Boerewors Burger Recipe
Boerewors is Afrikaans for famers sausage, it is a wonderful coriander spiced sausage bought in a coil, as you do with Cumberland sausages in the UK. South African food is abundant in the UK, large supermarkets stock sauces and smaller stores will sell boerewors. Being fussy about the origin of the meat I eat, I prefer to make my own boerewors in the form of burgers. The flavour is lovely and reminiscent of many braais (South African for barbecue) from my youth.
I have used oats as my binding agent, this may seem strange but a butcher gave me the tip years ago and it is one I know you too will use, instead of egg or breadcrumbs. The oats can’t be seen in the final burger, all they do is bind and retain moisture, they are an amazing addition, try it next time you make any burger.
- 20 g porridge oats (not quick cook)
- 30 g coriander seeds, toasted and crushed
- 500g beef mince
- 500g pork mince
- ½ teaspoon ground cloves
- ¾ teaspoon ground nutmeg
- 1½ teaspoon ground black pepper
- salt to taste
- Mix all the ingredients together and form the meat into 6 large burger patties.
- Fry, grill, barbecue or bake your boerewors burgers.
- Serve in a bun with shredded iceberg lettuce, tomato and gherkins.
- Top with your favourite burger sauces American mustard, tomato ketchup and or mayonnaise.
The trick is to make sure the mince has a high fat content.
