Game burg­ers

YOU Best Recipes: Braai - - Contents -


5 ml (1 t) pa­prika 5 ml (1 t) ground


3 ml (gen­er­ous

½ t) ground co­rian­der ½ medium onion,


1 thick slice white bread, soaked in 80 ml (¹⁄₃ c) milk 1 egg

500 g lamb or

beef mince

2 gar­lic cloves,


60 ml (¼ c) toasted sesame seeds (op­tional) 80 ml (¹⁄₃ c) finely chopped fresh co­rian­der salt and pep­per ASSEM­BLY

2 large brin­jals, thickly sliced (in­stead of rolls) oil for brush­ing

250 ml (1 c) plain yo­ghurt mixed with ½ cu­cum­ber, grated 1 small red onion, sliced and soaked in leftover jalapeño pick­ling liq­uid

30 ml (2 T) quick fig chut­ney (see recipe be­low) fresh co­rian­der

1 Pat­ties Mix the spices, onion, bread, milk and egg. Mix lightly with the mince, gar­lic, sesame seeds (if us­ing) and co­rian­der. Sea­son with salt and pep­per and shape into large pat­ties.

2 Braai over hot coals un­til just done and still slightly pink in the mid­dle.

3 Assem­bly Brush the brin­jal slices with oil and braai un­til lightly browned and done.

4 Put a slice of brin­jal on a plate and top with a patty. Add a scoop of cu­cum­ber yo­ghurt, a few onion slices and a lit­tle fig chut­ney. Top with a brin­jal slice. Gar­nish with fresh co­rian­der. Re­peat with the rest of the in­gre­di­ents.

MAKES 4-6 BURG­ERS Prepa­ra­tion 30 min Braaiing

4 min a side (pat­ties), 1 min a side


Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.