The grill is flaming and everybody’s coming over to feed their mouthface with your home made burgers. It’s time to make ‘em famous. Throw down like a celeb-chef prodigy as you follow these linear instructions to create some special patties for your pals.  


Diemen's Burgers


  • 600g of high quality ground beef from your local butcher (80% lean/20%fat)
  • Toasted Brioche Burger Buns
  • Cheddar Cheese Slices
  • Lettuce
  • Onion (sliced)
  • Tomato (sliced)
  • Dill Pickle (sliced)
  • Diemen's Tomato Ketchup
  • 2 x shot glass of Diemen's Original Hot Sauce

Burger Patties:

This is a great way to to do burger patties as you don't need to add any binders like eggs and breadcrumbs etc. All you need for juicy tender burger is good quality meat and to treat it right. Also very important that you ONLY season just before cooking. 

To make the burger patties lay ground beef onto glad wrap with strands of meat facing horizontal, then pour a shot of Diemen's Original along the meat lines to soak in. 
Using the glad wrap, gently roll meat into a large cylinder tube and wrap tightly with glad wrap twisting both ends. Refrigerate for a a couple hours or more to set. 

Remove your meat cigar from the fridge and with a sharp knife slice through the glad wrap (will help hold its shape) to make patties about an inch thick. Place patties on a plate (removing plastic) and stick in the fridge whilst you fire up the barbecue. 

Season generously with sea salt rub each patty with oil and place your patties on the hot barbie. Cook and flip until desired, adding a slice of cheese near the end to melt. 

Assemble the toppings* and serve Hot Shot with an extra shot of Diemen's Original on the side.


  • Cheddar Cheese
  • Lettuce
  • Tomato
  • Dill Pickle
  • Tomato Ketchup
  • Extra shot of Diemen's Original




  • 600g of high quality ground beef from your local butcher (80%lean/20%fat)
  • Toasted Brioche Burger Buns
  • Red Onions (thinly sliced) 
  • Butter 
  • Lettuce
  • Eggs
  • Bacon
  • Olive Oil
  • Garlic
  • Lemon
  • Dijon Mustard
  • Diemen's Tomato Ketchup
  • Diemen's Original Hot Sauce

  • Pickled Red Onions
  • Ketchup
  • Egg + bacon
  • Red Aoli (original)


To pickle onions simply place thinly sliced onions in a bowl and cover with Diemen's Original Hot Sauce and a good pitch of salt. Let soak for an hour or over night. 

To make the aioli, crack a few egg yolks in a dry silver bowl with a tablespoon of Dijon mustard and a minced garlic clove. Drizzle in slowly the olive oil and whisk vigorously until emulsified. Now add a squeeze of lemon and season with salt and a hefty slug of Diemen's Original. 

Burger Patties - refer above. 

Assemble the toppings and serve!

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