Serves 3 of each variant
Hands-on time: 30 minutes
Hands-off time: 15 minutes
INGREDIENTS
⅔ cup (150g) SPAR Choice Butter
1 tbsp SPAR Freshline Fresh Crushed Garlic
1 tbsp finely chopped parsley
3 hamburger buns
200g SPAR Brand Cheddar Cheese
For the tomato and onion:
2 SPAR Freshline Tomatoes
¼ tsp each salt and pepper, to season
½ SPAR Freshline Onion
For the ham and mushroom:
1 tbsp SPAR Choice Butter
1 punnet (250g) SPAR Freshline Sliced White Mushrooms
3 slices of ham, diced
¼ tsp each salt and pepper, to season
For the creamed spinach:
1 tbsp SPAR Choice Butter
¼ SPAR Freshline Onion
1 bag (200g) SPAR Freshline Baby Spinach
¼ cup cream
½ tsp each salt and pepper, to season
Serving suggestion: Sunday roast
*Microwave cooking times may vary due to wattage; use the timings below as a guide.
METHOD
1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. Place the SPAR Choice Butter and SPAR Freshline Fresh Crushed Garlic in a heatproof bowl. Microwave in 30-second intervals until melted. Stir in the parsley.
3. Using a serrated knife, cut each bun in half, cutting from the top, without cutting all the way through. Repeat with 2 more cuts, while rotating the bun after each slice, to create a star pattern on top.
4. Brush the garlic butter in between each of the slits in the bun and reserve about 2 tablespoons of butter for later.
5. Cut the SPAR Brand Cheddar Cheese into 9 slices, each about ½cm thick. Cut each slice in half, horizontally. Press a cheese slice into each slit. For the tomato and onion:
1. Halve the SPAR Freshline Tomatoes and cut into 9 thin slices. Season the tomatoes with salt and pepper. Stuff a tomato halfmoon into each slit of the buns.
2. Cut the SPAR Freshline Onion into 18 thin slices and place a slice of onion into each slit.
3. For the ham and mushroom: Melt the butter in a large pan over medium heat. Add the SPAR Freshline Sliced White Mushrooms and fry for 4-5 minutes until tender. Stir in the ham and season to taste with salt and pepper. Set aside to cool for 5 minutes.
4. Spoon some of the ham and mushroom mixture into each slit of the buns. For the creamed spinach:
1. Melt the butter in a large pan over medium heat. Finely chop the SPAR Freshline Onion and fry for 2 minutes until softened. Add the SPAR Freshline Baby Spinach and fry for 3-4 minutes until tender and most of the water has evaporated.
2. Add the cream and simmer for 5-6 minutes until thickened. Season to taste with salt and pepper. Set aside to cool for 5 minutes.
3. Spoon some of the creamed spinach into each slit.
4. Arrange the buns onto the baking tray and brush the remaining garlic butter over each bun.
5. Bake the buns for 6-8 minutes or until the buns are crispy and the cheese has melted. *Chef’s Tip: Alternatively, braai the buns in foil over medium coals for 5-6 minutes per side.
6. Serve warm with your Sunday roast and ENJOY
Planning to try this?
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