Pork burg­ers


YOU Best Recipes: Braai - - Contents -

Use shop-bought pork sausages to make th­ese burg­ers.


8 good qual­ity pork sausages, meat squeezed

out of the cas­ings

1 bunch spring onions, finely sliced

5 ml (1 t) smoked pa­prika

15 ml (1 T) vine­gar or lemon juice

15 ml (1 T) honey

1 egg

30 ml (2 T) sweet soy sauce or bal­samic re­duc­tion GUA­CAMOLE

1 large or 2 small avo­ca­dos, mashed

1 gar­lic clove, finely grated juice of 1 small or ½ large lemon

2 small Roma toma­toes or ½ big tomato, finely chopped 30 ml (2 T) plain yo­ghurt or sour cream

125 ml (½ c) chopped fresh co­rian­der salt and pep­per


¼ red or green cab­bage, finely shred­ded

15 ml (1 T) red wine vine­gar 45 ml (3 T) olive oil

5 ml (1 t) hot English mus­tard pow­der

or 10 ml (2 t) pre­pared mus­tard

1 green apple, peeled and chopped salt and pep­per


4 bread rolls, halved hor­i­zon­tally

1 Roma tomato, sliced

12 red onion slices, soaked in leftover jalapeño pick­ling liq­uid 4 jalapeño chill­ies, sliced

1 Pat­ties Mix the meat, spring onions, pa­prika, vine­gar or lemon juice, honey and egg un­til just com­bined. Shape into pat­ties. Braai over hot coals for 4 min­utes a side un­til just done. Brush with the soy sauce or bal­samic re­duc­tion just be­fore turn­ing the pat­ties for the last time. 2 Gua­camole Lightly mix all the in­gre­di­ents.

3 Coleslaw Lightly mix all the in­gre­di­ents.

4 Assem­bly Toast the cut side of the rolls lightly over the coals. Add a scoop of gua­camole and a patty to the bot­tom half of each roll, then tomato, onion and chilli slices. Top with the re­main­ing roll halves.

5 Serve the burg­ers with the coleslaw.

MAKES 4 BURG­ERS Prepa­ra­tion 30 min Braaiing

4 min a side

1 Don’t over­work burger mix­tures as you’ll end up with stiff, rock-hard pat­ties. Use a light touch and mix un­til

just com­bined.

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