Ingredients

Yield: 4

Beef Mince 70/30(See Method) – 600gr

Onion – 80gr

Garlic Fresh – 1 clove

English Mustard – ½ Teaspoon

Egg – ½ of one whisked

Breadcrumbs – 1 Tablespoon

Thyme Fresh – Leaves of one sprig

Rosemary – Leaves of ½ a sprig

Salt – 1 level tablespoon

Crushed Blackpepper – 1 level tablespoon

Method

Here we use 70/30 mince which refers to the meat/ fat ratio. Ask your butcher for 70/30 beef mince and he will hook you up.

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Finely chop the onion, garlic, thyme and rosemary before placing in a mixing bowl. Add the mince, egg, breadcrumbs, mustard & black pepper. Mix well. Next is the trick. Take the salt and in a cup, add a drop or two of water until you can mix it into a paste. Only then do you add it to the patty mix. Again, mix well.

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Decide into four equal balls, shaping them into your patties, don’t make them to thin, you want it chunky. Cook on the braai or in a hot pan. Give it a go, you won’t be disappointed!