Burgers are one of the most popular foods in the world and for good reason. They are fast, inexpensive, and tasty.
Burgers have grown to international fame with different toppings, condiments, and variations. Whether pan-fried, flame-broiled or barbecued, one thing is certain, burgers are going to be served in a bun and International Hamburger Day on 28 May is a celebration of that.
Often represented as fast food, the burger’s roots are obscure. Throughout history, from the military barracks of Genghis Khan to German steamships docking in New York Harbor, the humble hamburger has had a rather interesting existence.
Aside from the fact that it is called after the German city of Hamburg, no one knows where the hamburger came from or how it got its name. The link with Hamburg appears to have stemmed from a recipe for a meal known as the “Hamburg Sausage” that was published in 1758. The Hamburg America Line, according to some historians, was a cruise line that provided identical sandwiches to its passengers in the mid-1800s and gave the sandwich its name. According to some, the hamburger was created in New Haven in 1900 by Danish immigrant Louis Lassen, who used European principles.
Another version is that it was created at the World Fair. In 1904 at the St Louis Food Festival, Louis Lassen’s story was popular in 1900 in the US, referring to the hamburger as “the innovation of a food vendor on the pike,” as reported by the New York Tribune. It is said a businessman was hungry and needed meals fast. Louis is rumoured to have created the burger by sandwiching grilled beef between two pieces of bread.
Another person credited with making the hamburger who is largely ignored is Otto Krause since his name has three distinct spellings, which is typical with German names. Today, there is still debate regarding who was the original creator of the popular dish. One thing is sure however that the day is worth celebrating despite its conflicting origins.
Sibaya Casino & Entertainment Kingdom in uMhlanga will be celebrating this popular meal throughout May, with burger specials at outlets within the complex. Nando’s is offering a Grande Cheese Burger & Single Side for R125. A freshly toasted signature bun is topped with a succulent breast fillet basted in Nando’s PERi basting of your choice, Nando’s mayo, crisp lettuce, tomato and red onion, gherkins and a slice of creamy cheddar cheese finished off with Nando’s PERinaise served with a single side of your choice.
At Beira Alta Restaurant the Portuguese burger for R162 comprises house-ground beef topped with bold, smoky Chouriço slices — packed with flavour in every bite. A specially created Durban Honey Chilli Crunch burger will feature in the conference lunch packages.
Just a short drive from King Shaka International Airport, Sibaya Casino & Entertainment Kingdom offers a choice of premium function venues for hire. From the Afro chic atmosphere of the Imbizo Conference Centre to the Boma, an authentically crafted space in traditional Zulu kraal style, guests are offered a unique opportunity to dine under the stars in a truly memorable setting.
For those inspired to recreate bold burger flavours at home, Sibaya’s chefs have shared a selection of crowd‑pleasing recipes to try.
Yield: 4 Burgers
Chicken
Ingredients:
· 4 Chicken breasts (boneless, skinless)
· 4 Cups of Cornflakes (lightly crushed, not powder)
· 1 Cup flour
· 2 Eggs
· 1 tsp Paprika
· 1 tsp Garlic powder
· 1 Tsp Cajun spice
· Salt and Pepper to taste
Method:
· Season chicken with salt, pepper and Cajun spice.
· Set up crumbing station with flour, egg and crushed Cornflakes.
· Coat the chicken breasts with flour, egg and Cornflakes.
· Deep fry at 170°C until golden and cooked through (5–6 min)
· Rest on rack (keeps it crispy)
Honey, Garlic & Chilli Glaze
Ingredients:
· ½ Cup honey
· 3 Cloves garlic (finely chopped)
· 1–2 tsp chilli flakes (adjust heat)
· 1 Tbsp butter
Method:
· Melt butter, sauté garlic lightly (don’t burn).
· Add honey, chilli, soy.
· Simmer until slightly thick and sticky.
· Finish with vinegar/lemon for balance.
· Toss fried chicken lightly or brush glaze on top (don’t soak—keep crunch!)
Burger Build
Ingredients:
· 4 Brioche buns (toasted)
· Butter
· Optional: pickles
Assembly:
· Toast bun with butter.
· Base: light layer of sauce (or mayo).
· Add crispy chicken.
· Glaze on top.
· Optional: Pickles for acidity.
· Serve on wooden board or slate with fries on the side.
· Small ramekin of extra honey-chilli glaze.
· Garnish with fresh coriander + lime wedge.
Chef tips (make it next level): Use crushed cornflake + panko mix → better crunch
Yield: 3 portions (3 mini burgers)
Mini Fish Fillets
Ingredients:
· 300g Firm white fish (hake), portioned into 3 small fillets
· Salt and pepper to taste
· 1 tsp Cajun spice (optional for a punch)
· ½ Cup flour
· 1 Egg, beaten
· 1 Cup panko breadcrumbs
· Zest of ½ lemon
· Oil for shallow frying
Method:
· Season fish with salt, pepper, and Cajun spice.
· Prepare a crumbing station: flour → egg → panko (mixed with lemon zest).
· Dust fish in flour, dip in egg, then coat in panko.
· Heat oil in a pan (medium heat).
· Fry fillets for 3–4 minutes per side until golden and crispy.
· Drain on paper towel and season lightly again if needed.
Pickled Carrot & Radish
Ingredients:
· 1 Carrot, ribbons
· 3–4 Radishes, thinly sliced
· ½ Cup white vinegar
· ½ Cup water
· 2 Tbsp Sugar
· 1 tsp salt
· Optional: coriander seeds or chilli flakes
Method:
· Heat vinegar, water, sugar, and salt until dissolved.
· Pour hot liquid over carrot and radish.
· Let pickle for at least 20 minutes (or longer for stronger flavour).
· Drain before serving.
Coriander Yoghurt Sauce
Ingredients:
· 1 Cup plain yoghurt
· ¼ Cup fresh coriander, finely chopped
· 1 Garlic clove, minced
· Juice of ½ lemon
· Salt to taste
· Drizzle of olive oil
Method:
· Mix all ingredients together until smooth.
· Adjust seasoning with salt and lemon juice.
· Chill until serving.
Assembly
Ingredients:
· 3 Mini brioche buns (lightly toasted)
· 3 Lettuce leaves
· 6 Tomato slices
· 6 Onion ring slices
· 3 Tbsp Mayonnaise
· 2 Cocktail dill cucumbers
Method:
· Spread coriander yoghurt on the base of each bun.
· Add fresh lettuce, tomato, sliced tomato, sliced onion and pickles.
· Add crispy fish fillet.
· Top with pickled carrot and radish.
· Add coriander on top bun if desired.
· Close and serve immediately.
Chef’s Tip: Use micro herbs for garnish, plate as a trio and enjoy.
Yield: 3 portions (3 mini burgers)
Asian lamb patties
Ingredients:
· 300g Lamb deboned and cubed
· 1 Tbsp Soy sauce
· 1 tsp Grated ginger
· 1 Garlic clove, minced
· 1 Tbsp Spring onion, finely chopped
· 1 tsp Sesame oil
· 1 tsp Honey
· ½ tsp Chilli flakes (optional)
· Salt and pepper to taste
· 1 Tbsp Cornflour
· 250ml Water
· Fresh coriander, chopped
Method:
· Cut the larger lamb pieces into small cubes.
· In a bowl, combine all ingredients and mix gently, then set aside for 15 minutes.
· Heat a pan on medium-high with a little oil.
· Cook lamb cubes for 3–4 minutes per side until caramelised and cooked through.
· Mix the cornflour with water to make a runny mixture. Add to the lamb and cook on low heat for 20 minutes until tender.
· Set aside before assembling.
Pineapple Salsa
Ingredients:
· ½ Cup fresh pineapple, small dice
· 1 tsp Chilli, finely chopped (optional)
· Juice of ½ lime
· Pinch of salt
Method:
· Combine all ingredients in a bowl.
· Taste and balance – should be sweet, acidic, and slightly spicy.
· Chill until serving.
Assembly
Ingredients:
· 3 Mini brioche buns (toasted)
· 3 Lettuce leaves
· 6 Tomato slices
· 6 Onion ring slices
· 3 Tbsp Mayonnaise
· 2 Cocktail dill cucumbers
Method:
· Spread mayonnaise on the base of each bun.
· Add fresh lettuce, tomato, sliced tomato, sliced onion and pickles.
· Place the hot lamb mix onto each bun.
· Spoon pineapple salsa on top.
· Add a touch of fresh herbs.
· Close bun and serve immediately.
Chef’s tip: Glaze the lamb patties with a soy-honey reduction for shine and depth.
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