- 1200g lean minced beef
- 2 ½ eggs
- pepper and salt
- 4 tbsp oil
- 3 white sweet onions
- 1 tsp salt
- 10 hamburger rolls
- 6 tomatoes
- 500g coleslaw
- 1,5kg Private Reserve 5x5 Fries
Knead the minced beef, egg and pepper and salt into the burgers.
Brush the burgers with half of the oil and grill them on the barbecue for about 5 minutes per side.
Slice the onions into rings, fry them with the rest of the oil and salt in a frying pan until golden-brown.
Toast the hamburger rolls with the open side on the barbecue for a couple of minutes until light brown.
Slice the tomatoes.
Put the hamburgers and the sliced tomato and onions on the rolls.
Secure with a skewer and place on a plate.
Fry the Private Reserve for 2½ to 3½ minutes at 175°C.
Put them on the plate with the hamburger.
Serve with hamburger sauce and coleslaw.