Beef burgers with buns and salad XL

Beef burgers with buns and salad XL
Makes: 100 portions
Prep time:
Cook time:
Total time:
  • 10 kg minced beef
  • 450 gr onion
  • 90 gr garlic
  • 36 gr ginger powder
  • 360 gr breadcrumbs
  • 36 gr salt
  • 18 gr black pepper
  • 45 gr dried oregano
  • 144 gr ground coriander
  • 270 gr Worcestershire sauce
  • 300 gr ketchup
  • 1000 gr milk
  • 100 burgers buns
  • 4 iceberg lettuces
  • 4 kg tomatoes
  • 4 cucumbers
  • 1.5 kg mayonnaise
  • 1.5 kg grated cheese
  • 1.5 kg ketchup
  • 750 gr red onions
  • 2.5 kg gherkins
  • 3 kg carrots
  • 3 kg white cabbage
  • 1 kg mayonnaise
  1. Line a baking tray with baking paper.
  2. Chop the onion and garlic very finely and sweat off in some oil for 10 min or until soft and fully cooked. Season to taste.
  3. Mix the ginger powder, breadcrumbs, salt, black pepper, oregano and ground coriander with the Worcestershire sauce, ketchup and milk. Mix this with the beef mince and cooked onions and garlic until evenly distributed. Cook off a small portion for tasting and correct seasoning if needed.
  4. Weigh out 125 gr per portion and shape this into a burger using a ring mould. Store the burgers in the fridge to firm up for a minimum of 30 min or overnight.
  1. Slice the burgers buns, tomatoes and cucumbers.
  2. Shred the iceberg lettuce
  3. Cut the red onion in semi-circles.
  1. Peel and grate the carrots. Cut the white cabbage in fine strips.
  2. Mix the carrots with the white cabbage and mayonnaise and season to taste.
  1. Bake the burgers in a preheated oven at 180˚C for 15 min or until cooked through.
  2. Serve the burgers in the bun and serve on the side the coleslaw, the onion, tomatoes, cucumbers, lettuce, grated cheese and condiments.
Stuff to know
This quantity will make 95-100 burgers.
Cooling the burgers will help them to keep their shape when cooking. Do not make them too wet or they won’t hold their shape.
The burgers are easier to shape if using a ring mould with the desired diameter.
It is possible to grill the burgers on a barbecue or on the hob.
It is possible to make the burgers without the onions and garlic.

Add some mustard if desired to the burger mix.
Make individual meatballs from the same mixture.
Add cumin and use lamb mince for lamb kofta’s. Serve with tzatziki.