Facebook Twitter Contact Us

Clover Classic Burgers with toppings

Classic Burgers with toppings

Classic Burgers with toppings

Beef burger caramelized onion
Margie Classic
1 red onion, sliced into rings
3 tbsp brown sugar
1 tbsp vinegar

Add Margie Classic to a saucepan. Add in the onion rings and cook for 2 minutes. Sprinkle over the brown sugar and the vinegar and stir to combine. Allow caramelizing.
Serve over a beef burger,

Ingredients for 2 patties
200g Ground beef
½ Small onion (chopped)
2tsp Worchester sauce
2tsp Garlic
1tsp Cayenne pepper
1 Egg
20g Breadcrumbs
4 Clover cheese slices
60g Biltong sprinkles
Combine all the ingredients to make the patties. Fry it off and compile burger with burger buns, butter lettuce, cheese slices and caramelized onions.

Cheesy jalapeno sauce
2 T Margie Classic
2 T flour
2 cups Clover fresh milk
1 cup Clover cheddar cheese
2 pickled jalapeno’s sliced
salt and pepper
Melt the Margie in a pan and sprinkle over the flour. Gradually add the milk until the sauce thickens. Stir in the cheddar cheese until it melts and the sliced japaleno’s. Season with salt and pepper.

Serve over the chicken burger.
X2 chicken fillets
1 cup amasi
juice of 1 lemon
1 tsp oregano
1 tsp paprika
salt and pepper
cheese cut into thick slices
2 cups seasoned bread crumbs
oil for frying
mix together the amasi, lemon juice, oregano, paprika and salt and pepper. Place the chicken fillets into the amasi mixture and allow to marinate for at least 20 minutes.
Slice the chicken fillets in the middle and stuff with the cheese slices. Coat the chicken fillets in the seasoned bread crumbs and fry until the chicken fillets are gold and crispy.
Seve with the cheesy jalapeno sauce and burger trimmings.

Veggie burger sauce
3 T Margie Classic
150g mushrooms, sliced
2 T flour
1 clove garlic, minced
250ml vegetable stock
fresh thyme
salt and pepper

Melt the margarine in a saucepan and add in the chopped mushrooms and the garlic. Cook until the mushrooms are well browned. Sprinkle over the flour and allow the flour to cook out, for about a minute. Gradually add the vegetable stock until the sauce thickens. Add in the fresh thyme and season with salt and pepper. Allow cooking for a few minutes to infuse the fresh herbs.

Serve over veggie burger
1 x Onion
Chickpeas (canned) x1 can
Red kidney beans x1 can
Cooked quinoa x1 cup
Fresh coriander (chopped) x1 handful
Paprika x1 T
Cumin x1 T
Coriander x1 T
Salt and pepper

Place onions, chickpeas and kidney beans in a food processor, set the processor to pulse and blend for just a second or two.
Add lightly blended bean mix to a mixing bowl along with all the rest of your ingredients except for flour and chickpea/kidney bean brine, mix well.
Once the mixture has come together nicely, add flour and brine and fold through. Add more flour if the mixture is too wet.
Shape patty and shallow fry in vegetable oil until golden brown on both sides. Alternatively, bake your patty in the oven at 200 C for 15mins.

What's Trending

Get Social

Afternoon Express on TwitterAfternoon Express on Facebook


Have your say

What would you like to see on our Lockdown Show?
Simple recipes
Celeb interviews
Interviews with health experts
Current affairs
Ideas for activities with kids

Stay Connected

Twitter Facebook YouTube Instagram Contact Us
© Copyright 2015 Afternoon Express