The best of two worlds: griddlecakes with cheese and jam combined with a burger. The sweetness of the jam goes well with game.
125 ml (½ c) finely
chopped parsley 4 garlic cloves,
1 small onion, finely grated juice and zest of 2 lemons
15 ml (1 T) paprika 10-15 ml (2-3 t) mustard powder or prepared mustard 5 ml (1 t) brown
1 thick slice white bread, soaked in 80 ml (¹⁄₃ c) milk 500 g game mince
such as ostrich
125 g shoulder bacon, very finely chopped about 60 ml (¼ c) braai sauce of your choice
(recipe on page 82) 30 ml (2 T) butter 20 ml (4 t) apricot jam 4-6 cheese slices 18 slices cooked beetroot, pickled in any leftover pickling liquid
60 ml (¼ c) chopped tomato and onion salsa (optional)
1 Patties Mix the parsley, garlic and onion with the lemon juice, zest, paprika, mustard, sugar, egg and the bread with milk. Lightly mix with the mince and chopped bacon. Shape into fairly large patties.
2 Braai over hot coals for 4 minutes a side or until browned and just done but still slightly pink in the middle. Brush with the braai sauce just before turning the meat for the last time.
3 Assembly Halve the griddlecakes and spread the inside with butter and jam.
Top the bottom half with cheese, a patty, beetroot and salsa (if using). Add the top half of the griddlecake.
MAKES 4-6 BURGERS Preparation 30 min Braaiing
4 min a side