What makes up the perfect hamburger?
Is it a quality sesame seed bun, fresh salad garnish, a juicy flame-grilled patty or expertly prepared trimmings?
Or is it being able to eat the burger with a clear conscience?
Thanks to the winner of the first ever Spur Newcastle Big Chief Burger Cook-Off, Mark Staples, eating out can also mean helping safeguard the animals in our area.
His champion ‘Sea Cow’ burger was a hit with the judges.
Combining a tender beef patty with fried calamari, tartare sauce and the trimmings, Mark’s design hit all the right notes.
Adding in the element of charity made this creation sublime.
Explaining the concept of the cook-off, Spur representatives said the winner’s burger would feature on the Eagle Peak Spur menu for six months, with proceeds going to a charity of the cook’s choice.
This original idea was envisioned by Elmar Gouws, of Eagle Peak.
However, his concept was so well received, Spur head office has expressed its interest at hosting a nationwide competition, with the finals hosted in Newcastle annually.
“There were over 1 000 entries, including from cooks in Pietermaritzburg,” elaborated Winter Festival member, Johan Ferreira at the prizegiving.
Earlier in the day, the smell of intriguing flavour combinations and grilling meat filled the air, as five hopefuls put their cooking skills to the test.
Their creations were judged on creativity, originality and taste.
On the judging panel for the event were Winter Festival chairman, Hennie Pelser, Hutten Park Primary teacher, Llewellyn Gray and guest judge, actor Marno van der Merwe.
Their job was far from a simple one.
Delicious burger ideas ranged from crispy bacon and garlic mushrooms, to a mirchi burger with chilli, tamarind, brown sugar, cumin and mustard seeds, to the heatwave of chilli, jalapenos and tabasco sauce, to a burger with a sundried tomato pesto, garlic and melted cheese.
Eagle Peak’s Troyd Casse was on hand to assist the braai masters throughout.
Concluding, Mark received a R1 000 voucher to use at Eagle Peak Spur, which he is planning to use to take the SPCA staff out to lunch.
“This isn’t about us, this is about them and the good work they do.”
