braai day burger

Toasty roosterbrood, chargrilled beef, melty cheese, sweet onions, and creamy avo – this is a braai day burger!

It can be easy to overthink Braai Day by planning a mammoth feast that’ll only overwhelm you in the long run. This is especially true if you’re a foodie and have a million ideas racing through your mind. This roosterbrood Braai Day burger is the perfect solution!

Sure, you could make your own burger patties, mix your own dough, and make things pretty darn stressful for yourself; or you could take a few sneaky shortcuts and enjoy Braai Day for the work-free day it should be.

The most important thing is to invest in some high quality braai day burger patties, like the 100% beef variety from Frankie Fenner Meat Merchants (FFMM) in the CBD. This is farm to fire food that’s ethically sourced from local farmers.

Then of course, a packet of bread dough from your local grocery store, along with your favourite burger toppings, makes for a quick and easy braai day burger that’ll taste delicious regardless of the minimal effort that went into making it!

If you’re gonna go double decker like in the image, you’ll need 8 patties to feed 4, but a single patty is more than satisfying when accompanied by some fireside snacks and beer.

Have a delicious Heritage Day everyone :)

How to make a braai day burger


  • 2 onions sliced (optional)
  • 2 tsp brown sugar
  • 1 kg store bought bread dough
  • 4 – 8 beef patties from FFMM
  • 4 – 8 square slices of cheddar cheese (optional)
  • 4 – 8 lettuce leaves (optional)
  • 2 Avocados sliced (optional)
  • Step by step


    1.If you’re keen on caramelised onion, begin cooking your onion slices on a gas cooker in a drizzle of olive oil on a low-medium heat. These will take about 30 minutes so be sure to get them started first.

    2.When onions begin to go golden, add sugar and continue cooking until dark brown and well caramalised. You can keep these on the go while you continue with the roosterbrood.

    3.Flour the bread dough, and form it into 4 balls of equal size. Place it back into the cooler box and only take it out once you’re ready to cook it.

    4.The coals are ideal for your roosterbrood once they’re at low-medium heat, meaning that you can hold your hands above the braai grid for about 10 seconds.

    5.Ensure that you keep hotter coals burning in the corner of your fire place for cooking the burger patties soon after the roosterbrood.

    6.When ready to cook the roosterbrood, place them on the grid chilled, without pushing down on the grid so that they’re not squashed. The dough may seem like its falling through the grid while cooking, but don’t stress!

    7.Turn after a minute or 2 when golden, keeping an eye not to burn them. You may have to turn them 3 or 4 times so that they cook through evenly without blackening too much. They’re done when they’re crisp all round, and have a hollow sound when you tap them.

    8.Set roosterbrood aside, and cover in foil to retain heat.

    9.Stoke the fire, and move hot coals under the grid. The fire will be ready to cook the patties when you can hold your hand above it for 6 – 8 seconds.

    10.Season chilled patties liberally and place on grid. You should hear a good sear. Turn after a minute or two, and when almost ready to take off, place slice of cheese on each patty to melt. Cook longer for a well done (cooked through) patty.

    11.Quickly cut each roosterbrood in half, fill with lettuce leaves, cheesy patties, caramalised onions, avo, and any desired toppings. Enjoy with a cold beer!




Written by natasha

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