Instructions (Two large burgers)
*** NOTE New recipe has buckwheat and takes 180ml of boiling water ***
Mix 1 pouch(115g or approximately 150ml) of dry mix with 160ml(for the new recipe 180ml) boiling water and 1 tsp oil.
Let the mixture stand for 10 minutes covered.
Form into two large patties or four smaller ones, approximately 1.5 cm thick.
Heat pan to medium heat and add a splash of oil
Shallow fry for approximately 3 minutes on each side or till crispy brown.
If it’s charring turn more often. If it’s not going crispy brown, turn up the heat for the last minute.
To get a firmer burger, let the mix sit in the fridge for a while longer.
Our burgers hold together really well, so you can add some grated veg to customise the taste and texture.
Pre-cook for 2 mins each side, then throw on the braai with some basting for a real treat
This burger mix can also be used as a great mince substitute in a Bolognese sauce or even cottage pie. Prep the burgers the same way as above. But as you’re frying them, start to break them up a bit and throw into a fresh sauce for a meaty, chunky taste.