19th July 2026

Clare came over for a little braai today and since we all fancied burgers we decided to make the mustardy bacon burgers with halloumi from Medesque by Georgina Hayden. 

Reading through the recipe both of us could not understand the cooked bacon in the patties, I imagined tough bacon with soft patties but decided to follow the recipe as written as everything else we have made from this book has been so good.  Actually I needn't have worried, they were delicious.

My bacon rashers were thick as that is what I had in the fridge and I wanted to use them up. I cooked the bacon and left it cooling as Rhona minced the pork (you can use bought pork mince but we much prefer mincing our own).  Then I carried on with the recipe as written, grating in the onion, adding the mustard, herbs (using parsley not coriander) and seasoning.  I then put them into the fridge for later. 

Just before cooking I made the onions, cut up the tomatoes and halloumi and buns - I used ciabatta rolls as I don’t like buns that fall apart (I am looking at you brioche!) and we quite like the chewy texture of ciabatta. 

Rhona cooked the burgers and halloumi and toasted the buns on the kamado joe.  The burgers were extremely tasty and very juicy and delicious, we all really enjoyed them and would most definitely make them again.