Serves 4
These all meat burgers will ‘wow’ the family and are an absolute breeze to make. Do rest them in the fridge for 15 minutes before cooking or flash them in a hot oven for 4 minutes to prevent breaking during grilling. The Flavoured Butters served with the burgers are practical and easy. They can be made well in advance, frozen and sliced to order. Place a cold slice of flavoured butter on any food hot off the grill to create a simple, flavourful sauce with minimal effort.
Recipe Category

You will need

125 g butter (softened)
3 T (45 ml) Ina Paarman’s Coriander Pesto
1 fresh red chilli, finely sliced
½ t (2.5 ml) Ina Paarman’s Chilli & Garlic Seasoning

125 g butter (softened)
3 T (45 ml) Ina Paarman’s Roasted Red Pepper Pesto
1 t (5 ml) Ina Paarman’s Garlic Pepper Seasoning

125 g butter (softened)
1 t (5 ml) Ina Paarman’s Garlic & Herb Seasoning
3 T (45 ml) fresh parsley or thyme, finely chopped
2 cloves garlic, crushed

500 g best quality beef mince
2 t (10 ml) Ina Paarman’s Meat Spice
2 T (30 ml) Ina Paarman’s Roast Onion Soup & Gravy Powder
1 x 25 g Ina Paarman’s Liquid Beef Stock
2 T (30 ml) cold water
olive oil

Ina’s Tip


Slice the butter disks right through the paper and then peel off the paper strips. To serve pre-sliced flavoured butter, float slices in a bowl of ice water.

To firm the burger

We have found that if you put the burgers in the oven at 180°C for 4 minutes, it firms the burgers and helps to keep them from breaking when grilling



Cut three baking paper rectangles into 30 cm x 22 cm pieces.

For each butter, mix all the ingredients together.

Spoon butter lengthways in the middle of the baking paper.

Roll up and twist the ends tightly to form an evenly shaped roll.

Refrigerate until needed or freeze.



Mix all the ingredients together lightly with a small knife. Divide into 4 balls.

Press them down with your hand to get that uneven ‘smashed’ look.

Leave to rest for at least 15 minutes in the fridge.

Oil the burger patties lightly on both sides.


Cooking Indoors

Preheat a ridged cast iron grill pan over high heat.

Grill for 2 – 3 minutes per side.


Cooking Outdoors

Grill over hot coals for 2 – 3 minutes per side.

Serve with disks of Flavoured Butters