Biltong burgers

Makes 4

Preparation time 20 minutes, plus cooling time

Cooking time about 15 minutes

“Biltong dust” is what I call the crumbs of biltong and ground spices that collect at the bottom of a packet of biltong. Some shops also sell biltong powder on its own.

You need

• 500 g lean beef mince

• 500 g pork sausages, casings removed • 15 – 25 ml biltong spices

• 15ml brown vinegar

• 15ml Worcestershire sauce

• 30 – 45 ml olive oil

• 125 ml biltong dust

• 4 bread rolls, sliced open and toasted • toppings like mayonnaise, lettuce, avo, tomato and jalapeño peppers

Here’s how

1 Combine the meat, biltong spices, vinegar and Worcestershire sauce in a big mixing bowl. (The sausages already contain binding agents so you don’t need to add egg or bread.) Divide the mixture into four and shape into patties. Brush the patties with olive oil on both sides. Roll the edges of the patties in the biltong dust. Refrigerate for about 20 minutes or until set.

2 Heat a cast iron pan over the coals and add the olive oil. (You can also fry the patties on a stove.) Fry the patties for about five minutes a side. Turn them over when the bottom is golden brown but not yet charred. Make sure you use enough olive oil so the patties don’t crumble and stick to the pan.

3 Remove the pan from the heat when the meat is brown and almost cooked through. Cover the pan and set aside to rest for about 10 minutes. The patties will continue to cook.

4 Assemble the burgers with toppings of your choice.