Ingredients

500 g Ground beef
50 ml (3 Tbsp + 1 tsp) Seven Colours Grill Seasoning™
125 ml (¼ cup) Breadcrumbs
1 large Egg, beaten
45 ml (3 Tbsp) Oil
1 small Onion, chopped
2 medium Tomatoes, grated
2,5 ml (½ tsp) Sugar
5 ml (1 tsp) Olive oil
15 ml (1 Tbsp) Butter
2 medium Onions, sliced
5 ml (1 tsp) Worcestershire sauce
4 medium Potatoes
5 ml (1 tsp) Parmesan cheese
4 vetkoeks

Method

Add the ground beef to a bowl, along with 30 ml (2 Tbsp) Seven Colours Grill Seasoning™, the breadcrumbs and egg. Mix well using your hands or a spoon. Divide the mixture into 4 equal portions and shape each into a patty.
Heat 2 Tbsp (30 ml) oil in a pan over medium heat and cook the patties until well done, 6-7 minutes on each side. Set aside.
Add the chopped onion to the same pan and cook until soft, about 5 minutes. Add 5 ml (1 tsp) Seven Colours Grill Seasoning™, the grated tomatoes and sugar. Cook on low heat for about 15 minutes. Set aside.
Heat the olive oil and butter in a clean pan. Add the sliced onion and cook over low-medium heat until soft and slightly golden-brown, about 15 minutes. Add the Worcestershire sauce, mix well, then remove from heat.
To make the spiral chips, preheat the oven to 180 °C. Insert a skewer lengthwise through each potato. Place the potato on a chopping board and, using a sharp knife, carefully slice in a spiral motion while rotating the potato. Place on a baking tray and gently stretch out the spirals. Drizzle with 1 Tbsp (15 ml) oil and sprinkle with 15 ml (1 Tbsp) Seven Colours Grill Seasoning™. Bake until golden-brown, 15-20 minutes. Sprinkle with grated Parmesan as soon as they come out of the oven.
To assemble the burgers, slice each vetkoek in half. Place a patty on the bottom half, spoon over some tomato sauce and top with some caramelised onions. Close with the top half of the vetkoek.
Serve immediately with the spiral chips.