Beef, Recipes

To experience the joy of this flavour combination, you can travel all the way to Ireland, sit in a pub and order a pie. Or you could simply head to your nearest South African fire and have a braai!


  • 500 g lean beef mince 
  • 4 hamburger rolls
  • butter or olive oil
  • 1 onion (sliced)
  • 1 punnet mushrooms (chopped)
  • 1 cup stout beer
  • 1 block beef stock (or 2 tsp beef stock powder)
  • ½ tsp black pepper


  1. Convert the 500 g lean beef mince into four equally sized, 100% pure-beef patties. Pure mince binds perfectly for a great patty – don’t add anything like onion, breadcrumbs, egg, spices, salt or pepper. Your two recently washed hands are entirely capable of forming patties from mince but a patty press makes the job even easier.
  2. Heat the oil or butter in a pan and fry the onion and mushrooms until soft. Add the beer and beef stock cube (or powder) and simmer for 10 minutes or more until most of the liquid is gone, the onions look nicely caramelised and the mushrooms cooked.
  3. Braai the patties in a grid over very hot coals. Aim for 8 minutes’ braai time in total, only turning once. To avoid the patties getting stuck to the grid, you can use a combination of the following tactics: Use a grid with thicker rods; spray the grid with non-stick spray; gently lay the patties onto the grid so that you’re not squeezing them into the grid; braai over very hot coals so that the patties seal before sinking into the grid; move the patties slightly with your braai tongs or spatula just as they start to braai and seal, so that ever-so-slightly braaied meat (as opposed to completely raw meat) touches the grid. As the meat cooks, it naturally starts loosening from the grid. Now, only turn the patties once and do that gently. 
  4. Butter or oil the sliced rolls and toast on the grid, taking care not to over-toast (burn) them. 
  5. Assemble the burger: Roll, onion and mushrooms, patty, onions and mushrooms, roll.