Terrible Bike service

[popcorn_skollie]

I make homemade burgers every Saturday. I buy the buns from delight bakery at about 5-6pm. Thats when they make a fresh batch. Never go with those prepacked sealed half dozen crap you get at the supermarket. The ones with expiry dates. Those are rubbish. Strictly fresh baked buns. They must be hot and cool slowly in a brown paper bag on the way home. 

 

I like to try different patties. But usually chilly or danya beef from Pickers. If I'm in the mood I'll braai them otherwise in a pan over the gas stove. Now just when they done and they get like the slightest crispy layer on the outside. That's when I slice 2 or 3 strips of cheddar on the patty. Put the lid on and turn the stove off. It usually melts the cheese perfectly while I prepare the salad.

 

Now your choice of tomatoes are also important. Make sure they are big bright firm ones. The slices need to be nearly as big as the patty when cut. Don't be too shy to cut them thick either. They should also be chilled out the fridge. 

 

Then its bun, patty, cheese, nandos hot sauce (or maybe what ever hot sauce you smaak), tomato, some lemon pepper, then a dollop of that creamy white garlic mayo or if the mood strikes, honey and mustard sauce. Then lettuce and the top bun. The order is very important.

[Mntboy]

 

 

hahaha,

 

My Father in Law, used to make the best apple crumble and milk tarts. Damn anything he baked was awesome.

He was a very famous baker. Uncle Salie's Bread is his invention.

Haha

 

My dad's an ace with apple crumble and mielie bread. Me, I reckon I'm solid with hamburgers and braaiing.

 

My mom's cousin' s son is the master mind behind the Bushman's sauce range.

 

He must have pretty damn good as the Uncle Salie's bread is pretty popular!

 

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[Thor Buttox]

Dude sounds like you need a NG kerk bazaar!

 

I love my cheese cakes. Any cheese cake. And a properly made Apple crumble is also lekker!

 

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That sounds like a plan to pick up some fully righteous tart. And hopefully also something to eat.

[Mntboy]

That sounds like a plan to pick up some fully righteous tart. And hopefully also something to eat.

That it would be! And with some luck some good coffee.

 

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[Captain Fastbastard Mayhem]

I make homemade burgers every Saturday. I buy the buns from delight bakery at about 5-6pm. Thats when they make a fresh batch. Never go with those prepacked sealed half dozen crap you get at the supermarket. The ones with expiry dates. Those are rubbish. Strictly fresh baked buns. They must be hot and cool slowly in a brown paper bag on the way home.

 

I like to try different patties. But usually chilly or danya beef from Pickers. If I'm in the mood I'll braai them otherwise in a pan over the gas stove. Now just when they done and they get like the slightest crispy layer on the outside. That's when I slice 2 or 3 strips of cheddar on the patty. Put the lid on and turn the stove off. It usually melts the cheese perfectly while I prepare the salad.

 

Now your choice of tomatoes are also important. Make sure they are big bright firm ones. The slices need to be nearly as big as the patty when cut. Don't be too shy to cut them thick either. They should also be chilled out the fridge.

 

Then its bun, patty, cheese, nandos hot sauce (or maybe what ever hot sauce you smaak), tomato, some lemon pepper, then a dollop of that creamy white garlic mayo or if the mood strikes, honey and mustard sauce. Then lettuce and the top bun. The order is very important.

100% agreed with your cooking method, though what I normally do is pop them in a pre heated oven to melt the cheese while I prep the buns. Must be toasted, otherwise they get too soggy. Only reason I do that is cos i don't have a 32cm pan lid!

 

What I do for the mince is either get some beef and ostrich and mix it, or grab a Texan steak and grind it myself if the price on either is out of whack.

 

Next I do something that is DEFINITELY not Halaal. Bacon.

 

If not bacon, then caramelised red onion with feta cheese.

 

No toppings (tomato and lettuce) unless it's a standard cheese burger.

 

Always finish with mayo and chilli sauce (normally home made cos the nandos extra hot isn't hot enough) unless it's a blue cheese burger or something g with a preserve.

 

Sooo many options though. One thing remains standard. The cooking procedure. Blazing hot pan, butter and a splash of olive oil. Sear on one side and when flipped put in the oven. MUST be pink in the middle. Best bun I've found yet is a sourdough. Just firm enough to absorb the juices yet not break down. Not easy to find though.

 

Chips are either oven baked (tossed in olive oil, salt and cayenne pepper before baking, then tossed again in olive oil 10 min before theyre done to ensure proper crispiness) or triple fried. First on low temp, juuuust until they're soft, then fried until just under golden, then cooled and fried for a 3rd time for the best chip you'll ever eat...

 

Yeah. I love burgers

 

Oh. My patties are never less than 200g. Normally 300.

[Eddy Gordo]

I will make you guys some mean burgers but yeah, I suppose everyones is great.

My son also likes making food. He likes to use shallots, and I have come use them often now as well. Especially in a scrambled egg with shrooms, chillie, plony and cheese, or in a plony smoortjie

[Eddy Gordo]

Haha

 

My dad's an ace with apple crumble and mielie bread. Me, I reckon I'm solid with hamburgers and braaiing.

 

My mom's cousin' s son is the master mind behind the Bushman's sauce range.

 

He must have pretty damn good as the Uncle Salie's bread is pretty popular!

 

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Yeah, he was brilliant. We used to have 3 to 4 people a day coming to ask him to make wedding cakes and birthday cakes among other stuff. Best part was the extras he would make hmmmm. Well his daughter has that talent too but not too fond of using it

[TALUS]

And a Craven Craft lager.

[Rocket-Boy]

I make homemade burgers every Saturday. I buy the buns from delight bakery at about 5-6pm. Thats when they make a fresh batch. Never go with those prepacked sealed half dozen crap you get at the supermarket. The ones with expiry dates. Those are rubbish. Strictly fresh baked buns. They must be hot and cool slowly in a brown paper bag on the way home. 

 

I like to try different patties. But usually chilly or danya beef from Pickers. If I'm in the mood I'll braai them otherwise in a pan over the gas stove. Now just when they done and they get like the slightest crispy layer on the outside. That's when I slice 2 or 3 strips of cheddar on the patty. Put the lid on and turn the stove off. It usually melts the cheese perfectly while I prepare the salad.

 

Now your choice of tomatoes are also important. Make sure they are big bright firm ones. The slices need to be nearly as big as the patty when cut. Don't be too shy to cut them thick either. They should also be chilled out the fridge. 

 

Then its bun, patty, cheese, nandos hot sauce (or maybe what ever hot sauce you smaak), tomato, some lemon pepper, then a dollop of that creamy white garlic mayo or if the mood strikes, honey and mustard sauce. Then lettuce and the top bun. The order is very important.

Next time you make patties mix in half a packet of spicy tomato soup powder with the mine as a binding agent. You can thank me later!

[Mntboy]

100% agreed with your cooking method, though what I normally do is pop them in a pre heated oven to melt the cheese while I prep the buns. Must be toasted, otherwise they get too soggy.

 

What I do for the mince is either get some beef and ostrich and mix it, or grab a Texan steak and grind it myself if the price on either is out of whack.

 

Next I do something that is DEFINITELY not Halaal. Bacon.

 

If not bacon, then caramelised red onion with feta cheese.

 

No toppings (tomato and lettuce) unless it's a standard cheese burger.

 

Always finish with mayo and chilli sauce (normally home made cos the nandos extra hot isn't hot enough) unless it's a blue cheese burger or something g with a preserve.

 

Sooo many options though. One thing remains standard. The cooking procedure. Blazing hot pan, butter and a splash of olive oil. Sear on one side and when flipped put in the oven. MUST be pink in the middle. Best bun I've found yet is a sourdough. Just firm enough to absorb the juices yet not break down. Not easy to find though.

 

Chips are either oven baked (tossed in olive oil, salt and cayenne pepper before baking, then tossed again in olive oil 10 min before theyre done to ensure proper crispiness) or triple fried. First on low temp, juuuust until they're soft, then fried until just under golden, then cooled and fried for a 3rd time for the best chip you'll ever eat...

 

Yeah. I love burgers

 

Oh. My patties are never less than 200g. Normally 300.

The best one I've done is a mint lamb burger with shrooms and cheddar filling. Want to try a chicken burger spiced with Cajun spice and using some sweet chili sauce as a basting. Should come out nice. Where you getting your sourdough rolls from?

 

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[popcorn_skollie]

100% agreed with your cooking method, though what I normally do is pop them in a pre heated oven to melt the cheese while I prep the buns. Must be toasted, otherwise they get too soggy. Only reason I do that is cos i don't have a 32cm pan lid!

 

What I do for the mince is either get some beef and ostrich and mix it, or grab a Texan steak and grind it myself if the price on either is out of whack.

 

Next I do something that is DEFINITELY not Halaal. Bacon.

 

If not bacon, then caramelised red onion with feta cheese.

 

No toppings (tomato and lettuce) unless it's a standard cheese burger.

 

Always finish with mayo and chilli sauce (normally home made cos the nandos extra hot isn't hot enough) unless it's a blue cheese burger or something g with a preserve.

 

Sooo many options though. One thing remains standard. The cooking procedure. Blazing hot pan, butter and a splash of olive oil. Sear on one side and when flipped put in the oven. MUST be pink in the middle. Best bun I've found yet is a sourdough. Just firm enough to absorb the juices yet not break down. Not easy to find though.

 

Chips are either oven baked (tossed in olive oil, salt and cayenne pepper before baking, then tossed again in olive oil 10 min before theyre done to ensure proper crispiness) or triple fried. First on low temp, juuuust until they're soft, then fried until just under golden, then cooled and fried for a 3rd time for the best chip you'll ever eat...

 

Yeah. I love burgers

 

Oh. My patties are never less than 200g. Normally 300.

 

Haha! That's some guilt free indulgence Myles.

 

If you looking for the hottest I recommend Caribbean bloodfire sauce. Island fruit undertones with a SERIOUS kick. I usually go for textbook Saturday burgers but I also gooi chicken sometimes. Fillets only. Thats when I start going onions and feta. Also avo and pak choi. If i'm not lazy I will do the feta, avo and crushed cashew nut mix. I like to do that for nachos too.

[popcorn_skollie]

I will make you guys some mean burgers but yeah, I suppose everyones is great.

My son also likes making food. He likes to use shallots, and I have come use them often now as well. Especially in a scrambled egg with shrooms, chillie, plony and cheese, or in a plony smoortjie

 

The wife made me an omelet for lunch today. White cheddar, mushrooms, vienna and peppers.

She always does the foldover thing though. I prefer it scrambled like a smootjie.

[Captain Fastbastard Mayhem]

Haha! That's some guilt free indulgence Myles.

 

If you looking for the hottest I recommend Caribbean bloodfire sauce. Island fruit undertones with a SERIOUS kick. I usually go for textbook Saturday burgers but I also gooi chicken sometimes. Fillets only. Thats when I start going onions and feta. Also avo and pak choi. If i'm not lazy I will do the feta, avo and crushed cashew nut mix. I like to do that for nachos too.

LOL. Ja. The triple fried chips don't come out oten as I don't like cooking with sunflower oil, but when htey do it's a treat!

 

WHERE FROM!? I normally go to Food lovers and get a ton of habaneros, slice them into halves and sweat them off with some garlic, butter and cayenne pepper if need be. Sometimes I add smoked paprika for a bit of an earthy note. Then just blend. The Nandos stuff is tame by comparison. I carry on getting given chilli sauce as gifts but it only lasts a week or 2 at best... 

 

Yeah. Nachos. MMMMMMMMM....

 

Damn, I'm salivating. And I've just had a LEGEND porterhouse with red wine & pepper reduction. Rare, of course. 

[ZakAttak]

Someone needs to change the title to "Recipes, get your recipes... from bakes, to fries, to braais"

 

This thread has been derailed and not in the cycling sense.... you guys are freaking hilarious...

 

Btw, going back to Koeksisters, bollas and that other thing, that other thing is called a Twisty not a koe(k)sister...

 

Keep it coming though, you guys are making me hungry!!!

[Captain Fastbastard Mayhem]

The best one I've done is a mint lamb burger with shrooms and cheddar filling. Want to try a chicken burger spiced with Cajun spice and using some sweet chili sauce as a basting. Should come out nice. Where you getting your sourdough rolls from?

 

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MMMMM. Drool

 

Another one. DEFINITELY not Halaal.

 

Pork neck, ground in the grinder. Lemon juice, cayenne pepper, spring onions, egg to bind, smoked paprika and finely diced jalapeno. Lots of salt and pepper (only Maldon salt, dearie)

 

Chilli sauce, home made mayo. Mix. Homemade guacamole (just some avos, mashed with a fork, some lemon juice and some chilli infused olive oil, loads of salt) 

 

Burger buns. The bigger, the better. Ciabatta bun if you can't find sourdough. Toast the buns. 

 

MMMMMM

[Captain Fastbastard Mayhem]

Oh. Sourdough buns. Either from Knead (depends on the day) but mostly home made. My sourdough starter died, though, so I need to start a new one. Wel, actually, the maid threw it away. . That in itself is a month-long process.