There are burgers, and then there’s this eight-element stack-up of beefy perfection. No building permits required.
The bun: Slice Woolworths’ soft sesame burger buns in half, brush the cut sides with olive oil, then toast for 30 seconds, cut-side down, over glowing coals to create a crunchy crust.
The cheese sauce: Add 2 T flour to 2 T melted butter and stir to form a roux. Add 4 T cream and allow to thicken, then add 50 g blue cheese (or Parmesan) and stir until melted. Loosen the sauce with more cream if you like and season with pepper.
The patty: Cook Woolworths’ beef burger patties over hot coals for 4–5 minutes on each side. Just before they’re done, baste with Napa Jack’s original barbeque sauce until sticky.
The onions: Red onions are sweeter than white ones, will add some colour and offset the richness of the meat, cheese and barbeque sauce.
The gherkins: Slice Woolies’ sweet-and-sour gherkins into rounds for extra flavour and crunch.
The bacon: Lay rashers of Woolworths’ wood-smoked streaky bacon onto a baking tray and pop into an oven preheated to 180°C for 10–15 minutes until crispy.
The guacamole: Mash 1 avocado and stir through 1 T crème fraîche, the juice and zest of half a lime and season to taste.
The watercress: Add about a handful for a hit of pepperiness.
Between 9 and 22 January, Woolworths is running an Eat In for 4 under R150 burger special including an 8-pack beef burgers and 8-pack hamburger rolls with a choice of salad, side and dessert. Find out more here.