Last night Timol left me at home all alone. I had prior knowledge of this so I visited a local store for some supplies before arriving home. I was out of Famous Grouse so had to make do with red wine. Here is what went down.
This morning, before our motorcycle ride, I said to my friend “I really feel like a big juicy & tasty beef burger”.
We went looking and I can now share a quick bit of valuable information about where to find the best & biggest beef burger in Durban (B&BBB).
I really fell compelled to share as I nearly fell off my chair today (shouting “wow!” a number of times) when the waitress brought the B&BBB (value for money) to our table.
It had colour, it was fresh (meat & other ingredients) and it tasted superb (I didn’t even have to add the usual chilli sauce). My friend and a couple of other patrons were hugely impressed with what they saw. The word “whopper” was used.
After eating the B&BBB, I went home for a lovely 2 hour power-nap; content knowing that breakfast lunch and dinner were now all taken care of in one foul swoop.
Although I only have a number of low quality Blackberry photos to get my point across; I believe they are of sufficient quality for you to be the judge.
The George doesn’t seem to have a nice website with photos, but I’m sure the owner will soon let me know if there is one.
You be the judge and be sure to let me know your verdict!
After a recent visit to McDonald’s, I thought I would test how good their veggie burger is by making my own.
The rear of the Imana Chakalaka soya mince gives an easy to follow recipe, although I pretty much did my own thing.
I added curry powder, dhania, cumin, mustard seeds, garlic, ginger and mixed herbs to rev up the flavour (buy from Spice Emporium for savings and a wide selection).
Onion rings were placed in between the raw patties; all on a glass casserole dish greased with olive oil.
Hickory wood chips were used to smoke flavour the patties with an artificial bacon flavour.
To finish off: Portuguese rolls, a slice of cheese, tomato, lettuce, low-fat salad dressing a good helping of Veri Peri of course!
My guinea pig in chief gave me an 8 out of 10 for effort and flavour, although I don’t think she has scored any previous meal higher than 7.
The patties tasted even better the next day!
What do you do when your local chicken outlet starts charging a cock and a rooster for one small Portuguese Peri-Peri Chicken Burger? I’ll tell you. You take matters into your own hands.
Head along to your local Durban stores and buy:
- Super hot Veri Peri sauce by All Joy
- Succulent chicken fillets on special at Star Meats
- Freshly baked Portuguese rolls from Bread Ahead
- Cheese, fresh lettuce, onions and tomatoes from next door to Star Meats
- Healthy Flora margarine to help lower your cholesterol
- Crosse & Blackwell Trim Original low oil dressing to safeguard your heart
- Cerebos salt to taste
- Black pepper, garlic, dried bay leafs and parsley from Spice Emporium to flavour
Coat or marinade the fillets overnight with Veri Peri sauce, salt, black pepper, garlic, dried bay leafs and parsley.
Braai (barbecue) over a medium heat
Do not overcook
Clean and cut to size
Unpack the fresh rolls
Slice the rolls in half and spread the Flora on the bottom half. Spread the Trim and more Veri Peri generously on the top half
Layer chicken, cheese, onion, tomato, lettuce and even more Veri Peri to ensure the burger burns!
Serve on a plate and have burger no 2 lined up (the person eating no 1 will surely want another)
See what I mean?