We don't know about you but we definitely miss being able to travel (or just being outside for more than a couple hours really), so thanks to Paul (@dappereatsuk) for hooking us up with his smashing South African style biltong burger. He says, "the biltong recipe will make you 4 average sized patties but whether you choose to make 4 or 2 BIG burgers is totally up to you!" (don't worry, we won't judge).
A whiff of these burgers will transport you to sunny South Africa. Big servings and even bigger flavours? Count us in.
Prep time: 15 mins
Cook time: 20 - 25 mins
Serves 4 (or 2)
Ingredients:
Burger Patties
- 400gr 15-20% fat minced beef
- 100gr pork mince
- 2 tsp cumin
- 2 tsp garlic granules
- 2 tsp ground coriander
- 2 tsp salt
- 2 tsp apple cider vinegar
- 1 Egg
- 1 slice of bread
Sauce
- 150g Hellmans mayo
- 1 tsp smoked paprika
- 1 tsp dill
- 1 tsp Frenchies mustard
- 1 big minced garlic clove
Other Ingredients
- 1-2 packs of Ember biltong
- 2 - 4 Brioche buns
- Slices of cheese
- Handful of romaine lettuce
- Chopped pickles
Instructions:
-
To make the sauce, mix all ingredients in a bowl and set aside
- To make the burger patties, first, put the slice of bread in a blender and pulse until bread crumbs
- Mix breadcrumbs with all the ingredients into a bowl and shape into 4x 125g to 130g meat balls
- Use a pan and smash the meat balls down into burger patties and grill. Paul says the best way to grill them, is to apply weight on the top to create a crust from the patties making contact with the pan
- Once the burger patties are nearly crusted, cut the buns open and toast on the pan
-
For the cheese, Paul used smoked Gouda which melts perfectly on burgers. Add two slices on top of each patty while on the grill, and cover with a metal or glass bowl to melt the cheese (tip: smoking the cheese with a smoke a gun is definitely a sure fire way to add another depth of flavour)
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To serve, spread some sauce to the top and bottom buns and add the lettuce, the cheesy burgers, and some chopped pickles
- To finish it off, sprinkle some chopped Ember biltong on top of you burger for that punch flavour and layer of texture
