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Spiced Mini Burgers with Homemade Buns

I’m not sure about you, but I reckon homemade burgers are the best. I have read about burger connoisseurs that have mastered the secret to the perfect burger, of course I’d love to try one of their creations. But until then, I don’t mind making my own. 

I think the basics of a sensational burger are good mince, the right meat to condiment ratio and how you layer that thing up. I’m not a fan of soggy lettuce, so if I get what would be a fantastic burger and the lettuce is all hot and wilted, I lose interest pretty fast. Putting the lettuce below the patty just won’t work. The cheese also needs to be melted, and the onion caramelised or at the very least fried a little. In this burger I used red onion and I kept it raw as I love raw red onion. However if I was to add brown onion I would definitely fry it first.

The final and most important part of a solid burger in my opinion is the sauce. The sauce is everything. Have a great burger with average sauce and you’re just not doing it any justice. I recently had the wonderful opportunity of sharing a few recipes containing Roza’s Gourmet Sauces (this is not a sponsored post, I’m just sharing some history behind the sauce) and so I just knew one of the sauces had to end up in a burger. 

Mango chutney atop a spiced burger is what happened. This recipe was featured first on Roza’s site, but it’s too easy and too good not to share it here with you. Since I have declared I am now trying to make as much as I can myself from scratch, these burgers are up there on my list, including the little buns. You can also get the kids to help, so much fun and healthy homemade goodness.

You can find the bun recipe from my previous post here

Burgers // makes 6 mini burgers 

1 tablespoon olive oil

400g mince

1 small onion, chopped

2 cloves garlic, minced

1 teaspoon paprika

1 teaspoon ground coriander

½ teaspoon cumin

Freshly ground sea salt and black pepper (don’t be stingy when seasoning)

Vegetable oil for grilling



Combine all burger ingredients in a bowl. Divide into 6 equal portions and roll each portion into a ball.

Heat grill, brush lightly with vegetable oil. Flatten patties and place on heated grill. Cook for 5 minutes before turning for another 5 minutes, or until cooked through.


To assemble burgers:

Slice buns in half. Place bottom half of bun down, place patty on top, then cheese (you want it to melt atop the patty yeah? Of course yeah!). Place lettuce on top of cheese, add slices of red onion (or fried brown onion), and smother with a generous spoonful of your favourite chutney (preferably Roza’s Mango Chutney) before finishing with the sesame bun top. 

Disclosure: Roza’s Gourmet Sauces gifted me with a range of sauces to sample. 

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  • Vanessa - Ok, well I’m hungry now :)ReplyCancel

    • Peggy Saas - Time to make some hamburgers Vanessa. That’s the problem with perusing food blogs huh, all the food makes ya hungry!ReplyCancel

  • Tessa : Down that Little Lane - I assume you use beef but would you pork work as well with these ingredients? I am not a fan of beef unless as a steak :)ReplyCancel

    • Peggy Saas - I did use beef here but would also use lamb mince. I don’t eat pork so I can’t say, but I can imagine these flavours would work with a different type of meat. I interchange lamb and beef in curries with the same ingredients, so yeah, go for it Tessa.ReplyCancel

  • angelica | table twenty eight - It’s been FAR to long since I’ve made a batch of homemade burgers… As soon as it’s cool enough to turn my oven on again (it’s a sauna-like 38 degrees today), I really want to give your lovely burger bun recipe a go!ReplyCancel

  • Peggy Saas - Go for it Angelica, so easy and so delightful! I was pleasantly surprised at how well they turned out. And yes, wait for the temp to turn down, nothing worse than cranking the oven on a hot day!ReplyCancel

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