French Market Recipe 2026 18 Hamburger flavoured with Lea & Perrins Sauce and sliced Emmental

French Market Recipe 2026 18
Hamburger flavoured with Lea & Perrins Sauce and sliced Emmental

Ingredients for 8 burgers

• 1 large onion
• 15 gr parsley
• 2 cloves garlic
• Black pepper
• 2 tablespoons olive oil
• 60ml Lea and Perrins sauce
• 1kg minced beef
• 8 hamburger buns
• 2 large tomatoes
• 8 large lettuce leaves
• 250gr Emmental thinly sliced

Directions:

1. Peel onion, garlic, and slice finely
2. Wash parsley, remove large stalks, chop
3. Place garlic, parsley, and onion in a bowl
4. Add several twists of ground black pepper
5. Add oil and stir in
6. Add Worcestershire sauce and stir in
7. Place mince in a large bowl
8. Stir in the mixture of onion, garlic etc until thoroughly mixed in
9. Chill in fridge for 30 minutes
10. Create 8 portions of the meat mixture with your hands and shape into round patties, ½ inch thick
11. Place on the braai (or under grill) and cook for 5 to 8 minutes each side
12. Slice Emmental into 8 portions
13. Wash lettuce and pat dry
14. Slice buns open, butter the insides, add the sliced tomatoes and lettuce
15. Place hot patties in the buns then add the slice of Emmental on top.

Serve straight away accompanied by a glass of Pavillon St Pierre, a Rhone blend of Grenache and Shiraz
available from our French Market shop, or order online at www.Frenchmarket.co.za.

Bon Appétit