Recipes BOBOTIE BURGER
Taking cultural mash-up to the next level this Heritage month. Enjoy this mouth-watering Bobotie Burger with your whole family.
- WHAT YOU WILL NEED -
- FOR THE ONION & RAISIN CHUTNEY
- 2 red onions, diced
- 1 cup raisins
- ½ cup sultanas
- 4 Tbsp apricot jam
- FOR THE BURGERS
- 1 Tbsp fresh ginger, grated
- ±720g beef mince (to make 4 x 180g patties)
- 3 bay leaves
- 3 Tbsp Cape Herb & Spice CAPE MALAY CURRY
- 1 tsp salt
- 4 brioche style hamburger buns
- ½ cup white wine / apple cider vinegar
- 1 large tomato, thinly sliced
- 1 cup water
- Washed butter lettuce leaves
- 2 tsp Cape Herb & Spice CAPE MALAY CURRY
- Homemade or store bought chips, to serve as well as Cape Herb & Spice Seasoned Salt, to taste
- METHOD -
Start off by preparing your Braai.
For the Chutney:
In a medium sized saucepan add the red onion, raisins, sultanas, apricot jam, ginger, bay leaves, salt, water and vinegar. Sprinkle over the Cape Herb & Spice Cape Malay Curry Spice. Mix well. Bring everything to a simmer. Simmer for ±30 minutes until the chutney has reduced. Set aside for serving.
For the Burgers:
Place the mince in a large bowl and sprinkle with Cape Herb & Spice Cape Malay Curry Spice. Mix gently.
Form into 4 x 180g patties. Do not compress them too much or they will be tough.
Place the burgers on the braai and cook for 5 minutes for a medium rare burger with a pink centre.
Then, toast your buns alongside the burgers.
Build burgers by placing some lettuce and sliced tomato onto the bottom bun. Make sure to season the tomato with Cape Herb & Spice Seasoned Salt.
Top with the curried patty and then a generous spoonful of the chutney.
Finish with the top bun and serve with some home fries seasoned well with Cape Herb & Spice Seasoned Salt.
Store the leftover chutney in a jar in the fridge for up to 2 weeks.
Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/
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