You can never go wrong with bold, homemade burgers! First, choose the best patties you can find; we recommend Farmer Angus’s ones, which are made with beef reared on Spier’s pastures. Then, take your time with the onions and be generous with the mayo. A mature gouda won’t melt (or slice) as easily as processed cheese, but the flavour and of result is far superior. Pair this with the mouthwatering Spier Seaward Pinotage. Recipe compliments of Spier Wine Farm.

Ingredients

For the sweet balsamic onions:  

• 45 ml of olive oil
• 3-4 white onions, halved and sliced into 3-5 mm half-moons
• 60 ml treacle sugar (or other dark soft brown sugar)
• 45 ml balsamic vinegar
• salt and pepper

Method

• In a wide pot (about 26-28 cm) over medium heat, add the olive oil and onions.
• Fry slowly for about 25 to 30 minutes, stirring often and covering the pot with a lid in-between so that the onions can steam and become very soft.
• When they are very soft, remove the lid and turn up the heat. Fry until they start to brown, stirring often.
• Add the sugar and vinegar and continue to fry and stir until the mixture starts to caramelise and become sticky. Season with salt and pepper and set aside.

Ingredients

For the burgers: 

• 4 x large sesame burger buns, sliced open and buttered
• olive oil for frying
• 4 large beef burger patties (at least 150 g)
• mayonnaise, for spreading
• rocket or salad leaves
• sliced tomato
• sliced mature gouda cheese
• sweet balsamic onions (see above)

Method

1. Toast the insides of the buns in a hot pan until golden and crisp. Remove and set aside.
2. Add some olive oil to the pan, then fry the burger patties on both sides until just cooked but still tender.
3. Remove from the pan to rest while you assemble the burgers: start with the bun, then some mayo, then leaves, tomato, the cooked patties, gouda and top with a generous helping of the balsamic onions. Serve at once, with or without potato fries.