Let’s have a burger shall we!

Not too long ago I made a burger on Instagram that made both you and I go like dammm that looks tasty. Well friends… it certainly was. So as you do, I decided to share it with some friends and family for a taste test. (Well one friend and the family to be precise, before my other friends come gunning for me..yikes).

Once again I teamed up with Vlogger and Interior Designer Njeri Nyakairu of SomethingDiy to make this delicious spicy, cheesy meaty burger and the best part of it was we made it on a diy barbecue grill.

Okay enough talk. We all like burgers right?….and the answer to that should be… of course. So once you’re done reading this post, do yourself a favour and check out the making of the burger HERE.

For the recipe you will need:

500gms Minced Meat
500gms Minced Lamb
2 Tbsp Cooking Oil
Cheese Slices
Burger Buns
Fresh veg of your choice

DWJ Burger Spice Rub
2 Tbsp Cinnamon Powder
2 Tbsp coriander Powder
1 Tbsp Garlic Powder
2 Tbsp Brown Sugar ( Don’t worry about calories here, it’s all about caramelized meats)
1 Tsp Sea Salt (Small grain)
1 Tsp Chilli powder or cayenne
2 Tbsp Chicken Masala (Already mixed by any brand you like)
1 Tsp Dried Parsley

In a large bowl mix together the minced meats, 4 tbsp burger spice and oil until well combined. You can do this step the night before to marinate the meat. Next form the burger patties about 2 inches thick then flatten them between foil/parchment paper using any flat object.

Tip 1: The burgers will shrink once they hit the grill so always make them a little bit bigger.

Cook for 3 mins on each side. Adding a slice of cheese in the last minute. Rest the burger for about a minute while you prep the buns then build it with your favourite fillings. I personally like a burger with fresh herbs, coleslaw and burger sauce. If you like some iceberg lettuce, tomatoes mayonnaise or even bacon, go for it. Whatever floats your burger boat. (See what I did there..lol)

We built our burger with a home-made burger sauce, fresh veg, coriander and a purple coleslaw. At this point when the burger was ready there was only one last thing to do. Take that photo and then eat it.

It really didn’t last long and neither will yours.

Tip 2 : The reason I use a kilo of minced meat in this recipe is so that you can have a batch of burger patties on stand by in your freezer. Then when the burger cravings hits you’ll be sorted! However by all means if you’re too lazy or pressed for time… Mamarocks burgers will hold you down.

The one time I had a Mamaocks burger my camera wasn’t in sight and honestly couldn’t care less about it, because that was a moment to be savoured and enjoyed. Good food and good company is always a plan. Perhaps next time I’ll have 2 mamrocks burgers one for food photography and the other to rest in my tummy.

As you’ve seen,  it’s always more fun having burgers with great company. So why not make some burgers and get grilling with your friends.


Sylvia Jemutai
Sylvia Jemutai

Sylvia Jemutai is a food and lifestyle photographer, writer, food stylist, and designer based in Nairobi. Exploring life through delicious food and photography one plate at a time. With a fondness for delicious home cooked meals, mammoth salads and occasional dessert for breakfast.