Stuffed Burgers on the Fishing Trip Fire: A South African Favourite
- Jurgen Smith
- May 15
- 4 min read
Table of Contents
1. Introduction
Seeing your friends lining up around the grill, asking questions and placing future orders while you're cooking—priceless.
Imagine you’re in South Africa on a fishing trip with your mates. Whether you caught anything or not, being outdoors and away from life’s stress was exactly what your soul needed.
But on the way back—and at every braai after that trip—you’re the food hero. The conversation always turns to those burgers.
At a South African braai, we’ve got loads of campfire favourites—even for salad lovers. But burgers? They’re often frowned upon. Maybe it’s because they’re made with mince and not packed into casings like boerewors. You just don’t braai mince... until now.
2. The Story Behind My Stuffed Burgers
It started years ago when my wife and I went camping near the Lesotho border, on a horse-riding farm just outside Ladysmith.
I packed a solid braaipakkie—steaks, tjops, sosaties, wors, mielies, mushrooms, and everything for braaibroodjies.
It was great until my wife (kindly) pointed out that she’d had enough meat to last her a lifetime.
As a South African man, instead of throwing babymarrow and eggplant on the fire, I realised the variety just wasn’t good enough. My fishing buddies never complained, but her words stuck.
So I started adapting home-style meals for the fire. I already had all the gear—just needed a few tweaks and prep.
That’s how stuffed burgers were born. I’ll give you measurements below, but honestly—go big. Especially after a few drinks when your mates are hungry and cheering you on. Save the small ones for civilised braais at home.
3. Ingredients & Equipment
You’ll Need:
500g minced beef
2 tbsp oats (optional – helps stretch the budget)
1 tsp salt
½ tsp black pepper
2 tsp chilli powder
2 tsp chicken spice
2 tbsp crushed garlic
1 egg (optional – helps bind)
1–2 tbsp vegetable oil
Splash of water (to loosen mince)
Cheese (Gouda, mozzarella, camembert, blue)
Sautéed mushrooms
Onion rings (raw)
Panini buns (stronger than normal burger rolls)
Braai spice
Equipment:
Spatula
Burger press (or cereal/ice cream bowl)
Beer glass or cup (if not using a press)
Wax paper (to separate patties for transport)
4. Stuffed Burger Variations
Additions to Consider:
Smoked mussels, bacon, or jalapeños
Any cheese you love—don’t be shy
Toast the buns for structure and texture
Basting sauce, pepper sauce, chutney, or chilli sauce
Banana chutney or fig jam for something unique
Lettuce, tomato, or pickles if you want some crunch
5. Why Stuffed Burgers Are Perfect for Fishing Trips
Why are these burgers a game-changer? Because you prep most of the work before you leave.
When you’re cooking over the fire, you just relax with your rod close by, drink in hand, and the braai legend status locked in.
Pro Tip: If it’s an all-guys trip, dial up the heat. After a few drinks, they won’t feel the burn.
Best part? These burgers create memories. Whether you’re camping, hiking, or just braaing with the boys—this becomes that meal everyone talks about.
And yes, messy food is the best food. If you’re licking your fingers, you’re winning.
6. Step-by-Step Recipe: South African Stuffed Burgers
Method A: Using a Burger Press
Prepare the Filling:
Sauté mushrooms until soft and water has evaporated.
Mix with cheese.
Mix the Mince:
Combine mince, spices, garlic, oats (if using), and egg in a bowl.
Add a splash of water to loosen it up.
Form the Bottom Patty:
Place mince into burger press and create a pocket.
Add the Filling:
Spoon the cheese-and-mushroom mixture into the centre.
Seal the Top:
Add more mince and press to seal.
Chill (Optional):
Refrigerate for 15–30 minutes to help patties hold their shape.
Grill on Braai:
5–7 minutes per side on medium heat.
Avoid pressing down with the spatula—keep the cheese inside.
Let Rest Before Serving.
Method B: Without a Burger Press
Oil a Bowl (cereal size):
Press in about ⅔ of your seasoned mince.
Make the Pocket:
Use the base of a beer glass to form a well.
Add Filling:
Place your cheese and mushroom mix inside.
Seal the Top:
Flatten remaining mince and place on top.
Press the edges to seal.
Carefully remove from the bowl and smooth any cracks.
Grill Same as Above.
7. Braai Tips & Tricks
Grilling Tips:
Flip with a spatula—don’t squash.
Sear first, then move to lower heat.
Toast your buns just before serving.
Serving Tips:
Add 2–3 raw onion rings for bite.
Resist overloading with toppings on the first try—let the stuffing shine.
Transport Tips:
Stack patties with wax paper between each.
Keep cool and flat. Nobody wants a mince-and-salad mash-up.
8. My Dream of a Stuffed Burger Food Van
After years in restaurant kitchens and consistent rave reviews (even from sober friends), I started dreaming of a food truck.
I want a signature flavour. I’ve experimented with smoked bacon—mixed into the mince, and even smoked at home for stuffing—but it still lacked punch.
Someone suggested bacon jam, and honestly, I think they’re onto something.
My dream? A simplified menu of epic stuffed burgers with just a few killer topping combos. Like a pizza truck—but for stuffed burgers.
9. Final Thoughts: Make It Yours
I’ve seen wild game burgers at events, but a stuffed burger could be the real showstopper. Think of it like a meat pie—simple shape, endless combinations.
People often want to drown their burger in sauce, but when you’re eating outdoors, that’s messy and wasteful. Instead, build the flavour inside the burger—where it belongs.
This isn’t just food—it’s fire-cooked joy wrapped in a toasted bun.
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