Joe’s best braai burgers
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My Low Carb Kitchen

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My Low Carb Kitchen

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Joe’s best braai burgers

Recipe By Vickie de Beer
Photographs By Craig Fraser

Ingredients

10 ml (2 t) psyllium husks 
125g/125ml (½ cup) full cream yoghurt with a dash of full cream milk 
4g/10ml (2 tsp) mustard powder 
8g/10ml (2 tsp) chopped garlic 
zest of 1 lemon 
2kg topside beef mince 
100g feta, crumbled finely 
salt and freshly ground black pepper 
60ml (1/₄ cup) olive oil 

We make double the quantity and keep the surplus for school lunches. Joe braais the patties on the Weber – they are really delicious and the kids will not eat them any other way. We eat the burgers on big grilled black mushrooms or slices of pan-fried aubergine. The kids love the low carb buns.

Cooking Instructions

  1. Prepare medium-hot coals in a Weber or in a normal braai.
  2. Add the psyllium husks to the yogurt and milk and set aside until needed. Add the mustard powder, garlic and lemon zest.
  3. In a big mixing bowl, combine the mince with the yoghurt mixture. Add the feta cheese, season with salt and pepper and mix through thoroughly with your hands.
  4. Shape the mince into rounds the size of tennis balls and press flat with the palm of your hands to shape into patties.
  5. Rub each patty all around with olive oil before placing it on the fire. Grill for 8 minutes on one side before carefully turning with a spatula. If they are sticking to the grill, wait a bit longer before turning.
  6. Serve the patties as is with salad or on grilled mushrooms or on whole-wheat rolls with sliced fresh tomatoes, red onion, baby spinach leaves and dollops of guacamole.

About the Author

Vickie de Beer has been a food writer, stylist and food editor of Rooi Rose for 13 years. Having been inspired by her mother who was an avid cook and food enthusiast, Vickie received her professional chef’s diploma from the Institute of Culinary Arts.

Since then she has contributed as a health and food writer to Shape magazine and worked closely with Discovery and Bestmed (two of South Africa’s largest medical aid companies) on nutritional cooking features.

Vickie has won numerous food writing and styling awards including Galliova Food Writer Award of the Year (three times) and a PICA (Best Stylist).

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