Ingredients
- 600g beef mince (80/20 fat ratio works best)
- 1 tsp sea salt
- 1 tsp cracked black pepper
- 4 brioche burger buns
- 4 slices mature cheddar
- 2 tbsp Minnies Smokey BBQ Sauce (for the patties)
- 4 tbsp Minnies Creamy Dip Mild
- 2 tbsp Minnies Mozambican Hot Peri Peri Sauce
- Iceberg lettuce, shredded
- 1 large tomato, sliced
- 1 red onion, thinly sliced
- Sliced pickles (optional)
- 1 tbsp neutral oil
Method
- Make the peri-peri mayo: stir Creamy Dip Mild and Mozambican Hot Peri Peri together in a small bowl. Cover and chill while you cook the patties — flavour deepens with time.
- Divide the mince into 4 loose balls (don't compress — handle minimally for tender patties). Season the outside generously with salt and pepper just before cooking.
- Heat a cast-iron pan or set the braai grid over hot direct coals. Add oil and lay the mince balls in. Press each ball flat into a thin patty with a spatula — the smash creates the crispy crust.
- Cook 2 minutes on the first side. Brush each patty with Smokey BBQ Sauce. Flip and cook 90 seconds. Add a cheese slice on each patty for the last 30 seconds and cover loosely to melt.
- Toast the cut sides of the buns on the grid or pan for 30 seconds.
- Build: bun base, peri-peri mayo, lettuce, tomato, patty with melted cheese, red onion, pickles if using, more peri-peri mayo on the top bun.
