CURRY hAMbURGeRS

SERVES 8 Preparation time: 10 min Chilling time: 30 min Cooking time: 1015 min Resting time: 10 min

PATTIES 500 g lean beef

mince 250 g lean pork

mince 1 onion, finely

chopped 10 ml (2 t) salt freshly ground

black pepper 2 slices white bread without crusts, soaked in milk 5 ml (1 t) ground

cumin 30 ml (2 T) curry

powder 125 ml (½ c) chopped fresh coriander 1 egg, whisked BURGERS 1 can (410 g)

chakalaka 80 g lettuce 1 avocado, sliced 8 hamburger rolls,

halved 1 red onion, sliced

in rings

1 Patties Mix all the ingredients together and shape into 8 patties, each about 10 cm wide Refrigerate for at least 30 min or until needed 2 Braai the patties over medium coals until cooked, for about 10 minutes, and set aside to rest for about 10 minutes 3 Burgers Heat the chakalaka in a small saucepan Divide the lettuce and avocado slices between the halved rolls Place a patty on each roll, place some onion rings on top, followed by a spoonful of chakalaka Place the other half of the roll on top and serve

S Let cooked meat rest for a few minutes so the juices can set and be reabsorbed, but don’t let it rest for too long The rest of the meal must be ready so you can eat as soon as the meat is done S Never flatten meat or use a fork to turn it as it lets the juices run out, leaving the meat dry