I love burgers.  I never seem to make delicious tastings ones.

Simply because the pan is always too hot when I put the patties in to fry and then they shrink as they fry and secondly I am only used to eating egg burgers with raw onion rings and raw tomatoe slices.

This burger combination has been passed down from generation to generation and my gran never seemed to want to change it and neither didn’t my mother. Of course I am a rule breaker and I love, just love to break tradition especially when it comes to food. So this case was no different either.

I came across this recipe in a Woolworths book and there was an entire collection of burger recipes that I was just trying to get my hands on them. My dad was not a very happy chappy when he saw all the patties being unpacked into the freezer. His whispered quiet remark while passing was… burgers… not again. As If we eat burgers every other day in our house.

I can’t even remember the last time I made him sit at a table and eat a burger. Actually come to think of it, I think last year Diwali. I was too tired from icing 12 dozen cupcakes that we orders Rocomamma’s. Most likely the worst experience I have ever when it comes to food.

We ordered two different burgers. My dad a normal boring old person burger and me a black bun burger when it arrived I had a black top bun but the bottom bun was plain and my dad had a plain top and a black bottom. When we complained the manager or whoever they were was like we do make black bun burgers… duh I get that but am I the only person here that is not colour blind that seems two different buns on each burger. It just put me off take aways for ever. Not Chinese or Mc Donald ‘s.

I loved making this burger, I finally managed to get the onion rings thing under my belt. Normally my onion rings, shrink as they fry. But thanks to this recipe it did not, it remained nice and fluffy.

And the sauce, delicious monkey gland sauce. This was my first time trying out this sauce and I was a bit sceptical at first, but I landed up loving it in the end.

Ingredients for the burger:

• 2 x tbsp. oil.
• 600g x rump steak, thinly sliced.
• Salt and pepper
• Cheddar slice.

Method for the burger:

• Heat oil in a skillet.
• Fry meat till golden brown.
• Place meat in bundles on  a greased baking tray.
• Cover the meat bundles with cheese slices.
• Pop into a preheated oven and bake at 180 degrees till the cheese has melted and bubbly.

To assemble this burger.

• Between a sliced burger bun, layer some crispy fried slices of bacon down, add the meat and cheese combination.
• Add the onion rings and top with the sauce.
• Serve with a side order of freshly fried chips.