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Bobotie Burger

OVERALL time: 50 mins

Bobotie Burger

burgers |
curry |

Choose measurements conversions

Number of servings

ingredients

For the onion & raisin chutney:
  • 2 diced red onions
  • 1 cup raisins
  • 0.5 cup sultanas
  • 4 Tbsp apricot jam
  • 1 Tbsp fresh ginger, grated
  • 3 leaves bay leaves
  • 1 tsp salt
  • 0.5 cup white wine or apple cider vinegar
  • 1 cup water
  • 1 tsp Cape Herb and Spice Cape Malay Curry Spice
For the burgers
  • 720 g beef mince (to make 4x patties)
  • 3 Tbsp Cape Herb and Spice Cape Malay Curry Spice
  • 4 buns brioche style hamburger buns
  • 1 large tomato, thinly sliced
  • washed butter lettuce leaves
To serve
  • homemade or store bought fries
  • Cape Herb and Spice Tall Seasoned Salt

THIS IS WHAT YOU WILL NEED TO DO

PREP TIME: 15 mins | COOKING TIME: 35 mins

Prepare 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 mince in a large bowl. 
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 burgers on the braai and cook for 5 minutes for a medium rare burger with a pink centre. 
Toast your buns alongside the burgers. 

Build burgers by placing some lettuce and sliced tomato onto the bottom bun. 
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. 

Choose measurements conversions

ingredients

For the onion & raisin chutney:
  • 2 diced red onions
  • 1 cup raisins
  • 0.5 cup sultanas
  • 4 Tbsp apricot jam
  • 1 Tbsp fresh ginger, grated
  • 3 leaves bay leaves
  • 1 tsp salt
  • 0.5 cup white wine or apple cider vinegar
  • 1 cup water
  • 1 tsp Cape Herb and Spice Cape Malay Curry Spice
For the burgers
  • 720 g beef mince (to make 4x patties)
  • 3 Tbsp Cape Herb and Spice Cape Malay Curry Spice
  • 4 buns brioche style hamburger buns
  • 1 large tomato, thinly sliced
  • washed butter lettuce leaves
To serve
  • homemade or store bought fries
  • Cape Herb and Spice Tall Seasoned Salt

Number of servings

THIS IS WHAT YOU WILL NEED TO DO

PREP TIME: 15 mins | COOKING TIME: 35 mins

Prepare 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 mince in a large bowl. 
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 burgers on the braai and cook for 5 minutes for a medium rare burger with a pink centre. 
Toast your buns alongside the burgers. 

Build burgers by placing some lettuce and sliced tomato onto the bottom bun. 
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. 

Gallery

Products used in this recipe

Cape Malay Curry Spice

Cape Malay Curry Spice
Tall Seasoned Salt

Tall Seasoned Salt

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