by Kyla Van Heerden

By Chef Nono


  • 1 egg
  • 2 tablespoons water
  • ¼ cup dry breadcrumbs
  • 1 small onion, grated
  • 2 teaspoons Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon black pepper
  • 1kg minced beef
  • 4 hamburger buns

For the coleslaw:

  • 2 cups shredded green cabbage
  • 2 cups shredded purple cabbage
  • 1 cup shredded carrots

For the coleslaw dressing

  • 1 cup mayonnaise
  • pinch salt and pepper


For the patties

  1. In a bowl, beat the egg and water with a fork. Mix in the bread crumbs, onion, mustard, salt, Worcestershire and pepper.
  2. Mix in the beef.
  3. Shape into four thick patties. (You can make these ahead of time. Cover and refrigerate for up to 2 hours.)
  4. Place patties on an oiled pan over medium-high heat; close the lid and cook, turning patties once, for about 10 minutes or until they are no longer pink inside.
  5. Place the patties in the hamburger buns.

For the coleslaw

  1. In a bowl, combine green cabbage, purple cabbage and carrots.
  2. Toss to combine.

For the dressing

  1. In another bowl, whisk together the mayonnaise, salt and black pepper.
  2. Pour the coleslaw dressing over the cabbage mixture and toss until well combined.

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