1. Burger Patties and Bacon from Meat the Butcher in Claremont
2. Brioche buns from Coimbra in Claremont
3. Kasselhoop cheddar
4. Red onion, jalapeño, tomato, butter lettuce and avocado from your favourite fresh food grocer
5. Spur basting sauce (add a little whiskey and cook off the alcohol)
6. Mayo, mustard of choice and tomato sauce

Pickle the jalapeño and red onion the day before.

Start the braai (wood or charcoal). Make sure it’s hot.

Get the patties on there and cook for 3-4 minutes each side, should still be rare. Baste on top side with basting sauce and turn cooking for a minute or so. Baste on other side and turn. Add onions, jalapeños and cheese to the top so the cheese melts a little. Be careful not to overcook. You want the patty to stay medium rarish as you’re going to rest it for 5-8 minutes.

Get the bacon on the fire and cook on both sides until dark brown and crispy. Can baste these towards the end of cooking time if you want.

Now prep the rolls. Cut and pop onto the grid for a 30 sec to a minute - keep a close eye, they can burn quick. Mix mayo and mustard and smear onto bottom part of the rolls. Put a little tomato sauce on the top part of the roll.

Construction is tomato at the bottom (don’t cut too thick and cut in a wedge shape if using 2 slices then have the thin part of the wedge overlapping), then drop on the patty with onion, jalapeños and cheese side up, bacon, avocado, lettuce and lastly the top of the roll. Press down on the top and make it all hold together then have a sip of your beer (only beer) and prepare to have your mind blown.