Serves 10 900 gm (2 lb) lean minced beef 1 x 5 ml sp (1tsp) ground black pepper small pinch of coriander small pinch of cumin 2 x 14 ins round Stottie loaves (large 14 ins round baps) split with the inside toasted 2 heads of iceberg lettuce, finely shredded 8 tomatoes 50 gm (2 oz) sweet dill pickle, sliced 4 red onions, sliced 3 x 15ml sp (3 tbsp) Dijon mustard 3 x 15ml sp (3 tbsp) tomato ketchup 6 x 15ml sp (6 tbsp) mayonnaise
Season the beef with the pepper and spices and roll out thinly between 2 large sheets of cling film to rough 12 ins rounds. Combine the mustard, mayonnaise and ketchup and spread on the Stottie cakes. Lay the shredded lettuce on top and sprinkle around onion rings. To cook the burgers: lift off the top layer of cling film and using the cling film as an aid lift, lay the beef patty onto a hot pan or griddle removing the cling film afterwards. When beef is seared flip over and cook the other side. Lay burger on top of the salad and top with tomatoes and pickles. Put the Stottie loaf lid on and cut into five portions. Serve with a jacket potato and mixed salad.