Our tasters loved the delicious creamy flavour and texture of Woolworths Organic Fresh Low Fat Milk (R22,45 for 2 litres) so much that they voted it tops.
Darling 2% Fresh Low Fat Milk (R16,99 for 2 litres) came a close second. Our tasters noted that although it was a little thin, it delivered a delicious milky flavour. Our tasters found Faircape to be a little thin, but were pleased with its milky flavour, and they liked the look of the bottle. Tasters noted that although this milk had a delightful milky-white appearance, it lacked depth in flavour. Free from added rBST hormone, antibiotics and animal by-products in the cows’ feed, this delicious, fresh-tasting milk got a good rating. By providing your email address above you agree to the Good Housekeeping Terms and Conditions. Spoon half the mince mixture into a large ovenproof dish; top with half the vegetables in an even layer. Heat about 2cm (¾in) depth of oil in a shallow pan until breadcrumbs brown in 30sec.
Serve the burgers with the onion rings and cranberry sauce or follow  instructions to freeze and reheat.

If you can get it, use turkey thigh mince for these – it has more fat in it than breast mince so makes a juicier burger. All the latest on Food, Fashion & Beauty, Money, Health, Travel, Homes & Gardens and Books. Please tick if you would prefer not to receive news & special offers from Hearst Magazines UK, publisher of Good Housekeeping. Please tick if you would like to receive news & special offers from selected partners of Hearst Magazines UK. From brilliantly meaty beef burgers to veggie burgers, via chicken, pork and tuna options, we’ve got all the best barbecue burger recipes you need! These burgers are quick and easy to make and, if you leave out the anchovies, they’re perfect for vegetarians. With ginger, coriander and crunchy peanuts, this recipe is simply mouthwatering and sure to be a family winner.
This recipe saves only a few calories compared with a beefburger – but there was an impressive difference in the all-important saturated fat.
Heat 1tbsp oil in a large frying pan, fry onion with a pinch of salt for 8min until softened.

Cover and chill for at least 20min while you make the onion rings or follow instructions to freeze. Topped with crisp salad, we’ve made an extra-lean gourmet sandwich out of a meal to go!
To barbecue, brush with oil and cook over a low heat for 15min, turning once, until cooked through.
Season with salt, then grill (in batches if necessary) until cooked through – about 2 to 3 minutes on each side. Turn halfway through with tongs, scoop out with a slotted spoon and  drain on a plate covered with kitchen paper. To freeze cooked, cooled onion rings, spread on a baking sheet lined with parchment and freeze for 10min until firm. To reheat from frozen, spread out on two large baking sheets in an oven preheated to 220°C (200°C) mark 7 for 3-5min, swapping halfway through.

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