbon Sauce

Mix together:

  • Tomato sauce

  • Bourbon

  • Brown sugar

  • Worcestershire sauce

  • Dijon mustard

Set aside.

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Braai the Bacon

Cook bacon over medium heat until crispy.

Remove and keep warm.

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Braai the Burgers

Cook over medium-hot coals.

  • 4–5 minutes first side

  • Turn once

  • Brush lightly with bourbon sauce

  • Cook another 4–5 minutes

During the last minute add cheddar cheese and allow it to melt.

Internal temperature:

  • Medium: 63°C

  • Medium-well: 68–71°C

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Caramelise the Onions

Melt butter in a pan on the braai.

Cook onions slowly for 15–20 minutes until golden and sweet.

Add a splash of bourbon during the final minute for extra flavour.

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Toast the Buns

Place cut-side down over the grill for 30–60 seconds until lightly toasted.

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Assemble

Layer in this order:

  1. Bottom bun

  2. Lettuce

  3. Bourbon beef patty with melted cheddar

  4. Crispy bacon

  5. Caramelised bourbon onions

  6. Tomato

  7. Pickles

  8. Bourbon sauce

  9. Top bun

 

Braai Tip

For the best flavour, use hardwood charcoal and add a small chunk of hickory, oak, or pecan wood to the coals. The smoke complements the bourbon and bacon perfectly without overpowering the beef.

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Serving Suggestions

Serve with:

  • Beer-battered onion rings

  • Braai potato wedges

  • Coleslaw

  • Ice-cold bourbon and cola or a smoky lager

 

This burger delivers a rich smoky braai flavour with bacon, cheddar, caramelised onions, and just enough bourbon in the mince to add depth without overpowering the beef.

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Blue Cheese Burger
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Blue Cheese  Burger

This recipe produces a juicy, traditional-style beef burger with bold blue cheese flavour, perfectly suited to cooking on a Charkii braai. The seasoning enhances the beef without overpowering it.

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Serves 4 large burgers

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Ingredients

Burger Patties

  • 800g beef mince (80/20 fat content preferred)

  • 1 tsp coarse sea salt

  • 1 tsp freshly ground black pepper

  • 1 tsp smoked paprika

  • 1/3 cup smoked spices

  • 100g blue cheese, crumbled

To Serve

  • 4 brioche or sesame burger buns

  • 4 lettuce leaves

  • 1 large tomato, sliced

  • 1 red onion, sliced

  • Extra blue cheese crumbles

  • Butter for toasting buns

Optional Blue Cheese Sauce

  • 100g blue cheese

  • 3 tbsp mayonnaise

  • 2 tbsp sour cream

  • 1 tsp lemon juice

Prepare the Patties

  1. Place the beef mince in a large bowl.

  2. Add salt, pepper, paprika, garlic powder, onion powder, thyme, and Worcestershire sauce.

  3. Mix gently until the spices are evenly distributed.

  4. Fold in half of the blue cheese crumbles.

  5. Divide into 4 equal portions.

  6. Form thick patties approximately 2 cm thick.

  7. Press a small indentation into the center of each patty to prevent puffing during cooking.

Braai the Burgers

  1. Prepare your Charkii braai for medium-high heat.

  2. Lightly oil the grill grate.

  3. Place patties over direct heat.

  4. Cook for:

    • 4–5 minutes per side for medium

    • 5–6 minutes per side for medium-well

  5. During the final minute, top each burger with the remaining blue cheese and allow it to soften.

Toast the Buns

  • Butter the cut sides of the buns.

  • Toast briefly over the braai until golden.

Make the Blue Cheese Sauce

  1. Mash the blue cheese with a fork.

  2. Mix with mayonnaise, sour cream, and lemon juice.

  3. Stir until creamy.

Assemble

  1. Spread blue cheese sauce on the bottom bun.

  2. Add lettuce.

  3. Place the grilled patty on top.

  4. Add tomato and red onion.

  5. Finish with extra blue cheese crumbles.

  6. Top with the bun lid.

Braai Master's Tip

For an authentic braai flavor, add a small chunk of smoking wood to the coals just before cooking. The light smoke pairs exceptionally well with the rich blue cheese and beef.

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3 Cheese & Bacon burger
Burger Double

3 Cheese & Bacon Burger

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Burgers

There’s no single “correct” combination of burger toppings, but some—like cheese and bacon—have earned their place at the top. For a long time, this was the only burger I made, and with good reason. The secret lies in the cheese sauce: its flavour is entirely dictated by the quality of the cheese you choose. Better cheese makes a better sauce, full stop—so this is not the moment to hold back. I like to combine bold, well-aged Cheddar with Parmesan and whatever other interesting cheeses I have on hand, building depth and richness.

As for the bacon, streaky is non-negotiable, and it needs to be properly crisp. The best way to achieve that is on a grid over hot coals, letting the fat render slowly until it turns golden and crackling. While bacon-and-cheese burgers are everywhere, most rely on ordinary slices of cheese—which simply can’t compete with a decadent, molten cheese sauce. This version is on another level entirely. This is the real deal.

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A proper South African-style braai burger is all about juicy beef, simple spices, smoky bacon, and plenty of melted cheese.

Ingredients (Makes 6 Burgers)

Burger Patties

  • 1 kg beef mince (80/20 preferred)

  • 2 tsp coarse salt

  • 1 tsp black pepper

  • 2 tsp smoked paprika

  • 1/3 cup smoked spice mix

  • 1 egg

  • ½ cup breadcrumbs

Toppings

  • 12 rashers streaky bacon

  • 6 slices cheddar cheese

  • 150 g mozzarella, sliced

  • 100 g gouda cheese, sliced

  • 6 burger buns

  • Butter for toasting buns

Optional Extras

  • Caramelised onions

  • Lettuce

  • Tomato slices

  • Pickles

  • Burger sauce

Method

1. Prepare the Patties

  1. Combine mince, salt, pepper, paprika, garlic powder, onion powder, mustard powder, Worcestershire sauce, egg and breadcrumbs.

  2. Mix gently until just combined.

  3. Divide into 6 equal portions.

  4. Form patties slightly larger than the buns.

  5. Make a small thumb indentation in the centre of each patty.

2. Prepare the Braai

  • Build a medium-hot Charkii fire.

  • Allow coals to develop a consistent heat.

  • Oil the grill lightly.

3. Cook the Bacon

  • Braai the bacon until crispy.

  • Set aside while keeping warm.

4. Grill the Burgers

  • Cook patties for approximately:

    • 4–5 minutes per side for medium

    • 6–7 minutes per side for medium-well

5. Add the Three Cheeses

Layer onto each patty:

  1. Cheddar

  2. Mozzarella

  3. Gouda

Close the lid or cover loosely with a braai dome for 1–2 minutes until melted.

6. Toast the Buns

  • Butter the cut sides lightly.

  • Toast over the coals for 30–60 seconds.

Assembly

  1. Bottom bun

  2. Lettuce

  3. 3-cheese beef patty

  4. Crispy bacon

  5. Tomato

  6. Caramelised onions

  7. Pickles

  8. Burger sauce

  9. Top bun

Braai Burger Sauce

Mix together:

  • ½ cup mayonnaise

  • 2 tbsp tomato sauce

  • 1 tbsp Dijon mustard

  • 1 tsp Worcestershire sauce

  • 1 tsp honey

Braai Tip

For an authentic smoky Charkii flavour, add a small chunk of oak, hickory, or fruit wood to the coals just before the burgers go on. The smoke complements the bacon and three-cheese combination beautifully.

Serve with: hand-cut chips, onion rings, or a traditional braai potato salad.

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Charkii Chicken Burger
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Charkii Chicken Burger

Using deboned chicken thighs gives you a juicy, flavour-packed burger that is perfect for the braai. Unlike chicken breast, thighs stay tender over high heat and take smoke beautifully.

​

Ingredients (4 burgers)

​

Chicken

  • 800g deboned chicken thighs

  • 2 tbsp olive oil

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp coarse salt

  • ½ tsp black pepper

  • ½ tsp dried thyme

​

To Serve

  • 4 brioche buns

  • Lettuce

  • Tomato slices

  • Red onion

  • Mayo

​

Method

  1. Flatten thighs slightly for even cooking.

  2. Mix oil and seasonings and coat chicken.

  3. Marinate for 1–2 hours.

  4. Braai over medium-hot coals for 5–6 minutes per side.

  5. Rest for 5 minutes.

  6. Assemble with lettuce, tomato, onion and mayo.

​

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Bourbon BBQ Chicken
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Bourbon BBQ Ckicken

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Ingredients

Chicken

  • 800g deboned chicken thighs

  • 60ml bourbon

  • 2 tbsp BBQ sauce

  • 1 tbsp brown sugar

  • 1 tsp smoked paprika

  • Salt and pepper

​

Toppings

  • Pickles

  • Cheddar

  • Crispy onions

​

Method

  1. Marinate for 4 hours.

  2. Braai until lightly charred.

  3. Brush with extra bourbon BBQ glaze during the last few minutes.

  4. Assemble with cheese, pickles and crispy onions.

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Smokey Bacon & Cheddar Chicken
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Smokey Bacon & Cheddar Chicken 

Ingredients

Chicken

  • 800g deboned chicken thighs

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • ½ tsp cayenne pepper

  • 1 tbsp Worcestershire sauce

  • Salt and pepper

​

Toppings

  • Crispy braaied bacon

  • Mature cheddar slices

  • Caramelised onions

  • BBQ sauce

​

Method

  1. Marinate chicken for at least 2 hours.

  2. Braai until internal temperature reaches 75°C.

  3. Add cheddar during the final minute.

  4. Toast buns on the braai.

  5. Top with bacon, onions and BBQ sauce.

​

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Blue Cheese & Mushroom Chicken
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Blue Cheese & Mushroom Chicken

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Ingredients

Chicken

  • 800g deboned chicken thighs

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

  • Salt and pepper

​

Toppings

  • Sautéed mushrooms

  • Blue cheese

  • Rocket leaves

  • Garlic aioli

​

Method

  1. Season chicken and braai until juicy.

  2. Grill mushrooms in a cast-iron pan on the braai.

  3. Melt blue cheese onto the chicken during the final minute.

  4. Serve with rocket and aioli.

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Jalapeño & Pepper Jack Chicken
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Jalalpeño & Pepper Jack Chicken

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Chicken Patty

  • 1 kg chicken mince

  • 2 jalapeños finely diced

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 2 tbsp mayonnaise

  • Salt and pepper

​

Toppings

  • Pepper Jack cheese

  • Pickled jalapeños

  • Lettuce

  • Chipotle mayo

​

Method

  1. Mix ingredients and form patties.

  2. Grill until internal temperature reaches 75°C.

  3. Melt cheese over patties.

​

Charkii Braai Tips for Chicken Mince Burgers

  • Keep the charcoal at a medium heat; chicken dries out quickly over very hot coals.

  • Add mayonnaise or olive oil to the mince mixture for moisture.

  • Chill patties for 30–60 minutes before grilling.

  • Cook to an internal temperature of 75°C.

  • Lightly toast buns over the edge of the braai for extra flavour.

  • Use chunks of apple, peach, or pecan wood with the charcoal for subtle smoke.

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Mediterranean Feta Chicken Burger
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Mediterranean Feta Chicken Burger

Chicken Patty

  • 1 kg chicken mince

  • 2 jalapeños finely diced

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 2 tbsp mayonnaise

  • Salt and pepper

​

Toppings

  • Pepper Jack cheese

  • Pickled jalapeños

  • Lettuce

  • Chipotle mayo

​

Method

  1. Mix ingredients and form patties.

  2. Grill until internal temperature reaches 75°C.

  3. Melt cheese over patties.

Charkii Braai Tips for Chicken Mince Burgers

  • Keep the charcoal at a medium heat; chicken dries out quickly over very hot coals.

  • Add mayonnaise or olive oil to the mince mixture for moisture.

  • Chill patties for 30–60 minutes before grilling.

  • Cook to an internal temperature of 75°C.

  • Lightly toast buns over the edge of the braai for extra flavour.

  • Use chunks of apple, peach, or pecan wood with the charcoal for subtle smoke.

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Honey Mustard Chicken Burger
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Honey Mustard Chicken Burger

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Chicken Patty

  • 1 kg chicken mince

  • 1 tbsp Dijon mustard

  • 1 tbsp honey

  • 1 tsp garlic powder

  • Salt and pepper

  • 1 egg

​

Toppings

  • Honey mustard sauce

  • Crispy lettuce

  • Tomato

  • Swiss cheese

​

Method

  1. Mix ingredients and form patties.

  2. Braai over medium charcoal heat.

  3. Add Swiss cheese during final minute.

  4. Serve with honey mustard sauce.

​

Charkii Braai Tips for Chicken Mince Burgers

  • Keep the charcoal at a medium heat; chicken dries out quickly over very hot coals.

  • Add mayonnaise or olive oil to the mince mixture for moisture.

  • Chill patties for 30–60 minutes before grilling.

  • Cook to an internal temperature of 75°C.

  • Lightly toast buns over the edge of the braai for extra flavour.

  • Use chunks of apple, peach, or pecan wood with the charcoal for subtle smoke.

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