- Delivery Information
- Additional information
Pure free range beef burger 80% visual lean 20% fat content
Please note we endeavour to complete all deliveries within two working days. Below is a list of the main areas and the days we deliver to those areas.
Contact our friendly staff to confirm your delivery dates and times.
Cape Town CBD and Atlantic Seaboard – Monday to Saturday.
Southern Suburbs up to Steenberg – Monday to Saturday.
Northern Suburbs – Monday to Saturday.
Stellenbosch, Somerset West, Paarl Franschhoek & Overberg – Tuesday.
Table View, Sunset Beach & Blaauwberg – Monday to Saturday.
False Bay Area including Muizenberg, Simon's Town, Hout Bay & Kommetjie – Wednesday.
Mitchells Plain – Area not on a set route, delivery day subject to number of accumulated orders in the area.
Three Hot burger toppings
4 thick slices pepper jack cheese
4 large leaves green leaf lettuce
1 cup pico de gallo
1 avocado, sliced
Pickled jalapeños (optional)
8 strips bacon, halved
1 sweet onion, thinly sliced
Freshly ground black pepper
1⅓ cups crumbled blue cheese
1 cup Greek yogurt
3 tablespoons chopped parsley
1 cup chopped English cucumber
1 tablespoon lemon juice
¾ cup hummus
2 tomatoes, thickly sliced
1 red onion, sliced
MAKE THE TEX-MEX: Put 1 slice pepper jack cheese on top of each burger. Place a leaf of lettuce on the bottom half of the bun, and top with the cheesy burger. Top the burger with 3 to 4 tablespoons pico de gallo and 3 or 4 avocado slices. Add jalapeños (if using), cover with the top half of the bun and serve immediately.
MAKE THE STEAKHOUSE: In a medium skillet, cook the bacon over medium-low heat until crisp, 5 to 6 minutes. Remove from the pan and drain on paper towels. Add the sliced onion to the pan, season with pepper, and cook until golden brown and caramelized, 15 to 17 minutes. Spoon 2 to 3 tablespoons caramelized onions onto the bottom half of the bun. Top with the burger and a rounded ⅓ cup scoop of crumbled blue cheese. Cover with the top half of the bun and serve immediately.
MAKE THE MEDITERRANEAN: In a medium bowl, mix the yogurt with the parsley, cucumber and lemon juice to combine. Spread 2 tablespoons hummus onto the bottom half of the bun. Top with a few slices of tomato and red onion, and then the burger. Place 2 to 3 tablespoons of the yogurt sauce on top of the burger. Cover with the top half of the bun and serve immediately.