It’s the universal favourite.
Few things get the hungry excited like a good burger – juicy beef patty, crisp lettuce, fresh tomato, onion just the way you like it and tasty sauce to finish all on a soft hamburger roll? Yes, please!
Jordan Wine Estate prides itself on not only making fabulous wine, but out of this world burgers to go with it. They have an eleven step method to making the perfect burger. It’s worth it!
And in honour of this and National Burger Day on 28 May, they’re celebrating with two burger specials centred around a special guest and two prospective drinks to wash it down with.
The guest? The Prospector. The drinks? A 375ml draught of house beer if you’re going solo or a bottle of Jordan ‘The Prospector’ Shiraz – with notes of peppered charcuterie, chipotle and red fruits – if you’re celebrating with a friend. Each special will cost you R160 or R420 respectively. The specials run from 25-28 May.
Now for the good stuff. How to make the ultimate beef burger!
Tip to make the Ultimate Burger by Jordan Wine Estate
- Use good quality meat to make your beef patty. The best is a combination to be 80% lean beef to 20% fatty beef and a course ground is best. There is no need to add any binding agents like egg or breadcrumbs.
- Create your patty mixture with some friend onions, garlic and rosemary from the garden. Don’t season the mixture with salt and pepper! Only season the patty, edges too, before you put it on the grill. Adding salt within the mixture will extract the moisture from the meat and leave you with a dry patty.
- Make your burger patties in advance and put them in the fridge, they will then have time to set and won’t fall apart when cooking. Don’t forget to let them warm to room temperature before adding to the grill!
- Make sure your grill is hot and has been well covered with oil.
- Don’t flip your burger too early. Move them as little as possible, this will reduce the chance of breaking up.
- However tempting, don’t press down on the burger to make it cook faster, the flavour developed during seasoning is lost through fluid loss.
- Having a good quality bun is essential. They use a brioche bun, it is rich, buttery and utterly delicious!
- Add cheese to the top of the burger whilst it is on the grill and let is melt until it is wonderfully oozy.
- Let the burger patty rest! Rest it for one or two minutes on the grill which allows excess fluid to drain away, and then let it rest for one or two minutes further on the bun itself. The sear on the patty will keep the moisture in. This resting time allows the juices to be reabsorbed back into the fibres. Missing this step will result in your first bite of burger seeing juices running down your neck.
- Don’t add too many toppings to your burger. All you need is cos lettuce, which has great structure and crunch, tomato and perhaps some grilled onions. A slice or two of gherkin also adds necessary acidity which cuts through the fattiness of the meat.
- Once your burger is compiled, serve with a full bodied red wine. A red wine has robust flavours and structure, and is able to cut through the grease of the patty and all the extra toppings you have added.
Wow, our mouths are watering already. Book your table now to ensure you don’t miss out on this showstopper.
Directions to Jordan Wine
Stellenbosch Kloof road
Vlottenberg
Stellenbosch
021 881 3441
