[For the burger patties] 

600g beef mince, preferably not lean 1 onion, finely diced 

2 cloves fresh garlic, crushed 

2 t mixed herbs 

1 egg 

1 T olive oil 

1 T Worcestershire sauce 

1 T Dijon mustard 

Salt and pepper to taste

Fresh tomato 

Butter lettuce 


4 fresh bread rolls


[Quick caramelised onions] 

2 onions, thinly sliced 

30g butter 

2 T brown sugar

2 T vinegar

[Burger basting sauce] 

1 cup your favourite bbq sauce 

1 T brown sugar 

1 T vinegar 

2 T Worcester sauce 

2 t Tabasco

FUEL: Cobb Compact – 1 CobbleStone | Cobb Premier – 1 CobbleStone or 10 briquettes | Cobb Supreme – 1 CobbleStone or 10 briquettes | Cobb Premier Gas – Medium to maximum heat.



Prepare and light your Cobb Cooker with 1 CobbleStone [see fuel].

Place the Frying Dish and the Dome Cover on your Cobb Cooker and let it heat up for at least 5 minutes. Please note, the Cobb Supreme does not have a Frying Dish, use the Supreme Frying Pan.


Combine all of the ingredients for the patties to form a fragrant mince for the burgers. Divide into 4 equal parts (or 6 for smaller size patties) and shape burgers to your liking. Mix all the basting sauce ingredients in a bowl and set aside.


Melt butter and fry onions with the Dome Cover on for approximately 5 minutes until translucent. Add the sugar and vinegar and simmer to reduce for another 10 – 15 minutes. Remove the Frying Pan and replace with the Griddle attachment. Place the Dome Cover back on and allow 5 minutes for the Griddle to heat up. Oil the Griddle and place burger patties on.

Flip burgers and baste with the sauce – grill about 5 minutes a side for medium. Remove from the Griddle when cooked and baste the other side. Serve your burger just the way you like it! 


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