This mighty burger recipe it created with delicious home-made peri peri marinade and tomato salsa .


  • 4 burger buns, toasted and warmed

  • 4 tbsp peri peri marinade

  • 320g beef chuck steak, minced

  • 320g beef brisket, minced

  • 4 slices of aged cheddar

  • 200g ZOOSH Peri Peri Mayo

  • 1 tbsp freshly chopped thyme (to mix into ZOOSH Peri Peri Mayo)

  • 4 tbsp tomato salsa

  • ¼ iceberg lettuce, finely sliced

  • Tomato Salsa

  • 2 vine ripened tomatoes, chopped into 1cm dice

  • ½ fresh chilli (seeds removed), finely chopped

  • ¼ medium red onion, finely diced

  • ½ lemon zest and juice

  • 1 tbsp freshly chopped coriander

  • 1 tbsp olive oil

  • 1 pickle, finely chopped

  • Salt to taste

  • Peri Peri Marinade

  • 200g garlic

  • 1kg oil

  • 10 tbsp sweet paprika

  • 10 tbsp smoked paprika

  • 12 tbsp coriander seeds

  • 7 tbsp chilli flakes

  • 10 tbsp ground coriander

  • 7tbsp tarragon leaves

  • Salt


  • 1.

    To make the marinade, Blitz garlic and coriander seeds with 200ml oil until it forms a paste. Add all spices and blitz whilst pouring rest of oil in a steady stream till all incorporated (this will make a thick runny paste). Then add a few good pinches of salt. (this will keep in an airtight container in the fridge up to 1 month)

  • 2.

    For the beef pattie, mix both minced meats together and form 4 x 160g patties. Spoon the peri peri marinade over the meat and place in fridge until ready to cook.

  • 3.

    For the tomato salsa, mix everything well and refrigerate until ready to use.

  • 4.

    Place patties on a hot grill and cook for about 3 to 4 mins each side (for anything more than medium cook an extra 1-2 mins each side)

  • 5.

    Rest patties for 3 mins, season well with salt and then place cheese on top and place under a hot grill until melted.

  • To Serve:

  • 1.

    Place iceberg on bottom bun then place beef pattie with cheese on top of the lettuce and dollop with a generous spoon of salsa and a good heap of Peri Peri Mayo then place lid on and serve.


Recipe by Warren Turnbull for ZOOSH. 

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