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
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