It was a quick burger challenge.

It's a 10 minute burger challenge because we're here in the middle of this incredible park on Have a wonderful little hippo friend down there.

I think it's quite still staying there thes days in there and get this thing done.

So is a burger cooked on that?

But I but I basically, in South Africa is a barbecue.

Okay, Now I've got a sort of 60 2020 mix, 60% Chuck.

20 rib on 20 fat.

So it's quite a lot of fat into this burger.

We're gonna make it a little bit more local.

Okay, Now, this is a local Bryce Spice.

Almost like your equipment to a gara masala.

Now, I want to put this quick.

Okay?

Secret when you're up against it, time wise, it's flattened.

Burger.

Flatten it down.

You'll see as it hits the grill is gonna literally sizzle up on almost sort of get back into that nice tight shape.

A little bit butter on there.

Okay, Touch it.

But, er just with the back on, there's a lot of fat in the burger, but on a camel eyes that butter.

Okay, now this is almost gonna be like a Zulu burger, because I will finish it with a Pele.

Pele, I'll explain that in a minute.

So burgers movie seasoned.

Don't forget the season, the burgers around the side as well.

Okay, It's the one part off the meat that no one seasons around the size.

Rolling that seasoning, getting nice and flat, then onto the grill now.

But I Here we go in on on good.

Get those buns toasted as well at the same time.

Here we owe get these toasted toasting.

The buns are super important because that's gonna give me a lot mawr sort of stability on that burger.

So we go to slice it and start breaking down.

Also, when you toast them, absorb so much more of the juice.

Better on the bread doesn't go soggy.

Really important.

Man, this is hot.

You can see the hip over there slightly agitated this morning.

We're sort of invading his space, toasting my bands.

Andi, that's gonna give it a really nice sort of crispy texture.

Beautiful.

Both off, um, ball shit until doesn't look that hot.

But trust me that it's so hot now.

Start today that up now, from there on the grill, my onions again.

A little bit of butter into the onions that'll help caramelize them usually straight on.

Very nice hot part of the grill.

And now you'll start to see the uniqueness of that.

But I Okay, so it's like a beautifully a super hot barbecue.

I've got a really nice cherry with underneath those char coles from there.

Take a little garlic.

Okay.

I just want to sort of literally get the garlic home to the barbecue.

Well, want roast that garlic, Go over.

The burgers were at the same time.

This is the most amazing locally made halloumi.

Okay, so it's a sort of a nice, firm, salty cheese.

Now, I wouldn't traditionally serve it with a burger, but the textures are amazing.

Grill that halloumi.

The yeah, flip onions usually charge caramelized onions.

Come to got it every time.

I always come to South Africa, especially on some of those ultramarathons we've done.

Every township has a but I going on.

It is amazing way off cooking because everything gets done so easily.

But the flavor is incredible.

Yeah, I think about the whole of the Helou.

Me It Caramelizes beautifully.

It's the only way I really enjoyed in that kind of cheese because it's quite squeaky so caramelizing on the But I gives it that really nice flavor.

Now turn that burger beautiful up.

Beautiful channels.

Onions, garlic.

I'll show you a minute Now, Pele.

Pele, This is, like the sort of local spice.

Two thirds chili caramelized onions, Touch of garlic on a plan together a little bit of Oliver.

Now, look, place that on top of the burger, so it starts to cook on there as well now, Flavor, trust me.

Beautiful again, Uncle.

Now, when you come to build these burgers, Okay, think about what you're doing on the textures on the base here, I get my lettuce.

OK, be quite firm with that lettuce and sort of almost spread lettuce shape off the base.

Okay, look down.

Give that.

It was seasoning there off that.

I got my tomato again.

A little season in there from there.

Just a nice swishing off my Pele, Pele that's gonna act like that wonderful sort of enhancer that will lift the flavor on that burger.

Now what I'm gonna do the garlic garlic's now sort of toasted.

I'm just gonna sit that garlic on top of the halloumi.

That sort of brush it.

It's got a nice roasted garlic flavor.

Garlic roast.

Okay, Now, from the most exciting part, that's assembling the burgers.

Got my cheese.

Was gonna go on top of the patty when you taste that now.

Halloumi.

Oh, my God.

So tasting.

Now we start the layering.

Both goes on Beautiful for that.

That Pele.

Pele gives that incredible heat Grilled halloumi on top.

And then my onions deposed, rested.

Beautiful.

I'm not a massive fan of raw onions on a burger, so but beautiful camel eyes, cooked onions way better on then from the just little touch of a pellet pellet inside the onion on.

Then look from the letters on the top.

Letters on the bottom on, then bang.

Think of that.

That is why I called a beautiful Zulu inspired burger.

Lightly press it down.

We can, because you've toasted those buns.

And then look, look at that Beautiful look at that.

That it is a beautiful Zulu burger.

Bon appetit.

Let me know in the comments what you think of that amazing dish on If you missed uncharted Trust me.

You can watch it on the link below or on the net.