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Cream o’Naise BBQ burgers

bbq burger

Cream o'naise BBQ burgers

Burgers glazed with white BBQ sauce and rustic, braaied potato chunks

500g beef mince
Salt and freshly ground black pepper
4 hamburger buns
Cos lettuce to garnish
Tomato to garnish
Large gherkins, to garnish

For the glaze: combine (this will be combined in Cream o’ Naise tub in studio while Clem discusses packaging benefits – reusable, dishwasher & microwave safe)
1/2 cup Clover Cream o’ Naise
3T Worcestershire sauce
1T BBQ spice
1t ground mustard seed

For the braaied potato chunks
4 large potatoes, peeled and par cooked
1/2 olive pride olive oil
4T roughly chopped parsley
1 lemon, zested and juiced
Salt and freshly ground black pepper

Shape the mince into 4 equal sized patties and seasons them with salt and pepper. Prepare a braai with medium-high heat coals or bring pan up to a medium heat on the stove. Place the patties on the grid/pan and allow to cook for 3 minutes per side until the meat begins to char slightly. Begin brushing the patty with the glaze turning it over every 45 seconds and re-glazing to ensure the glaze doesn’t burn.
Once perfectly cooked stack the patty in the bun with the lettuce, tomato and gherkins and serving with the potato chunks and a dollop of Cream o’ Naise on the side.

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